Friday Nights at The Box: A Story of Produce, People and Plates
- Rachael Popplewell
- Jun 30
- 6 min read
Updated: Jul 5
Before joining the team at The Box, I had just closed my own business. Honestly, I didn’t expect to find anything that could match the creative freedom I’d had — let alone something better.
I remember when I first heard The Box by Ben Gobbi was coming to Haverhub. I felt mixed emotions. On one hand, I was genuinely happy to see a venture like that take over the space. It seemed perfect — especially because Ben and Ellie, who I barely knew at the time, had been quietly supportive of my own venture. But on the other hand, I felt a flicker of threat. Another hospitality business opening nearby had once felt like competition, and when I closed my doors, that pressure disappeared.
So when I heard they might be looking for someone to join the team, it felt like fate. From the start, I felt a real respect from Ben and Ellie Gobbi — not just for my experience, but for the grit it takes to run your own business, even a small one that only lasted a year. That respect extends beyond me — I’ve seen it in how they engage with other local businesses too. It's not performative — it's genuine. It's collaborative.
And nowhere does that spirit shine more than on Friday nights — when the town’s market fills the streets with colour and possibility.
What Makes Fridays Special
On Fridays, there’s an undeniable buzz in the air. At 4pm, the café shutters for the day, and behind the scenes, the space begins a quiet transformation. By 5:30pm, the lights dim, candles flicker, and wine glasses catch the glow as the small plates menu is unveiled — fresh and spontaneous, created just hours earlier from the best finds at the morning market.
Each Friday night feels like a secret shared between us and our guests — a one-off, ever-changing celebration of local produce and creativity.
The Market Ritual
Every Friday morning, Ben, Ellie, or sometimes both head to the local market while I hold down breakfast service — completely in the dark about what they might bring back. Most of the haul comes from Blancamel Organic Farm, with extras like local cheese, honey, or pasture-raised meat.
And then the fun begins. The challenge — and the joy — lies in starting with the ingredients. Too often in professional kitchens, the process starts with a concept, which then leads to sourcing ingredients from all over and buying in bulk. Here, it’s the opposite: the food leads.
That approach was a culture shock at first. I’d spent a year working solo in a kitchen where every dish was thought about for days, costed on spreadsheets, and planned in advance. This was different — no planning, no fallbacks, no time to hesitate.
But very quickly, I adapted. And not just adapted — I thrived.
There’s something invigorating about turning an idea into a dish in hours, not weeks. It's fast-paced, collaborative, instinctive. And that environment has unlocked a whole new side of my creativity — one that doesn’t need spreadsheets, just trust and good produce.
What Ends Up on the Plate
Last week, I’d been playing with the idea of pickled courgette with burrata. The next morning, I walked in to find a stack of courgettes on the counter. I mentioned the idea, and Ellie was instantly on board. Together, we reworked it into something new: roasted courgette with basil, quick-pickled courgette ribbons, and a silky Dolwerdd Dairy sheep’s cheese instead of burrata. It became one of the most popular dishes of the night.
Another time, I tried a twist on cacio e pepe using kale and local seaweed. It was bold — maybe too bold. I plated one for Ben. He said, “It’s definitely strong on the pepe, but it’s missing the cacio.” A few months ago, that kind of feedback would have knocked me sideways. But this time, it just spurred me on. I came back the following Friday determined to get it right. And I did — along with a new dish that ended up selling out: Saag Halloumi, sparked by a bag of fresh organic spinach that greeted me when I walked through the door.
Why It Matters
It’s a unique experience — not just for us as chefs, but for the suppliers and the customers too. It starts conversations. It builds connection. And more than anything, it creates a little community that grows together.
One of the things that makes The Box different from any chef role I’ve had is the lack of hierarchy. We’re a small team of seven, including Ben and Ellie and two of their children. Everyone wears multiple hats. The chef is also the server. That means we engage with every table — we’re not just cooking food, we’re presenting it, sharing it, and telling the story.
At first, that was a bit daunting. In my own café, I was used to chatting with regulars in a casual setting. Here, it’s different — more intimate, more direct. You’re walking up to a table, dish in hand, wondering: Do they even want to hear this?
But I’ve learned that yes — they do. They want to hear about the produce, the inspiration, the process. Because when a menu is written just hours before service, built entirely from what’s available that morning, people are curious. And if we don’t tell those stories, what’s the point of using such incredible ingredients?
Because in the end, this isn’t just about food. It’s about connection — between chef and grower, plate and palate, person and place.
Why This Is Special
In a world of fixed menus and fleeting food trends, The Box is doing something slower — something more grounded. Something rooted in the land and in the people who grow and produce what we cook.
Their Friday nights aren’t just about food. They’re about respect — for ingredients, for the seasons, for the process. They’re about choosing the harder path: turning down convenience in favour of quality, community, and care.
And we — the team — are proud to be part of that.
The Difference on the Plate
When we create a dish, we think about the whole experience — not just flavour, but texture, contrast, and emotion. A great plate needs crunch, creaminess, acidity, maybe a little sweetness, and always that grounding, savoury depth.
But it’s never about ego or overworked technique. It’s about letting great ingredients shine — together.
That’s what makes Friday nights at The Box by Ben Gobbi, right here in Haverhub, so special.
Not just food worth tasting — food worth talking about.
A celebration of what’s grown nearby, shared with those who come through our doors — one spontaneous plate at a time. Take a look through the gallery below to see some of our recent creations, and scroll to the bottom for a list of the brilliant producers who make it all possible
With incredible organic fruit and veg coming through year-round, what’s on the plate depends entirely on the season. Lately, it’s been vibrant courgettes, huge spinach leaves, crisp kale, and striking red and white beetroot and turnips. In summer, you might catch heritage tomatoes, garlic, chillies, or squash — and that’s just the beginning.
A husband-and-wife team producing a small but exceptional selection of handmade cheeses using fresh, pasteurised ewe’s milk from their own flock. You’ll usually spot their stall by the beautiful hand-knitted wool hats — another product of their flock’s fleece. Ewe’s milk cheese is rare to find, and theirs is award-winning. What they lack in quantity, they more than make up for in quality.
Based in mid-Wales, Carymor is a community-led centre for sustainable land management and low-impact living. Among their many thoughtful projects, they hand-harvest and air-dry wild kelp from the Welsh coast — a completely natural product rich in minerals, umami flavour, and eco-conscious ethos. Their dried kelp brings a clean, oceanic depth to dishes, and every bag supports their wider mission of land restoration and environmental education.
Carla is the powerhouse behind Cig Lodor — a small-scale producer focused on high-welfare, grass-fed beef, handmade sausages, and bacon. But she doesn’t stop there. Tucked away in the Preseli Hills, her cosy farm shop champions other local makers too, offering a curated selection of brilliant produce from small Welsh suppliers. It’s a place rooted in quality, care, and community — with Carla at the heart of it all.
Working from the Pembrokeshire coast, Salt & Smoke craft their smoked salmon in small batches — traditionally cured, gently smoked over whisky barrel shavings, and packed with character.
Rose Valley Eggs
You’ll always find Roseanna at the market — smiling, laughing, and probably the brightest producer around. She supplies us with beautiful local free-range eggs, always fresh and full of care.
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