Zest at The Cardiff Marriott Hotel has joined forces with River Cottage to create a sustainable and seasonal menu. Over 80% of the food ...November 18, 2013
RIVER COTTAGE AT THE MARRIOTT HOTEL
My main course consisted of slow cooked Graig farm brisket, which was so soft, it fell apart on the plate and was totally melt-in-the-mouth. The vanilla panna cotta dessert rounded the evening off nicely and was the perfect size after eating so much delicious food. It was creamy and worked perfectly with the biscotti.
We also tried the smoked venison starter, which was really tender and perfectly accented by the crispy garlic and picked mushrooms. The main dish of Slade farm pork belly was crispy, juicy and soft. We added a side of hand cut chips and ailoi dip, which kept us more than full. The apple and cherry crumble was wintery and comforting, which was perfectly coupled with the warm custard.
Overall the experience set me in the mood for winter and got me thinking about ways in which I can source my own food. Cooking seasonally is a great way to reduce food waste and works out cheaper than buying produce which is out of season. I think that the partnership between the Marriott and River Cottage is an excellent way to showcase this.
You can find out more about this great partnership here.