Frequently Asked Questions
Is this your job?
I wish! These are the amateur ramblings of a very hungry lady. However, I have had a few paid writing jobs and am always open to more.
If you're an amateur, what qualifies you to write on food?
Precisely nothing. I've had a couple of jobs in catering and have been lucky enough to judge at Wales the True Taste awards but I have no formal qualifications in either writing or cookery. I am a firm believer however that, as we all eat, everyone has an opinion on food. I just choose to air mine loudly on the internet.
Do you pay for your own meals?
On the whole, yes I do. Sometimes I'm lucky enough to be invited to review somewhere and on these occasions I'll state whether the meal was complimentary. However just because someone else is picking up the tab doesn't mean the venue gets an easy ride - just take a look at TGI Friday.
Why haven't you reviewed [Insert name of venue]?
I probably just haven't got around to it yet. Cardiff has new venues opening all the time and my wallet only funds so much. If you think I've seriously overlooked somewhere then let me know.
You gave [Insert name of venue] a bad review but I've had a fantastic meal there!
Lucky you! As I've said, this is just my opinion and I can only rate the food I ate on the day.
Why do you moderate comments? Don't you like criticism?
Comments are moderated purely to filter out spam. Blogs without some kind of filter can quickly be overrun with spam comments selling everything from medication to time-shares and this is something I'd rather not deal with. As for criticism, as long as you're not threatening to myself or other readers then bring it on! "Below the line" debate is one of the reasons I love blogging.
Are you really half Italian?
I am indeed. My beloved maternal grandparents came to the UK from the south of Italy (Puglia) in the early 1950s. Nonna has been a huge influence on me and my cooking style.
What was your favourite childhood dish?
Probably gnocchi made by my Nonna or my Welsh Grandfather's thick cut chips doused in salt and vinegar.
What would your "last supper" be?
Starter: A platter of bacon-wrapped scallops, breaded sweetbreads and black pudding. Main: Slow roasted pork and crackling with garlic and rosemary roasted potatoes. Pud: Something big and chocolately. Follow this with a cheese-board and petit fours and wash the whole lot down with some valpolicella and some Pedro Ximinez.