cai 🏴
@caialed
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sold my soul to the kitchen
Cardiff, Wales
Joined November 2009
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question is, if I did a pizza pop up with a difference, would you come?
can't decide if cais pies is a good name or not
pepperoni, dehydrated sun dried tomatoes, local honey & various cheeses
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made a chocolate biscoff cheesecake w/ a layer of salted caramel; available for collection or on deliveroo
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best pizza ive ever created • 6 hour lamb shoulder, aubergine, feta, pomegranate, mozzarella, honey & fresh thyme
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sad to say the beetle will be closing at the end of the month, my baby since 2017, if anyone knows of any jobs going in cardiff, point them in my direction
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first time trying potato pave, layered with butter & parmesan, 15 hours in the making • then made a basil & harrisa mayo to go with 🌸
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more menu design but trying to keep it rooted in welsh cuisine (ish) • trying different flavour profiles that work, so we have laverbread, lemon & mozzarella arancini w/ harrisa & tomato chutney, its like a cheesy umami bomb but cut with the freshness of the lemon xxx
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ffilo smoked cheese, red leicester, caerphilly, mozzarella, cheddar, honey & chilli flakes
something completely different, but trying to use as fresh ingredients as possible • baba ganoush & harrisa base, honey butter sweetcorn, grilled courgette, purple kale, smoked cheese & roast cherry tomatoes
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if you live in cardiff & like pizza • pepperoni & hot honey butter?
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a hash brown & a corned beef pasty? except there is no pasty but inside a hash brown instead
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a friend of the restaurant made this cheeky little film, good ain't it
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to the guy who rang us when we first opened & said we wouldn't make it past 3 months, here's to 3 years of being open, we were going to throw a 3 year anniversary pizza party but obviously can't do that now, what you can do is help support us & local businesses
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pizza is go, logo in the works, designing a menu, testing next week xxx
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got the job! im gunna be a transport for wales chef on their new trains, gunna be in Manchester a lot more now baby
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sold over 100 pizzas yesterday, couldn't ask for a more crazy evening
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last shift done, 7 years of my life, me & lauren met in halls back in uni back in 2009 & who would have thought we'd be here now, so grateful for her & her family of giving me to opportunity to grow as a chef, someone hire me now
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trying to up the chicken parm game • rendered out chicken skin to use the fat to make mayonnaise, brined the chicken thighs in spices, breaded in panko & topped with tomato sauce & mozzarella
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after months of testing, i've finally made cauliflower wings that taste like crack, accompanied by a vegan hot honey butter 👺
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@cardiffcouncil
@CardiffMarket_
stop trying to turn everything into a showroom that looks like the inside of an airport longue, preserve history & stop raising my council tax
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focaccia but more welsh? • laverbread, sun dried tomatoes (& oil) & rosemary from the garden & local honey
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absolute treat this week because anything belongs on pizza
charred pineapple, bacon lardons & chorizo which has been cooked down in white wine, ham, candied bacon salsa, mozzarella & salsa verde
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cider pulled pork, charred pineapple, mozzarella, pickled chillies, crispy chilli oil & coriander
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playing around with some ideas • venison, fennel & mozzarella lasagne, cherry tomato & parsley sauce, rocket, garlic & balsamic glaze, pecorino
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playing around with more ideas & things • buttermilk fried duck, caramelised shallots & dill, frites & blackcurrant gravy
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monday well spent after a crazy week working two jobs, still all I want to do is cook 🫠 • porchetta stuffed with shallots, fennel, white wine, garlic & chorizo
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3 years of pizza making & cocktails
me & lauren actually went to uni together doing the same course, and here we are running a place
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it me
New on the blog: The Brass Beetle📍
Some of the most unexpectedly impressive food I’ve eaten all year.
Plus a feature on their head chef
@caialed
Link available below:
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been a while since I cooked for myself• fondant potatoes, braised fennel, chorizo & cranberry stuffing, roast beef w/ a jus, honey roasted carrots, sprouts, peas & parmesan fried in a lot of butter
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classic margherita (£5 collection between 1-5 for the foreseeable future)
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boxing day gluttony but we're talking chicken thighs stuffed w/ sausage, black pudding & caerphilly cheese, wrapped in streaky bacon & glazed w/ plum puree
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upping the buttermilk fried chicken game, 2 days marinated then coated w/ hot honey, sesame seeds & parmesan
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watch this space because ill be making the best pizza in wales soon
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okay, so I have one more week left at matsudai, then it's back to the beetle for round 2
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helping out in the beetle again this week but here's the special • bechamel base, rarebit dressing, charred leeks & parmesan 🏴
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one of benefits of living above your work is you can make yourself a pizza on your days off
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my specials this week: chocolate chip cookie base, chocolate & biscoff filling, more chocolate & salted caramel cheesecake
fennel sausage, red onions, mozzarella & thyme/garlic honey
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new menu pizza • white base, pesto calabrese, mushroom, roasted hazelnuts
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shepherds pies • roasted some lamb ribs off for the meat & used to bones to make a stock, snuck some gruyere cheese in the mash
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2021 was an absolute shit show, legit worst year of my life, made me realise that I really dont have many friends (as proved by spending NYE alone) but I'm really trying not to fall down the rabbit hole again, at least I can say I've started the year without a stinking hangover
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new recipe, new pizza • trying to make it as thin as possible, almost like a flatbread, this one is a little german inspired • frankfurter, black pudding, thinly diced onions, smoked bacon, sauerkraut, smoked cheese & a glazed made out of lard, butter & honey 👺
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call me a christmas glutton but we're talking steak, cabbage jam, stuffing, roast potatoes, fennel & celeriac gratin, gravy in a yorkshire wrap
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new menu is go, quite happy with how this one has come out, still keeping the pizzas weird & everything base vegan
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6 years of pizza, crazy to think ive been running this place since I was 25
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always said ive wanted to up my pasta game • ravioli stuffed w/ lamb ragu & mozzarella, brown butter & sage because c'man, parmigiano reggiano crisp & a little sprinking too 👺
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another yorkshire but make it a plate, I will rate the blackcurrant gravy though
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using the leftover buttered chicken to make some banging patties, added cooked potato, peas, candied garam masala bacon, smoked gruyere w/ a mango chutney glaze on top
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something completely different, but trying to use as fresh ingredients as possible • baba ganoush & harrisa base, honey butter sweetcorn, grilled courgette, purple kale, smoked cheese & roast cherry tomatoes
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playing around again • homemade tortellini stuffed with aubergine ragu, sage & garlic butter w/ parmesan
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don't even know, it's just a crispy potato & lots of cheese in every crevice
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debonded chick thighs, stuffed with sage & thyme sausage, wrapped in parma
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ive missed this, someone invest in me & ill open up a pizzaria for them
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hospitality is really taking a kicking, as alcohol sales make up a big chunk of our revenue, the beetle is as much about the cocktails as it is the pizza, we'll be fine as we're such small team but I really feel for everyone else out there ❤
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I was worried that I wasn't going sell any bottles and it did start very slow but today marks 100 bottles sold in 2 weeks, including all of the jams, it has been stresss but thank you everyone who bought one, sold out of everything except for one, lav lav
@DaffodilHot
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haven't cooked in my flat for months so this is a good first step, maybe not so much on the health side because I really wanted cheesy mash & shallot gravy
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18 days off, fucking aye, back in west wales, no more customers :)
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stealing your photo
@chrlotylo
but wales has a problem with rugby & it brings out the worst in us
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9.5/10 shifts in a row done, don't think people realise how much graft the industry puts in over Christmas so people can have a jolly ol time
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gunna call this my version of a crack pie · banana banoffee & meringue pie made w/ banana caramel & caramelised pecans
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excited to announce the new menu launching wednesday, through lots of experiments & feedback i think it's sweet, go against the norm
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there's a lot of good influencers out there (you know who you are) but some don't realise the grit & energy you have to put in on a daily basis to turn out any type of food, so no you can't have a freebie
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really fancied a cuban sandwich so here we are 2 days later 🤺
pork butt marinated & slow-cooked in fresh orange juice, lime, garlic, cumin & oregano
built w/ the usual, fresh ham, pickles, swiss cheese & yellow mustard
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yesterday we made the most in a single day ever (after being open for 4 years) but this week has killed me, had to escape Cardiff for some much needed pooch cuddles, big up all my hospitality folk xx
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halloween as a personality trait is almost as bad as disney obsessed adults
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this week's special is vegan • bbq jackfruit & aubergine, roast artichokes & red peppers, capers & oregano
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day 3/4 of running the restaurant by myself, I think I nearly lost it last night with the amont of checks flying in, since already being in work since 9, up back in early to do it all again, respect the amount of effort & stress that goes into your plate of food 🍕
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not the prettiest but its an experiment, tried doing it in a cast iron skillet so the crust holds better, can't afford tinned tomatoes so used up the last of the bbq sauce, from flour to pizza in an hour, not bad
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evolution of a recipe • stuffed butternut cheesy pastry thing that tastes like a couple of nice pastries have made a baby
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you asked & you got; vegan snickers cheesecake w/ walnut & date base, peanut butter filling, salted dark chocolate, cashew cream, more salted dark chocolate & date caramel
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haven't really made doughnuts since the milgi days but tried making some vanilla & cardamom custard ones anyway oxo
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a croissant but flattened, dipped in chocolate ganache & covered in pistachios?
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time to start making hot sauce again? yes
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ive been very self destructive over the last couple of months, having an addictive personality doesn't help but from thursday the beetle will be open for takeaway and I can breath again! will be good to see some of your lovely faces
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not a fan of 1 day proofs but here we are, I just made this for myself • italian sausage, capers, smoked provolone, mozzarella, honey & crispy chilli oil
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my dad is an amazing craftsman (it's a two tier oven) so expect me to be making pizza again soon, thinking of giving it out free to the community
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spiced chicken tenders, bourbon bbq sauce w/ candied pumpkin seeds & pink onions
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