What’s happening in the world of Crwst!
On the 4th of April 2019, Crwst was taken over by Dirt Popup for one special culinary night. Dirt is the creation of well regarded Cardiff chef and former chef-patron of Arbennig, John Cook, and it was amazing welcoming him to Cardigan. The theme for this series of Dirt suppers was a seasonal 6 course vegetarian feast, with the ethos of 'seed to supper'. The takeover meant that Crwst staff could enjoy a meal in their own restaurant for one night without getting involved in an ounce of cooking or cleaning! Here's what Osian had to say about [...]
After winning the ‘Best Rural Start Up’ in Wales and Northern Ireland, Crwst went on to represent the category at the Amazon Rural Business Awards 2018/19. The Rural Business Awards were established in 2014, with the aim to give recognition to businesses operating across the Rural sector as well as celebrating the achievements of rural business. Categories range from engineering, to food producers and professional services organisations. The 2018/19 awards were held in the Chateau Impney, Worcestershire. In their category, Crwst were up against Westmorland Homecare, Meg Hawkins Art, Poppy’s Picnic, Made for Drink and Yagro. Osian and Catrin, [...]
Former Pembrokeshire College student and talented Crwst chef, Sam Everton, has been chosen to represent the UK at the 2019 WorldSkills. WorldSkills is the world championship of vocational skills. Think the olympics, but with categories for Bricklaying, Cabinet Making, Car Painting, Carpentry, Construction Metal Work, Electronics, Beauty Therapy and many more. Sam, 20, from Cilgerran has been battling for this number one place for nearly two years, competing in numerous rounds against other young talented chefs from all over the UK. After a lengthy selection process, Sam won the right to represent the UK in the Cooking category. [...]
For Valentine's day this year we decided to create something special for the evening - a night inspired by our recent trip to Paris! A traditional L’entrecôte restaurant caught our eye when we stumbled across a long queue of people outside their door. ‘This must be good!’ we thought to ourselves, so decided to join the back of the queue. There was no menu, no prices, and you were simply sat on a sharing table and served steak and fries with a sauce that’s a secret recipe to this day. And WAW we weren’t disappointed! What an amazing evening [...]