Foodie gift vouchers: the perfect low-impact Christmas gift

It’s a sad fact that beneath the sparkle and glitter, Christmas can be an exceptionally wasteful time of year. From the hundreds of miles of wrapping paper discarded after Christmas morning, to the thousands of throwaway stocking fillers wrapped in single-use plastic, the waste created during the season of goodwill is enough to make anyone wince.

But there is an easy way for food & drink lovers to skip the eco-guilt that comes with splurging on unnecessary gifts whilst also helping support their local food and drink producers and indie restauranteurs.

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Recipe: The Tidy Kitchen’s Caramelised Leek Tart with Walnut Pastry and Perl Las

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. Her first creation was this delicious Caramelised Leek Tart with Walnut Pastry and creamy, crumbled Perl Las.

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Recipe: ‘Welsh’ Mac & Cheese with Leeks & Kale

Mac ‘n’ Cheese is the ultimate comfort food. This one makes the most of some top-notch, Welsh produce; organic mature cheddar from Calon Wen, organic milk from Daioni, and a sweet and surprisingly complex vintage Red Leicester from the Snowdonia Cheese Company.

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Carmarthen’s Deri Reed crowned Chef of the Year at the 2019 Food Made Good Awards

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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