Cardiff . Cheap Eats . Uncategorized
Om’s Cariad Curry, Grangetown
On August 30, 2026 by The Plate Licked CleanHow long have I had ties to Grangetown? A while now. It has been four years plus that I’ve been banging the drum for eating here, but it goes way back. Longer than I thought: long enough, apparently, to have my dinner this week cooked by someone I taught in primary school. I almost feel
Hastings and St Leonards . Uncategorized
3 Souls in a Bowl, The Source, Hastings: review
On August 20, 2026 by The Plate Licked CleanSomehow, it seems a very Hastings thing to answer the question, ‘What shall we do with that disused subterranean Victorian swimming bath complex on the seafront?’ with ‘Why, turn it into the world’s biggest underground skatepark, of course! And while you’re at it, why don’t we have a clutch of places to eat and drink
Cardiff . Cheap Eats . Uncategorized
Farrouj Syrian restaurant, City Road, Cardiff
On July 5, 2026 by The Plate Licked Clean
Hastings and St Leonards . Restaurants in England . Uncategorized
BAYTE, St Leonards: review
On April 16, 2026 by The Plate Licked CleanSomeone very precious to me has an annual ritual she holds dear. On her late father’s birthday, she books a table at a restaurant he would have enjoyed, opens a bottle of his favourite wine, and celebrates a life done too soon. It’s not mournful or maudlin. It’s a time for memories which comfort and
Cardiff . Cheap Eats . Restaurants in Wales . Uncategorized
Tonkotsu Ramen Bar, Cardiff City centre: review
On March 28, 2026 by The Plate Licked CleanIt’s Thursday afternoon and a World Cup qualifier: in a few hours Welsh hearts will be broken in the cruellest fashion, but surely that’s to be expected if you have to play both Bosnia and Herzegovina, goes the old gag. Hardly seems fair, does it, little old Wales taking on two at once, but it
Hastings and St Leonards . Restaurants in England . Uncategorized
Booh, Old Town Hastings: restaurant review
On January 11, 2026 by The Plate Licked CleanOx cheek pie. Duck liver parfait. Locally-caught plaice, roasted whole and served with cider butter sauce. Oysters, three ways. Cullen skink. Scallops. Ribeye and bone marrow. Chips cooked in beef dripping. Goose. Fish pie. Yes, Booh, you have my attention. I’m on the train out of Charing Cross, and already smitten with Booh’s menu, when