Local Chef on a Mission to 'Champion Welsh Ingredients' to Hold Pop-Up Event in Penarth

By The Editor

17th Jan 2020 | Local News

Local chef, Tom Martin, is hosting a pop-up evening at Crafty Devil Cellar Penarth on April 17th 2020.

The night will consist of a 6 Course menu showcasing dishes that use quality Welsh ingredients in a casual setting, focusing on personality and nostalgia.

Tom Martin said: ''I cook, serve and advertise all these events alone and work them around my days off as a chef.''

''I'm a huge supporter of the craft beer scene and Crafty Devil genuinely produces some of the best I've ever tasted and their expert staff can help you pair some of there excellent Craft Beers with your meal.''

Thomas Martin is a young man with a passion for cooking who has already sampled work in some of London's top fine dining restaurants.

His work experience in London included spells at Restaurant Gordon Ramsay, Michel Roux Junior's Le Gavroche, Marcus Wareing at the Berkley, Nathan Outlaw's restaurant Outlaw's at the Capital and World's End Market, Chelsea.

He said: "It was a great experience and who wouldn't take the opportunity to work in three Michelin starred restaurants at the age of 20 or 21," he said. "I learnt about the work ethic and the quality and standards required at the highest level.

"The experience altered what I wanted out of my career and it made the path I need to go down a lot clearer. My ambition is to have my own restaurant in Cardiff championing Welsh ingredients. I want to fly the flag for Wales.

"There should be somewhere in the capital that is treating Welsh ingredients in a modern yet simple way.''

He was named Foundation Apprentice of the Year in the Cambrian Training Company's 2018 awards, he also placed third in the Junior Chef of Wales contest 2019.

Tickets cost £40 per person for all 6 Courses.

The organisers have asked that everyone arrives at 6.30 pm to be seated at 7 pm.

For all bookings an inquiry's please click the red button below.

Please note they will not be able to adjust the menu for any dietary requirements due to the nature of the event.

     

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