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From March to October, Mini Maegden serve up gourmet grilled cheese, handmade sweet treats, and speciality drinks from the hatch of their little 1950s caravan pitched just down the road from the Giant’s Causeway. Their ever-changing grilled cheese menu always showcases the best local, ethical and – as far as possible – organic ingredients they can get their hands on. They select all their Irish and British farmhouse cheeses from expert cheesemongers and producers at Sheridans (Dublin), Toonsbridge Dairy (Cork), Mike’s Fancy Cheese (Belfast) and Neal’s Yard Dairy (London). And holding together all that oozing cheese is sourdough from master artisan baker Ricky Hay at Zac’s Bakehouse. They serve four grilled cheese options daily and vegan and gluten-free options are often available. They also serve up seasonal sundaes or cookie sandwiches featuring icecream from Drayne’s Farm, and a small selection of other sweet stuff – all made in the caravan kitchen.

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