Lamb Cutlets, Burgers and Sausages from Bodnant Welsh Food
Salt Marsh Lamb Cutlets & Beef Sausages

I have a file of places that are food related that I would like to visit. There’s the famous La Boqueria Market in Barcelona, Ver-o-peso Market in Brazil which showcases the foods found in the Amazon, Castries Market in St Lucia, known for its spices, and the Mercado Central in Santiago Chile. Closer to home is Bodnant Welsh Food Centre [&hellip

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James Sommerin: Seasonal Root Vegetables and my Pumpkin Crumble
Image of James Sommerin in his restaurant

In the first of a series of guest posts, award-winning chef James Sommerin gives us some Autumnal ideas for root vegetables and provides a great recipe for all the pumpkins that are available this time of year. As the chill starts to creep into the air and the leaves turn a burnished orange my thoughts always turn to warmth – [&hellip

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New Slow Food® group launches – Slow Food South East Wales / y De-ddwyrain.
Corpulent Capers: Slow Food South East Wales

A new Slow Food UK group has started in Wales: Slow Food South East Wales / y De-ddwyrain. This is the fifth group to open in Wales, with the others being in Llangollen, Dyfi Valley, Carmarthenshire and Anglesey (Dros-y-Fenai). People in South East Wales will now have an opportunity to participate in a wide range of Slow Food activities, such [&hellip

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Zest Revisited
Corpulent Capers: Zest Logo

The last time we wrote about Zest they had just partnered with Hugh Fearnley Whittingstall’s River Cottage as part of a pilot programme to introduce a local, seasonal menu. We were pleased to be invited back recently and given the opportunity to discuss the experience with Executive Chef, Anthony Barnes. For those who are not familiar, first a little background [&hellip

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Tempus at Tides Bar and Restaurant at The St David’s Hotel

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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Gentlemen’s Afternoon Tea – The Laguna Kitchen & Bar at The Park Plaza

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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The Discovery, Lakeside
058H65A3208 Mission Photographic

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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A New Adventure for Corpulent Capers
Food Adventure Logo

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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Zest at the Cardiff Marriot with River Cottage

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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Learn Patisserie with former Claridges Patissier, 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 [&hellip

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