Thursday, 20 July 2017

Indian Summer

I've had a blast over the last few months doing as much as I possibly can to make the most of the amazing opportunities I've had since finishing on MasterChef. What I've lost in sleep I've gained in sheer excitement and realisation that I'm doing things that make me so very happy. In a word I feel alive! It's been a steep learning curve and at times I've felt a bit beaten up, but my journey is just in its infancy and there is still so much to do.

I'm very proud with what I have achieved with my first sold out series of supper clubs HOME. In total we raised £800 for worthy causes and the feed back from guests at the supper clubs has been brilliant! Not to mention some great reviews from the likes of Hungry City Hippy, Munchies & Munchkins and Soliciting Flavours. I'm so very thankful to my folks, my wife and the entire team at Pettigrew Tea Rooms for helping me make this happen, I could have not done it without them!

In between supper clubs I managed to sneak in a pop up at what I like to call my happy place Dusty Knuckle! Here I debuted my take on the much loved kebab! 

My take on this national treasure used the very best Welsh PGI Lamb Shoulder slowly roasted over night, shredded then crisped up in Dusty Knuckle's wood burning oven! This sat on top of a fluffy home made naan bread, mint yogurt spiked with cumin, topped with my signature chilli sauce, pickled onions and coriander! For the vegetarian version I crisped up slabs of paneer until golden in a spiced coating then served exactly the same as the lamb kebab.

Again a huge thanks here to Dusty Knuckle for letting me take over the place, Meat Promotion Wales for their backing, Martin Player for the lamb, Arbennig for letting me use their amazing ovens and Pettigrew Bakery for letting me use their facilities to make all my naans and for their help! I feel truly humbled to have such great support from some amazing people that I look up to. Thank you.

This brings us nicely to Indian Summer! Starting from September I plan to keep the summer vibe going well into October with a series of pop ups, supper clubs and events! All with the aim of bringing the heat and showcasing how my food is evolving and I'd love for you to be a part of it!

I'm very proud to announce that I will be kicking off my Indian Summer Series with Lost Lands Cinema on the roof of Jacobs market! I will be popping up there on the the 2nd of September serving up my lamb and paneer kebabs! 

The movie will be the almost cult status, feel good foodie film 'Chef'! A movie that I adore! The lead character's passion for food and the effect that social media can have are so relatable! I have to thank Lee aka Fuud Blog for lending me the DVD (ask your parents kids) way back when! I'm so glad he did as fast forward 18 months or so and here I am serving food at a screening of this brilliant movie! Crazy!

Tickets will be sold on a food, film and drink option where one ticket gains you entry to watch the movie and a kebab of your choice along with a themed cocktail (El Jefe Ticket) or a film only option where food and drinks can be purchased on the night.

Tickets on sale now! Click this link: Lost Lands Cinema 

I hope to see you all there!

More announcements due very soon......

Saturday, 24 June 2017

Kitchen Take Over @DustyKnuckle

I am proud to announce that I will be taking over the kitchen at the brilliant Dusty Knuckle Pizza on the 2nd of July to bring you a very special supper club!

Dusty Knuckle have regularly been cited as one of the best pizzerias in the UK. Most notably by the Guardian Newspaper and in the definitive guide of the worlds best pizzas by Phaidon. It also happens to be my happy place!
Debs and Phill are the driving force behind it and it is their sheer determination, vision, passion and hard work that has made Dusty Knuckle a firm favourite of the Cardiff food scene.
Their pizzeria is a hidden gem in the the true sense of the word. Tucked away from the busy streets of Canton, Cardiff they have created an oasis in an urban dessert. From the minute you walk though the archway there is atmosphere, the distinctive smell of the wood burning oven and some of the best pizzas I have ever eaten. In this former non-space they have created something very special.
Ever since I finished on Master Chef and was planning my first few events I wanted to do something here and I'm so glad I got my wish as what I have in store for you in my eyes will be even better served in this amazing place.
The set price (£20) three course menu is as follows:

Baba ganoush; smoky aubergine with a killer garlic hit served up with home made flat breads to get the appetite going. Lamb kebabs; my homage to this household favourite! Welsh lamb shoulder cooked over night, shredded then crisped up in the wood burning oven! Served with mint yogurt, pickled red onions and my home made chilli sauce. For the paneer version the cheese is crisped up in a spiced semolina coating and served exactly the same as the lamb version. Lastly the papaya sorbet; part of my trio of desserts I produced in the first round of knock out week on Master Chef and inspired by my up bringing in Nairobi Kenya.
There will be local beers on tap and a range of natural wines to purchase. I will be hosting two sittings one at 5.30pm for two hours followed by another sitting at 8pm. After dinner no need to rush off as there is a chill out area to have a few more drinks and kick back (hopefully in some summer sun!).
I had a blast putting this menu together! I hope you enjoy it as much as I do! It's fun but packs in the flavour! I hope you can make it!
Tickets available only via Billetto using the following links:
2nd of July at 5.30pm: click here
2nd of July at 8pm: click here

I'd also like to take this opportunity to announce I will be working with Hybu Cig Cymru - Meat Promotion Wales at the Royal Welsh Show! How awesome is that! I will be highlighting and showcasing Welsh lamb at one of the biggest agricultural events in the UK! Hence the lamb used in the lamb kebabs will be nothing but the finest Welsh PGI (Protected Geographical Indication) Lamb. 

I am honoured to be on board with HCC and can't wait for the Royal Welsh Show! More details to follow soon!