About

EthicalChef was established in 2010 by myself, Deri Reed. I’m a vegetarian chef living in Cardiff. I’m extremely passionate about food, health and the environment. I have built up my experience in the food industry over a number of years, starting from working on the pots when I was twelve and progressing to working in a world class vegetarian restaurant in Cork in 2009/10.

I started  to  concentrate on professional cooking in 2007 when I began working in the Angel Vaults restaurant  in Carmarthen as a sous chef. I worked there for nearly two years with a chef who had worked under Gordon Ramsey learning  the tricks of the trade from him.

I have always been a keen follower of Hugh Fearnley Whittingstall from River Cottage and  how he works with food and I even took some time out from work to go and volunteer at River Cottage. The experience was fascinating and extremely inspiring , giving me lots of ideas for the future.

However, being brought up as a vegetarian as a child I needed to see for myself why my parents chose this diet for the family and why I had nevertheless started to eat meat.  So I moved to Cork in Ireland to work in a world class vegetarian restaurant where the vegetables are supplied by a local organic vegetable grower. After 12 months in Cork it was time to move back to my roots  bringing back what I had learned, and I  decided to settle  in Cardiff and start my own business trading as “EthicalChef.”

EthicalChef now has a stall on Cardiff’s Riverside Market on Sundays 10am  – 2pm and also caters for   private dining events in peoples homes during the week.

Please feel free to continue browsing the site to find out more about why were ethical.