SEASONAL MENUS

IRISH FARMHOUSE CHEESE

• Pear and fig chutney, candied nuts, oat biscuits and homemade Lavosh.

Allergen 1, 4, 6, 9.

• BOYNE VALLEY BLUE- goat’s milk

Co. Meath

Made on the farm from pasteurized milk from their own goat herd in Slane, Co. Meath by Michael Finegan. The Finegan family has farmed in the Boyne Valley for nearly 300 years. The present farm has been with the Finegan family since the early 1930’s, when it was bought by Michael’s grandfather of what used to be ‘Mullagha House & Estate’, which dates back to the 16th century.

• ARDSALLAGH – goat’s milk

Co. Cork

Ardsallagh Goat Farm is located in Carrigtwohill, Co. Cork. On this farm, three types of cheese are made from theire own herd & from locally sourced goat’s milk. These cheeses are suitable for vegetarians.

• TEMPAL GALL – cow’s milk

Co. Cork

A new Alpine-style cheese developed by Jean Baptiste at Hegarty’s Cheese in Whitechurch, Co. Cork. It is aged for a minimum of 9 months. Based on a compte style, it packs a lot of savoury flavours such as roast nuts & vegetable soup notes, alongside a nice sharpness that comes with its age.

• BALLYLISK TRIPLE ROSE BRIE – cow’s milk

Co. Armagh

Ballylisk Dairies was set up by brothers, Mark & Dean Wright, in 2017 to utilise and add value to the exceptionally creamy, high quality pedigree Holstein Milk, produced on the family farm of Ballylisk in the heart of Co. Armagh. After many conversations with chefs, restaurateurs & specialty retailers, we felt that an opportunity existed for something luxurious, unique & local, hence, the birth of ‘The Triple Rose Brie’,