July Newsletter
It’s exciting times here at The Warren with lots of updates to cover.
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Garden Update: We have taken on a new plot of land at our neighbours’ house in the Trawsmawr area and Deri & Frank have been busy building raised veg beds using scrap cardboard, compost & horse manure. We are planting enough winter squash to supply the restaurant for the Christmas period.
Chefs Manifesto Update: Deri has just returned from London where he attended the Global Gathering of The Chefs Manifesto in Omved Gardens. The Chefs Manifesto is a global community dedicated to helping deliver good food for all. We have posted a display in our Caban Room for you to read or you can find out more information at - https://sdg2advocacyhub.org/chefs-manifesto
Kitchen: Head Chef Dan has been busy developing our own Kimchi & Sauerkraut in order to add to dishes to increase their nutritional value. The first change will be to rename our Grazing Board as a Nourish Board and to include a mix of different foods that will nourish the body, mind and soul, including a few of the Future 50 Food ingredients, ferments & pickles. Read more here - https://www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf
Outside Catering: We’ve branched out into outside catering and have so far attended The Big Retreat, Carmarthen River Festival & Aberaeron Feast. Our theme has been to focus on cooking over our new Fire Cage designed & built by one of our team here at The Warren, Ashleigh who is also one of the co-founders at Moltan - https://www.moltan.co.uk/. You can find out where we are next by checking our “Upcoming Events” page on our website.
Product Range: This month has also seen the launch of two new products, Foraged Wild Garlic Salt & Organic Chilli Jam. Our famous Beetroot Ketchup is next on the agenda. Available for purchase one site only at the moment.
Artwork: Rhys, another member of our team has been busy behind the scenes creating bespoke artwork for the restaurant which you will see displayed in our atrium and on our product range. The art is for sale with 50% of the profits going straight to Rhys. We will also be offering limited edition prints and gift cards very soon. See some more of Rhys work here - https://rhyscannonart.com/
Drinks: Rhys’s mum is also foraging & supplying the restaurant with Elderflower Cordial which is on our drinks specials at the moment.
Community Kitchen: Deri has just taken over a new premises where he is setting up a “Pay what you can” Community Kitchen & Canteen called “Cegin Hedyn” translating to Seed Kitchen with a very similar ethical ethos to The Warren offering a free meal to anyone who needs one. Watch our social media channel (@CeginHedyn) or (@WarrenManselSt) for the announcement coming VERY soon!
Other news: After some research into the banking world we have decided to switch from the Co-Op Bank to Starling Bank which has much higher ethical credentials**
We run off 100% Renewable Energy - https://www.warrenmanselst.co.uk/renewable-energy
Thanks for reading,
Love & Kindness
The Warren Team.
Accolades to date:
Chef of The Year @ 2022 Welsh Food Awards (Danut Ionascu) | Chef of the year @ Sustainable Restaurant Awards 2019 (Deri Reed) | Winners of "The Best Local Restaurant in Wales 2019" from The Good Food Guide | Runners Up in "Best Ethical Food Project" from The Observer Food Monthly Awards 2019 | Best Street Food @ 2016 Welsh Food Awards (Deri Reed)
