On the menu this week @embercardiff
Spaghetti with @car_y_mor lobster
Baked sole with local rock samphire and @car_y_mor cockles
1kg dry aged bone in sirloin @orieljonesltd
Agnolotti in some form or another, god knows what yet
Not pictured but landing tomorrow some cornish whole turbot to share from @flyingfish525
Good spread this week
First 5 months of @embercardiff
1- What on earth have i taken on here?
2- Finding more and more problems. Again what on earth have I done?
3- My guy Jamie, always on hand. What a mate.
4/5/6- kitchen looking 🔥
7/8- Don’t know what I’m doing, but let’s just smash the roof in
9- Restaurant design/plan in full swing
10- Work/research trip with @heaneychef . We definitely found a pub that day. Unnecessary cans for the train home. Drunk.
11- Kitchen getting progressively worse. Tremendous.
12- Dining room finally taking shape
13- Constantly in Nisbets. Panna Cotta moulds are extremely overpriced.
14/15 - Finally making pasta/agnolotti
16- Salami chamber in. Guanciale curing.
17- Most important purchase to date. Kitchen speaker. Already lost! How?
18- Dining room set. All art by the amazing @lucysweeney
19- Nice dish. Chicken and Westcombe Mortadella Tortellini
20- New entry into the @michelinguide after only a few months.
Lets see what the next few months bring.
This one’s been absolutely flying off the shelves.
Fettuccine and milk braised local pork shoulder finished with loads of crackling.
God knows how many we did saturday.
@felixawe99 didn’t know his arse from his elbow by the end of the shift!
Moving onto a ragu with braised Muntjac shoulders.
Should be another winner.
Beef shin and saffron risotto. ( sometimes with ox cheek) Last few days of this one before she sails off into the sunset to hopefully return next year newish and improved.
A few dishes from the 1st month of @embercardiff being open.
Hake with smoked carrot and braised pork shoulder
Linguine with cockles anchovy and chilli
Margam venison with quince and wild mushrooms
Fried ox tongue with beetroot and horseradish
Ink risotto with squid, orange and basil.
Definitely not the finished article when it comes to being a business owner. Getting there very very slowly. Not just a cook anymore.
Onwards and upwards.
Myself & @heaneychef are on the look out for great chefs and front of house staff for our new opening. Email your CV to [email protected]
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In approximately 20 minutes time i will embarking on the biggest challenge of my professional career. A full pack of smiley faces.
I’ve trained diligently for the past 3 weeks. This is my time.
Hopefully one more week of this one.
Strawberry, Elderflower and Custard.
Homegrown strawberries, Fairwater elderflower and not Bird’s custard.
Naughty little bugger.
Bbq menu for this bank holiday Sunday
Live music all day
I’ll be on the decks with the midnight until 4am slot, or until the neighbours put in a noise complaint with the fuzz.
Strap on your kecks. Oui chef
