Food and Travel (UK) - - 200 th Issue -

An in­creas­ing num­ber of fes­ti­vals and outdoor events through the Nineties meant that more peo­ple needed to be catered for re­motely: cue the ad­vent of the ar­ti­san food truck. A shiny new gen­er­a­tion emerged, com­bin­ing quirky con­cepts with gourmet food. Their ap­peal is a com­bi­na­tion of care­fully pro­duced dishes at lower prices than in restau­rants (Café Môr in Pem­brokeshire of­fers half a lob­ster

with Welsh Sea black but­ter for £10) and play­ful themes. Some of our favourites are beef spe­cial­ist The Bell & Brisket, and the bril­liantly named I Should be Sou­vlaki.

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