Sustainable UK Stays

  • Rediscovering Milford Haven: Pembrokeshire’s industrial town

    Rediscovering Milford Haven: Pembrokeshire’s industrial town
  • The floating London hotel putting purpose over profit

    The floating London hotel putting purpose over profit
  • London’s greenest budget hotel: The Corner London City

    London’s greenest budget hotel: The Corner London City
  • Almost Wild Camping: A Stay at Digs in the Wig, Pembrokeshire

    Almost Wild Camping: A Stay at Digs in the Wig, Pembrokeshire
  • Review: A foodie stay at La Fosse B&B, Dorset

    Review: A foodie stay at La Fosse B&B, Dorset
  • How to spend 48 hours in St Davids, Pembrokeshire

    How to spend 48 hours in St Davids, Pembrokeshire
  • Review: A Stay at The Sky Loft, Carmarthenshire

    Review: A Stay at The Sky Loft, Carmarthenshire
  • 48 Hours in Carmarthenshire: A Food Lover’s Itinerary

    48 Hours in Carmarthenshire: A Food Lover’s Itinerary

SEAONAL DECEMBER: WHAT TO EAT THIS MONTH

I absolutely love December for food; who doesn’t? It’s an excuse to go all out on proper, hearty, home-comforts; and there are loads of good reasons to eat more locally & seasonally this festive season – and to ditch the supermarket in favour of your local farmer’s market.

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PASTURE RESTAURANT GAINS TOP 3* RATING FROM THE SUSTAINABLE RESTAURANT ASSOCIATION

An ethos of sourcing locally, championing seasonality, and radically minimising food waste has seen The Pasture Restaurant group secure a 3* ‘Food Made Good’ Rating from the Sustainable Restaurant Association (SRA); they are the first independently owned restaurant in Wales to achieve the respected accreditation.

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Meet the celebrated chef with an MSc in Food Policy cooking in Canton this Christmas

An acclaimed Cardiff-born chef who has worked in some of London’s most celebrated kitchens has announced a month-long series of pop-ups at a coffee shop in Canton this December.

Alex Vines’ pared-back style of cooking has been influenced by his experiences in London, and also, by his MSc in Food Policy. As a result, he focuses on truly seasonal and sustainable ingredients and is passionate about working directly with local farmers, designing menus around the produce which comes fresh from the fields each week. 

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Creamy Chilli Pumpkin Pasta with Chestnut & Sourdough Crumb

This is a comforting, indulgent hug in a bowl, full of the flavours of autumn with a warming kick from the chilli. This recipe is great for using up your leftover halloween pumpkin, but would work equally with any other of the season’s squash (like Crown Prince, Butternut or Delicata). The addition of the chestnut and toasted sourdough topping adds another dimension.

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