2020: The taste of things to come.

It’s that time again; our planet has completed another 584 million mile circuit around the sun back to the point where the northern hemisphere tilts furthest away from the light. It’s easy to take a swipe at seasonal over-indulgence in a world where 46% have to survive on less than $5.50 a day but this…

Digging it: DIRT Vegan supper club

Founded by John & Ceri Cook, the DIRT brand pioneered a concept of 1st class restaurant food using purely vegetables and fruit. They disrupted the traditional meat-and-two-veg dining culture by proving that good quality vegetable produce prepared by skilled, imaginative chefs doesn’t leave diners feeling that something is missing from their plates. It was a…

Cook & Lewis’s kitchen: A peek at Nook

Television food programmes have worn out the mantra of the word ‘passion’ for what is required to create excellent food but what about ‘skill’, ‘bloody hard work’ and probably most of all, ‘drive’ ? We once spent 14 ball-aching hours in our kitchen making a friend’s wedding feast, so believe us when we say we…

Blowing The Gaff

Abergavenny and its picturesque surrounding countryside have always been blessed with more than their fair share of good food venues and very congenial pubs. At one time, work and friends took us to the area regulary and we made the most of our opportunities to enjoy top meals at the Walnut Tree in the glory…

Side Plate: “Service!”: Why Mum was right

By Mme. NotLeafy. Edited and proofread by M. NotLeafy Sometimes things your parents say stick. Sometimes they become more meaningful when time and experience make it so. Perhaps, then, it’s no surprise that my first memories of a restaurant visit are what my mother told me: “Be polite to the staff; don’t make their lives…

A Northern Irishman and a Scotsman went into a Welsh restaurant…

No, this isn’t a joke. This was the last of the guest-chef nights at Tommy Heaney’s restaurant in Cardiff, featuring Scottish-born chef Michael Bremner, owner of Brighton restaurants 64 Degrees and Murmur. Michael Bremner has certainly been around; from Pittodrie House Hotel Scotland to the Orrery Restaurant, London, then Seven with Richard Turner, Marco Pierre…

Last EMBER at the Old Library, Cardiff

If you’ve read our first blog post then you know how much we like John Cook’s vegetable cooking. Since our final Arbennig meal we’ve been to the first DIRT pop-up and two others, each with a different menu. We caught John’s guest session on the Two Anchors grill at Sticky Fingers street food, netting cheese…