From the ashes of Pontcanna’s beloved restaurant Arbennig comes DIRT; a new, 100% vegetarian pop-up supper club which kicked off with the first event in Cardiff last weekend.

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In this episode we talk to Phill Lewis of Dusty Knuckle restaurant in Canton. Last February, Phill left Cardiff with nothing but a sack of flour, a case of tomatoes, and a box of cheese, and traded his way to Naples, using only pizza as currency.

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We’re blessed with some great small business and local producers here in Cardiff – and a couple of larger, ethically sound ones too. Use them wisely, and it’s easy to enjoy a more sustainable festive season with minimal fuss and inconvenience.

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It’s been about four years since I last tried a vegetarian Sunday roast, and in those years, veggie and vegan cooking has come on in leaps and bounds. My most recent visit to Milgi in Cardiff proves that it is easier than ever to side-step the meat in this comfort food classic without sacrificing any of the flavour.

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