Deri Reed

Deri Reed is a notable Welsh chef and restaurateur, renowned for his ethical approach to cooking and his strong commitment to sustainability. He is the founder of The Warren in Carmarthen, a restaurant that has gained acclaim for its focus on local and organic ingredients, as well as its dedication to animal welfare and environmental sustainability. The restaurant operates entirely on renewable energy, reinforcing Reed's commitment to leaving the environment and his customers' wellbeing in a better state.

Before opening The Warren in 2016, Reed had an illustrious career that took him from sophisticated cooking at Café Paradiso in Cork City to establishing The Ethical Chef stall at Riverside Market in Cardiff, which allowed him to connect directly with the local community and confirm his love for being a chef. His achievements include winning the Food Made Good awards’ Sustainable Chef Of The Year in 2019 and The Warren listed in The Good Food Guide’s “top 100 best local restaurants in Britain.” These accolades reflect Reed's significant impact on the hospitality industry, particularly in promoting sustainability.

In addition to his restaurant, Reed has ventured into community service through Cegin Hedyn, a community kitchen and canteen in Carmarthen that operates under a "pay what you can" model. This initiative aims to ensure that everyone, regardless of their financial situation, has access to high-quality, seasonal, and organic meals. The project exemplifies Reed's belief in the "privilege of sharing" and his commitment to supporting his neighbours, local producers, and promoting good food while creating jobs in the community.

Reed's story is a testament to the power of passion, ethics, and community in the culinary world. His efforts to not only provide exceptional food but also to make a positive impact on society and the environment set him apart as a chef and as a person

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