Even on a grey New Year’s Day you can still spot the green shoots of life in the hedgerows (and walls) of Wales – this is Pennywort tasting fresh and succulent at Ogmore. Expect to see it on the next supper club menu. Date and details coming soon.
Herbivore now back in business at the Embassy Cafe Saturdays and Sundays 11 – 5.
Much as I hate the word, we will be honouring Veganuary at the Embassy Cafe. Not much change really as most of the weekend menus are fully vegan anyway but we’ll go the full Kevin for the rest of the month. This weekend’s menu here.
There will be no Herbivore at the Embassy on Sunday 26th August – it’s that Notting Hill Carnival time of year again. However we’re keeping it super seasonal and super local on Saturday 25th when we’re open as usual 11 – 5. We’ve got samphire from Merthyr Mawr for pakoras, golden tomatoes from Field Days Organic for risotto, green beans and blackberries from Pontypridd and much more. Full menu here.
Herbivore back in town after a week away, bringing wild ingredients from the Far East (of England). Samphire pakoras on the menu at the Embassy Cafe this weekend. Keeping it seasonal and local with gooseberry chutney on the side. Full menu here. All vegan this week.
The artic snows were melting to reveal the green shoots of spring today. The first wild garlic of the season for me – mostly very young, tender shoots but a few patches of true leaves on South facing slopes. Expect to find it on this week’s Embassy cafe menu
Other news: pleased to say Herbivore will be back at the Fig Tree in Penarth for 2 nights in a row with a set five course vegan menu on Tuesday 10th and Wednesday 11th April. Details to follow;low very shortly..
This innocuous looking root is horseradish plucked from the earth of Herbivore Acres – and it really packs a punch. I’m re-branding it as Welsh Wasabi as there really isn’t much difference to my mind. It sure has that nasal pipe-clearing, gasp inducing effect. Find on the menu alongside Leek & Potato cakes this week. Menu here.
Here at Herbivore we go on lovely walks but the sea so you don’t have to. Down on the estuary at Newport, Pembrokeshire the sea beet was still looking in fine fettle. So I picked some and it’s on the menu at the Embassy cafe this weekend, paired with roast squash from Field Days Organic, soba noodles and a miso & coconut sauce. Full menu here.
After last month’s Day of The Dead sell-out success at the wonderful Blue Honey Night Cafe, Herbivore is heading west to the sea front in Penarth and the opulent surroundings of The Fig Tree restaurant. As usual it’s five set courses of creative vegan cuisine. A couple of dishes from the back catalogue, a couple of new ones to reflect the location. Full menu and booking details here.
A versatile weapon in the Herbivore kitchen, the nasturtium. Keeps blazing strong into the autumn when so many other plants have fallen by the wayside and is useful in many ways. This weekend the leaves and flowers are going to garnish the white bean and chard cassoulet: the warm pepperiness providing a sharp contrast to the smoothing sweetness of the sauce. Meanwhile I’ll be pickling the seed pods to use as a British version of the caper – little blasts of salty heat to pep-up autumn and winter dishes. This weekend’s menu here.
The short and sweet alphonso mango season is upon us and I have a box of carefully wrapped specimens from mumbai releasing their gentle floral perfume in the kitchen. I’m going to pair them with elderflower syrup as a topping for a cardamom and almond milk rice pudding. Also on the menu this week is another favourite of mine: panel – chickpea fritters in a roll, the classic street food of Palermo, Sicily. Full menu here.
Chef Manuel & I have been putting our heads together and wandering the fields, hedgerows and shoreline to come up with a menu for our collaborative supper club coming up at the Embassy Cafe on the 19th of April.
Once you start looking there are so many different green shoots out there just waiting to be picked so it’s been a process of narrowing down what we want to use and trying to predict what will be ready for harvest at the Amelia Trust Farm, Blaencamel and Riverside Market Garden.
It’s still a bit of a work in progress but you can see the prototype menu here. We only have a few spaces left for this one so act quickly if you want to come – email me: firstname.lastname@example.org