Gareth Ward at Ynyshir

Ynyshir is a Michelin star, 5 AA* rosette restaurant and rooms in Wales.  Chef Owner, Gareth Ward, is the Good Food Guide’s Chef of the Year 2019 and regularly cited as one of the most exciting chefs in the country.

Gareth Ward’s philosophy is ‘Ingredient Led, Flavour Driven, Fat Fuelled, Meat Obsessed’. Ynyshir is all about great food, great music and amazing drinks. Ward describes it as: ‘fun dine’ rather than ‘fine dine’.Ward is passionate about using the best British ingredients to create dining experiences rather than just a meal. He doesn’t adhere to traditional culinary rules with every small dish taking you on a journey of flavours, textures and ingredients. 

Chef Gareth Ward is passionate about using the best ingredients including local meat, foraged herbs and berries - for example tapping all the birch in their grounds to make syrup or the whole team taking a day out to harvest and preserve wild garlic for the year ahead. He is also known for his use of Japanese techniques and ingredients like miso, dashi, mirin and soy which enable him to get as much flavour as possible out of the other ingredients while keeping the dishes light. Ward is renowned for his dedication to ageing meat to improve its flavour and texture and Ynyshir is the first restaurant in the UK to have a fully-wrap around Himalayan Salt Chamber.

Tucked away between the golden sands of Borth Beach and the rugged mountains of Snowdonia National Park in Wales, Ynyshir’s location makes it the perfect remote escape for food lovers looking for a completely unique culinary experience. The dining experience takes guests on a creative journey through Wales and the British Isles, surprising and delighting their taste buds with every dish.   

www.ynyshir.co.uk

Godminster Cheddar

Award-winning cheddar cheese producer Godminster’s acclaimed Vintage Organic Cheddar is made in Bruton, Somerset, to a 90-year-old recipe and is instantly recognisable in its distinctive burgundy wax.

Godminster, won a double award at the Soil Association Boom Awards for Best of Organic Dairy and The Nation's Favourite Organic Product, as voted by the public.

The rich organic Black Truffle Cheddar, which launched in time for Christmas and was awarded Gold at the International Cheese Awards 2019.

www.godminster.com

Fox & Hounds, Hunsdon

The Fox & Hounds, Hunsdon is a modern European restaurant and pub set in the Hertfordshire countryside. It is the only Michelin Bib Gourmand restaurant in the county.

Head chef and owner, James Rix, serves imaginative food with rustic Italian and French influences. James previously worked alongside chefs Gary Rhodes and Alastair Little, and was head chef at Tom Conran’s The Cow in Notting Hill. Driven by a desire to open their own restaurant outside London, In 2004 James and and his wife, Bianca who runs the front of house, fell in love with and opened the striking Fox & Hounds, lovingly restoring it to create the stylish restaurant and pub you see today.

The simple but sophisticated menu features creative seasonal food with seasonal ingredients including light dishes like Crab Taco with mango salsa and hand-made spaghetti with clams to Swaledale Lamb Rump and Old Spot Pork Loin. Ingredients are carefully sourced including rare-breed meat, native Cornish lobsters and local game.

The Fox & Hounds is stylishly decorated with eclectic furniture, quirky art and shelves full of James’ favourite recipe books. The light and spacious dining room is perfect for private parties from weddings to family gatherings or business events, while the terrace and garden are a peaceful spot to relax in the summer.

www.foxandhounds-hunsdon.co.uk

Sticky Mango

Sticky Mango is one of London’s best-kept secrets. Chef owner Peter Lloyd creates modern interpretations on South East Asian cuisine. Sticky Mango was awarded Best Fusion at the 2019 Golden Chopstick Awards

Inspired by his travels in Thailand, Malaysia and Indonesia, Peter describes his food as giving “an explosion of flavour - offering a portal into an exotic world.” He balances sweet, sour, salty and umami flavours throughout his menus which are designed for sharing. Choose from small or big plates to share or the nine-course tasting menu.

Sticky Mango is spread over three floors of an historic building on Stamford Street and was previously home to RSJ Restaurant which was run by Nigel Wilkinson for decades and was renowned for its Loire Valley wines. Peter opened Sticky Mango on one floor of RSJ in 2016 following the closure of Spice Market (created by 2 Michelin Star Chef Jean-George Vongerichten), where he was head chef for five years.

www.stickymango.co.uk

Turnips Borough

 
Turnips+logo+new.jpg
 

Turnips Borough is a retailer and wholesaler of fruit and vegetables dedicated to sourcing and supplying the freshest, most flavourful produce. The range, quality and freshness of produce from heritage tomatoes to speciality mushrooms and exotic fruit they sell from their stall at Borough Market is amongst the best you will find.

Turnips is run by the two generations of the Foster family, founded by Fred and Caroline in the 1980s. Now Charles and Frederica Foster have joined the family business and are driving it forward for the future with a pioneering approach to reducing food waste. Turnips has supplied produce to top London restaurants and chefs since the 1980s. In the early 1990s the wholesale business moved to Borough Market and became the first trader to start selling to the public when the market first opened to shoppers in the mid 1990s. Today Turnips is open 6 days a week and offers a 24/7 service to restaurants including La Gavroche, Alain Ducasse at The Dorchester and Bagatelle.

Turnips Kitchen is a vegetable-led street food business which takes fruit and vegetables that would otherwise go to waste and turns it into delicious juice and street food which is sold from Borough Market, Greenwich Market and other pop-up and temporary sites including Vinegar Yard, near London Bridge.

Turnips Kitchen came about from the family’s commitment to reducing waste of fruit and vegetables from the stall that while still perfectly good, could not be sold.

The Foster family have brought me in to refine and communicate the Turnips story and demonstrate their expertise; to introduce the ‘next generation’ and build their profile within the business and build brand awareness through social media communications including a new brand, new website, improved social media and a targeted media relations campaign.

The Sun Inn, Dedham

In the heart of Constable Country on the Essex Suffolk border, The Sun Inn has been a watering hole for villagers and resting post for travellers for centuries. These days, it offers a convivial welcome to locals and visitors to Dedham Vale. The Sun Inn is an ideal spot to revive yourself with a pint of craft beer, an Italian-inspired meal, a tasty bar snack, or a good night’s sleep. Independently owned and run since 2003 by Piers Baker, this year The Sun Inn celebrated its 15th anniversary in 2018.

The Sun Inn is a proper coaching inn with an elm bar, an open beamed dining room, oak floors, a snug oak-panelled lounge. You will find open fires to keep warm by in the winter, and a peaceful garden and terrace to enjoy in the summer. After a major refurbishment in January 2018, there are bold colours, rich fabrics and bespoke furniture. The mood is congenial, relaxed and family-friendly, with jazz and Latin American background music adding to the appeal. There are newspapers to read, board games to play, and the panelled lounge has deep sofas to sink into.

The Sun Inn is renowned for fabulous seasonal food, inspired by Italy. Head Chef Jack Levine creates robust dishes that are big on flavour. The menu changes monthly and features classic pasta and risotto dishes: crab ravioli; squid with chilli and garlic; as well as more hearty main courses including game in season, rare-breed meat and day-boat landed fish. The menu always offers three cuts of British rare-breed steaks to suit every wallet – skirt, sirloin and prime bone-in-rib and on Sunday’s there’s a generous roast with seasonal changing accompaniments.

Puddings also have an Italian twist such as Espresso Semifreddo, Burnt Meringue, Caramel, Hazelnuts and feature seasonal fruit like Blood Orange Chocolate Mousse.

A new bar menu launched in January for this seeking something more casual to snack on in the characterful bar or the comfortable and cosy lounge. Enjoy a Coronation Sutton Hoo Chicken Sandwich, steamed mussels with Aspall cider or a charcuterie platter to share with friends or indulge in Jack’s Snack based on chef Jack’s midnight fridge raid.

Head Chef, Jack Levine says ‘Cooking with the seasons is very important to us - everything tastes better in its natural season and gets to us quicker so it’s fresher. Our area has a long tradition and perfect climate for growing fruit like apples and raspberries which arrive in our kitchen on the day they are picked. It almost goes without saying that we source produce locally when we can, but first and foremost ingredients have to taste great, if it doesn’t we look further afield.”

Drinks are just as important as the food and are sourced from producers who are as passionate about what they do - ales from Crouch Vale Brewery or Adnams and an eclectic award winning wine list brimming with rare treats.

Seven beautiful en-suite bedrooms, all individually decorated with sumptuous beds and luxurious linen retain their centuries-old character and are a perfect place to unwind. Rooms at the front overlook the beautiful church while those at the back enjoy views over the garden. Breakfast (which is also available to non-residents) includes the classics smoked salmon and scrambled eggs and a fry-up with local sausages and bacon as well as more unusual spinach and mushroom omelette with smoked cheese.

The village of Dedham and the countryside around it has changed little since it was immortalised by John Constable in the 18th century, yet it’s under two hours drive from London. Opposite the striking St Mary’s Church, visitors can explore the pretty village with its patchwork of colourful houses, or borrow bikes, hire a boat to explore the Stour Valley or take a gentle stroll to Flatford Mill.

www.thesuninndedham.com

Binary Botanical

 
binary_botanical.jpg
 

Binary Botanical, a sophisticated light beer for wine-lovers created by Good Living Brew Company. This superior refreshing beer with a tangy prosecco-like taste, was created by a team of women with years’ of experience of the brewing industry, shared frustration of wanting a moderate alcoholic beverage – yet not enjoying the traditional bitter taste of beer.

binary botanical launched in summer 2018 and was listed by Ocado in May 2019. It is also available in independent retailers including Harvey Nichols and a number of bars and restaurants including Tramshed Shoreditch and L’Ortolan.

While most beers are brewed using hop cones, binary botanical is infused for five days with organic leaves from Sovereign and First Gold hop bines, the name given to the stems of the hop plant. And while hops impart a bitterness that isn’t for everyone, hop bine leaves add a unique flavour.

Good Living Brew Company asked me to help them distill their complex messaging to engage with customers in both the retail and bar/restaurant environment. I am now supporting their Ocado launch with a targeted PR campaign to the trade and consumer press.

PX+ Festival

PX+ Festival
17-19 August, 2019

PX+ Festival is a unique event for the hospitality industry which gives people working in the sector the opportunity to create, share, discuss and celebrate. It is created for the industry, by the industry

PX+ Festival brings together top chefs, farmers, bakers, butchers, makers, suppliers and producers to create for a weekend-long event held at Duchess Farms in Hertfordshire.

PX+ Festival is the spark to launch real change – not only for the way we work, but also how we support and look out for each other. It’s a chance to join discussions in the “Let’s Talk About It” Barn, share thoughts and plan actions; to take part in workshops and rest and rejuvenate with yoga and massage as well as kick back to the sounds of live music and guest DJs.

In its first year PX+ hosted over 230 headline acts from restaurants, hotels, cafes, and suppliers to the industry alongside 30 of the UK’s top chefs. In 2019 the event will be even bigger.

pxplusfestival.com

Le Café du Marché, London

Renowned as an atmospheric and convivial French restaurant, Le Café du Marché has been open for three decades and is still family-run. Tucked away down a cobbled mews in historic Smithfield, it is one of the oldest restaurants in the area. Downstairs a characterful restaurant serves authentic French cuisine, while upstairs is a unique private dining room - perfect for parties, dinners, corporate events and wedding celebrations.

The regularly changing à la carte menu uses the best fresh and seasonal ingredients, features daily specials and ever popular dishes such as la cote de boeuf with sauce béarnaise; braised beef bourguignon and celeriac puree; mousse au chocolat and classic French cheese and wine.

The ground floor restaurant saw extensive renovation during 2017 to open up the previously separate café. The space retains the bare brick walls and beams of this former warehouse and coach house for neighbouring Charterhouse. The atmosphere is that of a traditional French brasserie, with live jazz in the evenings. In the summer tables spill out onto the pavement.

The high-ceilinged first-floor private dining room, Le Grenier “the attic”, has large windows and characterful oak panelling, creating a light and rustic French atmosphere in the centre of London. The room is self-contained with its own entrance, bar, toilets, and kitchen. The light and airy space seats up to 62 people for lunch or dinner and up to 120 for canapés but is also cosy enough to suit smaller groups too.

Downstairs, Le Rendezvous seats up to 35 and benefits from the background live jazz that plays in the main restaurant. The whole restaurant can be hired for parties of 150 to 300 people.

https://cafedumarche.co.uk/

Church Street Tavern, Essex

Church Street Tavern is a chic and contemporary bar and restaurant in the centre of Colchester that prides itself on being a local hub - a place to chat over an afterwork cocktail or a morning coffee to celebrate with friends over dinner or gather wit family for Sunday roast. Church Street Tavern is consistently rated one of the best places to eat in Colchester and is the only restaurant in town with a Michelin Plate, and two AA Rosettes.

“A handsome, big-boned townhouse just off the main shopping drag which combines the warmth and hospitality of the traditional tavern with serious cooking..” Tracey MacLeod, The Independent

Refreshingly when high streets are dominated by chains, Church Street Tavern is independently owned by Piers Baker, who also owns The Sun Inn, Dedham. Baker has lovingly restored in grand Victorian savings bank, bringing it up-to-date without losing any of its delightful character. Step inside and you'll discover an elegant interior, rustic oak wooden flooring and an assortment of comfortable upholstered seating as well as wonderful artwork from Essex artist, Philippa Dow.

Baker says: “Taverns are a rich part of our heritage - a place to meet and do business. We wanted to create a Tavern for the 21st century - a place to meet, have fun, enjoy good food and drink and be well looked after.”

The downstairs bar is a casual affair with sofas and stools, café tables and counters. The bar menu, served downstairs and upstairs on weekday lunchtimes, stars rare-breed burgers, a seasonal salad and a regular pasta dish.

Upstairs the light-filled dining room is a perfect place for a business lunch or gathering with family and friends. The lunch and dinner menu features an unusual selection of lighter including steamed mussels, Caeser salad and more substantial dishes like Highfield’s Farm Duck Breast and steak aged for a minimum of 45 days and from rare breed animals. Vegetarians will enjoy dishes like Roast Crown Squash, Mushroom Orzo, Kale andChestnut Pesto - a vegan menu is available. Jannsson’s Temptation, a classic Swedish potato dish, is a popular alternative to fries. Sunday roasts are flavourful and generous.

Menus change monthly with the seasons and where possible meat, fish and vegetables are all sourced locally, including Sutton Hoo Chicken, rare-breed beef and fish from Mersea day boats.

To wash it down, there is a cracking selection of beers and ciders (both bottled and draft) and premium spirits. There is an exceptional and extensive wine list chosen for their distinct flavour, and made with respect for the vine as well as the environment. The eclectic cocktails list features classics, created and mixed with care.

churchstreettavern.co.uk

Andrew Sheridan at Sosban

Andrew Sheridan is an up and coming chef who represented Wales on Great British Menu in 2018 and was branded ‘the maverick chef’ for his unconventional approach. He scored a couple of 10s from Paul Ainsworth and the other judges.

Sosban is housed in striking Victorian Pumphouse close to the sea at Llanelli. Since he arrived in autumn last year, he’s transformed the food leading on tasting menus which play with intriguing flavours, textures and temperatures.

Sosban is one of the most exciting restaurants in Wales. Andrew and his team create menus that connect diners with each dish either through memories, taste or seasons. Andrew cooks with flair and imagination, combining bold flavours with intriguing textures and temperatures to create a memorable experience all served in a relaxed environment.

Andrew believes that each dish should tell a story - torched mackerel for example, is reminiscent of barbecuing fresh fish on the beach. He says “My philosophy is simple: I use the best possible ingredients to create dishes that emphasise seasonal flavours and excite the palate. Whether that is the freshest seafood, seasonal fruit and vegetables or the best quality meat, every item on the menu is meticulously sourced and each plate is designed to intrigue and excite our diners.”

Sosban is becoming renowned for its four- and seven-course tasting menus (with vegetarian versions). The menu features some of Andrew’s signature dishes such as Cod Five Ways, cabbage puree, salt and vinegar chips; and Pembrokeshire Goat, torched cucumber, caramelised goats cheese and wild garlic and his elevated apple rice-pudding made famous when it scored 10 points from judges on the Great British Menu.

www.sosban.wales

Hodmedod

Hodmedod was founded in 2012 by Nick Saltmarsh, Josiah Meldrum and William Hudson after they realised the absurdity of the British relationship with pulses: most of the UK’s beans are exported to the Middle East and Northern Africa, while most of the pulses consumed within the UK are imported from abroad. They decided to do something about this and started working with local producers of fava beans, a bean which has been grown in Britain since the Iron Age but little eaten here in recent centuries. After successfully bringing British-grown Fava beans to the market, with a highly favourable response from individuals, retailers and caterers, they started to explore other British varieties of beans and peas, as well as cereals like lentils, quinoa, chia and grains like naked barley.

Hodmedod works with a network of farmers to source and sell both organic and conventionally farmed peas, beans and British quinoa online and through independent retailers and farm shops.

In 2016 Hodmedod won multiple awards:

  • BBC Food & Farming Awards Best Producer 2017

  • Soil Association Boom Award 2016 - Best overall product in Pantry category

  • Delicious Magazine: Winner, From the Field 2016

  • Suffolk Greenest County - Food & Drink category 2016

  • Great Taste Awards - British Quinoa, Carlin Peas and Yellow Split Pea Flour, Organic Naked Barley and many other products.

www.hodmedods.co.uk

Reliquum

Every year 10-16% of fruit and vegetables grown on UK farms is wasted - that’s 22,000-37,000 tones and enough to feed 200,000 people*. Third generation Essex-farmer and fruit-grower, Pete Thompson is determined to create a more sustainable way of farming, finding new uses for the apples, pears, apricots and plums grown on his Essex farm, but which haven’t made the grade required by retailers.

Thompson has launched RELIQUUM LONDON DRY GIN which uses an eau de vie made from apples grown in the farm’s orchards which would otherwise go to waste. Botanicals include Calamondin an unusual citrus fruit which is also grown on the farm The result is an exceptionally smooth citrusy gin and mellowed with the floral sweetness of apple which is made in partnership with Master Distiller, Dr John Walters from the English Spirit Distillery. The name Reliquum comes from Latin and means “All that remains”.

Two other spirits join the Reliquum range: RELIQUUM PLUM a sophisticated spirit of London Dry Gin blended with Lizzie plums to produce a bright sharp spirit with an almond after-taste; and RELIQUUM APRICOT which blends London Dry with tree-ripened apricots for a smooth taste with the distinct aroma of ripe apricots. The fruit is grown in traditional orchards and left to naturally ripen to develop the fullest flavour. Nothing else is added and nothing taken away.

Reliquum founder, Pete Thompson says: “We are very proud of this London Dry Gin, but it is only the first step in our journey towards creating a genuine single estate gin, using ingredients entirely sourced from the fields and orchards of our farm, here in Great Oakley on the north eastern tip of coastal Essex.”

Master Distiller, Dr John Walters of the English Spirit Distillery says: “We pride ourselves on producing the best spirits anywhere in the country and this means partnering with the best growers. We are delighted to work alongside Thompson's and develop their world class product.”

reliquum.uk


Cotchel

“A FANTASTIC PRODUCER - BEAUTIFUL JUICE, EACH VARIETY DISTINCT, DELICIOUS, UNIQUE.” Michel Roux Jr

Every year tonnes of fruit are wasted around the country because it’s too big, too small or too ugly to be sold.

Cotchel was founded by third generation farmer Pete Thompson, who is on a mission to reduce food waste. The family have been growing fruit and vegetables for markets, greengrocers and restaurants on their farm in Essex since 1948. They select and grow apples, pears, apricots, plums and figs for the best flavour.

Cotchel is a new range of four distinct juices made with apples and pears grown, pressed and bottled in Essex. Cotchel is all about creating a great tasting fruit juice using fruit that can’t be sold and taking small steps towards reducing food waste.

Cotchel is market-traders’ slang for the bits 'n' bobs left over at the end of the week. Needless to say, Cotchel always tastes good!

The orchards are abundant with wildlife. As farmers, they believe it is their duty to care for the land for the benefit of future generations.

cotchel.uk