Back To The Fig Tree

March sees Herbivore setting up temporary camp at The Fig Tree on Penarth’s seafront with an all vegan 5 course dinner menu for two consecutive nights. Same food, special location. Bookings for this one are being taking care of by the restaurant: give ‘em a call on 029 2070 2512.DSCN9282

Sell Out

Well, the Herbivore058: All Over The Place supper club at the Embassy Cafe has sold out in a matter of hours – I didn’t even get as far as putting the details on this site. Look out for another date to be announced soon – something a bit different this time.

Meanwhile weekend business continues at the Embassy Cafe. Menu here.

 

Herbivore054: Fireworks

IMG_8492

Now taking bookings for the next instalment in the supper club saga. Having had an event to mark Day of The Dead with a Mexican inspired feast for the past few years, we’ve decided to change it up this year and make something reflecting bonfire traditions, flames, smoke, the time of year and – yes – Mexican flavourings in at least one dish. Full info here.

Cake. By Herbivore. Not just for the weekends.

pearcake

Did you know that Herbivore vegan cakes are available all week long at the Embassy Cafe? As well as weekend treats you can buy them from Riverside Sourdough Monday to Friday. Seven days of cake. This one is an orange, almond and pear number and won’t be around for long as the pears are from my Pontypridd allotment and there aren’t very many of them this year. Grab it while you can.

Herbivore053: At The Last Resort 19th Sept 2018

Well, Herbivore052: Italianate was a rip-roaring success. All sold out, a great atmosphere and some lovely new dishes. I liked one of them so much I’m taking it on the road with me to the next event which will be in Swansea, at The Last Resort pub. Alongside the Chocolate Arancini will be four more courses that are seasonal variants of dishes of supper clubs gone by so that the good people of Swansea can see a bit of what they’ve been missing. Details and menu here.

Summertime

…and the cooking gets easier. Gooseberries and rhubarb from Herbivore Acres, elderflower still blazing in the hedgerows, the first courgettes and broad bean tops from Field Days Organics. Menu writing just got a whole lot easier. See this week’s offerings at the Embassy Cafe here.

Mumbai Tidy

mumbai mess

Mumbai Mess from last week’s Masala Mash Up supper club. Meringue, mango, strawberries and cashew cream. We had to re name it Mumbai Tidy as we couldn’t bring ourselves to smash it all together. Some thing very similar on this ween’s menu at the Embassy Cafe. More details here.

Freedom Through Coffee

manumit

This week we have a very special guest coffee on filter: a fruity Tanzanian from Manumit Coffee. Manumit are a Cardiff based roasters offering training, support and employment for survivors of modern slavery. Great tasting coffee, wonderful idea for a business. very happy to give them my trade. This weekend’s menu here.

Catalan Chicory

catalan greensNew to me from Blaencamel Farm this week is Catalan Chicory. Like a cultivated dandelion, it’s a slightly bitter, astringent green needing a quick blanche to cope with any toughness in the stems followed by a glut of good olive oil and a light seasoning of salt and lemon. Delicious as a side, plonked on top of a pile of pasta or, as I’m doing this weekend, used as a foil to the richness of duck egg and fried potatoes. Keeping it Catalan with Romesco sauce too. Full menu here.

Rhubarb, Rhubarb, Rhubarb

Imagine a picture of my rhubarb dessert from last week’s supper club at the Fig Tree in Penarth here. (My camera’s playing up). Rhubarb on the menu for the first time this year: at the supper club roasted and served with rosewater ice and a blood orange puree. At the Embassy Cafe this weekend in a cake with ginger 3 ways: root, powder and crystallised. Full menu here.