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!

Sunday, 4 June 2017

I'm just getting started....

Last weekend was simply a dream come true! Starting from Friday afternoon where I cooked my Kheer Brulee for Eleri Sion on BBC Radio Wales! It was a hoot, she's hilarious and it was my first proper media cooking demonstration/feature. I loved it and had a laugh at the same time! They've already asked me back so I'm over the moon with that! 

Then on to the main event of the supper clubs! Two nights back to back cooking a two course menu for 20 people each night! What was I thinking! That's 20 thali's per sitting, each with five hot elements and only one cold element being plated and served all at the same time! Followed by blow torching 20 kheer puddings just before serving! 

Bonkers but amazing and fun all at the same time! I learned a lot from the two nights, even moving from night one to the following I changed and adapted things which lead to a much slicker service on night two. I'm glad to say from the feed back I received from people who attended I believe it went down really well! 

The most important lesson I learned over the two supper clubs was that I could not do this without the amazing support of my family especially my wife Carys who has encouraged me to chase my dreams and my mum and dad who worked with me tirelessly to help prepare the food. Also the support of the team I had at Pettigrew Tea Room was brilliant. On Saturday Regina, Gareth and Georgina then on Sunday Regina, Laura and Millie were all superb and I could of not done it with out them.

I'm also proud to announce that over the two nights we raised £700 for charity, that's including the corkage fees kindly and generously donated by David Le Masurier proprietor of (and all round good guy) Pettigrew Tea Room! I'm so pleased! This will be split between three charities as mention in my previous blog post
This figure was also boosted by the fact that generous folk like Tom Frost of Blaencamel Farm donated all the kale I used for the pakoras including the beautiful kale flowers and Lee Bayliss who designed and cut the wicked stencil I used to promote the event! My parents bought and donated all the Thalis too! All of which resulted in more money to charity!

Thank you to all that came and made it possible I am truly blow away by the support!

The fun didn't stop there! Bank Holiday Monday saw my first live cooking demonstration at Cowbridge Food Festival! I was invited to cook along side some of my food heroes Samantha Evans and Shuna Guinn from Hang Fire Southern Kitchen! This was pinch myself stuff! I've written about and followed the ladies pathway to BBQ stardom! They provided me with so much inspiration to start my journey in the world of food that I was both humbled, thrilled and a tad nervous! We had a blast (once the rain stopped)! The ladies are such pro's and great fun! I made a masala Salmon dish that we cooked on the BBQ served with a crunchy and sharp carrot and cumin salad with a scorched lime along side it! Sadly no photos but hopefully one for future supper clubs!

As debut weekends go I could have not asked for more! Just amazing! Topped off by being featured in this months Cardiff Life click here to read

A week on and I'm fully recovered and ready to go again! I'm proud to announce that I hope to make the HOME supper club a monthly event! I will also be continuing my support for the chosen charities by donating 10% of profits from these supper clubs. The supper clubs will be returning to the beautiful West Lodge in Bute Park Cardiff home to the fantastic Pettigrew Tea Rooms with the next event planned for the 17th of June. 

The menu has been inspired by food of my background, travels and time on MasterChef and will remain unchanged for the next few supper clubs.

It will comprise of a welcome cocktail (obvs didn't have this growing up!) followed by a two course set menu. The main course being a vegetarian thali,  filled to the brim with my family favourites and a few twists on the traditional. The second course will be Kheer, a spiced basmati rice pudding finished with a brulee top. 

Tickets will be sold at £25 each and can only be purchased via Billetto

For Saturday the 17th of June: SOLD OUT

For Saturday the 15th of July: Click here

For Saturday the 29th of July: Click here

These are the last dates I will cook the above MasterChef inspired menu before I change it for the next supper clubs in August! So don't hesitate and book now!

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I hope you can make it and thank you once again.