Corpulent Capers http://www.corpulentcapers.com Restaurants, reviews, recipes, recommendations & all things food related Sun, 20 Jul 2014 16:44:51 +0000 en-US hourly 1 Tempus at Tides Bar and Restaurant at The St David’s Hotel http://www.corpulentcapers.com/tempus-tides-bar-restaurant-st-davids-hotel/ http://www.corpulentcapers.com/tempus-tides-bar-restaurant-st-davids-hotel/#comments Sun, 20 Jul 2014 16:44:51 +0000 http://www.corpulentcapers.com/?p=1786 Recently I got the opportunity to visit Tempus at Tides Bar and Restaurant at The St. David’s Hotel in Cardiff Bay. Hotel restaurants trying to entice in non-residents seems to be a bit of a thing at the moment so I was keen to see what Tempus had to offer. We visited on a busy Saturday night, there were two [&hellip

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Recently I got the opportunity to visit Tempus at Tides Bar and Restaurant at The St. David’s Hotel in Cardiff Bay. Hotel restaurants trying to entice in non-residents seems to be a bit of a thing at the moment so I was keen to see what Tempus had to offer.

We visited on a busy Saturday night, there were two weddings in full swing and a number of people making the most of the lovely weather to enjoy the terrace, which offers some stunning views of the bay.

cardiff bay Tempus at Tides Bar and Restaurant at The St Davids Hotel

Cardiff Bay from Tempus at Tides

General Manager Andreas, welcomed us and showed us to our table, which we shared with fellow blogger Kacie of The Rare Welsh Bit and her friend Dan, along with Rob and Louise from Petersens and their respective partners.

Tempus at Tides has just launched its new menu, which has been designed in conjunction with Consultant Chef Stephen Tonkin. As some of you may know Stephen had a long association with Caprice Holdings working his way through the ranks at the famous ‘The Ivy’ before becoming head and then executive chef at Dean Street Townhouse. He currently works for Des McDonald (his old boss at Caprice) Restaurants as executive chef.

Stephen has been helping Dominic Powell, executive chef for St David’s design and plan the new menu. Dominic joined St David’s in 2011 as sous chef, after moving from the Park Plaza and has progressed rapidly to his current position.

tempus at tides Tempus at Tides Bar and Restaurant at The St Davids Hotel

Inside Tempus at Tides

The restaurant itself is light and airy thanks to the large amount of glass looking over the terrace and eventually Cardiff Bay itself. The wooden floor, low ceiling and bustle of the adjoining bar do give it some character and so it does manage to avoid the soullessness that often afflicts hotel restaurants.

chef dominic powell Tempus at Tides Bar and Restaurant at The St Davids Hotel

Chef Dominic Powell

Chef Dominic pops out to say hello and explain the ethos behind the new menu. Basically it’s bang on trend being fresh, locally sourced, seasonal ingredients with an emphasis on seafood (well we are slap bang on the Bay after all). I note his recommendation for the Sea Bass before beginning to study the menu.

We start with the customary bread, which consists of three different types of roll; tomato, onion and parmesan. These are served with Netherend butter, olive oil and aged balsamic.

For starters, or intros as they are titled on the menu, I choose ‘Chicken Liver Parfait, “Little Black Hen” Chutney, Toasted Brioche’ whilst MrsA opted for the ‘Burry Inlet Mussels, Welsh Bacon & Black Dragon Cider’

The parfait was lovely and smooth, although I did feel the flavour was little muted and needed a lift. It worked well with the toasted brioche bun though and the chutney (hand made in Llangennech) did a good job of cutting through the fattiness of the parfait to give the whole thing balance.

chicken liver parfait Tempus at Tides Bar and Restaurant at The St Davids Hotel

Chicken Liver Parfait, “Little Black Hen” Chutney, Toasted Brioche

MrsA’s mussels are plump, juicy and well presented. Simply cooked, they are hard to fault without being earth shattering.

burry inlet mussells Tempus at Tides Bar and Restaurant at The St Davids Hotel

Burry Inlet Mussels, Welsh Bacon & Black Dragon Cider

For main course MrsA chooses the Catch of the Day, Hake on a Bed of Courgette and Leaves. The hake is top quality and super fresh, very well cooked. The courgettes are lightly roasted, intensifying the flavour but not to the point where it overpowers. MrsA is very happy to find a chef who can cook fish with this finesse.

fresh hake Tempus at Tides Bar and Restaurant at The St Davids Hotel

Catch of the Day – Hake

I opt for the chef’s recommended ‘Burry Port Kippered Wild Sea Bass, Cucumber & Brown Shrimps’. Landed that morning the Bass is again very fresh and arrives on my plate via chef who knows how to treat a piece of good fish. Nice and simple, nothing distracting from the delicate, yet full flavour, the cucumber, brown shrimp and a little dill serve only to enhance. I can’t think of many places that would have cooked this better.

wild sea bass Tempus at Tides Bar and Restaurant at The St Davids Hotel

Burry Port Kippered Wild Sea Bass, Cucumber & Brown Shrimps’

Overall top marks to Chef Powell for his fish dishes, we would certainly go back for the fish.

So onto dessert, and after the high point of the main courses the dessert selection seems a little uninspired. Sticky Toffee Pud is, it seems to me, more at home in a gastro pub than the restaurant of a 5 star hotel. The Ice Cream too is bought in, albeit from a reasonable source. I wonder if the one thing that Tempus lacks is a pastry chef.

The signature dessert is called After Eight and is a riff on a chocolate and mint ice cream. I decide to give this a miss and choose the simple ‘Vale of Glamorgan Strawberries, Clotted Cream’. Nowhere to hide here, this dish is totally reliant on quality ingredients and thankfully it has them. The strawberries, nicely dusted in icing sugar are sweet and flavoursome. The clotted cream ice cream is rich and smooth. Good stuff.

vog strawberries Tempus at Tides Bar and Restaurant at The St Davids Hotel

Vale of Glamorgan Strawberries, Clotted Cream

MrsA, also struggling to find something prepared in-house to tempt her, decides to try the Selection of Ice Creams. The presentation is unusual, in that the tilted glass serving bowl is itself frozen, making the dish visually interesting. Unfortunately the contents themselves are a bit more ordinary.

ice cream Tempus at Tides Bar and Restaurant at The St Davids Hotel

Selection of Ice Creams

In summary, I’m not sure how Tempus at Tides is going to fare at bringing in the non-residents, traditionally an area where most hotel restaurants struggle. Even with its Bay Side location, there’s not any easy passing trade to attract. It needs to establish itself as a destination restaurant, especially with its price point. Before it can do that, a few things, especially on the desserts, need tweaking.

I’d still go back for the fish though!

Tempus at Tides Bar & Restaurant
St David’s Hotel and Spa
Havannah Street
Cardiff
CF10 5SD
(029) 2045 4045

We were invited to dine at Tempus at Tides as guests of Petersen PR and as such all food and drink was complementary.

 

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Beer Beautiful Beer at the Felin Fach Griffin http://www.corpulentcapers.com/beer-beautiful-beer-felin-fach-griffin/ http://www.corpulentcapers.com/beer-beautiful-beer-felin-fach-griffin/#comments Fri, 13 Jun 2014 16:16:36 +0000 http://www.corpulentcapers.com/?p=1770 The Felin Fach Griffin love to throw a party and they throw great parties! We went to their festival Hiraeth and had a great time! We are huge fans of their food. Chef Ross Bruce, cooks honest food using local and seasonal ingredients. We are really excited about their upcoming special beer evening that will be held on Friday 20th [&hellip

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The Felin Fach Griffin love to throw a party and they throw great parties! We went to their festival Hiraeth and had a great time!

Massey Griffin142 Beer Beautiful Beer at the Felin Fach Griffin

The Felin Fach Griffin is set in spectacular surroundings

Massey Griffin084 Beer Beautiful Beer at the Felin Fach Griffin

Chef Ross Bruce

We are huge fans of their food. Chef Ross Bruce, cooks honest food using local and seasonal ingredients.

We are really excited about their upcoming special beer evening that will be held on Friday 20th June. The evening starts at 7.30pm with canapés followed by sitting down to a three course supper at 8pm. It will be a street food inspired menu with two beers matched per course (and two for the canapés). Four local breweries will be in attendance: Waen Brewery, Brecon Brewing, Celt Experience and Tiny Rebel. Price per person: £36.50

After the dinner, from 10pm, local band Junior Hacksaw will be playing. Tickets for this part of the evening will be £5 each which will include either a sample of each beer (a small sample taste) or 3 x 1/3 pints of the person’s preferred beer. Following that the beer will be £3 per pint. There is a late licence until midnight.

//www.youtube.com/watch?v=PColRpqnyxY

 

To reserve a place at what looks to be a fabulous fun evening, call The Griffin on 01874 620 111. Numbers are limited, especially for the supper so please book ahead of time.  We’ll see you there!

 

 

 

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Gentlemen’s Afternoon Tea – The Laguna Kitchen & Bar at The Park Plaza http://www.corpulentcapers.com/gentlemens-afternoon-tea-laguna-kitchen-bar-park-plaza/ http://www.corpulentcapers.com/gentlemens-afternoon-tea-laguna-kitchen-bar-park-plaza/#comments Sun, 01 Jun 2014 14:23:20 +0000 http://www.corpulentcapers.com/?p=1755 There is something civilised about an afternoon tea. Something traditional. The tradition is supposed to date back to the early 19th century when the usual habit, still seen in parts of the Continent, was to serve dinner at around 9.00pm. Anna, 7th Duchess of Bedford, started ‘snacking’ to stave off late afternoon hunger.  Soon, after inviting her friends to join [&hellip

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Thanna 7th ducess of bedford 216x300 Gentlemens Afternoon Tea   The Laguna Kitchen & Bar at The Park Plazaere is something civilised about an afternoon tea. Something traditional. The tradition is supposed to date back to the early 19th century when the usual habit, still seen in parts of the Continent, was to serve dinner at around 9.00pm.

Anna, 7th Duchess of Bedford, started ‘snacking’ to stave off late afternoon hunger.  Soon, after inviting her friends to join in, the practice spread and it became to norm to sip tea and nibble a sandwich in the middle of the afternoon.

As time and society has moved on the formal afternoon tea of dainty sandwiches, scones, cakes and pastries with pots of tea served in bone china cups, has become the domain of the hotels and cafes looking to capture people in search of a few minutes of escapism.

Of course dainty sandwiches and cups that require the extension of the ‘pinkie’ finger are all good fun but sometimes we wish for something a bit more substantial.

That’s why I was delighted when Laguna Kitchen and Bar at the Park Plaza emailed to tell me about their “Gentlemen’s Afternoon Tea”.  Out goes the tiny finger sandwiches and in comes a mini venison burger.  Bye bye scone, hello chorizo Scotch egg! Say ta ta to the macaroons and welcome to the sirloin stuffed Yorkshire pudding.

Would I like to pop in and try it?  You bet a Severn & Wye smoked salmon blini with dill crème fraiche and caviar I would.

Which is how I found myself, in the company of my friend Peter, enjoying a rather different type of afternoon tea a few Friday afternoons ago.

Now I should probably make it clear that although Laguna bill this as ‘a masculine twist on the traditionally feminine afternoon past time’ in no way is this a men only thing. In fact they are right up front about saying “It’s definitely not just for gentlemen either – we believe it will also appeal to ladies looking for an alternative to cupcakes and puff pastries.”  So there you go, all are welcome.

Also if you partake of the Gentlemen’s Afternoon Tea during June then they will donate 8% of the cost to the Velindre Cancer Centre and as both my parents received excellent care during visits there, that’s a big plus in my book.

OK let’s talk about the tea itself.  It comes sitting on two pieces of slate, one for the savoury and one for the sweet.  A visual feast in itself.

gat savory Gentlemens Afternoon Tea   The Laguna Kitchen & Bar at The Park Plaza

Gentlemen’s Afternoon Tea – Savoury Dishes

Savoury first and we have (anti-clockwise from the bottom left)

  • Miniature prawn cocktail shot
  • Severn & Wye smoked salmon blini with dill crème fraiche & caviar
  • Chorizo Scotch egg with Bloody Mary mayonnaise
  • Seared Welsh sirloin steak with caramelised red onions & garlic mushrooms on toasted ciabatta
  • Mini Brecon Venison burger with juniper berry & red currant mayonnaise
  • Roast sirloin of Welsh Beef and horseradish stuffed Yorkshire pudding

Without going into intricate detail about everything it was all really good.  I really liked the freshness of the prawn cocktail; which came as a surprise as I’m not the world’s biggest shellfish fan.  The chorizo Scotch egg was great and the sirloin on toasted ciabatta had a real depth of flavour.  The only negatives were that by the time I got to it, the Yorkshire pudding was cold and a bit claggy and the brioche bun on the venison burger was a trifle dry. The venison burger itself was nice and juicy though and the seared sirloin was served nice and pink.

gat chorizo egg Gentlemens Afternoon Tea   The Laguna Kitchen & Bar at The Park Plaza

Chorizo Scotch egg with Bloody Mary mayonnaise

gat sirloin chibatta Gentlemens Afternoon Tea   The Laguna Kitchen & Bar at The Park Plaza

Seared Welsh sirloin steak with caramelised red onions & garlic mushrooms on toasted ciabatta

By now I’m beginning to realise why this is billed as a more masculine afternoon tea, as there is quite a lot of food here.  Nevertheless I take a deep breath and move over to the sweet slate.

gat sweet Gentlemens Afternoon Tea   The Laguna Kitchen & Bar at The Park Plaza

Gentlemen’s Afternoon Tea – The Sweet Selection

Here we find a Rum Baba filled with Chantilly cream & raspberries and a Warm chocolate fondant with Clotted Cream.  Its many years since I had a Rum Baba and even longer since I had a decent one that didn’t taste of rum flavouring.  Fortunately this one doesn’t, it’s ‘ruminess’ being quite subtle.  In fact both Peter and I felt that it could have done with a bit more of a kick to it. I do have to drive home afterwards though so maybe that was for the best.  The chocolate fondant was lovely and rich, and soft of centre. It did suffer a little of the same fate as the Yorkshire though in the fact, that as it had been sitting on the table since the start of the meal, it wasn’t really warm by the time I got to it.  However, that being said it still delivered on the chocolate flavour and managed a decent ooze as I cut into it. The clotted cream really ramps up the richness factor and makes this a very indulgent end to the tea.

Overall I was impressed by my Gentlemen’s Afternoon Tea.  At £18.95 a head it delivers both in terms of flavour and value for money (something the Laguna seems to be pretty good at if their Chef’s Table is anything to go by).  In fact I’d suggest that you skip lunch if you’re planning on indulging as this is quite a lot of food. I didn’t need to eat again that day.

Oh and don’t forget if you book for June (booking is essential) you’ll also be supporting Velindre!

In a word, “Delightful!”

Laguna Kitchen and Bar
Park Plaza Hotel
Greyfriars Road
Cardiff
CF10 3AL

Restaurant Tel: 02920 111 103
Email: lagunarestaurant@parkplazahotels.co.uk

 

We were invited to try the Gentlemen’s Afternoon Tea as guests of the Park Plaza and as such all food and drink was complimentary.

 

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The Discovery, Lakeside http://www.corpulentcapers.com/discovery-lakeside/ http://www.corpulentcapers.com/discovery-lakeside/#comments Sun, 27 Apr 2014 13:02:35 +0000 http://www.corpulentcapers.com/?p=1735 The Discovery is the latest addition to the Knife & Fork Food brand and takes its place alongside company’s other outlets, namely The Conway in Pontcanna, The Pilot in Penarth and The Old Swan Inn in Llantwit Major. Anyone familiar with The Discovery’s siblings will be immediately at home as the blackboard menu concept has been continued here along with [&hellip

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discovery The Discovery, LakesideThe Discovery is the latest addition to the Knife & Fork Food brand and takes its place alongside company’s other outlets, namely The Conway in Pontcanna, The Pilot in Penarth and The Old Swan Inn in Llantwit Major.

Anyone familiar with The Discovery’s siblings will be immediately at home as the blackboard menu concept has been continued here along with a simpler lunch menu served between 12 and 4pm every day except Sunday. As the blackboard menu can change frequently it even has its own Tumblr blog here.

Discovery Chalkboard The Discovery, Lakeside

The ever changing chalkboard menu

I wasn’t familiar with the Discovery before I attended the soft launch but it’s obvious the amount of renovation work that has gone on inside. There’s a large airy bar area and a nicely appointed restaurant area.

Discovery Interior The Discovery, Lakeside

Part of the Discovery’s Restaurant Area

As I was attending the soft launch (basically a dry run to help the kitchen and front of house smooth out any issues before the paying customers arrive) it wouldn’t be fair to write this up as a ‘proper’ review. Having said that there really wasn’t anything to complain to about.

After a good study of the blackboard I decided to start with the Crispy Aromatic Duck Egg, Shitake Mushroom, Wild Garlic Purée and Onion Ash (£5.50). Now the Chef is going to live or die by a dish like this, as if that duck egg isn’t soft and runny when you cut into it then the only outcome is disappointment. Fortunately no disappointment here.

Discovery DuckEgg The Discovery, Lakeside

Crispy Aromatic Duck Egg, Shitake Mushroom, Wild Garlic Purée and Onion Ash

For mains there was simply no other choice for me other than the enticingly named Our Plank of Pig (£12.50). There was no disappointment here either and my eyes lit up when the board of porky goodness was put in front of me. It tasted as good as it looked as well and all things considered is nothing if not a delicious bargain.

Discovery Plank The Discovery, Lakeside

Our Plank of Pig

Discovery Pig The Discovery, Lakeside

Plank of Pig, Worth a Close Up

Dessert took me back to my childhood with a Raspberry Ripple Baked Alaska, Raspberry Mousse and Red Wine Caramel (£5.00). Whilst not identical to the dessert of my childhood, mother never made us individual desserts in those days, it certainly had all the component parts although I think this one had seen a chef’s blow torch and not the inside of an extremely hot oven. That being said it’s all about the taste and this Alaska certainly delivered on that front. The sharp raspberry being a great foil to the sweetness of the meringue.

Discovery Alaska The Discovery, Lakeside

Raspberry Ripple Baked Alaska, Raspberry Mousse and Red Wine Caramel (£5.00)

All in all I think The Discovery is a winner. Good food, in a decent place with a good atmosphere. Not only does The Discovery deserve to become a popular neighbourhood restaurant for those living that side of Cardiff, but it also deserves a trip past the lake for those that don’t.

Give it a try.

The Discovery
Celyn Avenue, Lakeside, Cyncoed, Cardiff, CF23 6FH
Tel: 02920 755 015

Web: http://knifeandforkfood.co.uk/discovery.htm
Twitter: @thediscoverypub
minilogo The Discovery, Lakeside

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A New Adventure for Corpulent Capers http://www.corpulentcapers.com/new-adventure-corpulent-capers/ http://www.corpulentcapers.com/new-adventure-corpulent-capers/#comments Tue, 01 Apr 2014 20:11:59 +0000 http://www.corpulentcapers.com/?p=1723 Mark and Carol of Corpulent Capers are embarking on a new adventure, a Food Adventure! As you know we are so passionate about locally produced, seasonal, fresh food that we have been blogging about it for several years and now we want to share our experiences with you. So what is Food Adventure? Food Adventure is all about food, fun, [&hellip

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Mark and Carol of Corpulent Capers are embarking on a new adventure, a Food Adventure!

As you know we are so passionate about locally produced, seasonal, fresh food that we have been blogging about it for several years and now we want to share our experiences with you.

vegetables A New Adventure for Corpulent Capers

Local, seasonal, organic vegetables

So what is Food Adventure? Food Adventure is all about food, fun, and adventure. Discover places, faces, plates and spaces as you go behind the scenes to meet some of Wales’ most talented food & drink producers, farmers and chefs.

pig A New Adventure for Corpulent Capers

An Oxford Sandy & Black Pig

Our unique tours may include a visit to a farm to meet a farmer passionate about his livestock and who is producing top quality meat, or a visit to one of Wales’ award winning vineyards. Maybe a day out foraging and then a sumptuous lunch, featuring foraged foods, tickles your fancy? We are working with some of Wales’ finest chefs and food producers who will give cooking demonstrations or hands on classes. A Food Adventure day out will showcase some of the best restaurants, farmers, and food & drink producers in South and Mid Wales.

milking cows A New Adventure for Corpulent Capers

Milking Time At The Farm

We are really excited about Food Adventure and will share more about our tours and the producers we work with over the next few weeks.

fish dish A New Adventure for Corpulent Capers

Pan Roasted Red Mullet, with Creamed Leeks, Lobster Bonbon and Lobster Sauce

You can sign up for our newsletter at www.foodadventure.co.uk, follow us on twitter @FoodAdventureUK or like us on Facebook.

Fun Fact:

Mark was a judge for the True Taste of Wales awards and will be a Great Taste Awards judge this year. Carol was a Director of the International Wine and Food Society of the Bahamas and led culinary tours from the Bahamas to New Orleans.

 

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Zest at the Cardiff Marriot with River Cottage http://www.corpulentcapers.com/zest-cardiff-marriot-river-cottage/ http://www.corpulentcapers.com/zest-cardiff-marriot-river-cottage/#comments Tue, 18 Mar 2014 20:05:35 +0000 http://www.corpulentcapers.com/?p=1703 We broke the news here that Marriott Hotels were piloting a partnership with Hugh Fearnley Whittingstall’s River Cottage and that the Cardiff Hotel was to be part of that pilot. Marriott have realised that a growing number of diners have an interest in the provenance of their food and so, in response, they are trying to improve their sourcing so [&hellip

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We broke the news here that Marriott Hotels were piloting a partnership with Hugh Fearnley Whittingstall’s River Cottage and that the Cardiff Hotel was to be part of that pilot.

Marriott have realised that a growing number of diners have an interest in the provenance of their food and so, in response, they are trying to improve their sourcing so as to offer a local, seasonal menu.

The Marriot kitchen team have been trained at River Cottage, who have also helped identify quality, local producers that they can source from.

Producers such as Graig Farm, Slade Farm Organics, Abergavenny Fine Foods, Gower Coast Seafood and the Welsh Box Scheme to name but a few.

Zest has set themselves some challenging goals including:-

  • Ensure that 80-percent of the ingredients at Zest to be obtained within a 60-mile radius.
  • To reduce our food waste to no more than 5-percent.
  • To use only organic meat
  • To use only free range organic chicken
  • To ensure that all fish and shellfish are procured from sustainable sources.

It’s great to see a large chain such as Marriott leading the way on this and it is to be hoped that their example is soon followed by other hospitality organisations.

So how is Zest and its food?

zest interior Zest at the Cardiff Marriot with River Cottage

Inside Zest

Well the restaurant suffers from its location, it is unmistakably a hotel restaurant and one that doubles as the breakfast buffet as well.  High ceilings, white tiled floors, and hotel décor do not really impart a cosy ambience.

Fortunately the staff are excellent, very friendly and accommodating which is a big help. If only you couldn’t hear them coming as they clip clop across that tiled floor.

First up was the Chef’s homemade Focaccia bread. This didn’t really get us off to a good start as frankly it was atrocious. I think Chef missed the River Cottage baking course.

Mrs A started with a Goats Cheese Salad of squash, beetroot, goat’s cheese and caper. A delightfully pretty dish it was, unfortunately, served so chilled that its flavour was masked.

goats cheese salad Zest at the Cardiff Marriot with River Cottage

Goat’s Cheese Salad with Squash, Beetroot and Capers.

My starter was smoked venison with pickled mushrooms and leaves. The venison was moist and tasty and a decent dressing pulled it all together.

duck Zest at the Cardiff Marriot with River Cottage

Smoked Venison

Mrs A’s main was Slow Roasted Lamb with Celeriac Mash. The lamb was sourced from Slade Farm Organics. It was beautifully cooked, moist and tender with a rich sauce that frankly there could have been more of.  The celeriac mash was a little overpowered by the large strips of chili running through it. If they had been finely chopped and less, then the dish would have benefited.

lamb celeriac Zest at the Cardiff Marriot with River Cottage

Slow Roasted Lamb with Celeriac Mash

I had the Slow Cooked Organic Brisket with kale, and Anchovy and Rosemary Potatoes. Delightfully rich it really hit the spot.

brisket Zest at the Cardiff Marriot with River Cottage

Slow Cooked Organic Brisket

The side of kale was also a little heavy on the chili, but very nicely cooked and the addition of fennel seed was a nice touch.  We had some excellent honey glazed rainbow carrots as well.

rainbow carrots 300x225 Zest at the Cardiff Marriot with River Cottage

Rainbow Carrots

 

kale 300x225 Zest at the Cardiff Marriot with River Cottage

Kale with Chili & Fennel

Mrs A chose a Sticky Date Pudding for dessert, served with a vanilla ice cream. Whilst I chose an Apple and Cherry Crumble.  Both delivered in terms of flavour and sweetness.

sticky date pudding Zest at the Cardiff Marriot with River Cottage

Sticky Date Pudding

apple cherry crumble Zest at the Cardiff Marriot with River Cottage

Apple & Cherry Crumble

Whilst not faultless the cooking at Zest is definitely a step up from your average hotel restaurant and therein lies the rub, as the space screams hotel at you.  There is a much more comfortable upper tier to the restaurant although that was not is use the night we went as it had been laid up in readiness for breakfast the next day.

Whilst I’m not sure if Zest will succeed in pulling local non-residents into the hotel, I think if I was staying at the Marriott then Zest would certainly stop me from exiting the building to try find a local eatery.

I hope the hotel’s marketing team can carve out a reputation for Zest independently of the hotel as that’s what it needs to help it stand out from the chains that surround it.  It has all the right ingredients after all.

Zest
Cardiff Marriott Hotel
Mill Lane
Cardiff
CF10 1EZ

Tel: 02920 399 944
Web: Zest

We were invited to try Zest as guests of Nylon Communications and as such all food and drink was complimentary.

 
minilogo Zest at the Cardiff Marriot with River Cottage

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Learn Patisserie with former Claridges Patissier, Beverly Reed http://www.corpulentcapers.com/learn-patisserie-claridges-ex-patissier-beverly-reed/ http://www.corpulentcapers.com/learn-patisserie-claridges-ex-patissier-beverly-reed/#comments Fri, 28 Feb 2014 19:30:23 +0000 http://www.corpulentcapers.com/?p=1690 I’ve always been of the opinion if you want to do something well you should learn from an expert. So when I decided that I’d like to learn a bit more about making patisserie there was no better class to attend than one run by Beverly Reed. Beverly began her love affair with food after leaving catering college and making [&hellip

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bevbio Learn Patisserie with former Claridges Patissier, Beverly Reed

Beverly Reed

I’ve always been of the opinion if you want to do something well you should learn from an expert.

So when I decided that I’d like to learn a bit more about making patisserie there was no better class to attend than one run by Beverly Reed.

Beverly began her love affair with food after leaving catering college and making a false start as a waitress in a Harrogate Forte Hotel. She returned to the kitchen and spent several years building up a dizzying CV, which included spells as a pâtissier at Claridges in London and Michelin starred restaurants at Château de Montreuil in France, Stuckis and Der Walserhof in Switzerland and L’Ortolan near Reading.

On my first course with Bev we learned how to make macaroons, scones and Gâteau Basque. This is the classic Basque dessert. It has a crunchy tart-like exterior and a soft filling. Typically Gâteau Basque is constructed from layers of an almond flour based cake with a filling of pastry cream (crème pâtissière).

IMG 3616 Learn Patisserie with former Claridges Patissier, Beverly Reed

Gateau Basque

Everything we made that day tasted fabulous and we found Bev to a great teacher, making the complicated seem simple and with bags of patience (which she really needed).

So much did we enjoy our day of baking that we enrolled again for Bev’s next class. This time we made a Tarte Belle-Hélène, basically a chocolate and pear tart. It was absolutely stunning!

tarte belle helene Learn Patisserie with former Claridges Patissier, Beverly Reed

Tarte Belle-Hélène

Beverly has recently expanded her cooking classes and is now running additional classes at Haberdashers School for Girls in Monmouth. So if you want to learn to patisserie from a real expert sign up for one of her classes now, but be quick places are selling fast.

Upcoming Patisserie Classes with spaces.

11th March, 6-9pm
Baked White Chocolate & Hazelnut Cheesecake

18th March, 6-9pm
Seasonal Panna cotta with Biscotti

6th May, 6-9pm
Strawberry Shortcake

Courses cost only £30 each. What a bargain!

For more info or to book on any of the above courses please contact Beverly on 01633 897550
email: bev@creativefood.co.uk
or visit: creativefood.co.uk

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Abra Ca Debora Pancake Day Hamper Giveaway http://www.corpulentcapers.com/abra-ca-debora-pancake-day-hamper-giveaway/ http://www.corpulentcapers.com/abra-ca-debora-pancake-day-hamper-giveaway/#comments Tue, 25 Feb 2014 19:23:38 +0000 http://www.corpulentcapers.com/?p=1680 The tradition of eating pancakes on Shrove Tuesday, more commonly known as Pancake Day, is not one I grew up with. I am more familiar with Fat Tuesday, Mardi Gras. As a child, being raised as a Roman Catholic, I always gave something up for Lent; usually chocolate …. I do wish however I had grown up with the tradition [&hellip

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The tradition of eating pancakes on Shrove Tuesday, more commonly known as Pancake Day, is not one I grew up with. I am more familiar with Fat Tuesday, Mardi Gras. As a child, being raised as a Roman Catholic, I always gave something up for Lent; usually chocolate …. I do wish however I had grown up with the tradition of eating delicate sweet pancakes before giving up my chocolate. It would have made the 40 days of Lent so much easier!

Hamper2014 001 Abra Ca Debora Pancake Day Hamper Giveaway

Win this fabulous Abra Ca Debora Pancake Day Hamper

Abra-ca-Debora, maker of delightful Dutch pancakes, is going to sweeten one lucky readers Pancake Tuesday with a fantastic Pancake Day Hamper (worth approx. £30) filled with goodies such as their large Dutch Pancakes, their Diddy Dutch Pancakes (see our blog post here), curds and jams from The English Provender Co and Green & Black chocolate (contents of hamper may vary).

So what am I going to make for this Tuesday? Well I am going to make some fabulous banana split pancakes using this recipe from Abra-ca-Debora as my inspiration. Banana Split Pancake Recipe

choccy bananas Abra Ca Debora Pancake Day Hamper Giveaway

Abra Ca Debora Choccy Bananas

What will you make?

If you would like the chance to win a free hamper from Abra-ca-Debora all you need to do is like our Corpulent Capers Facebook page using the widget below. If you follow @babettesffest on Twitter we’ll give you a second chance to win.

Click here to view this promotion.

The rules:-

  • The deadline for entries is 23:59 GMT Tuesday 4th March 2014.
  • The competition is open to U.K. mainland residents only, sorry.
  • The winners will be selected from all valid entries.
  • The editors decision is final and no correspondence will be entered into
  • Entry instructions form part of the terms and conditions.
  • The prize is one Abra-Ca-Debra Pancake Day Hamper, as shown above, and includes free delivery anywhere in mainland UK. (Contents may vary)
  • The prize cannot be redeemed for a cash value.
  • The prize is offered and provided by Big Fish Design Limited.
  • Where prizes are to be provided by a third party, Corpulent Capers accepts no responsibility for the acts or defaults of that third party.
  • One entry per person only.
  • Entrants must provide a valid email address for contacting the winner.
  • By entering you agree to join our mailing list. You may unsubscribe at any time and we will never pass your details to any other party. Your privacy is very important to us.
  • The winners will be notified by email. If no response is received within 3 days of notification, the prize will be forfeit and a new winner will be picked and contacted.

 

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James Sommerin – Interview with a Chef http://www.corpulentcapers.com/james-sommerin-interview-chef/ http://www.corpulentcapers.com/james-sommerin-interview-chef/#comments Fri, 17 Jan 2014 21:27:05 +0000 http://www.corpulentcapers.com/?p=1653 James Sommerin is little frustrated. Today is the day that he and I had hoped would be the day that he showed me round his new restaurant. A restaurant that was just going through the finishing touches before opening in a few days. Alas Restaurant James Sommerin, already beset with delays, has suffered one more. This time it is not [&hellip

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James Sommerin James Sommerin   Interview with a Chef

James Sommerin
Photo: Huw Jones Photography

James Sommerin is little frustrated. Today is the day that he and I had hoped would be the day that he showed me round his new restaurant. A restaurant that was just going through the finishing touches before opening in a few days. Alas Restaurant James Sommerin, already beset with delays, has suffered one more.

This time it is not the developers or the planners who are at fault it’s the weather. The terrible storms that have lashed us over the last few weeks have had an effect. Fortunately there was no flooding but the storms hit before the windows had been installed in the upper floors of the Beachcliff development on the Penarth Seafront that will be home to James’ new venture. This meant water damage from above and with no glass in place dehumidifiers are useless and so there is nothing to do but wait.

“How long?” I ask.
“The earliest I will get the keys is April 7th”, he says. “Providing they finish getting the windows in and we don’t get any snow. I’m really hoping to be open in time for Easter.”

So rather than looking at an actual restaurant we sit down with a cup of coffee, a pot of tea and a set of plans.

Restaurant James Sommerin will have a 55 cover main dining area, a 12 seat private dining room and a 4 seat chef’s table. Additionally there will be 9 bedrooms. With his name above the door, James has planned every aspect of the restaurant from the kitchen equipment to the tableware in the dining room. There will be a lot of natural wood in the restaurant and bar surfaces will be made of slate but because slate is soft and easily scratched they will be topped with glass.

The design of the kitchen has obviously been done with great care and James has been able to specify top of the range equipment. You can’t cook to Michelin standard on a Camping Gaz and so James is installing a Bonnet Maestro Classic Range costing £70k. Now you start to realise why fine dining doesn’t come cheap. There will be no gas in the kitchen either as James has opted to go induction. One of the reasons for this is that a lack of flame means a cooler kitchen and a cooler kitchen makes for a much more pleasant working environment for the kitchen staff.

In the restaurant the private dining area will be separated from the main area by a sliding glass wall, which can be retracted to extend the main area if required. There will be a lot of glass, including a large window that will afford the diners a view into the kitchen itself. In the kitchen the chef’s table will be right in the heart, just a few feet from the range. Another reason he’s gone for the induction system.

Behind the restaurants small reception area is the lift that allows access to the bedrooms, which will open shortly after the restaurant. Each of the nine bedrooms is large enough to qualify for a five star rating. The bedrooms will be spread over 3 floors. There will be 3 on the first floor, one of which will be an accessible room, 4 on the second floor and 2 suites on the third floor. The suites are large enough to accommodate a table for six if you really, really want to dine in private. A portable station will allow a chef and a waiter to be despatched to a suite for truly personal service.

TomatoGazpacho James Sommerin   Interview with a Chef

James has been developing new dishes ready for the launch. Here’s his  Tomato Gazpacho.
Photo: Huw Jones Photography

After we had finished looking at the plans I asked James a few questions about the new restaurant and about himself.

MA: James, I don’t want to dwell on the trials of the past but your name is synonymous with the old Crown at Whitebrook, where you gained and held a Michelin Star for  7 years. We all know that the Crown closed in March 2013 but there had been rumours you were looking for your own place for a while before that happened. True or false?
JS: True! I suppose I had decided about 2 years prior that I wanted to move on at some point but that would be subject to finding the right venue. I actually handed my notice in the January, with a view to leaving in the October to give them time to find a replacement for me, but they took the decision to close it in the March.

MA: So what have you been doing with yourself since then?
JS: Well initially all my effort was put into the new site, but due to some of the delays I’ve been able to do some consultancy work in places like Cumbria. I’ve also had the opportunity to eat at a lot more places. One of the problems with chef’s hours is that you rarely get time off to eat in other establishments so I’ve taken the opportunity to eat out a lot more.

MA: All in the name of research! As you say the project has suffered a number of delays which must be very frustrating and costly for you, the latest being caused by the recent storms. How have you coped and are you confident that Easter is a realistic goal?
JS: All good things  come to those who wait. Isn’t that the phrase? I’ve had more time to consider what I want, but it has been annoying not being able to order and fit the things as I’ve decided on them. I am confident that we can open for Easter, once the windows go in on the upper floors and the building becomes watertight we can move ahead at a pace. The other thing is that my style of food is generally light so it will be great to launch with a nice Spring menu.

MA: Speaking of menus, how will the food at Restaurant James Sommerin differ from that at The Crown?
JS: Well my style of cooking is still my style of cooking, so don’t expect a complete re-invention because that won’t happen. However, my role at The Crown was to be Head Chef and run the kitchen but there were still things I couldn’t do. Here it’s all me and I can pretty much do what I want so that will be different. Also, as I said, I have had a chance to look at what other people are doing even at Michelin 3 Star level.

MackeralSalad James Sommerin   Interview with a Chef

Another sample dish – Mackerel Salad, Roast Cucumber with Olive Oil Caviar
Photo: Huw Jones Photography

MA: So can you give us a bit more of a clue what we can expect?
JS: The primary focus will be on the ingredients.

MA: Quality, Local?
JS: Yes but the quality is the most important part. I’m all for using local ingredients but if the local ingredients are poor then there’s no point. So it’s quality first for me.

MA: And?
JS: Well I’ve been experimenting with new methods, I’ve got this great way of making pasta that’s not really pasta but you can get it super thin. You’ll love it. My style is quite intricate, but I think you’ll see more planning and less process. The dishes will be simplified to let the ingredients speak for themselves, hence the focus on quality ingredients.

MA: Any other differences?
JS: Well there will be no à la carte in the evening, it will be tasting menu only.

MA: Just the one?
JS: No I’m thinking that we will offer 3 different tasting menu’s starting with a 5 course, then a 7 course and finally a 10 course. The 5 and 7 course will be written and the 10 course will probably be blind as it will be based around the freshest daily ingredients and we won’t know what is available until the day.

MA: Do you have a price point in mind?
JS: Yes, the 5 course will be priced at £55 and the 10 course will be £85.

MA: Considering the picture you’ve painted of the restaurant and the fact that I’ve had the good fortune to eat your food in the past that sounds quite reasonable. Now what about lunch times?
JS: We’ll probably offer a 3 course light lunch menu for about £25 and we will also offer a quick turn round for the corporate customer who needs a business lunch in a reasonable time frame.

TroutMiquis James Sommerin   Interview with a Chef

Marinated Trout, Pickled Samphire & Dashi Crisp – Is your mouth watering yet?
Photo: Huw Jones Photography

MA: Excellent. Now you did mention your chef’s table, can you tell me more?
JS: Yes, the chef’s table will be a true experience. Unlike a lot of restaurants that have a chef’s table in a room near the kitchenn ours in right in the heart of it. You’ll have to come through the restaurant like everyone else, enter the kitchen, walk right through it to the table which is just behind the range. You’ll be in the thick of things. No waiters, you’ll be served both food and wine by the chefs. There is no limit on courses the food will just come as we cook. You’ll be able to see the cooking and the plating right up close and talk with the chefs throughout the service.

MA: Sounds amazing, dare I ask how much?
JS: Well it’s only a table of four so you won’t be stuck with trying to find a group of a dozen to come along or be faced with paying a grand or so to have it for a couple. You’ll be able to book it as a couple or a group of four at £150 per head and for that you can stay in the kitchen all night from the beginning of service to the very end.

MA: Well I now know where my wife and I will be going for her birthday this year!
JS: (Smiles)

MA: Now The Crown had quite an extensive cellar, what’s your take on wine?
JS: I’ve been doing a lot more with wine and food pairing now I’ve had some time, which has been very interesting and I’ve learned a lot. I don’t want to try and hold a massive cellar stock like The Crown did, but we are having a custom built wine fridge fitted and a purpose made area to store the reds. I see the majority of our wines being in the £25 – £40 range with a few better ones available for special occasions.

MA: One more question about the food. Michelin?
JS: I make no secret of the fact that I want my star back.

MA: I didn’t doubt it. So can we talk about service?
JS: Please.

MA: Not to upset you but the last time I was at The Crown I was very unhappy with the service, not because it was bad but because it was so stuffy. In fact I ate my food really feeling that the waitress disapproved of us for some reason. Now, how is your quest for quality going to reflect itself at the front of house?
JS: The service has to be first class, but I’m much more relaxed and so it won’t be stuffy. I want an atmosphere and a buzz not a whispered silence. The wait staff will be friendly, although not familiar, but they will all be excellent at what they do. I’m starting to interview at the moment and I know the kind of people I’m looking for. Also we will have music in the dining room, which we would never have had at The Crown. I’ve even been putting some playlists together.

MA: From what you’ve said about the restaurant, the food and the ethos I can’t wait for you to open.
JS: Neither can I! (laughs)

RaspberryChocolate James Sommerin   Interview with a Chef

Raspberries, Aerated Chocolate, Lime & Miso
Photo: Huw Jones Photography

MA: For those people that don’t know you, didn’t visit The Crown and have never eaten your food, can I ask you a few things about you?
JS: Sure.

MA: You were born in Caerleon, you worked in Scotland, came back to Wales, started at The Crown as sous chef in 2000, became head chef in 2003 and won your Michelin Star in 2007. Yet you credit your grandmother as being a huge influence on you, what was the most important thing she taught you?
JS: Well she was the one that taught me how to cook when I was a child and gave me an appreciation for good food. I would spend every Saturday at her house and we would cook together.

MA: In late 2007, just after you had won your Star, Jay Rayner in the Observer said you were a ‘chef to watch’. At the time you were quoted as saying that your ambition was to win another star. Would you still like to be the first Michelin two-star in Wales?
JS: I would love to hold two stars, I would love to be the first in Wales to do so, but if I don’t I’ll happily be the second.

MA: James, what is your favourite comfort food?
JS: Shepherd’s Pie. It’s a real ‘hugger’ and proper home cooking.

MA: What’s your essential kitchen item?
JS: I have two. A good quality knife and a Pacojet.

MA: How do you pick your suppliers?
JS: Well obviously they must supply quality products but I look for people with the same ethos as I do, that have a quality service, are honest and want to support me because that, ultimately, supports them.

MA: What’s your favourite restaurant?
JS: The Ledbury.

MA: Money no object, where do you want to eat that you haven’t?
JS: Coi in San Francisco (Chef Daniel Patterson, 2 Michelin Stars)

MA: You’ve cited Gordon Ramsey as someone you admire, are you as shouty/sweary in the kitchen?
JS: No I admire him for the business he’s created. I’m a lot more relaxed, I like a laugh and a joke in the kitchen, and I like music in my kitchen. I do have very high expectations of my staff, but if I ask them to pull an 18 hour shift I’ll be there side by side with them.

MA: How have customers changed during your career?
JS: Well they are lot more informed than when I started and I think they have a better appreciation of good food. Nowadays they understand the process more and I also think that they are proud of the industry, and realise how much work and effort is put in.

MA: What about cookery on TV, with Masterchef in all its forms, GBBO, The Taste etc. is that good or bad?
JS: Good, I’m sure it’s a bubble but it’s good and is partly why the customer has changed. Oh and I love Bake Off!

MA: (Laughs) Would you do more?
JS: If they asked me.

MA: How do you cope with bad reviews? Do you read them? What about Trip Advisor?
JS: I try not to fixate on them. I think for any chef that is creating dishes, a knock on their food is hard to swallow because we take it so personally. I try to step back and remember that they are a window looking in and they may see it differently to me. Sometimes it offers an opportunity to improve.

MA: And what about food bloggers? (Smiles.)
JS: Well you guys are new territory really. My first real exposure was when I was reviewed by the Critical Couple when at The Crown. That was a positive experience. Hopefully, passionate people writing about food are always a good thing.

MA: Well James, it’s been an absolute pleasure talking to you and Restaurant James Sommerin definitely sounds like it will be worth the wait. I’m really excited by what you’ve told me, I can’t wait to come back in a few weeks for an actual guided tour and, more so, I can’t wait to be able to book a table.
JS: Well actually I’ve already had some enquiries and so I’ve opened a diary and I’ve taken some bookings already.

MA: You mean people can book now? I’m sure there will readers of this blog that have been chomping at the bit waiting for you to open so they can get a table. If they can do that now, we need to tell them and give them the number.
JS: Right. Okay. Let’s do it. They can call on 07722 216727

 

Restaurant James Sommerin
Beachcliff
Penarth.
(Opens Late April, exact date TBC)

To pre-book call 07722 216727

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The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff http://www.corpulentcapers.com/chefs-table-laguna-kitchen-bar-park-plaza-cardiff/ http://www.corpulentcapers.com/chefs-table-laguna-kitchen-bar-park-plaza-cardiff/#comments Sun, 12 Jan 2014 17:03:16 +0000 http://www.corpulentcapers.com/?p=1636 I’d been to the Laguna Restaurant at the Park Plaza once before when I had sampled a pre-theatre dinner before a visit to the New Theatre. What had impressed me at the time, and still does, is that it is a hotel restaurant that doesn’t feel like a hotel restaurant. A feat rarely achieved outside of London. At the time [&hellip

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laguna The Chefs Table at Laguna Kitchen and Bar, Park Plaza CardiffI’d been to the Laguna Restaurant at the Park Plaza once before when I had sampled a pre-theatre dinner before a visit to the New Theatre. What had impressed me at the time, and still does, is that it is a hotel restaurant that doesn’t feel like a hotel restaurant. A feat rarely achieved outside of London.

At the time of my first visit I was also quite impressed with the quality of the food, so an invitation to try out their take on a Chef’s Table was eagerly snapped up. Okay, so first up this isn’t really a chef’s table in the true sense, as you are not in the kitchen at all. Rather you are sitting at a high table in the restaurant a few feet from the pass. Also half the table have their back to the kitchen but as you’re actually not in it, there’s not much to see anyway so this isn’t too much of a problem.

The Chefs Table menu is a no choice gourmet tasting menu, paired with wine. And what a menu it is.

We started off with a bread selection with the obligatory oil and vinegar before moving onto a Mise en bouche.

laguna bread The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Bread Selection

The Mise en bouche comprised smoked slices of Brecon venison, some delightful Neal’s Yard goat curt, heritage beetroot and slices of muscovado baked peaches drizzled with truffle honey. This was paired with a Del Fin Del Mundo Extra Brut.

laguna mise en bouche The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Mise en Bouche

Our next course was an incredible sharing seafood platter billed as a Spectacular Selection of the Finest Hot and Cold Sea Food Coastline Vegetables, Welsh Tracklements. Wow! This was a visually stunning dish and if you are seafood lover you would be in heaven. Baked lobster and prawns, pickled cockles and samphire, a trio of cold smoked, hot smoked and beetroot cured salmon, a selection of mussels, octopus and baby squid were all excellent but the star of the show was a pastry topped scallop with chorizo served in the shell. The wine pairing was a very nice 2011 Chateau Fontaine Sancerre.

laguna seafood The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Spectacular Selection of the Finest Hot and Cold Sea Food Coastline Vegetables, Welsh Tracklements

Laguna Chefs Table Seafood The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Seafood Platter in close up.

Before moving from the sea to the land we had a palate cleansing sorbet made from Bombay Sapphire Gin and Tonic. Now I’m not a gin lover but this had a nice citrus acidity that set us up for what was to come next.

laguna sorbet The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Bombay Sapphire Gin and Tonic Sorbet

Just as I was wondering how the next course was going to be able to hold its own against that platter an Open Beef Wellington with Roasted Shallots, Wild Mushrooms and Port Wine Jus was set in front of me. Ah so that’s how!

Another triumph, a tender, flavoursome beef fillet accompanied by a soft rich parfait of goose liver with a crisp pastry astride a lovely fondant potato all brought together by the port wine jus. Impressive! Paired with a 2011 Del Fin Del Mundo Malbec Reserva.

laguna beef The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Open Beef Wellington with Roasted Shallots, Wild Mushrooms and Port Wine Jus

Dessert came in the form of a Jersey Cream Crème Brulee, Passion Fruit, Short Bread Biscuits. Wow this is good stuff, thick, smooth vanilla custard, thin but crisp sugar top, a nice short shortbread and the natural sourness of the passion fruit to cut through it. Delightful! Add in a glass of a great dessert wine in a Moscato Passitto and away we go.

laguna brulee The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Jersey Cream Crème Brulee, Passion Fruit, Short Bread Biscuits

To round everything off we were served a selection of raspberries and Home Made Petit Fours to accompany our coffee.

laguna petitfour The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

Home Made Petit Four

Experienced Laguna head chef, Justin Llewellyn, has certainly done a great job of forging relationships with local Welsh suppliers to put together an exemplary tasting menu. The quality of the food on offer is as good if not better than anything else you will currently find in Cardiff.

laguna coffee The Chefs Table at Laguna Kitchen and Bar, Park Plaza Cardiff

So good to see a glass of water served with a coffee.

The Chefs Table is available to book for groups of between six and twelve. At £45.00 per head including the wine pairing this must be the best value fine dining available in Cardiff at the moment.

Go! Go round up your friends and book the Chefs Table, you won’t be disappointed.

Laguna Kitchen and Bar
Park Plaza Hotel
Greyfriars Road
Cardiff
CF10 3AL

Tel: 02920 111 103
Email: lagunarestaurant@parkplazahotels.co.uk
Web: www.lagunakitchenandbar.com

We were invited to attend the Chefs Table by Working Word PR and as such all food and drink was complimentary.

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