The Pelican in her Piety

The Pelican in her Piety

The Pelican in her Piety

Location

The Pelican is a traditional country pub, which is well off the beaten track. The pub is nestled below a wood on a rolling hillside, five minutes away from the beach, in a picturesque spot overlooking Ogmore Castle.

Guests can sit on chunky wooden benches in the garden and patio area, while sipping a cool beer and admiring stunning views over the estuary.

Atmosphere

Located about half an hour west of Cardiff, the seaside location and friendly atmosphere attract a lot of families, especially at weekends. The romantic setting also draws couples, who visit to enjoy an intimate dinner after a romantic stroll along the beach.

The Pelican is every inch the traditional country pub. The grey stone walls are complemented by pastel yellow window frames and window boxes full of vibrant flowers. Inside, the bar and restaurant are cosy and welcoming .

Food & drink

The pub is equally good for a beer and a bar snack or a full three-course meal. A wide range of specials are displayed on chalk boards, with several vegetarian options available. The food is hearty and the portions are extremely generous.

There is also a wide selection of real ales for the discerning beer drinker. Some might find the food a tad on the expensive-side, but the portion sizes make it worthwhile. Staff are friendly and accommodating.

Vegetarian restaurants in Cardiff

I’ve been living in Cardiff for nearly a year now and after reviewing plenty of vegetarian restaurants, bars and cafés, I thought it would be helpful to compile a map of the best places for veggies and vegans to eat out in the Welsh capital.

Chapter Arts Centre

Lovely light and airy café-bar, with a sunny courtyard for summer evenings. Wide range of veggie and vegan dishes available, all made with fresh and local produce. They do a particularly tasty vegetarian breakfast.

Madhav

Cosy Indian café and takeaway located five minutes away from Millennium Stadium. All dishes are vegetarian and can be adapted for vegans. They do a good selection of freshly-made Indian sweets.

Milgi

Quirky kitchen, lounge and gallery in Cathays, complete with its own yurt in the garden. All dishes are vegetarian, by popular demand. Most dishes can also be adapted for vegans. Don’t miss out on the vegetarian Sunday lunch.

Riverside Market

An integral part of Cardiff life, the Riverside Market takes place on the banks of the Taff every Sunday morning, from 10am until 2pm. There are plenty of vegetarian stalls, including Frantastic Crepes and the Parsnipship.

Vegetarian Food Studio

Vegetarian heaven! Small and cosy vegetarian café, which offers an almost overwhelming selection of Indian and Oriental dishes. Vegetarian Food Studio has won many awards, including Vegetarian Society Best Restaurant and the Guardian Food Award.

For comprehensive listings, visit the Eat Out Vegan Wales site.

Vegetarian barbecues

Vegetarian barbeque

Barbecue

After a very long slog, I finally finished my exams last week, which I thought called for a celebration! And what better way to celebrate than with a nice, sunny barbecue? Although I admit, the sunny part was slightly ambitious for Wales…

I love eating outside and was feeling the need to get my fix of Vitamin D after too many days spent shut away in my study with my head buried in a textbook! So armed with bean burgers, halloumi and plenty of cider, I set out to meet my friends.

Bean burgers

But unfortunately, it seems that barbecues are just another of those times when it’s not socially acceptable to be a vegetarian. As far as I can work out, there are three such occasions: 1. Christmas dinner, 2. Full English breakfasts, 3. Barbecues.

Your normally understanding friends are likely to do one of the following:

a) Look bemused and ask: “But what DO vegetarians eat at barbecues?”

b) Argue that beef burgers are far superior to bean burgers and swear that the smell of sausages will convert you.

c) Try to make a joke out of the whole thing by saying something like: “Well, for every cow you don’t eat, I’m going to eat two..!” (Yes, I really have heard that one.)

Vegetable kebabs

All in all, barbecues are a trying time for vegetarians. Even if you manage to persuade your friends that actually, vegetable kebabs are very tasty and that the smell of burgers probably won’t stop you being veggie after 10 years, you still have to deal with the barbecue itself.

There are a number of pitfalls here. If you’re the only veggie present and your host has provided you with a separate barbecue, you instantly feel like you’ve caused trouble and then you look like a loner with their own “special” food.

Worse still, you have to cook your food alongside all the meat and however hard your friends try to keep their burgers away, someone will inevitably say: “Sorry, I think I just got meat juice on your veggie sausages.” This is far from ideal.

But despite all this, I still love barbeques. As soon as the sun comes out, I just want to head to the beach, crack open a nice cool beer and enjoy the long summer evenings.

Photo: Spiros K

Official opening of FareShare Cymru depot

FareShare Cymru

FareShare Cymru

In our article on food waste and freeganism in Cardiff, we reported that although 410,000 tonnes of food and drink are thrown away in Wales each year, there was no edible food diversion scheme operating in south Wales.

But yesterday, food redistribution charity FareShare took an important step in fighting food waste and food poverty in and around the capital, with the official opening of the FareShare Cymru Cardiff depot.

FareShare Cymru diverts edible surplus food that has been discarded by food manufacturing and retail industries and redistributes it to charities and community organisations for homeless and vulnerable people.

The new depot was opened by Environment Minister John Griffiths, who helped volunteers to pack food items for distribution to charities and homeless centres in Cardiff and Newport.

Mr Griffiths said: “Food waste and food poverty are serious problems across Wales. The Welsh Government’s Towards Zero Waste ambition is for Wales to recycle 70 per cent of its waste by 2025 and to be a zero waste nation by 2050.”

He added: “I am delighted to support the work of organisations like FareShare Cymru who work to tackle these issues, and make such valuable use of food that would otherwise go to waste.”

Last year, the food redistributed by the charity contributed towards 8.6m meals for vulnerable people. The charity runs 17 operations across the UK and 35,500 people benefit from the FareShare service every day.

Photo: (from left to right) John Griffiths AM, Welsh Assembly Minister for Environment and Sustainable Development; Michelle Chapman, Fareshare volunteer; Sarah Germain, Chair of Fareshare Cymru; Russell Lane, Low-risk Operations Manager at Tillery Valley; Keith Mason, Trustee of Fareshare Cymru; Jahan Abedi, Owner of Imperial Services; Simon Luffman, Store Manager of Sainsbury’s, Colchester Avenue.

Glamorgan sausages

Glamorgan sausages

Glamorgan sausages

After my review of vegetarian sausages, I thought I’d continue this week’s theme by posting a recipe for Glamorgan sausages. This is a simple, traditional Welsh recipe, made using locally-produced Caerphilly cheese. The sausages are great served with good, old-fashioned mash or champ (mashed potato with spring onion.)

Preparation time: 20 mins

Cooking time: 10 mins

Serves: 2

Ingredients:

  • 200g fresh white breadcrumbs
  • 150g Caerphilly cheese, crumbled or grated
  • Half a leek or 6 spring onions, very finely chopped
  • 1 tbsp chopped parsley
  • 1 tsp thyme
  • Black pepper
  • 2 eggs, lightly beaten
  • 2 tsp English mustard or Dijon mustard
  • 2-3 tbsp milk
  • 45 g butter

Method:

  1. Mix together 150g of the breadcrumbs in a bowl with the cheese, leek or spring onion, parsley, thyme and salt and pepper. Blend well.
  2. Beat the eggs with the mustard.
  3. Set aside 2 tablespoons of the egg mixture and stir the remaining mixture into the breadcrumbs.
  4. If it seems too dry, add a small amount of milk to help bind it together.
  5. Divide the mixture into eight and shape each portion into a sausage, about 2.5cm thick.
  6. Put the reserved egg mixture into a shallow bowl and spread the remaining breadcrumbs onto a plate.
  7. Dip the sausages into the egg mixture and coat in the breadcrumbs.
  8. Heat the butter in a frying pan and fry the sausages for about 5 minutes, until brown.
  9. Reduce the heat and fry for a further 3-4 minutes.

Mwynhewch eich bwyd!

Photo: kersy83