Latest news with #Pasture
Yahoo
27-04-2025
- Entertainment
- Yahoo
I ate at a new restaurant with a beloved chef, tucked away in a leafy city suburb, and one dish was the best I'd ever had
Tucked away right in the middle of the leafy Cardiff suburbs of Canton and Pontcanna, is the capital's newest restaurant, Sonder. With sleek, sophisticated and cool vibes, Sonder opened on Easter Monday. Sonder is run by a former chef of the much-loved city steakhouse Pasture. The new neighbourhood restaurant, headed up by Jake Lewis, will offer casual daytime dining to long, relaxed evenings of dinner and drinks. We went along on its second opening night to the general public, with our table booked for 5.30pm. At first the restaurant was pretty quiet and as we arrived early we took a seat at the polished bar for a drink. READ MORE: I ate at the Cardiff institution that's among the last of its kind in the city centre READ MORE: I ate the best BBQ food you'll find in a gazebo outside Wales' best pub, and it was frankly ridiculous Drinks are something Sonder specialises in as on the Sonder team is Alex Mills who has previously won Best Bartender in the top 50 cocktail bars in the UK in 2018 He brings experience from his eight years at Cardiff's award-winning Lab 22, and his recent role as head of bars at the Celtic Manor Resort. For the latest restaurant news and reviews, sign up to our food and drink newsletter here. We opted for the classic cocktails of a Hugo spritz and a strawberry negroni, both £11, and they were a great choice. The Hugo spritz was light, bubbly and refreshing on the tongue, with a good taste of elderflower. The strawberry negroni had a very strong kick of gin, the strawberry adding a slight sweetness to its usual bitter flavour pallette, not one for the faint-hearted. After starting our drinks we were soon led to our table, which was a long booth and tucked away in the corner. Wanting to try a bit of everything we carefully looked at the menu, which includes dishes like pizza fritta with carbonara sauce, wild mushroom French toast, a toma-pork chop with caramel rhubarb (for two) and aubergine 'parm' with smoked mozzarella and tomato jam. We opted for a roasted beetroot and whipped ricotta starter, £9, a giant Atlantic king prawn starter, £9, two mains of flat iron steak frittes, £23 each and a side of wild mushrooms for £10. Both starters were impressive and the giant prawn really was giant. It had generous meaty presence on the plate and tasted so fresh, straight from the fish market. This was not surprising as Sonder is committed to offering quality, flavour and value and that will lean heavily on local and high-quality suppliers. The garlic aioli was smooth and creamy, the perfect texture to match with the prawns and you got a good hunk of melt-in-the-mouth sourdough bread that was perfectly drenched in butter. The beetroot and ricotta complimented each other very well with the light cheese having a delicious whipped texture, that was almost like a yogurt. Both starters were the perfect size and not too filling before the mains. The mains were simply delicious and after just one bite you could tell it was high-quality meat. Served medium, the steak was tender, juicy and, cut like butter. As my dining partner said: 'When I order steak that's exactly what I want' and even better it came with a huge portion of fries. While Sonder is very high-quality food, unlike other places, it did not skimp on the portions and we came away feeling very full. The fries were light, very well seasoned and despite the massive portion, very moreish and easily disappeared. For me though, the highlight of the meal was the wild mushrooms. There were simply the best mushrooms I have ever tasted and I could have eaten plates of them. They were so incredibly fresh like they had literally just been picked from the garden and had a real earthy taste. The tarragon complimented them perfectly, giving a brilliant herby kick that wasn't too strong but wasn't too subtle. They were drenched in oil, which was so smooth and silky it almost tasted like butter, and came with confit egg yolk that only added to the dish. If you go to Sonder you simply have to get these mushrooms. By the time we left, around 7.30pm, Sonder was busy and bustling which was lovely to see midweek. Many diners were enjoying their meal and it had a chatty and lighthearted atmosphere, it's going to be a great addition to the local eating out choice in Canton.
Wales Online
27-04-2025
- Entertainment
- Wales Online
I ate at a new restaurant with a beloved chef, tucked away in a leafy city suburb, and one dish was the best I'd ever had
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info Tucked away right in the middle of the leafy Cardiff suburbs of Canton and Pontcanna, is the capital's newest restaurant, Sonder. With sleek, sophisticated and cool vibes, Sonder opened on Easter Monday. Sonder is run by a former chef of the much-loved city steakhouse Pasture. The new neighbourhood restaurant, headed up by Jake Lewis, will offer casual daytime dining to long, relaxed evenings of dinner and drinks. We went along on its second opening night to the general public, with our table booked for 5.30pm. At first the restaurant was pretty quiet and as we arrived early we took a seat at the polished bar for a drink. Drinks are something Sonder specialises in as on the Sonder team is Alex Mills who has previously won Best Bartender in the top 50 cocktail bars in the UK in 2018 He brings experience from his eight years at Cardiff's award-winning Lab 22, and his recent role as head of bars at the Celtic Manor Resort. For the latest restaurant news and reviews, sign up to our food and drink newsletter here . We opted for the classic cocktails of a Hugo spritz and a strawberry negroni, both £11, and they were a great choice. The Hugo spritz was light, bubbly and refreshing on the tongue, with a good taste of elderflower. The strawberry negroni had a very strong kick of gin, the strawberry adding a slight sweetness to its usual bitter flavour pallette, not one for the faint-hearted. After starting our drinks we were soon led to our table, which was a long booth and tucked away in the corner. Wanting to try a bit of everything we carefully looked at the menu, which includes dishes like pizza fritta with carbonara sauce, wild mushroom French toast, a toma-pork chop with caramel rhubarb (for two) and aubergine 'parm' with smoked mozzarella and tomato jam. (Image: Steph Colderick) We opted for a roasted beetroot and whipped ricotta starter, £9, a giant Atlantic king prawn starter, £9, two mains of flat iron steak frittes, £23 each and a side of wild mushrooms for £10. Both starters were impressive and the giant prawn really was giant. It had generous meaty presence on the plate and tasted so fresh, straight from the fish market. This was not surprising as Sonder is committed to offering quality, flavour and value and that will lean heavily on local and high-quality suppliers. The garlic aioli was smooth and creamy, the perfect texture to match with the prawns and you got a good hunk of melt-in-the-mouth sourdough bread that was perfectly drenched in butter. The beetroot and ricotta complimented each other very well with the light cheese having a delicious whipped texture, that was almost like a yogurt. Both starters were the perfect size and not too filling before the mains. The mains were simply delicious and after just one bite you could tell it was high-quality meat. Served medium, the steak was tender, juicy and, cut like butter. (Image: Steph Colderick) As my dining partner said: 'When I order steak that's exactly what I want' and even better it came with a huge portion of fries. While Sonder is very high-quality food, unlike other places, it did not skimp on the portions and we came away feeling very full. The fries were light, very well seasoned and despite the massive portion, very moreish and easily disappeared. For me though, the highlight of the meal was the wild mushrooms. There were simply the best mushrooms I have ever tasted and I could have eaten plates of them. They were so incredibly fresh like they had literally just been picked from the garden and had a real earthy taste. (Image: Steph Colderick) The tarragon complimented them perfectly, giving a brilliant herby kick that wasn't too strong but wasn't too subtle. They were drenched in oil, which was so smooth and silky it almost tasted like butter, and came with confit egg yolk that only added to the dish. If you go to Sonder you simply have to get these mushrooms. By the time we left, around 7.30pm, Sonder was busy and bustling which was lovely to see midweek. Many diners were enjoying their meal and it had a chatty and lighthearted atmosphere, it's going to be a great addition to the local eating out choice in Canton.
Yahoo
23-03-2025
- Entertainment
- Yahoo
Rick Stein came to Cardiff and these are the three places he chose to eat at
Celebrity chef Rick Stein has revealed he came to Cardiff and visited three well known restaurants in the city. On Instagram, the restaurateur, writer and television presenter revealed he had a "great stay" in the Welsh capital. Stein revealed he had stayed at voco St. David's Cardiff hotel, and eaten at three establishments while in the city - Pasture, The Ivy Asia and Heathcock. It seemed that the celebrity chef was in Cardiff for his event - An Evening With Rick Stein at the New Theatre, which happened in early March. For the latest restaurant news and reviews, sign up to our food and drink newsletter here. With a photo of the chef posing outside the iconic Pierhead Building, the caption read: "Great stay @vocostdavidscardiff, wonderful views of Cardiff Bay, lovely staff , fun bar and brilliant indoor swim centre. Lively audience at @chefrickstein 's show @newtheatrecdf. Delicious meals at @pasture_cardiff @theivyasia @heathcock_cardiff. Already missing the friendliness and accent of the Welsh. #lovetouringlife" READ MORE: Cardiff based sisters' food is so popular people travel from all over UK to try it READ MORE: He runs the most famous pub in Wales, but people weren't sure until the moment that everything changed As many who live in Cardiff know, the three restaurants are highly popular locations to eat. In January, the Llandaff gastropub, Heathcock, was awarded the prestigious Bib Gourmand accolade at the Michelin Guide awards ceremony in Glasgow, which you can read more about here. Meanwhile, Ivy Asia opened its doors to Cardiff in autumn of 2022 and is located in the Hayes right next to its sister restaurant - the Ivy. Since then, the restaurant has been a popular place to eat delicious food and enjoy opulent decor in the form of two huge fake cherry trees and green onyx floors. Pasture, situated right next to its sister restaurant Parallel on St Mary's Street, is regularly booked up and is known for its fire-based cooking. In 2023, it was named one of the best fine dining restaurants in Britain in the Tripadvisor Travelers' Choice Awards. Stein's show at the New Theatre came as part of the chef's tour to different parts of the UK, in which he spoke about his "lifelong love affair" with cooking, as well as his upbringing and culinary success. The chef took his tour to Cardiff, as well as places such as Brighton, Cheltenham and Reading.
Yahoo
05-02-2025
- Business
- Yahoo
Clover Sonoma(R) Unveils Pasture Raised Organic A2 4% Whole Milk
PETALUMA, CALIFORNIA / / February 5, 2025 / Clover Sonoma®, a leader in sustainable dairy farming that has been delivering the freshest, highest-quality dairy products from its network of local family farms for more than a century, today debuts its Pasture Raised Organic A2 4% Whole Milk. Now available at Raley's supermarkets and natural and independent food retailers across Northern California for a suggested retail price of $7.49, the product will launch in Whole Foods Market locations in March before rolling out to additional retailers statewide later this year. "We're thrilled to introduce A2 milk as a potential solution for those who struggle to digest dairy products," said Clover Sonoma Chief Executive Officer John Coletta. "It matters where your dairy comes from, which is why we proudly partner with local Northern California family farms raising Jersey and Guernsey cows that naturally produce the A2 protein." Milk contains a variety of naturally occurring milk proteins. Some studies suggest that milk containing only the A2 version of the beta-casein protein may be easier for some people to digest. A2 milk is not recommended for people with lactose intolerance or milk allergies. Clover sources its organic A2 milk from select breeds of cows, like Guernsey and Jersey, that naturally produce the A2 beta-casein. According to SPINS data,* organic A2 milk dollar sales in Northern California and Southwest natural grocery markets grew 83% in 2024. Per Fortune Business Insights, the global A2 milk market size was valued at $2.48 billion in 2024 and is projected to nearly triple to $6 billion by 2032. Clover's Pasture Raised Organic A2 4% Whole Milk cartons also highlight its newly formed partnership with Kiss the Ground, an audience-supported nonprofit dedicated to promoting regeneration and healthy soil as a viable solution for our wellness, water, and climate crisis. As the steward of the largest organic acreage of regeneratively farmed land in California, Clover is partnering with Kiss the Ground to promote regenerative practices within the dairy industry and raise awareness about the vital role of regenerative land management. About Clover Sonoma Based in Petaluma, California, in the heart of beautiful Sonoma County, Clover Sonoma offers high-quality dairy sourced from its network of local family farms. A pioneer in sustainable dairy farming, Clover has the largest organic acreage of regeneratively farmed land in the state and is committed to reducing its carbon footprint by lowering on-farm methane emissions, regenerative farming practices focused on soil health and packaging innovation. The first dairy in the U.S. to become American Humane Certified™ across all of its farms, Clover has delivered on its promise of producing the highest-quality dairy products - including milk, cheese, butter, and more - for more than a century. As a Certified B Corporation® Clover gives back 5% of net profits to help make nutritious food more accessible and uses its business as a power for good across its support for people, farms, animals, community and planet. For more information, please visit and join the conversation on Facebook, Instagram, TikTok, and YouTube. *Spins 52 Weeks Ending 12/29/2024 Nor CA+SW - Combined Standard Region NAT EXP CHNL Contact Information Sarah Cronin Public Relations and Marketing Communications 769-3287 SOURCE: Clover Sonoma View the original press release on ACCESS Newswire Sign in to access your portfolio
