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Chef Interview with Private Chef Gareth Daw

Chef Gareth Daw

Pop-up Name | By Order of the Peaky Blinders- Chef Gareth Daw Tell us something about the background to this.  How long has the business been running? Well, I’ve been doing tasting menu events since the start of this year, based out of Henry Webb’s in St Mellons, but December at Mr Brightsides in Cardiff [...]read moreChef Interview with Private Chef Gareth Daw

Ricotta Dumpling with Sage, Quince and Brown Butter – Grady Atkins

Plat Paysan Grady Atkins

Grady Atkins | Paysan, Bloc Café Chefs notes; a very simple, seasonal dish which relies heavily on the quality of ingredients for its success.  At Bloc Café, we use this dish for ‘plat paysan’, which is our peasant style small plates offering.  This is a vegetarian dish as long as the ricotta sourced does not [...]read moreRicotta Dumpling with Sage, Quince and Brown Butter – Grady Atkins

Roasted Onion with Mushroom and Red Wine Sauce – Grady Atkins

Paysan Grady Atkins

Grady Atkins | Paysan, Bloc Café

Chef Notes; this is a seasonal vegetarian dish, served as a starter at Bloc Café for our Friday night Paysan 3 or 4 course French dinners. Any mushrooms can be used-wild where available- as long as they are cooked with a good amount of caramelisation.  The onions are also completely reliant on being cooked till very soft with a slightly burnt exterior.

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Guineafowl with Zhoug, Freekah and Beldi Preserved Lemons – Salt Kitchen

Salt Kitchen Recipe

Food loving chefs who excel in cooking classic flavours with a modern twist; Stephen, Alex and Thomas met on BBC Ones’ MasterChef in 2019.  Stephen is renowned for his bold flavours; Thomas for his adventurous flair; and Alex for being the Queen of Puddings. Together this dynamic threesome combine to deliver a truly fantastic food [...]read moreGuineafowl with Zhoug, Freekah and Beldi Preserved Lemons – Salt Kitchen

Abergavenny Food Festival | 21st-22nd September 2019

Gareth Wars Ynyshir

This year Abergavenny Food Festival, yet again, proved why it has earned its stellar reputation. ‘Wild Beaver Pie’ boasts the board as we arrive, fighting to grab our attention. It won’t be the last thing which stops us in our tracks. This is a very democratic event, an unpretentious low-key congregation of like-minded food obsessives, [...]read moreAbergavenny Food Festival | 21st-22nd September 2019

Chef Interview with Grady Atkins, Paysan, Cardiff

Chef Grady Atkins

Business Name | Paysan Hello and thank you for being our Behind The Pass guinea pig!  Paysan and Plat Paysan have been running for six months or so now, but we know your life in food has already taken you far and wide. So tell us: what was your first experience of cooking? My earliest [...]read moreChef Interview with Grady Atkins, Paysan, Cardiff