WILD THING
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We are facing so much change. We are entering into the autumn/ winter season and here, in Cardiff we are also now in lockdown 2.0. This...

Recipe from @petit_bwyta Savoury porridge has become a WT staple for our Friday morning brekkie crew. Sometimes it's a joining of sweet...

These gluten free galettes are our absolute favourite! They’ve appeared on so many of our monthly menus. They are so versatile and make...

When Wild Thing launched in 2019 we had a very clear aim that we would offer no single use coffee cups or takeaway containers. Over the...

Happy Sunshiney Wednesday! What a beautiful day. I am feeling very grateful this morning. I am acknowledging my privileged position...

Photo: Cara Heath Photography. I absolutely love carrot cake! I find that a traditional spiced carrot cake is perfect for Autumn/ Winter...

These cookies were a beautiful accident. We were trying to make hazelnut butter one day but our blender just didn’t want to work! The...

Photos: Cara Heath Photography. This apple loaf has been gracing our cafe’s counter since we ditched bananas. It can be found on our...

Going to a cafe and treating yourself to a nice hot drink is a simple pleasure. This comes as no surprise that so many people are missing...

Here's a lovely little recipe that we contributed as part of The Sustainable Studio Virtual Market. It's a simple soup that uses some of...

Since March 21st both cafes have been closed due to government instructions in response to the coronavirus pandemic. Since then Wild...

When creating our community meals we always want to make something which is tasty, comforting and quite gentle so that it will suit all...

Today’s blog comes from one of our wonderful staff members, socially engaged artist, Katie Smith. (Some or Katie’s incredible work can be...

Banana bread. I think the banana breadhas been the bake of the nation during lockdown! It makes sense as it avoids food waste from...

Sunday roasts don’t have to be all gravy and gravy. As I tend to be eating dinner out in the garden this week; Sunday roast is going to...

Happy Friday to all you lovely people. I am so happy to keep the Wild Thing community connected through this blog and social media. I...

My fridge at the moment is filled with glass jars. I’ve got kombucha, a sourdough starter and a selection of quick pickles ; cabbage,...

As the country went into lockdown I decided to temporarily delete some social media apps. I very rarely take time off work so I wanted to...

Illustration by Julia Bethan This recipe has been contributed by our head chef Petit Bwyta. They are passionate about creating meals...

This recipe has been contributed by one of our wonderful chefs, Steph. Steph is a keen vegetable grower & student dietician, which...