E-Bikes | Cinnamon Buns | Pork Belly | Hawthorn
E-BIKES
As the winter chill began to creep in during the latter part of last week, a thought settled in my mind, urging me to invest in a pair of warm winter gloves for my daily cycling commute. You see, I've been a fervent cyclist for most of my life, and I proudly wear the badge of an enthusiast.
It was just last year that I embarked on a unique journey, venturing into the realm of eco-conscious transportation. I made the bold decision to invest in an e-cargo bike from Tern, with a clear intention in mind: to reduce my reliance on my trusty old car. I figured, why not give it a fair six-month trial period and see where it led me?
Surprisingly, those six months flew by, and I found myself peddling away on my trusty e-cargo bike nearly every single day. The odometer kept adding miles, and I realised I was racking up quite a bit of mileage, considering I live about five miles away from ther restaurant.
The more I rode, the clearer it became that it was time to bid farewell to my car. Life on two wheels had revealed itself as an exciting and rewarding path. You could say, with my hand placed firmly on my heart, that it turned out to be one of the best decisions I've ever made.
This incredible bike of mine has its merits. It's capable of carrying a hefty load, up to 60 kilograms on its trusty back, and boasts an impressive range of up to 100 miles on a single charge. What's even more remarkable is that it costs a mere fraction of what it used to take to keep my car on the road.
Now, I use this trusty bike for a wide range of tasks. It serves as a reliable transporter for my veggies, a carrier of crates full of crisp apples, a mobile composter for my garden, a hauler of discarded rubbish, and even, on the rare occasion when Frank is feeling generous, a romantic trip out with my partner.
So there I am, embracing the chill of winter, snug in my gloves, peddling through life on two wheels, with my trusty e-cargo bike by my side, turning every day into an adventure.
CINNAMON BUNS
It's that time of year in Carmarthen, where the town's hustle and bustle seems to hush to a quiet murmur. But in our cozy little warren, we're determined to bring back something that's sure to warm your heart – cakes, for all you coffee and cake lovers out there.
The industry might have slowed down, but our spirit is as vibrant as ever. We want to give you every reason to choose us as your favourite spot, even during this tranquil season. This week, our spotlight is on something truly enchanting – cinnamon buns made from a blend of organic white and wholemeal flour. The promise is a treat that will embrace your senses with its aromatic sweetness.
PORK BELLY
There's something I hold close to my heart, a source of pride for the restaurant. We've chosen Myrddin Heritage as our exclusive pork supplier, a decision that resonates with our commitment to supporting local & sustainable. Their animals roam freely in the great outdoors, unburdened by chemicals. The result is a taste that's nothing short of phenomenal, especially when we slow-roast the pork for our cherished Sunday lunches.
And speaking of delights, let me share a culinary secret from our evening menu. This week, Dan, our culinary magician, has conjured up something extraordinary – Pork Belly, served alongside the vibrant shades of Blaencamel Beetroot and the crisp sweetness of Local Apples. It's a masterpiece that will take your taste buds on a remarkable journey.
HAWTHORN
I've ventured into the hedgerows this week, with Simon Wright's new show, "Wrights Food Rites," as my companion on BBC Sounds. It's a captivating exploration of the religious traditions in Wales, their customs, and the profound connection between faith and food.
Among those hedgerows around Trawsmawr, I stumbled upon a treasure trove – an abundance of Haws, those delightful ruby-red berries that beckon with their natural charm. I couldn't resist their allure, and I found myself picking them for hours. Now, with a touch of vanilla and a hint of magic, I've transformed the first batch into a luscious syrup. My plan is to weave this unique creation into our cakes menu next week, so stay tuned and keep your eyes peeled for this sweet surprise.
In The Warren, we're not just serving food; we're weaving stories and traditions into every bite, inviting you to share in the simple joys of life. Our coffee and cake aren't just treats; they're a journey, one that I'm delighted to share with you.
