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One Man’s Trash…

Guest blogger George Devereaux visits The Bristol Skipchen to find out how unwanted food can be lovingly transformed into marvelous meals… The Bristol Skipchen is a genius new café venture, pioneering a new kind of business model in which food that would ordinarily be thrown away is recovered and used to create dishes that customers can purchase…

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Bake it, Don’t Break it!

On Friday 26 September, my office hosted a coffee morning/bake-off to raise money for Macmillan — a charitable organisation dedicated to providing practical, emotional and financial support for cancer victims and their families. The first national Macmillan Coffee Morning was held all the way back in in 1991 and since then over £113,000,000 has been generated as a result of the annual event.

Mike Hendry

Interview: Mike Hendry, The Court Dining Room

Scotsman Mike Hendry first moved to Wales in 2004 to work with James Sommerin at the Crown at Whitebrook and was part of the team when the pub was awarded a Michelin star in 2007. In 2013, he joined The Court Dining Room at Llansantffraed Court as head chef, bringing over a decade of high-end…

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A Rarebit of Indulgence

Originally published on Fed Up & Drunk on September 3, 2014 Welsh rarebit, or Welsh rabbit, as it is also known, is one of the finest versions of cheese on toast in the world and one of my all-time personal favourites. While the history of this cheesy treat remains somewhat murky, it is commonly thought…

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An Offering of Offal: Ox Tongue Part Three

The Grumpy Chef shares a light and refreshing ox tongue recipe…  Greetings once again offal lovers, and welcome to the final ox tongue recipe in this three part series designed to show you how to prepare, cook and use this delicious yet under-appreciated cut of meat. If you missed part one containing the full introduction to the series…

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Odd Bits by Sassafras | Bristol

New Bristol-based pop-up restaurant venture gives offal the recognition it deserves… Earlier this month, chef Richard Bowman (aka The Grumpy Chef) of award-winning restaurant The Ethicurean and Tessa Tricks of the Sustainable Food Trust teamed up to form Sassafras — a new pop-up restaurant venture based in Bristol. Their first event, Odd Bits, marked the beginning of their career together and was…