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…

Dirty Does Devon: Matt Pritchard at Riverford Field Kitchen

“An evening with BBC TV’s Matt Pritchard” said the email from Riverford Field Kitchen. Seemed a bit odd to be chasing this local boy down the M5 to Devon but, having eaten there many times, we jumped at the chance to sample Riverford’s legendary veg. in the hands of the vivacious vegan. Riverford’s organic vegetable…

Pride of Asador 44

by M. NotLeafy. Edited & proofread by Mme. Occasionally I have the opportunity to dine at someone else’s expense while on business, but not usually in my home town. Luckily I have a regular business contact, Mr. K, who is a food aficionado but clearly not a devotee of Jason Rayner because he is based…

Pizza Mind: Eating and ethos – an interview with Dusty Knuckle

Bread is one of the most fundamental and wonderful of foods. Its popularity has certainly stood the test of time and it’s one of the first things to sell out when holiday shop closures or adverse weather threaten.  The first time you bite down on a piece of real bread is a memorable experience and…