FOOD & DRINK SNAPSHOTS OF CARDIFF’S FOOD SCENE
TASTY BITES
CULINARY COMBO
A handful of juicy food news morsels for you to chew on
© MANON HOUSTON
Estrella Galicia has announced a pair-up with Cardiff-based Owen Morgan’s Asador 44 Experience Box. The Spanish beer brand has revealed the onboarding of five ambassadors to support its gastronomy initiative in the lead up to the inaugural Estrella Galicia Gastronomy Month in 2021, celebrating the best of Spanish food paired with Estrella Galicia. Among the five is Owen, founder and director of the 44 Group, incorporating Bar 44 and Asador 44 restaurants in Wales. Off the back of this, Owen has launched the Galician-inspired If beef and beer are your thing, the Asador 44 Experience Box is a must try Experience Box, showcasing some of the Cardiff restaurants’ most popular dishes which you can cook from home, complete with access to an online cookery demonstration by Owen. Inside the box you’ll find: four Estrella brews to pair with a 1kg chuletón of 10-yearold, 50-day dry-aged rare native Galician breed beef, coal-roasted peppers, patatas a lo pobre (a Spanish potato side dish), romesco sauce, gordal olives and jamón ibérico butter to melt on top of the beef. The Asador 44 Experience Box is available to purchase through the website for nationwide delivery, priced at £110 for two people. For more: www.bar44.co.uk
Rocket & Rye will be serving on crockery by Matthew Jones Ceramics in Barry
A LITTLE R&R
New restaurant and bar Rocket & Rye is set to launch in Cowbridge High Street, and probably will have swung open its doors by the time this issue of Cardiff Life hits the shelves. They’ve been busy refurbishing and transforming the venue into a beautiful space featuring a glasshouse with a starlit canopy ceiling – dinner under the stars, anyone? The dining will be focused on simple, seasonal plates, with dishes such as beef with creamed potato and seaweed peppercorn, and pork and butterbean curry on offer. For more: www.rocketrye.co.uk
I’M FRIED
Chronic Fried Chicken is making a name for itself in the city. Run by Richard Tyler (who goes by Tyler), the idea behind the business, which was only set up during the first lockdown in May 2020, is ‘dirty fried chicken done properly’, and its model is based on popups, but a new shop may be on its way. “I set up the project in Sully’s and Blue Honey Night Café,” he says. “We had a very successful three months but then the venue got taken over. We are currently in Kongs on St Mary Street but are now looking for our own shop, and have more pop ups planned in the city when lockdowns ease, and big plans for the future. “Why chicken? I spent time in California, and loads of time in London, where there is real good fried chicken. Cardiff was lacking in this department; I saw a gap in the The menu features market and took the risk. Our chicken is brined to keep it dirty burgers moist, cooked fresh to order – no hot holding, ever – and is like this Korean American- and street food-inspired. one with house For more: @chronicfriedchicken fermented kimchi
www.mediaclash.co.uk I CARDIFF LIFE I 37
