After what seems like the wettest September ever the deluge has overflowed into October, it’s been an interesting drive back from work some evenings when the roads on Gower have been completely impassable due to flooding and lines of cars who thought they’d try their luck are lined up motionless with hazard lights flashing waiting […]

It always seems to catch me by surprise; the sharp transition from February into March. Although I’m surely ready for spring itself by now, the truncated month of February does play havoc with my natural order of things, especially as my youngest sons birthday is in the first week of March and always causes me […]

A year on from my last blog Kitchen life post 40, a chefs survival guide…… the journey continues with regards to my keeping fit and mentally healthy in the industry. I still regularly attend my karate classes and have obtained my green belt (although progress has slowed somewhat due to work commitments) but I’m still […]

We are several weeks in to what is undoubtedly the longest heatwave in recent memory with record high temperatures being smashed on almost a daily basis. I have to pinch myself to check it’s real, Porthmadog in North Wales had the highest daily temperature at 33 degrees the other day, down here in Swansea it […]

Chowder it seems means many things to many people. It’s a minefield of ideals and opinions cooks and chef’s hotly contest and debate which ingredients should or shouldn’t be used and everyone seems to have an award winning recipe. To some a chowder is strictly vegetarian using only the freshest vegetables from the season such […]

One chef two very different sets of whites!I’m 41 years of age and I’ve been working in commercial kitchens since I was 12, I got my first qualifications in the industry when I was 16 so this is the official start date of my career in my mind. With this in mind I’ll be celebrating […]

I remember the day well, I was 19 years of age and had been a chef since I was 16, I was working down the road at Langoed Hall as a pastry chef. I’d been a chef in a busy award winning Pub in the Lake District and the slow, infact very slow pace of […]