Setting up a new business is always fraught with difficulties, so we are eternally grateful not only for the support and feedback we receive from our families, friends and guests – but also from local bloggers and journalists.
We were recently approached by trainee journalist – Patrick Cremona from Cardiff University to feature in their online magazine alt.cardiff.
“There are currently no other fine dining pop ups in Cardiff,” Gareth said, adding that the pair thought that, the concept has worked well in other cities, such as London, and the produce in Wales is amongst the best in the world, so why not show it off!”
“The use of Welsh produce is very important to Cegin Burlington, with the chefs pointing out that they used venison from Bonvilston and sweetbreads from Penrhiw at their first event. And as well as showing off the best in local produce, this offers another advantage in that it ensures their business is more environmentally friendly, an issue which is important to both chefs.”
“We are conscious of our carbon footprint,” said Wil, “and keeping the produce local keeps the food miles low.”
You can read the full interview here