Your food community needs you: shopping local during COVID-19

Right now, more than ever, even amidst all of this Coronavirus chaos, it’s important that we all do what we can to support local and independent when it comes to the food and drink we buy. Here’s how you can help.

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Five Cardiff Chefs on fighting waste with #FlungTogetherFood

Here in the UK, we waste way more food than we realise. Most of us really are spoilt for choice – but we can still avoid being spoiled rotten by using up every last bit of what we buy.

Here, five Cardiff chefs to share their top tips for cutting waste by creating #FlungTogetherFood at home.

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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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Five of my Favourite Hash Recipes for Breakfast, Brunch & Dinner

Despite my eagerness to eat every last scrap that comes out of my fridge, I’m not a huge fan of heating up yesterday’s dinner for today’s lunch. Instead, I much prefer to use up the odds and ends in the bottom of my veg drawer to make something new.

What I love most about a hash is that you don’t need a recipe, you don’t need to spend ages prepping, and you definitely don’t have to peel the veg. It’s just a case of chopping equal sized cubes of whatever you fancy, and either frying in a pan or roasting in an oven. Simples!

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