Soliciting Flavours

Musings (more like rambling thoughts) of a Cardiff based lawyer obsessed with food and wine

Category Archives: Pontcanna

A meal that really cuts the mustard? Richard Bainbridge guest chef dinner at Heaney’s Cardiff

This is a second post from me on Heaney’s since it opened in October, but the start of the guest chef’s dinners seemed to me to be worthy of another … Continue reading

Nov 4, 2018 · Leave a comment

Hooray for Heaney’s – so is this a great British menu? Heaney’s, Pontcanna, Cardiff.

This post relates to a soft opening event at which the food prices were 50% of the standard prices (booze was full price). Whilst undoubtedly paying half price for food … Continue reading

Oct 20, 2018 · 1 Comment

For that “special” dinner? Arbennig, Pontcanna, Cardiff – CLOSING END OF JUNE (25th) 2018.

The period post Christmas and into January is a difficult time for restaurants. A lot of people, having blown out over the Christmas period, tend to go into financial hibernation. … Continue reading

Jan 28, 2018 · 8 Comments

My best Soliciting (Flavours) of 2017

It is that time of the year again when the excesses of Christmas have passed and we have the ginormous anti-climax that is New Year’s Eve to (not) look forward … Continue reading

Dec 31, 2017 · 3 Comments

“Llareggub” to write home about or “Taergydoolb”? Milkwood, Pontcanna, Cardiff.

The title is an ode to Dylan Thomas’ “Under Milk Wood” (if you are not a Thomas fan you will need to read the words in “speech marks” backwards), with … Continue reading

Sep 3, 2017 · 3 Comments

Not making a hash of Sunday Brunch – Kin + Ilk Café Bar, Pontcanna, Cardiff.

Funny word hash, with a seeming myriad of meanings – some good, some bad. Making a hash of it – bad, hash as in cannabis – either depending on your … Continue reading

Oct 2, 2016 · 2 Comments

Seafood Sunday – Fish at 85, Pontcanna, Cardiff. UPDATE: May 2018 closed until further notice.

Roast dinner of a Sunday is seen as quintessential part of being British. A classic combo of roasted meat and veg, which we are all perceived to tuck into at … Continue reading

Aug 7, 2016 · 1 Comment