Learn about, prepare or merely consume food in various parts of south Wales this month, with Elouise Hobbs as your 2019 spirit guide.
Cookery School: Welsh Fusion, Bridges & Drybridge House, Monmouth, Sat 23 Feb
Franco Taruschio and Lindy Wildsmith are returning this year to host their season lunch party which teaches attendees how to cook nibbles, an aperitif, and a tasty three-course lunch, which can be enjoyed once finished. This is all served with a glass of wine and biscuits to take home. New for 2019, the cookery school have also added a ‘Supper Club’ on Thursday evenings. Lead by Franco, you will learn how to cook a simple two-course dinner to enjoy together – and recreate at home.
Supper Club, Oasis, Cardiff, Thurs 28 Feb
Oasis is a non-profit charity that aims to help refugees and asylum seekers in Cardiff. Over the past year, they have been holding supper clubs which celebrate Cardiff’s vibrant community, serving dishes from all over the world. Each month, the menu changes to focus on a specific cuisine and culture, offering authentic homecooked food and the chance to learn a bit about different customs and traditions. In the relaxed eating experience, everyone is invited to meet the people behind the menus and speak to them about how they created the dishes.
Dough!, Bodlon Café, Whitchurch, Cardiff, Thurs 14 Feb
Valentine’s Day has become synonymous with overcrowded restaurants and mediocre food; this year, One Mile Bakery and the Tidy Kitchen Co are looking to change that perception. One Mile Bakery has its roots in personalised service; founded seven years ago in Elisabeth Mahoney’s kitchen, they grew from delivering artisan bread by bike to a thriving business. Tidy Kitchen’s head chef Laura has a background in cooking for the stars and now creates homecooked culinary experiences with a difference. Together, they have devised a menu including celeriac and truffle velouté, honey-baked feta with confit tomatoes, and cod roasted with champagne sauce.
Fermented Food workshop, Ceridwen Centre, Carmarthenshire, Sat 2 Feb
Fermenting is a thousand-year-old process known in science as zymology. In this exciting workshop, you will discover how microorganisms work to make everything from yoghurt to sourdough taste amazing and, how adding these foods to your diet may help improve your immune system and gut health. At this event, you will learn about the process which causes food to ferment, have a taste of a variety of fermented foods and even ferment cabbage to make a batch of organic sauerkraut. All the ingredients, including an airtight container to take the sauerkraut home, is provided, but bring your own sharp knife to prepare the dish.