FOOD & DRINK W H AT ’ S M A K I N G T H E G O U R M E T N E W S I N C A R D I F F
OFFALLY GOOD Food Adventure teams up with award-winning charcuterie Charcutier Ltd for unique butchery and charcuterie classes
A ‘pizza’ the action: Dusty Knuckle owner Phill Lewis
KNUCKLING DOWN
The series of classes from Food Adventure, which offers inspirational tours, classes and experiences with some of Wales’ best food and drink producers, chefs and restaurants, includes sausage-making, making your own bacon, nose-totail eating – an offal masterclass – and more (see foodadventure.co.uk for dates). The latter class, at Penderyn Distillery, is led by Charcutier’s Illtud Llyr Dunsford, whose family have been rearing, curing and air-drying meats at their farm in the Gwendraeth Valley for centuries. It includes five hours of butchery, and participants will learn how to make their own paté and black pudding. Says Carol Adams, MD of Food Adventure: “Book one of our exciting 2017 tours and you will get to go behind the scenes to learn from Wales’s very finest – as well as enjoy their products. These are truly unique experiences that you can only enjoy through Food Adventure.” For more: foodadventure.co.uk
Founder of wood-fire pizza company Dusty Knuckle trades his way to Naples As we write, Dusty Knuckle’s Phill Lewis is trading his way from Cardiff to Naples, the home of pizza, to raise money for not-for-profit food education organisation Slow Food International. Starting off with just one sack of flour, a case of tomatoes and a box of cheese, he will use the pizza sales from each day to progress to the next location and add any profit to his final total. The route will cover approximately 2,000 miles, taking him across the UK and France, before entering Italy via the Alps and travelling south through Turin, the birthplace of Slow Food, and
Top chef Lee Skeet
down the East coast to Rome, finishing in Naples. Phill will visit various local suppliers en route, picking up different ingredients for the pizzas during the epic journey. “Slow Food’s ethos is exactly what we like to promote at Dusty Knuckle,” said Phill. “We are passionate about local produce and good quality food, encouraging customers to ask us questions and scrutinise our ingredients. We want people to be curious and care about where their food comes from, how it was made and who made it.” For more: @dusty_knuckle, slowfood.com
Carol Adams (Food Adventure) with Illtud Llyr Dunsford and Liesel Taylor from Charcutier Ltd
THE SKEET GOES ON Acclaimed chef Lee Skeet brings his latest supper clubs to Cardiff Having worked for the likes of Gordon Ramsay and Marcus Wareing, the former head chef of London’s Michelinstarred Hedone is returning to Cardiff to collaborate with craft beer bar BrewDog on a series of five supper clubs, having held two sell-out events there last year. The Sunday lunch and dinner events (to be held on 12 March, 2 April, 7 May, 4 June and 2 July) cost £40 per head and include
a multi-course tasting menu featuring quality produce sourced from Lee’s native Cornwall. Previous dishes have included oysters baked with bone marrow and parsley butter; barbecued lamb belly, clams and seaweed; slow-cooked turbot, mussels and nori sauce; and roast Cornish duck, carrots cooked in duck fat and lobster sauce. Count us in! For more: leeskeet.com
www.mediaclash.co.uk I CARDIFF LIFE I 77