Hi, I’m Alex, the five-foot-nothing ginge behind Gingey Bites.
Here’s a little bit about me…
I started Gingey Bites back in 2012 when I was made redundant and needed a creative outlet. It was actually my mum’s idea (so I can’t take the credit), and it turned out to be one of the best things she’s ever told me to do.
What started as a little blog about cooking in my kitchen has, many years later, taken on a life of its own. These days, Gingey Bites is a food, travel and family adventure blog, covering everything from easy recipes and what to do with the leftovers lurking in your fridge, to hotel reviews, restaurant recommendations and adventures near and far – from Bristol to Melbourne, Australia.
And now we’re starting a whole new chapter…
After many years in Bristol, I’m now living in Cardiff – which means I’m exploring not just a new city, but a whole new country! There’s a lot to discover, from the food and drink scene to hotels, days out, hidden gems and all the brilliant things Wales has to offer. Naturally, I’ll be eating my way around it and telling you all about it as I go.
Life has changed rather a lot since I first started blogging. I’ve moved from the Midlands to Bristol and now Cardiff, bought a house, acquired two cats and some chickens, and somehow ended up with a four-year-old. It’s been busy. Very busy. But through all of it, one thing has remained constant – Gingey Bites!
By day, I work in marketing but when I’m not doing that, you’ll usually find me hanging out with our four year old (a budding foodie thank goodness!), planning our next family adventure, exploring our new home in Cardiff or, ideally, sitting down somewhere with something delicious in front of me.
Oh, and if you fancy listening to me rather than reading what I’ve written, there are over 70 episodes of my food podcast, At the Sauce. It’s currently on a prolonged hiatus because, well… life and a four-year-old! But if you’re new to it, there are four years’ worth of episodes to keep you company.
Right, enough about me… it’s dinner time.