Exceptional dairy starts with exceptional grass.
Across the Island of Ireland, our co-operative farmers carefully manage lush, beta‑carotene‑rich pastures — delivering the consistency, quality, and flavour chefs rely on.
#MillacCream #CreamFromTheIslandOfIreland #IrishDairy
For Chef Kevin Burke at Library Street, Dublin, crafting the perfect dining experience is at the heart of every service.
Dairy plays a key role in his sharing-style menu, driving the flavour, richness, and creamy finish that make each dish truly exceptional.
#MillacProfessional #ChefCraft #MeetTheTasteMakers
AD Products that can cross sections like a well trained chef on the Saturday rush. From silky cheese sauces to perfect pours, desserts to finishing touches, Millac Gold Single & Double Cream Alternatives show up wherever you need them. Reliable, versatile, quality-driven, and kitchen-ready. Follow @millacUK to find out more #MillacGold #LakelandDairies #ChefCraft #MeetTheTasteMakers #MillacProfessional
Millac Tastemakers James Sharp and Elliot Hashtroudi joined us for a masterclass, exploring the craft behind Millac, from Irish dairy to unique flavour and exceptional performance in professional kitchens.
#MeetTheTastemakers #MillacProfessional #ChefCraft
Matcha-Misu: Tiramisu dusted with vibrant matcha powder.
Made indulgently creamy with Millac Gold Double, delivering rich flavour and a silky-smooth texture.
#MillacProfessional #ChefCraft #Recipe
Meet the Tastemakers: Jesse Wells, The Larder House.
Recipe: Bavette steak with a rich, creamy peppercorn sauce.
Jesse shares his passion for grass-fed beef, cooking over fire, and delivering consistency every service.
#WinWithMillac #ChefCraft #MeetTheTasteMakers
Meet the Millac Tastemakers: Elliot Hashtroudi.
Founder and Head Chef at Camille in Borough Market, Elliot developed a passion for cooking from an early age, shaped by years spent working in his family restaurant.
Today, Elliot’s restaurant Camille centres on French regional-style cooking, celebrating seasonal ingredients and nose-to-tail cooking to create thoughtful, flavour-driven dishes and exceptional experiences for diners.
#MillacProfessional #ProfessionalChefs #MeetTheTasteMakers
Meet the Millac Tastemakers: James Sharp.
Co-founder of Hash Hut, James serves up loaded hash browns across its London Locations at Old Spitalfields Market, The National Theatre and Seven Dials Market, as well as events and festivals on the road.
With a background in fine dining, James brings a passion for quality to a fast-paced QSR environment, where consistency and the right products are key to a successful service.
#MillacProfessional #ProfessionalChefs #MeetTheTasteMakers
XL Cheese Alfredo made OTT in a warm garlic butter bread bowl.
Made with Millac Gold Single for a rich, velvety, and irresistibly creamy finish.
#MillacGold #Recipe #ChefCraft
We’re proud that our Irish farming Co-op delivers truly unique and authentic flavour from the Island of Ireland.
Chef Kevin Burke on why flavour and provenance set Millac Creams apart.
#MillacProfessional #ChefCraft #MeetTheTasteMakers
Chef Special: The Larder House
We caught up with Jesse Wells, Head Chef at The Larder House, Bournemouth, to talk about provenance, cooking over open fire, and why passion and planning are key to every successful service.
#MillacProfessional #FoodserviceProfessionals #ChefSpecials
