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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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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It was Pete’s 32nd birthday at the beginning of August, and since we’ve been together, we always take a day off work to do something fun on our birthdays. This year he decided he wanted to take a half day canoeing trip down the River Wye, which proved to be an amazing way to take in some really breathtaking views.

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