Ed, Matt and Lydia cooked up a feast (see menu below) for our lovely guests at Chef’s night Out in Cardiff on 4th September.

It was a hugely memorable evening with the whole event raising £100,000.00 for Ty Hafan – brilliant!!

We had a lot of fun prior to the event foraging for local Pembrokeshire oysters, prawns, samphire and blackberries. Organic vegetables were very kindly donated from our suppliers, Nathan and Alicia at Troed Y Rhiw and Icon Wines supplied some amazing wines matched to each course.

Chef’s Night Out menu – 4th September 2010

Newport (Trefdraeth) crab and bloody mary cocktail, soda bread

(Villa Wolf dry riesling 2009 – Pfalz, Germany)

Line-caught Sea Bass, rainbow chard, potato pancake, oyster and saffron veloute

(Whitehaven pinot gris 2008 – Marlborough, New Zealand)

Slow-reared pork belly, pumpkin puree, pumpkin gnocci, sprouting brocolli

(Villa Cafaggio chianti classico 2006 – Tuscany, Italy)

Brioche-crumbed rice pudding, blackberries, blackberry sorbet

(Elysium Black muscat 2007, Andrew Quady – California, USA)