There’s a pleasing symmetry to this, for us. The Humble Onion was the first restaurant we worked with when we set up our main site. The Poca menu, Antonio’s answer to brutal pandemic challenges, was instantly memorable. Dish after dish impressed: plates of plump prawns in harissa butter, a crispy egg with celeriac, braised ox [...]read moreInterview with Chef Antonio Simone – Poca in Pontcanna
We recently had the pleasure of sitting down with Tom and Owen Morgan of the Bar 44 group. Their new book Tapas y Copas: This Is Our Spain is their love letter to the country which has inspired their work for 20 years, and we thought the occasion was significant enough to warrant a long, [...]read moreAn Interview with Tom & Owen Morgan (Part 2)- Bar 44 Tapas y Copas: This Is Our Spain
We recently had the pleasure of sitting down with Tom and Owen Morgan of the Bar 44 group. Their new book Tapas y Copas: This Is Our Spain is their love letter to the country which has inspired their work for 20 years, and we thought the occasion was significant enough to warrant a long, [...]read moreAn Interview with Tom & Owen Morgan (Part 1)- Bar 44 Tapas y Copas: This Is Our Spain
“As soon as we landed in Sweden I was always ready to go. I was like ‘Mormor, can we make…?’ and I could guarantee she already had my little ‘pallen’ (stool) set up. She’d have my little apron ready to go, and my little oven gloves, and as soon as I came through the door [...]read moreChef Shane Davies-Nilsson – Introducing Nordik Kitchen
We are Sophie and Lisandros, couple and co-founders of Meat And Greek. How long has the business been running? It has been just over 6 years since our first pop-up: Womanby Street in 2014! What was your first experience of cooking? Both of us are extremely family-oriented, and cooking and eating with family has always [...]read moreInterview with Meat and Greek
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
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
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.
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
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
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