Collar of Gold is making a name for itself in some of the world’s top kitchens and with some of the industry’s most revered Chefs.
“We have been very impressed with Collar of Gold, Clearly Pure, Irish Rapeseed Oil. It’s resistance to tainting means that we can reuse it five or six times for frying. It is a superlative product that has enhanced our cooking and saved us money”.
Marguerite Keogh​

Head Chef, The Five Fields, Chelsea London (Michelin Star).

Restaurant Patrick Guilbaud
“Collar of Gold is beautifully pure and natural oil. We use it in dressings and sauces, where it does not compromise flavours and are delighted to work with world class Irish food producers”.
Kieran Glennon

Head Chef, Restaurant Patrick Guilbaud (Michelin Star).

“We use Collar of Gold in all our emulsifications, dressings and mayonnaises. It is a top quality Irish product and we are delighted to use it”.
Eric Matthews
Executive Head Chef, Chapter One Restaurant Dublin (Michelin Star).
Culinary Arts
“Baking with Collar of Gold produced perfect results that were similar to what would be expected from a good quality butter”.
Michael Mc Namara
Department of Culinary Arts, Dundalk Institute of Technology
“We use Collar of Gold in all of our Fish cooking, salad dressings and mayonnaises. We find that it tastes neutral, is extremely versatile and we are proud to support Irish food products”.
Sarah White
Head Chef, King Sitric Fish Resturant, Howth, County Dublin