Penarth Summer Festival

Heather Rowan-RobinsonCommunityLeave a Comment

Penarth Summer Festival has been a staple of summer in Penarth since 1965. Back in the 60s it was Penarth Holiday Week! Generations of Penarth residents have grown up with the Penarth Summer Festival! It wouldn’t be summer in Penarth without it! Words by Niamh Mannion for Penarth View WHAT CAN WE EXPECT FROM 2018? Penarth Summer Festival kicks off … Read More

Coastguard recruitment

Heather Rowan-RobinsonCommunityLeave a Comment

The Penarth Coastguard recruiting until the end of the month Do you want a rewarding role as a volunteer in your spare time, if so the Penarth Coastguard are recruiting now. Volunteers come from all walks of life, the teams are made up of men and women from our local community. You will be required to respond to a variety … Read More

A look back at Belle Vue

Heather Rowan-RobinsonCommunity, HistoryLeave a Comment

With Music in the Park returning to Belle Vue Park this summer for its 10th consecutive year, we thought we’d take a look back through the archive to find out the history of this popular Penarth park. Words by Martin Gossage, Penarth Civic Society and Karen Martin, Chair of Friends of Belle Vue Park The park occupies the site of … Read More

Penarth View Plastic Challenge

Heather Rowan-RobinsonCommunityLeave a Comment

Inspired by all the local businesses doing their bit to turn the tide on plastic we decided to take on a challenge of our own. The aim was to see how individually we could make small changes to our buying and recycling habits in order to make a big difference to our overall plastic waste. Once we have completed the … Read More

Pigeon with black pudding puree

Heather Rowan-RobinsonFoodLeave a Comment

BEETROOT VINAIGRETTE BLACK PUDDING PUREE RASPBERRY VINAIGRETTE PIGEON BREASTS Beetroot vinaigrette Roast the beetroots (skins on) with salt for 1½ hours @ 180º. Once cooked, peel and chop. Place into a pan with the shallot and sweat for 5 minutes. Add the sugar and cook for a further 5 minutes. De-glaze with the chicken stock and reduce until thick. Add … Read More