A new ‘Sunday Brunch Social’ is coming to Canton’s popular Fresh & Wild farmer’s market. The market, which takes place every Sunday at The Boneyard on Papermill Road, brings together a collection of local producers and growers. It offers a more sustainable way for people to buy weekly staples like bread, eggs, meat, fruit & veg – [...]read moreWeekly Sunday Brunch Social launched at Fresh & Wild Farmer’s Market
Gifted – this review forms part of a collaboration with My Local Indian. In return for feedback, a selection of dishes were provided free of charge. A blog post was not a requirement of this collaboration. Don’t fancy getting those saucepans out after a busy day? Want something easy to cook, and tasty to eat? [...]read moreFood Review – My Local Indian
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