Fat little cockles and nuggets of bacon are tumbled on to toast, itself generously slathered with laverbread and sodden with those salty, silky juices. It feels like a peculiarly Welsh pleasure, a bracing walk on a Pembrokeshire beach: ozone in the air, but without that annoying family with their litter and their screeching at each Read More
This Canton branch of Smokin’ Griddle follows Swansea to become their second on Wales. Originating in Romford in 2012, you may already know them from their brief stint at Sticky Fingers . You could be forgiven for being reminded of US imports like 5 Guys, whether it’s the huge serving of fries or the brown Read More
What comes to mind when you think of Polish food? Dumplings and breaded things, ham hocks and sauerkraut, perhaps: plates groaning with buttery, creamy stuff, good beers and smoked sausages with mustard. A national obsession with pork which chimes hard with my roots. Rich, carby heft to see you through harsh months: heavy fuel, insulation against Read More