CARU FOOD Local Food. Everywhere. REAL Food & Drink SOUTH WALES September 2016
Producers Growers Shops Market Traders Street Food Restaurants Home Delivery Activities Events
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TABLE OF CONTENTS Editor / Proprietor Nicola Knight nicola@gourmetlocal.co.uk www.gourmetlocalfood.co.uk Jacob Anthony jacob@gourmetlocal.co.uk 3 Foreword 4 Advertising Opportunities 6 World Food 12 The Greenhouse Restaurant Review 14 Oh Crumbs! 18 Data Crunch 22 Come Dine With Us 28 Drinks Inspiration 30 Start Your Own Food Biz 32 Get Your Business Seen 33 Locally Sourced 34 Foraging 38 The Good Food Guide 40 Competition Time! CARU FOOD is owned by: CARU ENTERTAINMENT 25 Cae Garw, Pontypridd, RCT, CF38 2TQ 07746 705556 www.caruentertainment.co.uk © All rights reserved. No content can be reproduced without prior authority. We do not take responsibility for articles not our own.
FOREWORD
WHET YOUR APPETITE magazine@gourmetlocal.co.uk
Monthly Advertising Opportunities
SIZE CE
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FRESH. HOME-MADE. SEASONAL.
s Can’t cook, won’t cook or haven’t got time to cook? Cooked From Scratch caters for those who care about what they eat and where their food comes from. Everything is made 100% from scratch. There are no bought-in products or processed foods. Just high quality, seasonal ingredients used, to produce fantastic food.
Catering
If you’re looking for help with an office lunch, works party or family celebration, speak to me. A wide variety of hot and cold options to suit all budgets is available and dietary requirements can be catered for.
Dine at Home Holding a dinner party?
Whether you require the full dinner party treatment (including service), or want to finish the cooking yourself (so it looks like you’ve done all the hard work) I can help. I can provide menu options for you, or work with you to create your own.
Fill Your Freezer
Seasonal Cooked From Scratch ‘ready meals’ are available on my website all made with high quality ingredients. You can order just a few for those busy days or stock your freezer. Home delivery is available across South Wales.
Call Claire on 07516 255652 or visit w w w. c o o k e d f r o m s c r a t c h . c o . u k
ClaireWelshCook
World Food Mezza Luna is a family run Lebanese and Moroccan bar and kitchen located on City Road in Roath, one of the most vibrant and diverse areas of Cardiff. Indulge in a wide selection of traditional Lebanese starters known as mezze (a bit like Spanish tapas)and grills cooked over charcoal or try one the comforting and rustic Moroccan tagines bursting with flavours of North African spices and dried fruits. All freshly prepared and cooked in the open plan kitchen with the wood fire oven adding to the atmosphere of relaxed dining. After dinner treats include traditional baklava and home-made ice cream with exotic flavours of rose water and cardamom. The food menu offers a wide selection of dishes, which are suitable for vegetarians and vegans. Mezza Luna is a fully licensed restaurant with a selection of wines, beers, spirits and cocktails. Choose classic or one of the signature cocktails with flavours typical for Middle East and Morocco. All the wines compliment the dishes served in the restaurant. You will be spoiled for choice with a selection of Lebanese wines produced organically by family owned vineyards alongside New and Old World wines. Visit Mezza Luna and transport yourself to a distant exotic location surrounded by unique decor of wall castings depicting various scenes from across the Mediterranean and the Middle East. Unique dining experience and unforgettable atmosphere enhanced even more by the entertainment on Fridays and Saturdays with a live performance of a belly dancer.
EAT DRINK BELLYDANCE MOROCCAN | LEBANESE BAR & KITCHEN FAMILY RUN & FULLY LICENSED RESTAURANT FRESH & HEALTHY TRADITIONAL DISHES WWW.MEZZALUNACARDIFF.CO.UK 159 CITY ROAD CARDIFF CF24 3BQ
OCEAN BUILDINGS, BUTE CRESCENT, CARDIFF, CF10 5AN T: 029 2049 8120 E: ENQUIRIES@MOKSH.CO.UK
WWW.MOKSH.CO.UK
The Pregos Street Food team believe good, honest and tasty food should always be just around the corner and that’s where it all began... We create bespoke menus to cater to your unique events and requirements, specialising in street foods inspired by Portuguese cuisine and the spice trail from India to South America.
Catering available for your special event (up to 120 guests) Book your party or event with Pregos for an event to impress your guests Contact us on 07766 010115 or pregosstreetfood@outlook.com Pregos Street Food
@Pregos_No1
Pregos_Street _Food
Yutaka Sushi Starter Kit Perfect Way To Introduce Healthy Eating Leading UK-based Japanese food company, www.yutaka.co , has created an authentic Sushi Starter Kit that contains all the basics you’ll need* to create 12 delicious nori rolls. The kit includes boil-in-the-bag sushi rice, seasoning, two nori sheets, ginger, soy sauce and a rolling mat together with illustrated instructions. All you need to add is your favourite fillings, be it cucumber, cream cheese, smoked salmon or whatever takes your fancy. A recent report found the Japanese diet seems to be one of the primary reasons they boast the longest lifespan in the world**. Nori (seaweed, which is used to wrap the rolls is abundant in health benefits and is considered an ancient superfood. As well as being really tasty, it provides loads of essential nutrients, is packed with dietary fibre, improves bone and dental health, is high in iron and rich in protein. And that’s just for starters. Wasabi, ginger and soy sauce have all been found to have a variety of benefits too. The beauty of Yutaka’s ingredients is that they’re all made in the traditional way, which means they feature a lot less additives than other brands on the market. The Sushi Starter kits has an RRP of £4.00 and is available from Sainsburys and other good food retailers as well as online via Amazon. *additional fillings not included **www.bmj.com/content/352/bmj.i1209
Yutaka means ‘good harvest’ in Japanese and that’s exactly the aim of the company: to create authentic Japanese food products made in the traditional way. Their ethos ensures their products are of the highest quality and feature a lot less additives compared with other brands on the market. It also offers a fastgrowing range of ingredients allowing people to make traditional Japanese food at home such as sushi, sauces, soups, rice, noodles and “easy to use” meal kits. Having been the first in the market, the brand continues to be the leading authentic Japanese range in 16 countries across Europe and the Middle East.
Review The Greenhouse Restaurant, Mayfair, London. Set Menu - 3 Course Lunch, Wine, Coffee £50 per person “A two Michelin star dining experience begins as you walk down a tree-lined pathway to reach The Greenhouse. London fades away and calm descends…” A heady prelusion, yes, but The Greenhouse certainly delivers on simple, elegant food nestled deep in Mayfair’s leafy residences. This boutique French restaurant provides a warm, friendly welcome in a stylish and subtle setting. The menu sets out the main and complementary ingredients for each course, no more, no less. My friend chose Oxtail, I opted for Tomato to start and I was served a plate of the highest order. Tomato, basil, bruschetta and a gazpacho of tomato to start and I was served a plate of the highest order. Tomato, basil, bruschetta and a gazpacho of tomato to finish. It was so fresh that it was as much a palate cleanser as it was an introduction to the beautiful mind that is Arnaud Bignon, the executive chef. For the main course, Chicken, but not like any chicken I had ever seen. It was so tender, so moist, so flavorsome that “it tastes like chicken” just took on a new meaning. My friend made a bold choice and went for Asparagus. As a dedicated carnivore this was out of character but the menu calls out to you and, in hindsight, his was an exquisite selection. Even with my own excellent plate I had food envy. Dessert – Strawberry, which chocolate and basil, and what a way to finish such a fine meal, all of which was washed down with a half bottle of white and half bottle of red as part of their amazing lunch menu. If you are looking for an alternative to the hustle and bustle of London, good food and good wine then The Greenhouse is the place for you. Review by Food & Drink Cardff wwww.foodanddrinkcardiff.blogspot.co.uk
Cwmfarm Charcuterie Products www.cwmfarm.co.uk
Salami Snacks - Chorizo - Nduja - Venison Salami - Pepperoni enquiries—cwmfarm@hotmail.co.uk
tel — 07446 555102
Cwm Farm Charcuterie Products was set up five years ago when carpenter Andrew Davies and his school administrator wife Ruth began rearing pigs and selling their own pork and sausages. Today, the venture has grown into a thriving enterprise producing an innovative and award-winning range of salamis and cured meats. Their fresh Laverbread sausage received a gold star at the 2015 Great Taste Awards and their Laverbread salami was awarded first place by Rosemary Shrager at the recent Great British Farm Produce Awards. In March last year Cwm Farm opened its own specially designed processing unit in Pontardawe - named Salami HQ. The new unit, which includes a special drying chamber imported from Italy, will enable Cwm Farm to not just add value to their own pig meat but to meat produced by other smallholders. Cwm Farm’s products are sold to numerous delis and used by top restaurants across the UK - some of whom work with Ruth and Andrew to create bespoke salamis. They also sell their range at farmers’ markets, food festivals and at Scarlets rugby home games. Charcuterie is a generic term for the products traditionally sold by charcutiers (pork butchers), and includes all products based on pork meat or offal, including cured and cooked meats, fresh and smoked sausages, patés, black puddings and salamis. Curing is the process we use to cure meats for preserving. In France, it also refers to the shop itself that sells these kinds of products. Order charcuterie in a restaurant and you will be served a platter of cuts of meats and Salami prepared in various ways.
OH CRUMBS! PORK LOIN WITH CWM FARM CHORIZO CRUST INGREDIENTS: 2 Pork Tenderloins 1 Cwm Farm Chorizo with Brandy Half a loaf of Wholemeal Bread Tbsp of Oregano METHOD: Chop up 1 Cwm Farm Chorizo with Brandy. Add small chunks of the wholemeal Loaf and the Oregano. Mix together before putting in oven at 160c for 30 mins to crisp. Leave to cool before blitzing all the ingredients in a food processor to create fine breadcrumbs. Coat the pork tenderloins with the crumb, ovenbake at 180c for approx 50 mins covering with foil. Recipe provided by the award-winning Cwm Farm. For more details go to www.cwmfarm.co.uk.
The Hare & Hounds is a thriving local watering hole that has been keeping locals’ thirst at bay for over 300 years; a range of great ales, interesting wines and a small bar menu, as well as homemade seasonal drinks. In the dining room they offer a small, daily changing, seasonal menu using the very best produce that the Vale of Glamorgan has to offer. The produce available from the best producers, their own kitchen garden and smallholding up the lane, dictate what is on the menu from day to day. Everything is made from scratch in their kitchen, from sourdough bread and cultured butter, to charcuterie and pasta. This is not pretentious fine dining, but about good food, whether you’ve been for a long walk with your dog or have got something to celebrate. They hold regular exciting events and tasting evenings, and have plans in place for boutique B&B rooms upstairs.
DATA CRUNCH Qutee is a new free intelligent social media platform that utilizes data discussions to transform the value of comments and conversation via real time natural language processing. Qutee allows individuals to share their opinions on current affairs and engage in topical discussions while using the Q gauge to rate from 0-100. As well as posting comments, users are encouraged to start their own topics, called Qutees, so they can engage others in conversations and understand the sentiment on that subject whether it be saving the local hospital, celebrities, sports or politics. For the public, charities, communities, brands and bloggers each Qutee comes with a free world class conversational analytics dashboard. Qutees can also be embedded on any web site. Qutee is focused on social change via the power of insight and democratization of data. Get involved in the big discussion now on Welsh Food & Drinks here www.qutee.com/q/welsh-food-drink and please set up your own Qutees. For your business, this is very intelligent marketing!
Conversation + knowledge.
EAT OUT IN CARDIFF. SPEND LESS.
EAT. DRINK.DISCOVER.
getawriggleon.com
COME DINE WITH US! Cardiff Dining Out is a remarkable success story. It was started by Cerian in January 2015 after she spotted an opportunity to develop a true community of like-minded people from Cardiff and the surrounding area. Cardiff has a lot of small independent restaurants in and around the city centre and as a capital city, a lot of people who want to find out more about those restaurants. Cardiff Dining Out was formed under the meetup.com platform, which allows people to join the group and arrange meals in the fantastic choice of restaurants in the city. Its primary purpose is to have groups of people meet for food and friendship, it’s not always easy to make new friends in a city, but having a meal is a safe and unpressured way to socialise. The group is particularly interested in going to small independent restaurants, ranging from cheap and cheerful to fine dining. We’ve had many great meals in the family run places on Roath, Cathays, Canton and Pontcanna and our favourite restaurants have great vegetarian options. We try to organise events that will appeal to groups of 8-14 people with no age barriers, the conversation is always free flowing, inclusive and friendly. To widen our appeal, we have arranged bring your own picnics and also visited food festivals and pop-up restaurants throughout the summer. With over 700 members, it really is a great success. Each meal has a good mix of regular diners and new people so you’ll never get bored of “the same old crowd”. Come and find out more at www.meetup.com/Cardiff-Dining-OutMeetup or on twitter at @CardiffDiningOut
AFON MÊL
Expertly crafted for generations Afon Mel raw honey and traditional mead is produced here at New Quay Honey Farm, based in beautiful Ceredigion just outside New Quay. We’ve been keeping bees since 1995 and now have around 500 hives.
Raw Honey
All our honey is cold-pressed and raw – which means nothing added, and all the goodness left where it should be. We produce 4 kinds of honey from our honeybees; wildßower, mountain, heather and borage.
Traditional Mead
Our mead is made in the traditional way with honey, water and a little yeast – not a grape in sight. It is brewed for 6 months and then left to age for 6 months to a year resulting in a wonderful depth of ßavour.
You can order online or by phone, please quote: afonmel3 in the special instructions. www.thehoneyfarm.co.uk 01545560822 Facebook.com/thehoneyfarm @AfonMel
Exquisite Enjoy the finest dining experience at The Corran Resort, Laugharne.
Scallops with lava bread, cockles & samphire as featured in ‘The Great British Cook Book’ Cyril Royer - Executive Head Chef
East Marsh, Laugharne, Carmarthenshire, SA33 4RS For Reservations Tel: 01994 427 417
Gourmet-Local-Corran-Resort-A5-advert-SEP-2016.indd 1
2 AA Rosettes for culinary excellence
www.thecorran.com
07/09/2016 14:47:06
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Academy Espresso Bar, Barry Photography by Clara’s Keepsakes www.claraskeepsakes.co.uk 07872 970968
DRINKS INSPIRATION RHUBARB REFRESHER by Steve the Barman (www.thirstfirst.co.uk) INGREDIENTS:
50ml Vodka 1 spoon of Rhubarb Jam 15ml Elderflower Cordial 150ml Fever Tree Sicilian Lemonade 2 slices of Orange Mint Sprig
METHOD:
In a large Wine Glass and the Vodka and the Jam and stir until the Jam dissolves. Add the Elderflower Cordial and fill the glass with Ice. Top up with the Lemonade and Stir. Garnish with Orange slices and Mint Sprig. If you can find some, a dash of Angostura Orange Bitters works amazingly well and adds a little depth to the flavour.
START YOUR OWN FOOD BIZ! Thinking of starting a food business? Getting into the food industry can be a great idea but it’s not to be rushed into without thought or preparation. You must ensure that the food you’re selling is absolutely safe and that your set up is done correctly, and according to the law. First things first you should contact your local authority. They can help you to: • determine whether you need to register your food business, or apply for approval • plan your business • organise waste and recycling collection • get appropriate training and tools
Register your business Registration applies to most types of food business, including catering businesses run from home and mobile or temporary premises, such as stalls and vans. You should register your premises at your local authority at least 28 days before opening – registration is free. If you have more than one premises, you will need to register all of them. You can register using the food business registration service here https://www.gov.uk/foodbusiness-registration. If you plan to manufacture food using animal products such as meat, fish, milk and dairy products and you aren’t exclusively selling the products that you make to the public, then you might need to be approved first by your local authority.
Checklist for starting up a new food business: • • • • • • • •
Register your premises. Ensure the design and construction of your premises meet legal requirement. Be aware of the main General Food Law Requirements. Maintain written records of all the suppliers that provide you with food or any food ingredients. Set up and put in place food safety management procedures and keep up-to-date records of these. Ensure that you and your staff understand the principles of good food hygiene. Ensure you accurately describe your food and drink. Do you need to apply for a licence to sell alcohol, for entertainment, for selling hot food and drink late at night, or selling food on the street?
For more info visit: www.food.gov.uk/business-industry/startingup or contact your local authority food law service.
GET YOUR BUSINESS SEEN! CARU BWYD, CARU DIOD, CARU CYMRU LOVE FOOD, LOVE DRINK, LOVE WALES Are you a business in the food and drinks industry? Looking to get your business seen by the people of Wales? We offer a print run of at least 5,000 copies per month spanning South Wales, plus our digital print on the ISSUU platform. We are passionate about Wales and the vast array of global food and drink provided here, so we created CARU FOOD to share these delicious local wonders with the rest of Wales and beyond! Let us help you show off your business! Advertise your business here to show the local people the tasty delights that await them! Whether you are local or further afield, we will always travel for some proper grub! As long as you “make� it yourself, from scratch, you qualify for promotion. If you are a company that specialises in training, events or information delivery food and drink related, you also qualify! SPECIAL OFFER! Book for October, November & December now and get all three half price! magazine@gourmetlocal.co.uk
LOCALLY SOURCED Trading Standards teams across the UK are seeing a massive trend of food retailers and restaurants stating that they source their products locally. That’s got to be a good thing right? In general it is, however the label “Locally Sourced” has been discovered by Trading Standards to be very open to interpretation and often misleading. Locally Produced Vs. Locally Sourced The label “Locally Sourced” is becoming very contentious as Trading Standards believe that it leads people to believe that food they are buying is locally produced. Whereas in reality, all “Locally Sourced” really means is that is has been bought locally, leaving us guessing where it has actually been produced! Therefore Trading Standards are looking at banning the use of the term. Interestingly where Trading Standards are concerned it was stated that the term “Locally Produced” is preferred by them as there is a requirement for the produce in question to be produced within a 30 - 40 mile radius of where it is being sold. These parameters were initially pioneered by local farmers’ markets then adopted by Trading Standards teams all over the UK. Here at Gourmet Local Food we play by the same rules by actively seeking out local food producers from all over the UK and market them to people within a maximum of a 30-40 mile radius. We’d love to hear where you get you your local produce from and why, so please tweet us your responses! www.gourmetlocalfood.co.uk FB: gouretlocalfood T: @gourmetlocalfoo
FORAGING IN WALES Fancy a foraging adventure? How about exploring the backcountry beauty and bounty of Wales while gathering food that’s fresh, tasty, local and more importantly, free? It seems everyone is planning a foraging outing nowadays and who knew that wild food foraging had such a large and loyal following in Wales? We are all hunter-gatherers at heart and if you’ve ever popped a wild raspberry or blueberry into your mouth or swiped a McIntosh apple from Neighbour Brown’s conveniently overhanging branch, you’re a forager, too. And wild food foraging has always been a part of life in Wales, especially in rural areas where farmers still chew thirst-quenching sorrel leaves, and ancient Welsh grandmothers gather stinging nettles to add to a traditional Welsh broth. Blackberrying, mushroom picking (VERY popular), nut and black haw gathering are everyday pursuits, with many taking their foraging fanaticism a step further, raiding the Welsh outdoor pantry for more exotic flavours including wild sorrel, bramble tips and edible seaweed.
A Closeted Forager Wales has a landscape perfect for bushcraft and foraging. Full disclosure: I am a closeted forager. For a very long time I have secretly wanted to forage my meal and discussed developing organized foraging events, picking and pulling the produce from the back fields and forests of my home in Southwestern Ontario, Canada. On a recent visit to Wales, I was thrilled to discover Llangoed Hall’s mission to secure a sustainable future of highquality produce through sourcing or growing their food and ingredients from within a 5-mile radius of the hotel’s property in the stunning Wye Valley. In the winter, they grow 45% of their vegetables, soft fruits and herbs and in summer maintain 95% sustainability. I am putting my foraging closeted self in the capable hands of Llangoed Hall’s Head Chef, Nick Brodie, who has a real passion for the outdoors and what it offers, whether it be hunting or foraging. Chef forages many of the ingredients in his imaginative yet sensible food from his burgeoning kitchen garden, harvesting his foraged ingredients when they bloom and adapting his beautifully presented seasonal dishes accordingly. Brodie humbly boasts and flashes a smile: “The Hotel sits on 17 acres of land so sustaining our daily output is certainly achievable. I love going into the greenhouses or foraging the vegetable beds for daily inspiration. It makes menu planning easy and keeps you bang on season with our dishes. Our smokehouse adds an extra dimension to what we do. We even use our chickens, ducks, and quails for the eggs we serve.”
Feeling a Foraging Thrill To forage further afield would mean that we would have to don our wellies and rain jackets and head out into the bluster and on again, off again rain of the Welsh countryside. I am completely content to wander the Hotels’ kitchen garden and spend the late afternoon foraging bits and bites for the hotel’s dinner tonight: squash, mushrooms, nasturtiums, eggs, pine, artichokes, honey, eggs, fruit, nuts, vegetables and potatoes. I am feeling a foraging thrill, helping sustain the kitchen’s use of food by the gardening team who immediately impress with their extensive knowledge and unusual flora facts from foraged products with potentially medicinal, culinary, and household uses. We start with the raised beds, pulling onions and squash before moving over to the hen houses to mingle with their chirping chickens, ducks, and quails, gathering eggs for dinner and tomorrow’s breakfast. There will be a final forage just before service with breathless chefs, running in the garden with a flashlight for that extra bit of herb, nasturtium or an edible flower or cutting needed to complete a dish. Tonight we savour and salivate over Chef Brodie’s 11-course Vegetarian Degustation menu: “fresh from the garden to the plate in 2 minutes.” A closeted forager no more!
Gregory George, Co-Founder & Editor-in-Chief www.followsummer.com IG: @followsummergg FB: followsummer
premiumcoffee15@gmail.com
THE GOOD FOOD GUIDE The Good Food Guide 2017 has just been published! Have you got your copy yet? We have some corkers listed in this year’s issue and we want to share with you two of our favourites and more will be promoted over the coming months! CAFE TWOCANN Unit 2, Kings Road, Swansea, SA1 8PL - (01792) 458000
ARBENNIG RESTAURANT 6 - 10 Romily Crescent, Cardiff, CF11 9NR - (029) 2034 1264
Cafe TwoCann is a new entry to this years’ Good Food Guide, and well deserved too!
With high quality, affordable meals, this young restaurant has found them listed in The Good Food Guide every year since opening!
Cafe by day, restaurant by night, along the prestigious waterfront of SA1. With beautiful views, an ambience of subtle grace and class and an interior of modern, rustic decor. Cafe TwoCann offers you food all day long, from breakfast to dinner, with afternoon tea thrown in the mix. Fantastic prices, locally sourced high quality food (where possible), and stunning location. The perfect allrounder venue! If you are looking to dine out, be sure to book in advance! Congrats to the team!
“The name is Welsh for ‘fresh’, which neatly summarises both the quality of the raw materials John Cook works with.” You can dine at Arbennig in a relaxed environment, sample find dining without all the fuss, an know you are supporting an independent restaurant with a great ethos. The menu changes weekly to ensure they only use the finest seasonal produce, sourced locally where ever possible! And better still, a two-course lunch here is from £14.95!
Looking for the perfect gift? Arbennig Restaurant, Cardiff, offers gift vouchers! And to dine at this award-winning restaurant, a 2 course lunch is only ÂŁ14.95!!! www.arbennig.co.uk
COMPETITION TIME!!!
Afternoon Tea has taken Britain by storm. Tea Rooms and Coffee Shops have popped up all over! We want you to share with us your best Afternoon Tea to be in with a chance to WIN an Afternoon Tea for 2, simply email us at info@ gourmetlocal.co.uk with the subject title - WIN! and vote for your preferred Tea Room with the name, location and reason why! Good luck! Winner will be announced via newsletter on Friday 21st October 2016!