CAERLEON FARMERS’ MARKET
T
his popular event draws the crowds in Caerleon, and is evidence of the local interest in high quality, artisan foods which has increased considerably with the quality of local
ingredients and producers on our doorstep. Several high profi le chefs have relocated to the area, citing the
availability of ingredients as a factor, and many local producers supply outlets and restaurants all over the country. The village has quite a choice of cuisines, from modern
Welsh cuisine at the award-winning Bell Inn, and Mediterranean brasserie-style food at the Priory Hotel, to good pub grub at the many local inns like the Red Lion and Goldcroft, and international cuisine from Spain, China and India. With a real mix of stalls, the Farmers’ Market is run in
conjunction with the summer Caerleon Arts Festival and at Christmas, providing the opportunity to get gifts for your foodie friends, and perhaps a hamper for the very special ones!
Caerleon Farmers’ Market Held at Caerleon Town Hall, and On Goldcroft Common (weather permitting), Caerleon, NP18 1NG
BACARO (AND THE RIDGEWAY BAR AND KITCHEN)
N
amed after the bustling taverns in Venice,
Bacaro is a relaxed and unpretentious meeting place . Owner, David Pell,
prides himself on a no compromise attitude to quality, with coffee from a gourmet roaster, traditional Gelato Ice Cream and authentic groceries from Italy.
“David and the staff at
Bacaro were delighted to win a national Gold award for Italian Restaurant of the Year from the 2013 Pizza and Pasta Association at the industry awards in London, where the restaurant also picked up the award for UK Pizza Chef of the Year, won by its Head Chef, Lyndon Bradford. Following his success
at Bacaro, owner David Pell has forged ahead
with a sister venue at The Ridgeway Bar and Kitchen, which, since his takeover, has been injected with a distinctive New England coastal style, and focuses on British cuisine, using the best quality local produce.
www.storyinns.com
WWW.NEWPORT.GOV.UK/EATINGOUT
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