What you need: 
300g Coolea 
200g Ardrahan 
10g Cornflour 
30ml Manzanilla Sherry 
2 Sprigs of Thyme 
2 cloves of garlic 
250mls White Wine 
10mls lemon juice 
Grated Nutmeg 
8 Slices of Parma Ham 
2 Apples 

In a bowl grate in cheese and mix with the cornflour. Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes. Strain and allow to cool. Bring the wine and lemon juice to the boil in a medium saucepan and add the cheese one handful at a time. Whisk continuously until smooth and creamy then add the infused sherry and grate in some fresh nutmeg. Transfer to a fondue pot and serve with rolled and grilled parma ham, sliced apple and toasted Whole Wheat and Buttermilk Soda Bread
What you need:
100g Butter
50g Finely Grated Parmesan 
2 cloves of garlic
1 teaspoon of Chopped Flat leaf Parsley
1 teaspoon Lemon zest
1 teaspoon of Lemon Juice
12 Fresh Irish Oysters
Inishmaan Soda Bread Crumbs

Combine butter, Parmesan, garlic, flat leaf parsley, lemon zest and lemon juice to make the garlic butter. Leave to cool in fridge for a couple of hours before use. Shuck oysters, top with Inishmaan Soda bread crumbs and  place garlic butter on top before putting under a hot grill for 5 minutes or until golden brown

I am very pleased to announce that we picked up a further Two Great Taste Awards this year. This means that we have received an award for each and every one of our products. Gathering a total of 9 one star and 2 two star awards since 2012.
What you need:
2 handfuls of basil
2 handfuls of flat leaf parsley
1 handful of fresh mint
1/2 lemon rind grated
2 cloves of garlic
1 teaspoon of capers
4 cornichons
6 anchovies
1 teaspoon of Dijon mustard
3 teaspoons of red wine vinegar
8 teaspoons of extra virgin olive oil
sea salt and black pepper

Finely chop garlic, capers, cornichons and anchovies all together. Coarsely chop basil, flat leaf parsley 
and fresh mint . Mix together in a large bowl with the Dijon mustard, red wine vinegar, extra virgin olive oil, sea salt and black pepper. Finally grate in the lemon rind and leave sit to let flavors combine and mellow before serving. Under no circumstances blend ingredients in a food processor 
Serve on two slices of our Dunlavin Soda topped with Burren Hot Smoked Salmon 
Hatch and Sons - Mixed Board of Burren Smokehouse Salmon, Michael Bermingham's Spiced Beef, Coolea Cheese, our Whole Wheat and Buttermilk Soda Bread, Cream Cheese and Cucumber Pickle