Sustainable Travel

  • Review: London’s greenest budget hotel, The Corner London City

    Review: London’s greenest budget hotel, The Corner London City
  • Almost Wild Camping: A Stay at Digs in the Wig, Pembrokeshire

    Almost Wild Camping: A Stay at Digs in the Wig, Pembrokeshire
  • How to spend 48 hours in St Davids, Pembrokeshire

    How to spend 48 hours in St Davids, Pembrokeshire
  • Review: A Stay at The Sky Loft, Carmarthenshire

    Review: A Stay at The Sky Loft, Carmarthenshire
  • Review: A stay at The Wye Valley Forest Retreat

    Review:  A stay at The Wye Valley Forest Retreat

Where to find regeneratively farmed & high-welfare meat in Cardiff

We should all be eating less but ‘better’ meat. If you care to know more about how your dinner got from farm to fork before you tuck in, here’s a handy list of the best places to buy high-welfare, sustainable or regeneratively farmed meat in Cardiff.

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Review: Foraging in Cardiff with Wildfood UK

On the hottest day of 2017 to date, I spent four hours roaming around Bute Park in Cardiff on a guided spring forage with Wildfood UK. I can’t believe that for the last three years of walking home from work, I have been walking past so much free food!

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Review: Dan Barber’s #WastED pop-up at Selfridges, London

#WastEDLondon is a temporary pop up restaurant currently wowing diners on the rooftop of Selfridges in London – and it’s a pop-up like no other. It aims to start conversations about sustainability and waste, by serving up a menu made primarily from food by-products which are usually binned by the food industry (the capitalised ‘ED’ stands for ‘Education’). It’s the most talked-about pop-up experience in London this year so far – and last week, I ate my way through the tasting menu.

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Asador 44, Cardiff’s critically acclaimed Spanish restaurant

Originating from the heart of Northern Spain, asador means barbecue, grill or spit in Spanish. Asador 44 is a place where diners can spend a good few hours sharing and enjoying a handpicked selection of meat, fish and vegetables – all chargrilled and slow-cooked over charcoal and wood.

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