Gem42 Food and Travel Magazine The MICHELIN Guide The Staff Canteen Chef & Restaurant Magazine UKHospitality Congratulations!!

Gem 42 wins top prize at the AA hospitality awards as they were presented with Restaurant of the year award southwalesargus.co.uk/news/22724100.…

A new flavour concept AGED ACIDITY The OXIDISED RIPE LEMON,a dessert that with unique flavours.@gem42 kitchen-lab the lemon is matured at controlled pressurised temperature obtaining a new flavour concept citric-oxidised a captivating flavour with new age taste! The MICHELIN Guide

A wonderful day at the family owned white Castle Vineyard situated in the village of Llanvetherine, close to the town of Abergavenny in Wales. Thank you Rob . WHITECASTLE VINEYARD

No matter whether you're a fan of spaghetti or farfalle—today's a chance to celebrate today’s a chance to celebrate every variety of one of our favourite comfort foods.#WorldPastaDay

Black Cod-Ajo Blanco ….. AA Rated Trips The MICHELIN Guide

Welcome to the Kitchen-Lab . AA Rated Trips The MICHELIN Guide Culinary Association of Wales Chef & Restaurant Magazine Cambrian Training Great British Chefs The Caterer

Christmas Vibes

Welsh Wagyu Beef. AA Hospitality AA Rated Trips

Black Welsh Lamb- The New Wagyu. 🏴󠁧󠁢󠁷󠁬󠁳󠁿

Zuppa Forte This is an homage to the Neapolitan Cuisine ! Lamb Entrails , Humami Tomato concasse’, spices & Italian Herbs.

World Bee Day – 20th May Today we celebrate all things bee and honey-based. AA Hospitality AA Rated Trips The MICHELIN Guide Craft Guild of Chefs The Good Food Guide The Staff Canteen Harden's Guides Food and Agriculture Organization Bee Honey Healthy Now

All chefs go a little mad sometimes ! “Until the waitress told us that it was a pre-dessert” 👌….. Welcome to my nightmare, I believe you're going to like it.

The long walks on Welsh shores, the ocean, the salty wind and also trying to spot that particular pebble, the colour, the shape and veins. A new inspiration a new dish. Today is about them “The Pebbles” Pebbles soufflées dusted with laverbread and filled with oyster mousse.

'Gem42: Where Art, Science and Gastronmy Meet' via @Beau Monde Traveler Luxury Travel Magazine - beaumondetraveler.com/content/gem42-…

Sea Pebble. The long walks on Welsh shores,the ocean, the salty wind and also trying to spot that particular pebble, the colour, the shape and veins, that amazing smell of the sea on them. A new inspiration a new dish. Today is about them. “The Pebbles”

instagram.com/p/DM-zCuRMeup/…

Italian Welsh restaurant in the heart of Newport wins huge foodie award southwalesargus.co.uk/news/25525354.…

Local farms. Real butter. Legendary form.

At Gem42, sustainability guides every decision we make. We serve ingredients at their peak reduce waste, and honour the seasons. Our farm-to-table philosophy means transparent sourcing, thoughtful preparation, and food that reflects respect for the land and the people who grow it