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.View Post
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.View Post
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.View Post
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.View Post