Most of us would like to be eating more locally grown, seasonal produce, but this can be a bit of a challenge during the winter months when the chilly British climate means that fewer native vegetables are readily available. Happily, that’s not the case with the humble leek. This hardy green vegetable is at its best during the coldest months of the year, is fantastically versatile, and can add flavour and bite to a wide range of savoury dishes.

As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best.

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Last night, at a star-studded ceremony in East London, Deri Reed was crowned ‘Chef of the Year’ at the Sustainable Restaurant Association’s 2019 Food Made Good awards. Since 2012, the awards have been the shop window for pioneering sustainability progress in the hospitality industry, and a celebration of successful initiatives and innovative ideas.

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Like clockwork, the shops are filling up with glitter, faux fur and sequins – which can mean only one thing; Christmas party season is just around the corner!

But this is 2019, and the environmentally damaging effects of fast fashion more widely understood than ever. Many people are shunning the high street and choosing sustainable shopping options instead. If you’re hoping to do the same, here are some of the best places to start…

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This has been a summer of change in the restaurant / eating-out scene here in Cardiff – from new openings to relocations, to a surge of new pop-up events to look forward to. This is where I’ll be eating out in Cardiff this Autumn…

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