Asador 44 is the newest outpost in the Bar 44 empire. Taking over the old Greenwood and Brown building, mere yards from theĀ Westgate Street branch, this is now an elegantly appointed space which, in true Bar 44 style, is careful with its details. The focal point of the whole shebang is their parilla grill, separated Read More
It’s not easy to find the perfect fried egg. All too often, you get that bland uniform bleached white of the albumen, so uninspiring, so listless, so like something from a child’s playset. It’s far more rare to find an egg fried until the edges take on the crisp, delicate aspect of a lace ‘hem’. Read More
What’s pink and wrinkled and hangs out your pyjamas? The answer, of course, is ‘your nan.’ (Ā© Cardiff University Rag Mag, circa 1983.) As an aside- what happened to rag mags? Are they Still A Thing, available as a scratch’n’sniff app with added VR functionality, or is their unfashionable comedy now deemed too toxic? Anyway. Read More
It’s easy to fall in love with Anglo. It’s not the palpable enthusiasm of the kitchen team, or the warmth of the welcome and genuine interest in what you think of each course: it’s a heady mix of all three. Mark Jarvis and Jack Cashmore have an impressive track record of experience in fine dining, Read More
How things change. It’s not just the this is on the site of the former Goldburger, which was just about the only place in Cardiff you could get a root beer once upon a long ago. (Clearly, no one has told them that a recent by-law stipulates that every local opening must now feature exposed Read More
Things change. Il PastificioĀ went from word-of-mouth hot ticket (tables rarer than an earthworm with a Drama degree) to mini-empire very quickly. One mushroomed into four, but now just as quickly what was their original home, and latterly their pizza joint, finds itself up for grabs, and Sushi Life are the new kids on the block. Read More
This blog is a very simple thing.
I wonāt try to sell you any hand lotion, exercise programmes, coffee syrups or Patagonian nose flutes.Ā You wonāt find tips on dating, āwellnessā or yoga mats.
I write because I love it (and food, as indicated by my increasing girth).Ā Greed happens to be my Deadly Sin of choice, but at least it is never shy of providing me with subject matter.Ā
A simple thing, then: all you get is me wittering on semi-coherently about places Iāve eaten at; hence a ārestaurant blogā rather than a āfood blogā, although there are a few recipes scattered throughout.Ā
From mezze to Michelin āfine diningā and all points in between.Ā