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To charge or not to charge…

No More No Shows To Charge or Not to Charge

That is the question.  As if 2020 wasn’t cataclysmic enough for the hospitality business, tentative re-openings have once again shone an unforgiving light on that thorny issue of missed bookings.  Restaurants are still seeing frequent ‘no shows’ across the country, despite repeated warnings of the powerful negative impact this has on livelihoods.  Are there any [...]read moreTo charge or not to charge…

No More No Shows – An Interview with Owen Morgan, Bar 44 Group

Owen Morgan Bar 44 No More No Shows

Owen Morgan founded Bar 44 with his brother Tom in 2002. It’s a family affair, with sister Natalie also heavily involved in the day to day running of the group.  Deeply in love with the food of Spain, they have three ‘tapas y copas’ bars in South Wales and opened Wales’ first Asador in 2017. [...]read moreNo More No Shows – An Interview with Owen Morgan, Bar 44 Group

Supporting Independent Restaurants in Wales | Now Open – w/c Monday 13th July

The Heathcock Cardiff Menu

Photo Credit | The Heathcock, Llandaff (Garden Menu) As restaurants in Wales emerge into the post-lockdown landscape, they will be opening under many new restrictions and changes.  The following list will be updated as and when we receive new information. Please feel free to to let us know about any others you know of.  We [...]read moreSupporting Independent Restaurants in Wales | Now Open – w/c Monday 13th July

The Welsh Independent Restaurant Collective – A Call for Clarity

Asador 44 Cardiff

Restaurants occupy a unique place in our lives. These are the places we go to mark engagements, births, graduations, promotions. To celebrate, to commiserate. To meet old friends and new friends, to do business. To take time for ourselves. To be spoiled and cosseted and insulated from our cares for a few hours, with that [...]read moreThe Welsh Independent Restaurant Collective – A Call for Clarity

Supporting Independent Restaurants in Wales | Takeaways

restaurant gift vouchers in Wales

These are unprecedented circumstances for all of us, wherever we live. The hospitality business is already feeling the impact, and there is doubtless worse to come. In an attempt to minimise the crushing damage inflicted by COVID-19 on restaurants, some businesses are adapting what they offer. They might offer home delivery, or ‘buy now, use [...]read moreSupporting Independent Restaurants in Wales | Takeaways

Interview with Private Chef Tom Martin | Supper Clubs

Chef Tom Martin

Name: Tom Martin So, how long has the business been running? Well my first pop-up, Q, was back last Autumn, since then I have held supper clubs in Crafty Devil Cellar in Penarth, Mr Brightsides Café and The Little Man Coffee Company.  My next event is in The Potted Pig in Cardiff city centre on [...]read moreInterview with Private Chef Tom Martin | Supper Clubs

Food Review | Grady Atkins at Paysan, Bloc Cafe, Cardiff

Paysan Bloc Cafe

Right now, you’re probably thinking, ‘I’ve heard so much about Paysan at Bloc Café. I’ve been told it’s all about French influences, about flavour and unpretentious execution… but this? You’ve chosen to highlight beef with carrot and mash? Really?’ So let us confirm that yes, you’ve heard right. That’s exactly what Paysan does. But (and [...]read moreFood Review | Grady Atkins at Paysan, Bloc Cafe, Cardiff

Interview with Chef Matt Davenport – Oasis Cardiff

Oasis Cardiff Matt Davenport

Name of Pop-up/Business: Oasis Cardiff How long has the business been running? The charity has been registered for 10 years, however the catering arm has been operating for 13 months. What was your first experience of cooking? Growing up in a single parent household, there were plenty of times as a teenager where I had [...]read moreInterview with Chef Matt Davenport – Oasis Cardiff

Vegan Chocolate and Orange Brownie – Dirt Pop-up

Dirt Pop-up Brownie Recipe

With Veganuary in full flow, this month’s Find My Dine recipe is courtesy of Chef’s Gareth O’ Hara and Stuart Pelham from the ever popular Dirt Pop-up in Cardiff.  Just in case you missed out on one of the highly sought-after tickets for their February Vegan event (they sold out in 48 hours), we thought [...]read moreVegan Chocolate and Orange Brownie – Dirt Pop-up

Interview with Chef Leyli Homayoonfar – Leyli Joon and Co.

Chef Leyli Homayoonfar

Business Name | Leyli Joon & Co. and The Bab Haus What was your first experience of cooking? My mum and dad are both fantastic cooks, so food and cooking were always central to family life. It’s hard to pinpoint an early memory because we were just always cooking! However, my brother and I were [...]read moreInterview with Chef Leyli Homayoonfar – Leyli Joon and Co.

Roasted Cabbage, Pork Broth and Smoked Cheese – Chef Tom Martin

Tom Martin Recipe

Chef Tom Martin Chef Notes; this dish comes from my love of Tonkotsu-style Ramen.  The process of making the broth goes against the rules of western-style stock making.  It’s boiled for a significant length of time so that the fats emulsify, and create a more full-bodied broth to carry all of the lovely smoked pork [...]read moreRoasted Cabbage, Pork Broth and Smoked Cheese – Chef Tom Martin

Interview with Chef John Cook – Ember by John Cook

Chef John Cook Behind the Pass

Name of Business/Pop-up | Ember by John Cook You’ve been (sorry) a major figure in Cardiff’s restaurant scene for some time now, but you closed your permanent home, Arbennig, in May 2018, after almost five years.   That came as a shock for many, but you soon returned with Ember by John Cook, which as a [...]read moreInterview with Chef John Cook – Ember by John Cook