Wales By Zara Morgan BBC News 16 September 2018 Share this with Facebook Share this with Messenger Share this with Twitter Share this with Email Share this with Facebook Share this with WhatsApp Share this with Messenger Share this with Twitter Share Share this with These are external links and will open in a new window Email Share this with Email Facebook Share this with Facebook Messenger Share this with Messenger Messenger Share this with Messenger Twitter Share this with Twitter Pinterest Share this with Pinterest WhatsApp Share this with WhatsApp LinkedIn Share this with LinkedIn Copy this link https://www.bbc.com/news/uk-wales-45486646 Read more about sharing. These are external links and will open in a new window Close share panel As Wales' largest food festival in Abergavenny takes place, top food writers and chefs discuss how women's roles … [Read more...] about Is there still a gender gap in food?
Looks like meat is back on the menu. Not that it’s ever truly been off — but 2018’s radical insurgency of vegan-friendly pubs, clubs and restaurants has certainly given the meat market something new to chew on. Now, the only way is ethics. “After the long, hot summer, business is finally booming,” says Graham Waddington, a partner at Native Breeds Charcuterie, an artisanal business based in Gloucestershire which does most of its trade online. The digital meat market has its advantages for the environmentally-conscious customer — “providence” and “traceability” are Waddington’s watchwords. “The ripple effect of veganism is a good thing,” Waddington adds. “There’s a hidden cost to meat that comes about when people want it cheap, which encourages farmers to cut corners.” Demand for hunks and shoulders of lamb, hogget, mutton and beef has spiked with the surge of midsummer … [Read more...] about Why ethical meat is taking over London
One of Bristol's finest up and coming chefs looks set to achieve great things, after being nominated for a national award courtesy of a prestigious food magazine. Rob Howell is the head chef at Wapping Wharf restaurant Root and has been wowing diners with his attention to detail and excellent knowledge of flavours since the eatery opened last year. He honed his craft under the watchful eye of Michelin-starred chef Josh Eggleton and it now seems as if Howell is following in his muse's footsteps, after the rising star earned himself a nomination at this year's Olive Magazine 2018 Chef Awards. Howell has been nominated by members of the public in the Veggie Pioneer Award category, which will see him compete against chefs from Bath and London for the top prize. Another chef from the Bristol region in the running for an Olive prize is Romy Gill, who heads up Romy's Kitchen in Thornbury. Gill's nomination is in the Small But Mighty category; an accolade which seems appropriate given her … [Read more...] about This Bristol chef has been named as one of Britain’s best
The BBC has received official complaints about a Breakfast presenter's "off putting cascading hair". Tina Daheley, 37, posted a selfie on her Instagram page with the viewer's critique beneath. "I would like the presenter on BBC Breakfast this morning to tie her hair back," she wrote. "She would look so much more professional. I don't doubt her ability but her cascading hair is off-putting." Daheley, who presents the news, sport and weather bulletins during The Radio 1 Breakfast Show with Nick Grimshaw as well as BBC Breakfast has continued to appear on BBC television programmes with her hair down. Last week she presented a segment on BBC Radio 4 Woman's Hour about hair washing, admitting she had recently gone from washing her locks once a day to once a week. Responding to the complaint fans and friends of the presenter urged her to continue to wear her hair down. “Good grief I’d walk barefoot through the snow for hair like this … [Read more...] about BBC receives complaints over presenter’s ‘off-putting cascading hair’
Dal, dhal or daal – whichever way you spell it, it does the same magic. It’s a standard vegetarian dish in any Indian cuisine and is a warming, comforting meal. When I moved to the UK in 1994 there were so many new ingredients I came across that I was as fascinated as a child with a new toy. I was so blown away with wild garlic it is now one of my favourite ingredients in spring. So I started adding it to dhal, paratha, fish curries and, best of all, roast chicken that I’d marinated in chilli, wild garlic, fresh turmeric and coconut. When I was out running one day in my hometown of Thornbury, I found a place in the nearby village of Rockhampton where garlic was growing in abundance. I wanted to keep this find to myself and not tell anyone, but I couldn’t not share it. So now I’ve told everyone, I hope there’s still some left for me. This dhal recipe is a real favourite of my daughters’, and it’s easy to make it … [Read more...] about How to make Romy Gill’s red lentil dhal with wild garlic