F O O D & D R I N K ad v er t i s i n g feat u re
Adam Whittle Newbridge on Usk, by Celtic Manor 01633 410262 www.celtic-manor.com/ newbridge-on-usk
What first inspired your love of cooking? I have always loved food – I have a very good appetite, which may be why! We were always encouraged to help with preparing meals, Sunday lunch, mince pies at Christmas etc. It was something that could bring so much pleasure and people together. I suppose this feeling has never left me. What’s your favourite dish on the menu? Grilled, slow-cooked octopus, burnt aubergine, apple and coriander. Also adaptable and perfect for a BBQ with an ice-cold beer! Why should we eat at Newbridge on Usk? At this time of year, the Newbridge area is coming into its peak, an idyllic location on the riverside, tranquil and relaxing. Put this together with friendly, attentive, professional staff and a menu offering great seasonal cooking, and you’ve got the perfect recipe. What’s the best compliment you’ve ever received? Just last week, from my six-year-old daughter, Ruby. Together, we had made a selection of meat skewers for dinner. As we sat down to eat, Ruby was silent, which is very rare. All of a sudden: “OMG, you’re actually the best cook ever, these are amazing!” Who knew a wooden skewer was the answer all along?
nick collins
Cleverchefs Ltd & The Pickled Radish Restaurants 07468 591743 www.cleverchefs.co.uk
What first inspired your love of cooking? I worked as a pot wash in a local pub, and I had to jump in and give the chef a hand one day, and from that first moment I knew that cooking in a commercial environment was what I wanted to do for the rest of my life. Why should we eat with Cleverchefs or the Pickled Radish? I think we are always thinking outside the box and are flexible in our approach to anything. We also take great pride in sourcing the very best organic or local produce, which you can really taste in the food. Ingredients are the most important thing to a dish. What’s your favourite dish on the menu? My favourite dish at the moment is my dark chocolate marquise, homemade Welsh fudge, salted caramel macaroon, pistachio, raspberry sorbet and candy floss, as it never fails to bring a smile and relight people’s childhood memories when they see the candy floss. Finally, what’s the next step with your companies? I see the Pickled Radish opening up in more locations, and working with more exclusive venues across the south of the UK for weddings and events. We feel there is a real shortage of high-end catering for large events so we want to fill that gap.
88 I CARDIFF LIFE I www.mediaclash.co.uk
Nikki Taylor Miskin Manor 01443 224204 www.miskin-manor.co.uk
So, tell us about your culinary background? I started cooking when I was 16 years old. I then began my training as a commis chef based in Saint David’s Hall, where we served meals in places like Cardiff Castle, which, as you can imagine, as a young chef in training, was something amazing. I am now classically trained, which I find that these days is something not that common. What’s your favourite dish on the menu? I don’t think I really have a favourite dish on the menu. What I do love, however, are the dishes that use our home-grown ingredients from our gardens. Nothing beats fresh ingredients – they make a dish all the more special. How would you describe your cooking style? I am an individual when it comes to creating edible masterpieces. I do enjoy all styles of cooking, but nothing beats making something your own. I am inspired by other cooking styles, but it’s the thrill of creating something individual and unique that drives me. Why should we eat at Miskin Manor? It is a fantastic place to eat. There are not many places left in Wales that are solely run by families and that is what makes Miskin Manor a gem in a field of rocks. It oozes culture, elegance, and is a charismatic part of the local community.
Joseph Procak
Laguna Kitchen & Bar Park Plaza Cardiff 029 2011 1103 lagunakitchenandbar.com What first inspired your love of cooking? I grew up in a very Italian household in the UK. My mother was an outstanding cook and I have endearing memories of the smell of coffee and tomato sauce cooking all day. My mother used to do her own gnocchi, pasta, bread – she sundried her own tomatoes in the backyard. My aunties and uncles in Italy also had restaurants which I worked in during the summer, so I was always involved with food in one form or another. How would you describe your cooking style? Currently it’s Modern British Cuisine. I have a varied skill set, some of it is Italian, some of it British, some Asian. At the end of the day, food is food, it doesn’t matter where it comes from as long as it’s cooked well, presented well and enjoyed. Ultimately my goal is to conjure up happy, childhood memories for the people who eat my food. If you can reproduce that for people, I think it’s job done from a chef’s point of view. What’s your favourite dish on the menu? I love the Roasted Rump of Lamb with Olive and Balsamic Jus. It’s a simple recipe with big results. The Jus keeps the lamb perfectly moist and juicy. It’s the perfect summer dish, served it with Pesto Mashed Potato, Confit Cherry Tomato and Garlic Fritters.