26th February 2012 was the night of the first Carmarthen EthicalChef Supper Club where we hosted a 5 course meal using organic, local and seasonal vegetables from Blaencamel Farm.

Kirsty Morris – Freelance Eco Journalist/Photographer attended the event and wrote the following:

‘Who made my food?’ is a question I’m asking myself increasingly these days.Who grew it? How did they grow it? And are they sustaining themselves while feeding me?

Every week Deri heads to Blaencamel Farm, near Lampeter, to educate himselfabout the produce he uses. Deri is learning about the food he’s using and then exchanging his work for organic vegetables use to make these meals.
“Promoting examples of local, ethical food initiatives like Calon Wen and Blaencamel Farm is at the core of what ‘EthicalChef’ is all about” enthuses Deri.
“Supporting local farmers is where it starts. If I buy their produce they can continue to grow amazing vegetables. Farming is not an easy job, especially in the winter months when the weather is cold and rainy, and those who grow our vegetables deserve our support and thanks.”

On the Wednesday before Supper Club Deri had been out picking the organic vegetables that he used in our meal, right out of the field. The next day he was grazing the counters of Blasus Delicatessen for the vegetarian cheese and filling his fridge with Calon Wen dairy products.

Thanks to the efforts of our chef we can eat safe in the knowledge that our meal has been sourced as locally as possible, using some of the best ingredients Wales has to offer and is genuinely sustaining the people who grew and prepared it.
And the food? The food was divine. Hopefully the photos speak for themselves! The squash gnocci was memorable – if it was served again at the next banquetI’d be delighted. Even my Mum, who’s not one for religion, was moved to proclaim ‘God bless him’ when she tasted the beetroot chocolate brownie. It really was that good!

So when I received an invite to check out the Ethical Chef’s Supper Club I couldn’t resist. I’d heard about this guy, cooking delicious vegetarian cuisine in WestWales and asking himself the very same questions. Deri Reed is the Ethical Chef.

Opening the menu the first thing you read about is the story of where your foodcame from, which is exactly how I want my dining experience to begin. Withgratitude.

If you missed the last Supper Club put the 1st April in your diary, the next Ethical Chef Supper Club at Diablo’s Carmarthen.

You can also re-create your own divine dining experience using the recipesonline at: www.EthicalChef.co.uk/Recipes

The Menu for the night consisted of the following:

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Carrot and Jerusalem Artichoke soup with a Truffle infused Arancini
Crown Prince Squash Gnocchi, Lemon and Chilli Butter with a sprinkling of Gran Pecorino
Smokey Cheese, Leek & Puy Lentil Polenta Pancakes, Crushed Charlotte Potatoes, Curly Kale and Porcini Jus
Pecan Pie with Maple Whipped Calon Wen Cream
Chocolate and Beetroot Brownies

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Attending the night we were lucky enough to have Simon Wright and family from Sosban in Llanelli, Lynne Crompton from Narberth Food Festival, Alex Luck from Diablos, Gary from Maesyffin Mushrooms and Alan Price from Cafe Fairtrade.

If you would like to attend the next event as a Foodie/Writer/Blogger then please do contact us through the website and we can waive the fee for the meal in exchange for your work.

Thanks again to all who attended.

Deri.