ETHICAL
EDIBLES
Fantastic Fibre
pic: JULESJULESJULES
MEET THE BREWERS
Ever wondered where the beer in your bottle
came from? Sarah Hazelwood finds out.
HAVE you ever wanted to know how that pale
ale makes its way into your pint glass at your
local pub? Whether you are a bitter buff or just
enjoy the occasional pint, Knife And Fork’s next
Meet The Brewer event does what it says on the
tin and gives you the chance to educate yourself
on the brewing process be meeting the brewers
themseves.
This month the award-winning microbrewery
Otley Brewing Company will be pulling the pints
and answering the questions about how to make
a top-notch beer. Pontypridd-based Otley, known
for beers such as their chocolate and coffee
infused O6 Porter and their grassy pale ale O4
Colombo, have only been brewing since 2005 but
have already won over 40 awards – including
a Great Taste Award and a whole shelf full of
prizes from the Great Welsh Beer And Cider
Festival. So they’re clearly doing something right,
and worth learning about.
The food director at Knife And Fork, Sean
Murphy, state that they “are delighted to be
working with the team at the Otley Brewing
Company – who we are huge fans of.” With their
eclectic collation of ales and bitters,
FRANCO’S @ FROLICS
not only are Otley making magnificent brews,
they’re willing to share their secret as well.
The meeting will be taking place at two pubs, The
Discovery and The Pilot. The Discovery, which
opened earlier this year, is in Lakeside while The
Pilot, which has been afforded a few good words
in the Michelin Pub Guide, happily resides in
Penarth. So whether you want to be a short walk
away from Roath Park or overlooking the Cardiff
coast you will be able to enjoy the company of
some experienced brewers, while having a good
sip or two.
And what’s a night down the pub without a
couple of drinks? The brewers at Otley will
be bringing some samples of their somewhat
unusual flavourings, such as their orange peel
and coriander spiced wheat beer O9 Blonde, plus
the likes of their 2008 Champion Beer Of Britain
award-winning bitter Otley O1.
Meet The Brewers, The Pilot,
Penarth + The Discovery, Lakeside,
Cardiff, Thurs 21 Aug. Admission:
free. Info: 029 2045 5182 / www.
knifeandforkfood.co.uk
The award winning Franco’s restaurant has
taken its Italian feasts to a brand new location.
One of Bridgend’s top restaurateurs, Franco, has
moved from Bridgend city centre to a seaside spot
in Southerndown, while keeping his ever-high
standards of food and service. Upon your arrival the
welcoming staff will serve up generous portions of
their Italian traditions such as risotto, pizza, and
pasta – all cooked with the golden touch of chef
and owner Franco. The restaurant offers lunch and
dinner, and for nights when going out seems a bit of
a fuss they also offer takeaways.
Franco’s @ Folics, Beach Road,
Southerndown. Info: 01656 880127 /
www.twitter.com/piccolino84
BUZZ 28
The use of fibre is often a hushed, whisper-it
conversation, regularly regarded as a joke or a mere
trifling problem to be suffered or at worst ignored.
But constipation can be agony and adding more
fibre to the diet can often be the solution towards
better health and a more comfortable situation.
Researchers believe we should be eating at least
25g a day, rather than the 12 grams most of us
get. But where does it come from and why so
important?
Fibre, of which there are two types, is found only
in plants. Soluble fibre assists the movement of
cholesterol within the blood stream. Delicious
soluble plant sources are pulses such as chick
peas, lentils, types of bean and oats – the heroes
of any diet.
Insoluble fibre, meanwhile, absorbs a high
amount of water, increasing the weight of stool
and helping the process of food through the
digestive system preventing numerous gut
diseases such as digestive and bowel conditions.
It’s helpful in weight-loss programmes as it
creates a feeling of fullness within the body. It’ll
help to lower cholesterol, and disperse dietary
fat. It can also be hugely helpful to diabetics by
stabilising and maintaining blood sugar levels
and also adding extra vitamins and minerals.
So how to increase your fibre?
Begin by swapping your bread for a truly
wholegrain equivalent – or try pumpernickel or
rye crackers for a change. For breakfast, enjoy
rougher oats with grated apple, high in pectin,
or a banana. They need more cooking so soak
overnight in a large Pyrex bowl with water or
skimmed milk, to cover. Then in the morning
cook in the microwave.
For lunches, gradually add fibre-rich soups such
as lentil, butterbean or barley. Consider adding
a salad to lunch, but not a mayo-heavy one.
Exchange mashed potatoes or chips for a jacket
potato and eat the skin.
If you’re out and eating a meal, eat the green
salad accompaniment. For snacks take fruit or
try a handful of almonds, walnuts or pumpkin
seeds.
Then supper, substitute wellcooked brown rice for
standard white, or
add chickpeas
or lentils to
casseroles
with more
vegetables and
fresh fruit for
dessert.
pic: JESSICA SPENGLER
words RUTH JOSEPH
www.ruthjoseph.co.uk
www.veggischmooze.blogspot.com