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 the night;

‘After following John Cook and the Dirt team on social media for some time, we were eager to them down to Cardigan for a pop up. Until now, all their previous pop ups were done in Cardiff, so it was a privilege to host their first pop up outside the city. The food was all vegetarian and delicious. Simple, but very clever. They’ll be back!’ 

We kicked off with two pieces of delicious focaccia, accompanied by a fresh wild garlic pesto and creamy warm potato sauce which added an element of luxury to the dish.

Next up was a tangy and light combination of beetroot and buttermilk which rested on a bed of crunchy gem lettuce leaves, with toasted seeds.

Thirdly on the list was the tender and sweet bite of roasted onions, which were served on a slice of toasted sourdough topped with a moorish cheese sauce.

Following the onions was an asian inspired, spicy combination of charred spring greens and whey roasted carrot, topped with a curry sauce and yoghurt.

Crwst made an appearance on the fifth course! On top of a velvety buttermilk custard sat our homemade doughnut with zesty lemon curd and tart raspberry.

To finish off was Dirt’s signature carrot dish. A combo of white choc and strawberry and dark choc truffle, sitting on a bed of edible chocolate soil – a superb end to the night!