Words by Ashavari Baral As a deep lover of pan Asian cuisine, I have a high standard of what constitutes as good Asian food. Noodles, stir fry and thick soups are in my daily go to(s) when I go back home in India. So I was sort of skeptical about trying the ÔÇÿÔÇÖBangkok Caf├®ÔÇÖÔÇÖ in Canton, but hereÔÇÖs why IÔÇÖm glad I didÔǪ The Bangkok … Continue reading Bangkok Caf├® | Review
Josh Ong – Food & Drink Editor food@quenchmag.co.uk Quench were invited to Santa Maria on St MaryÔÇÖs street to try out some of their menu. There’s no denying that within Cardiff, there lies quite the strong Italian community. From Da Mara to Calabrisella, we, as a city, are quite spoilt for choice when it comes to finding a true taste of Italy this side … Continue reading Santa Maria – Review
By Lauren Ryan When most people think of Wales, the initial thoughts that spring to mind are the likes of the countryside, rugby and the Welsh language. Yet, one thing that is very much known to a Welsh native is that Wales is not just the land of poetry and songs, it also has a beautiful and unique cuisine. Traditional welsh food, unlike other nationsÔÇÖ … Continue reading Traditional Welsh Foods (and where to find them!)
Words By Eve Lewis Spring is here and Cardiff is in bloom. Walk through any part of Bute or Roath Park and you will be struck by how many different shades of pink you can find in the blossoms. Nonetheless, if you can tear your eyes away from the trees for just long enough, you might also notice the rich greens which carpet the ground. … Continue reading Global Gardens – Wild Food Workshop
** This article is a repost – it was originally posted on the 25th of February, 2019** By Josh Ong In all honesty, IÔÇÖm not quite sure how to start this article. I had the lucky opportunity to visit Gareth WardÔÇÖs restaurant, Ynyshir, for an extended lunch and, whilst attempting to avoid the use of hyperboles, IÔÇÖm not sure IÔÇÖve ever experienced anything like it. … Continue reading Ingredient Led, Flavour Driven, Fat Fuelled, Meat Obsessed Success – Gareth Ward at Ynyshir
Words By Caterina Dassi├¿ Kayla Howey is an American food blogger and corporate chef who Quench had the opportunity to interview. – Hi Kayla. Thank you for your time; it is a pleasure being able to interview you. LetÔÇÖs get started…On your blog, The Original Dish, there is written that you want to help readers to become more creative and adventurous in cookingÔǪhow did you … Continue reading Kayla Howey | The Original Dish | Interview
By Katie Duffin There are lots of goods out there which represent cultures, but most of them are unknown. I will try to tell you stories including historical backgrounds of some of them. Hungary – Goulash Anyone whoÔÇÖs travelled to the likes of Prague or Budapest will have stumbled across one of central EuropeÔÇÖs favourite homely dishes ÔÇö Hungarian Goulash. Originally prepared by shepherds in … Continue reading A (Small) Food Map
By Angharad May When it comes to food, fresh is best, right? ┬á30% of Brits would agree, alongside the belief that frozen-food is inferior to fresh. There is a widespread frosty attitude towards frozen food which is subjected to a snobbish banishment for being nutritiously mediocre. Is it really so unhealthy? Of course, the existence of notoriously unhealthy frozen food products cannot be denied; ready … Continue reading Frozen Food: Friend or Foe?
By Andrea Drobna Thick or thin, sweet or savoury, pancakes have been a staple breakfast item in households across the UK since the dawn of time. Traditionally, pancake day started as a Christian tradition, where people had a week to use up the remainder of their ÔÇÿedible temptationsÔÇÖ before the start of lent. On Shrove Tuesday, all the eggs, butter and fat were to be … Continue reading Pancake Day at the Flora – Review
By Hannah Penwright The planetary diet might just sound like the next new diet some expert claims is the diet to solve all our problems, but this one does actually seem worth listening to. And perhaps, for once, even following. The planetary diet has been created by a group of international scientists to allow us to understand what they think we should be eating to … Continue reading The Planetary diet
By Caterina Dassi├® I had the honour to interview Imran Nathoo who took part in MasterChef 2017, reaching not only the quarterfinal but won a place as one of the final 10 contestants. Working as a Dentist for the last 11 years, his love for food and cooking have always been part of his life… Full name: Imran Nathoo Age: 37 (Argh! Too close to … Continue reading Interview with a Masterchef: Imran Nathoo
By Josh Ong Us at Quench were invited to the opening night of Da MaraÔÇÖs latest Italian import, Giro Pizza; to us non-Italian folk, in the most simple of terms, it’s all-you-can-eat Pizza for a set price. At the current time of writing this, IÔÇÖm certainly not aware of any other pizza places around Cardiff that offer the same deal, but regardless, I wonÔÇÖt complain … Continue reading Da Mara – Giro Pizza Tuesdays Review
By Ashavari Baral ÔÇÿÔÇÖClothing starts conversation, especially vegan clothingÔÇÖÔÇÖ says Jane, who started her own vegan clothing store 5 years ago. Her company Viva La Vegan was one of many at Cardiff Viva! Vegan Festival on the 16th of February at City Hall. My friend Deni and I attended the festival, when we walked in, we were taken aback with the variety of stalls there … Continue reading Cardiff Viva! Vegan Festival | Review
Words by ┬áCaterina Dassi├¿ Just tucked inside the High Street Arcade, ┬áhides the cozy and delicious Bwyta Bwyd Bombai (3B’s) Caf├¿. The name stands for the food they actually offer; Bwyta Bwyd Bombai means ÔÇ£Eating Bombai(y) (Mumbai) FoodÔÇØ. The menu differs from the plethora of choice of other ┬áIndian restaurants in Cardiff because of their focus on Indian Street Food, something which helps keep the … Continue reading Bwyta Bwyd Bombai (3B’s) Caf├¿ | Review
Hong Kong By Yi Lam Tang Ever since I came to Cardiff, the one thing I miss the most is food from home. As a Hong Kong┬ácitizen, the cuisine which represents me is the Hong Kong Cantonese variety. Cantonese cuisine is well regarded for using delicate seasonings to bring together the original taste of the ingredients. As a coastal region, Canton has the perfect geographical … Continue reading Food and National Identity
Words By Yana Milcheva┬á┬á┬á┬á┬á┬á ItÔÇÖs 9AM, you are late for a lecture and are rushing through the supermarket aisles in search of a cereal bar or a sandwich that you can eat on the go. Our hectic schedules have made us accustomed to accessing a wide array of foods on-demand and at a low price. However, the trend towards convenience over quality and, sometimes, taste, … Continue reading The grab and go revolution- can independent businesses keep up?
Words By Charlotte Barrett I think all these years of watching MasterChef and Great British menu have equipped me with vast knowledge to present my first review to all of you Quench readers!! Church Street has just opened a brand-new Spanish Tapas restaurant named SantiagoÔÇÖs and a friend of mine and I had the opportunity to attend their launch event. Set up by husband and … Continue reading Santiago’s | Review
By Josh Ong and Caterina Dassi├¿ What a year 2018 was for Cardiff and itÔÇÖs food scene. Whether it was the resurgence of the popularity in the ever creative street food scene or the growth and reopening of new and familiar cusinal outputs across the city; for the most part, IÔÇÖd say it was pretty successful. Long may it continue! This article will go over … Continue reading 2018-19 – Retrospection and Prospection
Cardiff is clearly becoming the place to be for cocktail-lovers, with new bars the Alchemist, Gin & Juice and Rum & Fizz all opening in the past year, making for some stiff competition. The most recent addition to the scene is Deaths & Entrances, a new venture by the team that brought you the Dead Canary. Tucked behind St DavidÔÇÖs 2 on Barrack Lane, it … Continue reading Deaths & Entrances – Review
Words By Bethany Griffiths Since turning vegan in October, chickpeas have become one of my most reliable food staples. Whether its curries, soups or an adventurous hummus, chickpeas can be used to make a variety of great dishes! Most everyday recipes, vegan or not, can be adapted to include chickpeas;they are a great source of protein that can be used as an alternative to meat. … Continue reading The Chickpea Takeover
