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.