If you’ve been trying to eat more seasonal, local produce, then this is the blog series for you. What to look for, and how to cook it – a quick guide to the ingredients you could be using which have been grown closest to home.
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This month is all about stews, soups and British comfort classics; on restaurant menus, I’ve been looking out for root veg, super-sustainable mussels, and hearty venison dishes.
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If you’ve made it one of your new year resolutions to try and eat more seasonal, British produce – these monthly blog posts are for you; demystify ‘seasonal eating’ with some simple info on the fruit, veg, meat & fish in season now, along with some ideas for how to cook & eat it.
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Here in the Welsh capital, three pioneering chefs have taken the local scene by storm with their regular pop-ups and sell-out kitchen take-overs. With lower overheads associated with their nimble, nomadic operations, they’ve had time to refine their offer and build a following – but also to build relationships with local suppliers, championing provenance and sustainability.
With all three promising ‘big plans’ for the new year, these are the sustainable Cardiff chefs I’ll be keeping my eye on in 2024…
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