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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

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