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We’ve got St. David’s Day, Mother’s Day and the beginning of British Summer to celebrate this month of March! To help get into the Welsh spirit of things, Mumbles Welsh Dry Gin may be just the place to start. For
Read MoreThe Dining Debate – Are you responsible for spoiling it for everyone else? Last month I had a very interesting discussion with Steve Homer of Taste Swansea, on the subject of no shows at restaurants. I was staggered to discover
Read MorePulled meats are very much on-trend and are really simple to cook. They use the cheaper cuts of meat that lend themselves to slow cooking, making them meltingly soft. INGREDIENTS 1.5kg Welsh beef brisket For the dry rub: 2tbsp coarse
Read MoreThe Greek Acropolis The brightly lit Greek restaurant caught my eye as the traffic crawled along the Kingsway on a wet Swansea evening, and I made a mental note to pop in next time we were eating out. Just a
Read MoreBen, from The Front Room Café, Mumbles, has a fabulous recipe for February. It’s just the right sort of dessert to complete a Valentine’s Day supper, served warm with a large spoonful of clotted cream. Honey and treacle tart Basic
Read MoreWe’re well into 2020 and if alcohol free February is for you, it’s a perfect time to think about grown-up soft drinks which is a flourishing category in the drinks trade. There are plenty of non-alcoholic soft drinks to choose
Read MoreThis is the perfect supper dish for a cold February evening; the ginger and chilli are perfect ingredients to give you a warming glow. And because it is a stir-fry, it’s super quick to prepare too. Lamb is very reasonably
Read MoreApart from happily receiving wine, a few other gift suggestions that wine lovers may appreciate this time of year include wine decanters, wine glasses, gift sets and WSET (Wine & Spirit Education Trust) Wine and WSET Spirit qualification vouchers. Sharing
Read MoreBay is delighted to welcome chef Ben from The Front Room Café in Mumbles on board this month. In the coming months, Ben will guide you step by step in creating desserts that will wow your friends and family. This
Read MoreBooking a table at Mumbles’ newest restaurant was an achievement in itself; with less than 30 covers they were in high demand. But my perseverance paid off, and I secured a Thursday night table. We’d been invited to the Môr
Read MoreWhat could be nicer than a tender steak smothered in gooey cheese? This recipe from the guys at Eat Welsh Lamb and Welsh Beef combines a succulent sirloin and a classic French camembert with a fruity addition. It’s simple to
Read MoreWith so many new and exciting Welsh and Welsh related wines and spirits to celebrate, it’s hard to keep up. We’re spoilt for choice and the time has never been better to champion these fine examples. All perfect for relaxing
Read MoreThis recipe, courtesy of Eat Welsh Beef is perfect for a winter’s evening. Cooking the beef on the bone gives a greater depth of flavour and enriches the gravy. Cooking time: 4 hrs Serves: 4 – 6 INGREDIENTS 8-12 Welsh
Read MoreHola El Pescador I’d heard good reports of the new Spanish restaurant that had recently opened in the marina, so Simon and I trotted down to the foot of the Meridian Tower to see for ourselves. El Pescador translates from
Read MoreWhen John Keats wrote his poem To Autumn, he captured a feeling of contentment, which is exactly what we will feel when we try some of Antoinette’s recommendations for October. Autumn is well and truly here. To help make the
Read MoreWe have another lamb recipe courtesy of eatwelshlambandbeef.com this month, which would be a great addition to a buffet table this Hallowe’en. Breast of lamb is a much maligned cut of meat, but in this recipe the long slow cooking
Read MoreVillage People I haven’t been into the Village Inn – now called The Village Bar Café – in Killay for many years but had been hearing some very favourable reports on its refurbishment and particularly about the food. So, I
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