As part of my day job in hospitality PR, I’m thrilled to share the news that 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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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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Working with two of my creative pals, Will and Sam, I’ve launched the Cardiff Wine Passport: Summer Edition – a new way to explore the best indie bars and restaurants in Cardiff city centre.
I created the passport as a way to champion some of the brilliant independent hospitality businesses who have had such a rough ride over the last couple of years. Unlike the chain venues you’ll find in cities all over the UK, indie hospitality venues make our city centre a unique place to spend time, giving it a flavour and a personality you can’t find anywhere else!
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This one-of-a-kind, forward-thinking business that goes above and beyond – not only to promote but to truly embody – sustainability in the restaurant industry. It’s hardly surprising that their innovative approach to zero-waste dining has gained international recognition and inspired other chefs and restaurants around the world.
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