Thinking of trying to eat a little less meat, but still want your food to taste flippin' fantastic? Then you'll love the sound of DIRT - a new pop-up supperclub.
DIRT events use locally grown, sustainable ingredients and innovative cooking to challenge clichéd assumptions about vegetarian food; that it’s bland, unimaginative and unrefined. The events ‘pop up’ twice a month at venues all over South Wales, and the chef behind the concept is none other than John Cook, former owner and head chef at the critically acclaimed Arbennig restaurant in Pontcanna.
John buys almost all of his produce for DIRT directly from local growers, meaning that veg pulled straight from the ground is able to make it onto people’s plates in less than 48 hours.
We like DIRT, we like it very much.