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.
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.
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.
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…