Our Story
Assisted by son Daniel who heads up the 6000sq ft, SALSA accredited new production kitchen in Bedwas with son-in-law Dewi, Colin spotted the opportunity to make restaurant quality pâtés, terrines, gravadlax, pesto and chutneys and started suppling a growing list of wholesalers who sell the products onto hotels, restaurants, delis and caterers, using locally sourced ingredients whenever possible.
The draw of all things sweet has meant that the business has now gone back to its roots and have introduced a range of sweet stuff – brownies, flapjacks, muffins, tiffin and traycakes under the Traybakers brand – See our artisan food pages for more info.
Capital Cuisine’s event catering business (Colin Gray Events and Catering), cater for Weddings, Canapé receptions, awards dinners, cold buffets, hot fork buffets and bespoke event packages to suit individual needs and budgets. It is in these cost conscious times that we can make a difference - you tell us your budget and we will design a menu around it. We do big! Our biggest so far was for 1200 people in the Parc y Scarlets training venue to celebrate the 40th anniversary of Llanelli beating the all blacks, now that was a challenge!
This family run business has been the chosen partner of the Welsh National Assembly in the development and operation of what was their True Taste of Wales flagship restaurant ‘BLAS’ at major festivals and events throughout Wales and the West. Now Capital Cuisine operate the same style of restaurant with the same principles and ethics under their own steam but still stay true to promoting Welsh produce at every opportunity. If you’ve visited the National Eisteddfod then you would have undoubtedly eaten at the iconic Pl@iad restaurant or maybe in ‘Graze’ at the Hay on Wye literary festival, or in one of our two restaurants at the Royal Welsh Show, to name just a few.
