FFD Food & Drink from Wales 2020

FOOD&DRINK FR OM WA LES 2 0 2 0

A supplement to

Bring something Welsh to the table A trade buyers’ guide featuring: new products, supplier profiles, retailers’ favourites and more…

In association with

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11/05/2020 10:18

WELCOME A supplement to

Not only does the country have plenty of excellent traditional products, but it seems Wales is moving with the times as much any other part of the UK.

EDITORIAL editorial@gff.co.uk Editor: Michael Lane Assistant editor: Tom Dale Reporter: Lauren Phillips Art director: Mark Windsor ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executives: Becky Stacey, Sam Coleman

By Michael Lane, Editor

IT MIGHT SEEM LIKE A CLICHÉ for me to say that you’ll find lots of exciting things in this Fine Food Digest supplement dedicated to food and drink from Wales. But you’ll soon see this statement is a fact.

Not only does the country have plenty of excellent traditional products, including many Protected Food Name products, but it seems Wales is moving with the times as much any other part of the UK. You’ll discover gluten-free beer, vegan savouries and kombucha as you read through the pages. And these more modern products are nestled alongside a number of items that marry both the old and the new.

Laver seaweed seems to be an especially popular ingredient to incorporate into items – from gin to salami – and it’s a good example of something that Welsh food businesses do so well: incorporating a real sense of place and provenance into whatever they’re making.

There is also a strong feeling of community and collaboration in the sector, especially among the smallest businesses, and that is fostered by the Welsh Government.

I have to say I’m slightly taken aback at the level of support, projects and services the Government makes available to even the most micro of food producers. You can read all about its approach on the following pages and also on page 27. We’re not just talking about grants but a genuinely holistic approach to improving companies, their products and sustaining a country that is relatively untapped in terms of potential – both within and beyond its borders.

Of course, like everywhere in the world this year, Wales and its businesses have been impacted by the coronavirus pandemic but it looks like the Government’s sustainable approach to growing the industry is as good a strategy as any right now.

Whether you are a buyer or a fellow producer, I hope this publication proves interesting, useful and heartening.

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GENERAL ENQUIRIES Tel: +44 (0)1747 825200 Fax: +44 (0)1747 824065 info@gff.co.uk www.gff.co.uk ADDRESS Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Gillingham, Dorset SP8 5FB UK PUBLISHED BY The Guild of Fine Food Ltd © The Guild of Fine Food Ltd 2020.

Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher.

PRINTED BY Blackmore, Dorset Cover image: Garen Ewing

INSIDE

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Government policy and strategy

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Products and producer profiles

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Recipe ideas

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Food Innovation Wales

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FOOD & DRINK POLICY

A strategy for

Wales

There may be a good deal of uncertainty across the globe but the Welsh Government remains committed to fostering businesses, growing the value of the sector and further improving the profile of the country’s food and drink. FFD spoke to key policymakers at the government and outlines their vision here.

BEFORE THE TURMOIL of the coronavirus pandemic, 2020 was looking like a promising year for many, not least the Welsh food industry and the policymakers looking to foster future growth.

The figures had just come in as lockdown loomed and the sector, as a whole, had risen in turnover value to £7.5bn. This number exceeded a target, set way back in a 2014 action plan, by some £500m. And alongside this very quantifiable success over the last six years, there have been a number of government initiatives to foster the development of the sector – in terms of reputation, capability and innovation – which have all created success stories of producers, large and small.

But businesses in the country should be assured that the Welsh Government and its food division, Food & Drink Wales, will not be resting on their laurels and are keen to stress that there remains much to work on and significant 4

FOOD & DRINK FROM WALES 2020

potential for more growth.

There was already the ongoing challenge of Brexit and now COVID-19 is putting many more difficulties in the path of growth and development. There is no getting away from the fact that the impact of these is uncertain.

However, this has not stopped the Welsh Government from continuing to develop a clear strategy to build on its current success in the food & drink sector.

The first thing to consider is the end consumer or, in other words, to start with the marketplace.

Often, food promotion organisations like to highlight an area or country’s produce and products at trade events and in culinary and fine dining opportunities. But the current situation with coronavirus and its impact on foodservice has shifted the whole industry’s (UK-wide) focus.

When there is risk of recession, the data shows that historically people trade down, they

look for better value in their shopping basket, they go out less and eating at home becomes more important. We are all dining out, but at home, and consumers want to treat themselves with more expensive, premium quality food – if possible. The Welsh food industry is well-placed to meet this demand.

They may not provide as much order volume as the multiples for food producers but independent retail and farm shops have a vital role to play in getting more Welsh food onto consumers’ tables.

Independent retail is important as it offers a really good channel for high value, good quality products that secure higher margins for the producers. It’s also a platform from which to grow reputation and a market for individual products that are made to really good standards, have attractive provenance and a bit of a backstory.

Wales has a thriving network of farmers’ A SUPPLEMENT TO FINE FOOD DIGEST

FOOD & DRINK POLICY markets and food festivals that showcase the quality of its food and drink to a very wide audience from across the UK. Direct producerto-consumer engagement gives a companies the chance to relay the story behind their products and food stories resonate and translate into sales.

Smaller producers in Wales need strong links to tourism. Visitors to the country want to sample local Welsh produce and the Welsh Government’s Food Tourism Action Plan places much emphasis on building the producer connections with food tourism and hospitality businesses. The challenge is then, how to balance supplying niche markets alongside mass markets such as major retailers and foodservice.

Producers typically focus on either end of the scale. Larger producers inevitably need mass market and the Welsh Government offers much support to secure shelf space for the country’s products with the major retailers and to nurture the relationships with trade buyers as well as ministerial engagement with supermarket CEOs. That said, small can be beautiful too.

Many producers choose to supply locally or pursue other niche opportunities and Welsh Government support is a broad church when it comes to assisting the smaller players to realise their ambitions too.

COVID-19 has created a significant upsurge in shopping online. Many producers are dipping their toes in this water for the first time and the Welsh Government is alive to this change and through its hugely successful food business cluster support programme is providing advice and guidance to succeed in online grocery retailing.

The expectation is that the trend to more online shopping will carry on after COVID-19 and producers need a whole new skillset to succeed in an increasingly sophisticated and competitive market.

Distribution aside, the other big conundrum Welsh food and drink has always faced is developing its profile, especially globally.

The UK as a whole doesn’t have a strong reputation as a food producer historically.

Scotland, however, has the massive advantage of

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Scotch whisky and also Scottish salmon which gives it a marketing edge, and Ireland has got a more well-known global diaspora. Wales, on the other hand, is less well-known on the global stage and this is a challenge for growing its food and drink exports.

The Welsh Government is in the process of developing the Wales brand, building on a positive image as a truly sustainable nation embedded in the Wellbeing of Future Generations legislation. In terms of food & drink, the Government will be looking to promote a range of ‘hero’ products and this, in turn, should

The Welsh Government is keen to show that the door is open to any size of business but it is important to ensure the right assistance goes to the right companies generate interest in Welsh provenance and Wales.

The country has a good reputation in some countries built on the quality of PGI Welsh Lamb, its first Protected Food Name (PFN) product and PFN products do have a cachet with European buyers. In recent years, it has added many more products to the PFN list so there is a good basis to develop ‘hero’ products.

Initiatives like Food Innovation Wales and Project Helix (you can read a full profile on p27) have so far been a success and they have offered a level of technical support that food start-ups and SMEs in other countries would be envious of.

This level of support will continue and the Welsh Government also assists businesses financially with investment planning and grants, as well as

with up-to-date market intelligence, achieving manufacturing accreditations and making connections with buyers.

The Welsh Government is keen to show that the door is open to businesses of any size, but it is important to ensure that there is a focus on delivering the right assistance to the right companies. It welcomes businesses that have the ambition and capacity for growth.

It is important that people are professional in their approach to future investment, and are able to demonstrate a clear understanding of their target market and their route to it, the fact that they are working at a high standard irrespective of whether they have an accreditation or not and that they have a plan for their business and where they want it to go.

There is more potential to develop ways and means to facilitate producers to help themselves, for example through the networks like the Welsh Government’s cluster programme which engages over 400 businesses in one or more of seven clusters, with each cluster having a common factor or theme – which readers will see mentioned over the coming pages.

The food chain links in Wales are good but the Government acknowledges that the industry still relies on many imported ingredients and products. In theory, Welsh agriculture can provide a good deal of the raw ingredients needed by food producers that are often sourced outside of the country and this kind of thinking will be vital given that the era of grant dependency is coming to an end, as Brexit is completed.

The Welsh Government has a key aim, via the clusters, to improve the connectivity between the primary and secondary sectors.

It is also keen to support producers and processors over the coming years, with a blend of encouragement, information, technical advice and troubleshooting, targeted investment, and making connections between people – right across the supply chain.

Despite the unknowns and challenges to come in 2020 and beyond, there is most definitely a sound plan in place. businesswales.gov.wales/foodanddrink

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PRODUCTS & PRODUCERS

Ready to be fed in heaven?

Whether you’re looking for something traditional or more cutting edge, Wales has all the bases covered. The next nine pages will take your through a wealth of products – from PGI meats and artisan cheeses to seaweed gin and vegan pies. And if you’re having trouble choosing, we’ve profiled a few of the country’s many success stories and also asked some retailers to recommend their top picks, too.

Compiled by Michael Lane Profiles by Lauren Phillips

Cheese & dairy Chilled dessert manufacturer Daffodil Foods has launched a Welsh Clotted Cream after spending the best part of a decade developing and perfecting the recipe.

Director Lynne Rowlands is keen to promote this new product as part of an alternative all-Welsh cream tea, alongside Bara Brith or Welsh Cakes. The clotted cream is currently available in individual 40g portions but Daffodil is developing other formats. daffodilfoods.co.uk

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While Carmarthenshire’s Caws Cenarth is one of three producers of Traditional Welsh Caerphilly PGI, owner Carwyn Adams makes a range of other unique cheeses too. Among these are the Brie-like Perl Wen, a creamy blue called Perl Las, and Golden Cenarth – a washedrind cheese that won the Supreme Champion accolade at the 2010 British Cheese Awards. cawscenarth.co.uk

Although it is best-known for its Black Bomber extra mature cheddar, Snowdonia Cheese Company produces a variety of waxed cheeses.

Red Storm (vintage Red Leicester), Pickle Power (mature cheddar with pickled onion) and the smoked Beechwood are among the cheeses available in 200g and 2kg truckles.

The producer has also developed its own range of complementary chutneys, including Spiced Tomato & Vodka and Balsamic Caramelised Onion. snowdoniacheese.co.uk

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PRODUCTS & PRODUCERS

South Caernarfon Creameries launched a range of handcrafted cheese under its Dragon brand. This includes four new products that were collaborated on with other Welsh producers.

Welsh Slate Cavern Aged Cheddar is aged 500ft underground in slate mines in North Wales while there is also a Halen Môn Sea Salt Cheddar, a Maple Smoked Cheddar – smoked in Anglesey – and another version of the Cavern Aged Cheddar infused with Penderyn whisky. RRP £2.25 each. dragonwales.co.uk

Jebel is a new mould ripended cheese made with raw milk from a herd of 40 goats kept at the foot of the Preseli Mountains in Pembrokeshire. The Mount Goat’s Cheese describes its creation as “a fresh buttery vegetarian cheese that develops into something other-worldly as it ages”.

Jebel retails for £9.90 and is Wales’s only unpasteurised goats’ cheese themountgoatscheese. co.uk

TRADITIONAL WELSH CAERPHILLY PGI Traditional Welsh Caerphilly attained Protected Geographical Indication status from the EU in 2018.

Three cheesemakers were involved in the application for protection: Caws Cenarth, Teifi Cheese and Caerfai Farm.

MY FAVOURITE WELSH CHEESE OWEN DAVIES, owner, Ty Caws tycaws.com TEIFI HALLOUMI This is made by Teifi Cheese in West Wales with local Organic cows’ milk which gives it the most amazing flavour when cooked. The milk is collected fresh from the parlour and arrives warm into the vat before the curds are poached to release that excess moisture and render that squeaky texture. Teifi Halloumi is not as salty as some Cypriot Halloumi and has a wonderful creaminess.

HAFOD Hafod is a Welsh Organic Cheddar made by the Holden family near Lampeter, West Wales. From the diverse and natural organic soil and grass that the cows eat, to the 10-hour traditional cheddar make and 12-month maturation, everything is done by hand. You can recognise Hafod by the smell alone, and its taste offers that richness from the Ayrshire cows’ milk, coupled with grassy and buttery notes.

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BREFU BACH Made in the foothills of Snowdonia, this ewes’ milk lactic cheese is simply elegant, with its silky-smooth texture and freshness on the palate. The maker, Carrie Rimes says it’s all about being gentle with this style of cheese – from the overnight formation of the curds to the gentle scooping of the curds into moulds the next morning.

This ensures Brefu retains that distinct creamy smooth texture. A cheese for any cheeseboard, or eaten on its own with a drizzle of local honey. cosyn.cymru

IN PROFILE: CAWS TEIFI Caws Teifi Cheese, at Glynhynod Farm in Ceredigion’s beautiful Teifi Valley, has been producing some of Britain’s most outstanding cheeses since it began in the early 1980s.

Celtic Promise is probably its most well-known and acclaimed cheese. The washed-rind raw cows’ milk creation has a pungent, orange rind and sweet, creamy paste. It has also been named Supreme Champion at the British Cheese Awards twice and was the Golden Fork from Wales winner in Great Taste 2018.

But the cheesemaker has turned its talents to a new organic, unpasteurised halloumi. The slightly, salty cheese has less moisture than similar types and doesn’t lose its shape when grilled or fried because the curds are cooked in their own whey to release excess liquid.

“Even though it is made with raw milk by the time you have finished making it, it has gone through a heating process,” says co-founder and cheesemaker, John SavageOnstwedder.

“We initially started trial batches at farmers’ markets.

It immediately took off and now we’re doing wholesale and distributing.”

Teifi Cheese, along with many cheesemakers in the UK, is now trying to survive the national crisis brought on by COVID-19. Savage says turnover for the business is down by around 50% following the closure of foodservice outlets and farmers’ markets in lockdown. Teifi currently makes cheese twice a week instead of five times a week.

“We’re lucky because most of our cheeses are hard cheeses which you can mature for up to two or three years,” he says, referring to his Goudastyle cheese, Teifi. “But Celtic Promise and Saval are semi-soft, so they’ve only got a two- or threemonth shelf-life.”

The crisis has made the business focus on encouraging more online sales, he adds. The cheesemaker now offers care packages consisting of Teifi cheeses plus gin from Da Mhile distillery (run

by Savage’s son, John-James, on the family farm), which have been hugely popular. teificheese.co.uk

FOOD & DRINK FROM WALES 2020

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PRODUCTS & PRODUCERS

Fresh meat & charcuterie IN PROFILE: PATCHWORK PÂTÉ Patchwork Pâté is known for its popular, award-winning pâtés but in recent times it has been broadening its horizons and expanding other aspects of its business.

The Ruthin-based company announced a merger with Devon-based Pyman Pâtés in March, and in April it began producing of a range of vegan burgers under a new brand, Zero Bull.

Patchwork is working in partnership with chef Dave Ahern to manufacture the vegan burgers, which are 100% natural and additive-free, says managing director Rufus Carter.

“We’ve been making vegan paté for 30 years, so it wasn’t a massive leap,” he adds.

The range will be available for retail later in the year, but the burgers were planned for initial launch into foodservice outlets before their closure due to COVID-19.

“They were going to be launched into 280 pubs for Easter. It was devastating,” says Carter.

For now, the business is focusing on new copacking enquiries to add to the considerable amount of business it has in this area. But growing this side of the business would have been unfeasible without the Patchwork factory’s BRC accreditation, says Carter, which it was able to achieve through funding and technical support from the Welsh Government’s Project HELIX initiative.

“They gave us the funding but, more importantly, they also gave us the expertise,” he says. “Because of that, companies, like Pyman, who weren’t able to go from their SALSA accreditation to the BRC accreditation looked to us.”

“Personally, I think something that Wales does far better than any other country is offer that holistic business support. They know that funding and advice go hand in hand.”

patchworkfoods.com

Welsh Homestead Smokery is a new business located in the Cambrian Mountains and after less than a year in operation it is already turning heads with its Smoked Honey Lamb Bacon. Locally sourced lamb loin is drycured, flavoured with Pembrokeshire wildflower honey and smoked just like pork bacon. It is sold in 55g packs (at least six rashers per pack). Cases of 6 cost £27.60. welshsmokery.co.uk

Tomato & Basil, Blazing Turmeric and Carolina Reaper are the three newest flavours in the PGI Welsh beef biltong range produced by From Our Farm. They come in 24 unit display boxes or 10unit clip strips. Trade price is £17.50 per 35g pack (Carolina Reaper variety is 40g, £2.20). From Our Farm has also developed a jarred beef dripping (285g, trade £2). fromourfarm.co.uk

Trealy Farm is a pioneer of the British Charcuterie movement and has an array of award-winning products, all of which are allergenand nitrate-free. Using a wide range of British and traditional breed meats, the company produces whole muscle cuts – like Monmouthshire Air-Dried Ham and Lamb Carpaccio – and a variety of salamis and chorizos, as well as numerous cured and smoked items. trealyfarmcharcuterie. co.uk

Welsh Hill is a premium brand from Dunbia. Its PGI Welsh Beef and Lamb is allowed to graze and roam freely on the green pastures of the country’s hills and valleys. Every cut of meat, such as its rack of lamb, is selected for its succulence and tenderness and handcut by Dunbia’s team of butchers. dunbia.com

Cwm Farm Charcuterie quadrupled its production space earlier this year with the opening of a new Salami HQ in Powys, which includes a laboratory for testing products and a bigger drying chamber lined with blocks of pink Himalayan salt. The charcutier’s range includes traditional bacon, biltong, ’Nduja and laverbread snacking salamis. cwmfarm.co.uk

PGI WELSH LAMB AND PGI WELSH BEEF The unique qualities of lamb and beef produced in Wales are officially recognised and protected under the EU’s protected food name scheme. When a buyer or consumer sees the Protected Geographical Indication logo on a product, they can be certain that the meat comes from Wales, has been allowed to roam freely in the country’s natural environment and that the animals have been reared using centuries-old farming practices.

Inspections are carried out at every stage of the process to ensure that this logo guarantees high levels of food safety, quality and traceability.

Traditionally Reared Pedigree Welsh Pork is also protected under the EU scheme having been awarded TSG (Traditional Specialities Guaranteed) status, while Carmarthen Ham also has a PGI. eatwelshlambandwelshbeef.com

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FOOD & DRINK FROM WALES 2020

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PRODUCTS & PRODUCERS MY FAVOURITE WELSH PRODUCTS

Confectionery & cakes

LORD NEWBOROUGH, owner, Rhug Estate, Denbighshire rhug.co.uk SWEET MINT JELLY, WELSH SPECIALITY FOODS This family business, now run by the second generation, in Bodelwyddan, Denbighshire, sources quality ingredients and uses traditional recipes to produce marmalades, conserves, honeys, chutneys, mustards, savoury jellies, and sauces. This is a lovely alternative accompaniment for Rhug organic roast lamb. It has a wonderful sweet and flavour and is delicious mixed into gravy. welshspecialityfoods.co.uk BLACK BOMBER, SNOWDONIA CHEESE COMPANY Black Bomber is a firm favourite of mine and is popular with customers in the farm shop and our bistro, too. It is rich and full-flavoured, with a decadent, smooth, creamy texture. It’s my cheese of choice when making Welsh Rarebit and I use it to top a traditional shepherd’s pie, too. snowdoniacheese.co.uk BRECON GIN, PENDERYN DISTILLERY My tipple of an evening, Brecon Gin is best served simply with tonic, ice, and a slice of lemon. This is a fine quality gin distilled using botanicals from the four corners of the world and water from the Brecon Beacons National Park. penderyn.wales

GETTING FINE FOOD BUSINESSES TOGETHER... WITH CLUSTERS Many of the producers in this publication have benefitted from the help of the Welsh Government and its cluster initiative is part of a holistic approach to developing small businesses.

The Fine Foods Cluster connects like-minded small producers, academic institutions and the government itself. Not only does it get them networking, sharing equipment and collaborating but the cluster also provides businesses with tailored mentoring, workshops and events – all to help them grow.

There are a number of other clusters created

by Food & Drink Wales, including groups for honey producers, drinks companies and seafood businesses. menterabusnes.cymru/cywain/en

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FOOD & DRINK FROM WALES 2020

Ebbw Vale-based Clam’s Handmade Cakes has been in business since 1981.

It’s latest range, available to delis and farm shops across the UK, is a selection of loaf cakes (RRP £4.95).

Almond, Carrot, Bara Brith, Chocolate, Lemon Drizzle, Victoria Sandwich, Red Velvet and Whisky Fruit Cake are all handmade with free-range eggs. clamscakes.co.uk

Set up 18 months ago, FudgePots has laid claims to producing the world’s first curried fudge, which draws upon its co-founders respective Bengali and Welsh backgrounds. As well as Mishti Masala and Panch Phoron varieties, the company also makes a range of traditional flavours – including vanilla, chocolate and salted pistachio – as well as vegan varieties, like chocolate coconut.

FudgePots is in the process of upgrading its packaging but its 180g eco-friendly cellulose bags currently have an RRP of £3.95. fudgepots.co.uk

Siwgr a Sbeis – based in Llanrwst at the heart of Snowdonia in North Wales – has been making cakes for more than 30 years but its latest offering will allow consumers to replicate this in their own home. The new Take me Bake me range is pitched as an educational family activity. Each pack (RRP £3.25) has a shelf life of 8 months and features bilingual instructions and all the dry ingredients needed to bake a cake at home. siwgrasbeis.co.uk

Organic Welsh sheep’s milk is the key ingredient in Cariad Bakery’s Forever Ewe range of products. The diverse line-up includes a handmade Organic Coconut Ice, the producer’s new Sheepshakes range and its health energy snack balls, known as Cariads. All of these products are made with Fairtrade and organic ingredients. cariadbakery.cymru

Nestled in the Cambrian Mountains of Mid Wales, in the picturesque village of Devil’s Bridge, Sarah Bunton has been producing award-winning chocolates and fudge in her workshop since 2009. Her repertoire spans from decorated chocolate bars (RRP £3.95), boxed chocolates (£7.50) and selections like The Welsh Collection (pictured, £18.95), which features chocolate logs, a Dragon chocolate bar and two Welsh Lovespoons. sarahbunton.co.uk

The latest creation from The Mallow Tailor is the Slabolate. These large, thick 100g slices of handmade chocolate come with various fillings. Retailers ordering more than 100 units can choose any combination of chocolate and filling. Each bar has a trade price of £4.45 with an RRP of £6. themallowtailor.co.uk

The Pure Indulgence filled chocolate range reflects Dilly’s Chocolate’s flavour fusion approach to producing confectionery. It is available in boxes of 12 and 6 chocs (trade £3.60 and £7.20 respectively, with flavours including Dark & Frutti, Gin & Lemon, and Honey & Saffron. The Pembrokeshire producer, which was set up in August last year, also has a range of milk and dark chocolate bars (100g, trade £2.40), in flavours such as Salt & Pepper Caramel and Orange & Mocca. dillyschocolates.co.uk A SUPPLEMENT TO FINE FOOD DIGEST

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FOOD & DRINK FROM WALES 2020

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PRODUCTS & PRODUCERS IN PROFILE: BLAS AR FWYD Blas ar Fwyd has been a significant force in Wales’s fine food & drink industry since it was first set up

by MD Deiniol ap Dafydd in 1988.

The wholesaler, retailer and caterer has consistently backed Welsh food producers, supplying their products to farm shops, delis, pubs, restaurants and food halls across Wales and the UK. But it’s continuing that ethos in its newest business venture with online marketplace, Discover Delicious. While the website offered customers the ability to purchase multiple Welsh brands in one transaction, delivery was fulfilled on a dropship basis. Now, however, Blas ar Fwyd will act as a fulfilment house, offering a consolidated delivery service for storecupboard items and fresh produce from Wales.

Welsh producers will also be able to get their brands to more consumers over the border too, using the distributor’s delivery network and courier service.

The partnership had been in the pipeline for a while, manager Nia Deiniol tells FFD, but was “fast-forwarded” following the global pandemic and Storm Ciara, which flooded the business’s deli and wine shop in Llanrwst, North Wales, earlier this year.

It was an obvious collaboration, says Deiniol, as Blas ar Fwyd already distributes more than 150 Welsh food & drink brands, such as Halen Mon, Cradoc’s Biscuits and its own-brand coleslaws, soups and lobscouses (a lamb or beef stew formerly eaten by sailors).

“I think it’s a great platform for lots of small producers to be able to showcase their offering in one place,” she says. “Since April, we’ve had a really promising start so we’re just looking to expand on our current offering.” blasarfwyd.com

Tea & coffee

Mug Run Coffee Roasting offers a range of speciality grade, single origin coffees – from locations including Sumatra, Honduras and Burundi – and blends. It can supply cafés, restaurants and hotels with both whole bean and ground coffee and also offers bespoke labelling and custom blend services. Packaging is biodegradable and reusable wherever possible. mug-run.com

MY FAVOURITE WELSH PRODUCTS KATE KINDRED, co-owner, Ginhaus Deli, Llandeilo ginhaus.co.uk COALTOWN COFFEE This family-run roastery, based in Ammanford, is very proactive in supporting the local area, but they’re not just a Welsh product for Wales – they supply businesses across

the UK. Nor are they splashed with stereotypical images of rolling green hills and red dragons.

Coaltown is just a great coffee that happens to be made in a Welsh mining town. coaltowncoffee.co.uk

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JIN TALOG SINGLE BOTANICAL ORGANIC GIN Jin Talog is Ginhaus’s most local gin, but I’ve not chosen it just because it’s another local brand. Everything about this gin is impeccable. From the well-thought-out bottle design and story, to the branding and ethos behind it. The gin itself is delicious with strong juniper legs.

Ffa Da is Welsh for ‘good beans’ and this roaster, based in Llandanwg on the Cambrian coast, has six ethically sourced coffees.

Gwyl, Halibalw and Bore Da are single origin coffees from Rwanda, Peru and Brazil, respectively. Ffa Da also has two blends – Hwre! (espresso) and Nos Da (decaffeinated) – as well as a blend-your-own pack called Adra. 200g and 1kg bags have RRPs of £6.20-6.50 and £24-£25. Cafes can buy it for £20-£24/kg. ffada.co.uk

Daioni Organic’s Coffee Range is a blend of the company’s organic milk with Fairtrade single-origin organic Arabica coffees. The line-up is Caffe Latte, Skinny Latte, Double Shot Coffee, Mocha, Matcha Latte.

All flavours are supplied ambient in cases of 12 x 330ml (trade £9-£12) for chilled display in store. daioni.co.uk

To communicate its 30-year heritage more strongly, Murroughs Welsh Brew Tea has given its branding and packaging a refresh. The company blends its teas specifically to compliment Welsh water and all products are bilingually packaged. It is also developing a well-being tea with Cardiff University which is due to be launched soon. welshbrewtea.co.uk

Wales’s first tea estate Peterston Tea is now selling its 100% single estate loose leaf tea to independent retailers. All of its tea plants are grown from seed and nurtured for at least five years to mature for picking.

The leaves are then handpicked and processed in small batches. Its loose Welsh Black Tea has a trade price of £9.10 per 12g tin.

Green and Oolong teas will also be available. peterstontea.com

It’s different to other Welsh gins out there is extremely popular with our customers. jintalog.wales

off the Pembrokeshire coast. We serve it in cocktails, cakes, ice cream and sorbets. The branding is another winner and really stands out on shelf. bartirum.wales

BARTI DDU, SPICED RUM This spiced rum is the only other spirit we sell in the deli that isn’t a gin.

Made by the Pembrokeshire Beach Company, it’s a spiced Caribbean rum infused with seaweed picked

FOOD & DRINK FROM WALES 2020

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PRODUCTS & PRODUCERS

Spirits & liqueurs IN PROFILE: JIN TALOG There are many gimmicks and novelty brands in today’s heaving gin market but Jin Talog (gin is spelt with a ‘j’ in Welsh) is not one of them.

“We were always striving to be a gin that was recognised as being an excellent gin for what it tasted like, not what colour it was or what crazy label it had,” co-founder Anthony Rees tells FFD. They certainly achieved that. The distillery’s signature single botanical organic gin was awarded the coveted three stars in Great Taste 2019, with judges praising its smooth palate and strong juniper flavour.

Rees launched the distillery with David Thomas in June 2018, after the pair returned to Wales from London. The distillery is a far cry from trendier units in major cities, instead based on a farm near Talog in rural Carmarthenshire where it produces the gin in small 25-litre stills.

“We’re not the kind of distillery that has copper stills for Instagram and stainless-steel vats around the corner actually making the stuff,” says Rees.

When serving this no-frills spirit, even the tonic takes a back seat to allow the juniper flavour to stand out.

“We have businesses asking for the signature serve,” he says. “We say it’s served as plain as it can be. Just some ice, a plain tonic and enjoy it as it is.”

Jin Talog supplies its single botanical gin to specialist shops, delis, bars, and restaurants.

It is now working on producing a small seasonal range of twin botanical gins, which is its signature juniper gin plus one other botanical grown on the farm, such as lemon verbena, blackcurrant leaf or bay.

“It’s challenging because our gin is London Dry, so all the botanicals have got to be fermented and distilled in contact with the spirit,” says Rees. “Not all botanicals work, so we’re currently experimenting.”

Set up last year, the Cardiff Distillery is a small family business attached to a hotel in the city’s Pontcanna area. It currently has two gins on the market, which have recently undergone a rebrand. Both Jin Caerdydd and the citrus-led St Clements are London Dry gins with an ABV of 43% and an RRP of £40 for 70cl. cardiffdistillery.co.uk

Described as a “gin of the sea”, Jin Môr is the latest diversification by Anglesey Sea Salt makers Halen Mon. Available in 70cl and 5cl miniatures (RRPs £35.50 and £4.95), the gin is distilled in Snowdonia using classic botanicals and a pinch of the famous sea salt. halenmon.com

Gasm Drinks debuted its new range of cocktail drinks at the Royal Welsh Summer Show in 2019. The company’s combination of prosecco and gin features in three different products: Sloe Gasm (Prosseco infused with sloe gin), Razz Gasm (infused with raspberry gin) and Plum Gasm (infused with plum gin). Each comes in 75cl and 37.5cl bottles (RRPs £20 and £15). gasmdrinks.co.uk

Aber Falls has extended its range with a Gingerbread Liqueur (20.3% ABV), which offers cinnamon and vanilla on the palate, with a creamy finish. It comes in 70cl bottles (RRP £20) and is the first in the company’s line-up of gins and liqueurs feature a new branded shrink sleeve, a Welsh dragon embossed onto the neck, and a slimmer waist.

The Snowdonia distillery is also planning to release two new whiskies in time for St David’s Day 2021. aberfallsdistillery.com

Monmouthshire-based Silver Circle Distillery’s flagship product is Wye Valley Gin (70cl, trade £24+VAT), which is said to offer leafy forest flavours as well as floral and citrus notes – thanks to the range of wild-growing botanicals used to make it. The distillery also produces other small batch spirits, like its No Aviation cocktail (50cl, 35% ABV, trade £20+VAT), which is a blend of Wye Valley Gin and a sweet woodruff, bay & nettle liqueur. silvercircledistillery.com

Welsh Sisters takes its inspiration from women and the sea as it creates its premium small batch dry gins using local West Wales ingredients. Its Morwyn Gin combines the light and airy notes of coastal gorse and sage with grapefruit, while The Captain’s Wife Gin features trade wind botanicals such as pomegranate and fig combined with yerba mate tea.

Both come in 50 cl bottles (RRP £37.50). welshsisters.com

Sloane Home’s range of handmade spirit infusions were first created by founder Leanne Johns for school fundraising events. Now available under the Lone Stag brand, the range includes Raspberry & Lime, Lime & Clementine (both Great Taste award winners), and Cherry & Black Pepper spirit infusions. All come in gift-boxed 20cl bottles (RRP £35). Last year the producer also launched its own Premium Vodka and London Dry Gin. Both are available in 20cl and 50cl bottles, RRP £19.99 and £35 respectively. sloanehome.co.uk

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FOOD & DRINK FROM WALES 2020

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FOOD & DRINK FROM WALES 2020

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PRODUCTS & PRODUCERS

Beer, cider & mead

While the coronavirus lockdown and the closure of pubs has hampered many suppliers, Brecon Brewing has put the downtime to good use and launched a three-strong range of beers named after some of the Beacons’ highest peaks. Cribyn (4.5 %, extra pale ale), Pen y Fan (6.0%, golden British IPA) and Corn Du (5.0% aromatic amber ale) all come in 500ml bottles. breconbrewing.co.uk

Soft drinks Apple County Cider has released the latest batch of its single variety medium perry – made with 100% freshly pressed juice from Blakeney Red pears. The lightly sparkling 5.5% ABV drink comes in cases of 12 x 330ml bottles (trade £18.95 + VAT) is pitched as a good alternative to prosecco or Champagne applecountycider.co.uk

Flowerhorn is a new Cardiff-based craft brewery.

Its flagship beer is the 5.1% Capo, a hazy, fruity pale ale hoped with Citra. Its core range is completed

by Loops – a 5.7% Mango Lactose IPA – and a 6.3% coffee milk stout called Pharmaceutical Stimulant.

All of Flowerhorn’s beers come in 330ml bottles and 30-litre kegs for the ontrade. flowerhornbrewery.co.uk

Named after a two-milelong beach close to Porthmadog, Black Rock Stout is the newest beer from North Wales’s Purple Moose Brewery. This “smooth and rich” 4.2% stout has a sweet malty foretaste and a hint of bitterness in the finish.

Available in cases of 12 x 330ml bottles (trade £19.10 + VAT) purplemoose.co.uk

Farm-based producer Vale Cider is now selling its new season batches. The Vale of Glamorgan business’s range includes a Medium Dry (winner of a one-star in Great Taste 2019) as well as Serious Scrumpy and Medium Sweet, which have both previously won onestar and two-star Great Taste awards respectively. All are 6.3% ABV and supplied in cases of 12 x 500ml bottles (trade £27). valecider.co.uk

Afon Mêl won a Great Taste three-star and a Golden Fork (for best product in Wales) last year for its distinctive, almost smoky Heather Mead (12 x 75cl, trade £148.80). Now the honey farm has developed a sparkling 5% ABV Session Mead in 330ml bottles (case of 12 cost £23.40). afonmel.com

Powys-based Monty’s Brewery has launched its latest gluten-free beer.

Malarkey is a 3.8% dryhopped golden ale, packed with Simcoe and Cascade hops. The SALSA-accredited brewer produces a variety of styles – including several other gluten-free beers – in bottles, kegs and casks. montysbrewery.co.uk

Along with launching its Blighty Brew range of loose leaf teas, Conwy Kombucha Limited has also unveiled Blighty Booch Kombucha this year. The kombucha is made with organic tea from Hunan in China and is vegan, glutenfree and un-pasteurised.

Organic Original, Organic Ginger, Cherry and Nettle & Rosehip all comes in cases of 12 x 330ml bottles (trade £21) blightybooch.com

Dairy-free, low-calorie and naturally sparkling, Absorb Water Kefir is a probiotic drink produced in smallbatches from good bacteria and nutritious yeasts, along with dried fruits, herbs, flowers and a sprinkle of sugar. The drinks have been designed to aid gut health and are also rich in B vitamins, particularly B12.

Trade prices are £3.49 and £1.99 for 750ml and 330ml bottles respectively. absorbhealth.org

PROTECTED TIPPLES Both Traditional Welsh Cider and Traditional Welsh Perry have been granted Protected Geographical Indication status by the EU, which covers still, bottle conditioned and bottle fermented varieties of the drinks.

It also means that products bearing this label have been made entirely with 100% first pressed juice from cider apple or perry pear varieties.

Welsh Wine – sparkling and still products – is also covered under separate PGI and Protected Designation of Origin regulations.

A SUPPLEMENT TO FINE FOOD DIGEST

#Sober is a new brand of non-alcoholic mocktails in tropical flavours, launching in July 2020. Available in orange coconut and kiwi flavours in 250ml cans, the drink is made with less than 5% sugar and contains only natural ingredients. soberdrinks.co.uk FOOD & DRINK FROM WALES 2020

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PRODUCTS & PRODUCERS

Honey & preserves IN PROFILE: RADNOR PRESERVES There are very few jams and preserve makers in Wales as decorated as Radnor Preserves.

The business has won many awards for its products since it was first set up

by Joanna Morgan in 2010, including a whole host of Great Taste stars and top honours at the World Marmalade Awards.

A former theatre producer, self-taught Morgan began making preserves and chutneys from a family recipe book in a cottage on the outskirts of the Forest of Arden. After sharing her wares with friends and family and selling them at farmers’ markets, she decided to set up as a business. She relocated to Caersws, a village on the River Severn in the Welsh county of Powys and founded Radnor Preserves.

The business has now become known for its interesting flavour profiles like a Strawberry & Rose El Hanout Preserve and Smoky Bourbon Marmalade (which took Gold at this year’s World Marmalade Awards).

“I think I gave myself such an intense and thorough training when I started that I built a sort of knowledge bank of different flavours that could work together,” says Morgan, who was dubbed the “Alchemist of Preservers” by former Selfridges head grocery buyer, Scott Winston.

Traditional Welsh food and flavours have also become inspiration for the business’s products, from its Bara Brith marmalade made with Barti Ddu Welsh rum to a Cider & Leek Chutney featuring Hallets Cider from Caerphilly.

“We have so many amazing food and drink producers in Wales it feels so important to try and use these ingredients in our products.”

Although currently weathering the storm caused by the global pandemic, Morgan says she is developing new products, including a St Clements Marmalade due to launch later this year, and is also exporting to a new food hall set to open in the Far East.

“It’s amazing that a small business in the middle of Wales can be launched on the other side of the world.”

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FOOD & DRINK FROM WALES 2020

Previously Hendre Foilen, the recently rebranded Black Mountain Honey sells three different types of all-natural, untreated and cold filtered, 100% raw Welsh honey. Both Runny and Soft Set varieties are sold in 227g jars (trade £4, RRP £6.49), while its Pressed Ling Heather Honey costs the trade £5 per 227g jar (RRP £7.49). Every jar can be traced back to the apiary (Black Mountain runs four) where it was produced. blackmountainhoney. co.uk

After an investment of £450k in facilities and equipment, Cilgwenyn Bee Farm will be looking at ramping up production later this summer. With help from the Welsh Government, the new facility on a repurposed mining site will become Wales’ first dedicated bee farm. A serial Great Taste award-winner, Cilgwenyn’s Natural Carmarthenshire Wildflower Honey has a wholesale price of £4.39 for 270g. bees.wales

Following success at Great Taste 2019 with its Gooseberry & Elderflower Preserve, Taldreath will be bringing more of its preserves to the wider market. The Pantri Taldraeth range – which includes raspberry jam, damson extra jam and apple & date chutney – was developed at the Snowdonia guest house to serve to guests at mealtimes but 110g jars are available to buy (RRP £2.50 each). taldraeth.com

Enjoy Rogue produces jams, marmalades and condiments for retail and foodservice. All of its lines are available in cases of six units via Cotswold Fayre and Blas ar Fwyd. Varieties include Spiced Carrot Chutney (£17.65, RRP £4.50), Espresso Martini Marmalade (£15.15 Trade, RRP £3.95) and Tutti Frutti Jam (£15.15 Trade, RRP £3.95). enjoyrogue.com

While it’s especially famous for its All Butter Lemon Curd – a former Great Taste Supreme Champion – Welsh Lady Preserves makes a full range of sweet preserves and savoury condiments. The North Wales business, founded in 1966, continues to develop new products too and its latest creation is a Welsh Rarebit Sauce. Made using South Caernarfon cheddar and Purple Moose ale, this is toast topper in a jar. welshladypreserves.com

Based on a family farm in North Pembrokeshire.

Farmers Food At Home produces a wide range of award-winning sweet and savoury preserves, using as much home-grown, foraged and locally sourced produce as possible. These include Chilli and Rhubarb & Ginger jam, and Courgette & Tomato Chutney. Products are available in 340g (£2.95) and 110g jars (£1.75), as well as 1kg tubs (£7.75). farmersfoodathome.co.uk

CLUSTER PUTS HONEY ON THE MAP The Honey Cluster is one of several clusters set up by the Welsh Government’s Food Division to help Welsh food and drink producers to grow. All of the producers and beekeepers registered with the cluster – or business mentoring agency Cywain – can be found on a recently created map.

For more information on Cywain and the other Welsh food clusters visit: menterabusnes.cymru/cywain/en

Conwy

Caergybi Holyhead

Bangor Rhuthun Ruthin

Aelod o’r Clwstwr Mêl Honey Cluster member

Cywain

Wrecsam Wrexham

Pwllheli Y Trallwng Welshpool

Tregaron

Llandysul Aberhonddu Brecon

Porthgain Pontarddulais

Y Fenni Abergavenny

Caerdydd

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© Hawlfraint y Goron / Crown copyright 2020 WG40805 16

FOOD & DRINK FROM WALES 2020

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5 Great Taste awards in our first 2 years Editors’ Choice at Fine Food Show North

EDITORS’

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FOOD & DRINK FROM WALES 2020

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www.cariadbakery.cymru A SUPPLEMENT TO FINE FOOD DIGEST

PRODUCTS & PRODUCERS

Storecupboard & ingredients SIGNATIO OF ORIGI N

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HALEN MÔN PDO According to the EU, Halen Môn (Anglesey) Sea Salt is considered among the very elite, with Champagne and Parma Ham. Harvested by Halen Môn Sea Salt from the seawater that surrounds the island of Anglesey, this salt has Protected Designation of Origin status.

It’s a mark of distinction but it also means these unique flakes cannot be imitated anywhere in Europe. halenmon.com

Cradoc’s latest range of vegan and vegetarianfriendly, palm-oil-free biscuits has been designed with cheeseboards in mind.

The line-up is Sea Salted Crackers (made with Halen Mon), Oat, Oats With Cheddar and Wholemeal with Chia & Flax. All come in eye-ctaching 80g boxes (RRP £2.99-£3.25. cradocssavourybiscuits. co.uk

The Pembrokeshire Sea Salt Co’s mineral-rich salt is hand-harvested from the waters at Cwm-Yr-Eglwys, a sheltered cove on the eastern side of the Dinas Island Peninsula. As well as the original variety (100g), the company also produces several flavoured versions (70g), including truffle, saffron and squid ink. pembrokeshireseasalt. co.uk

Nant y Cyrtiau Smallholding is thought to be the only supplier of outdoor-reared, free-to-fly quails’ eggs in Wales. The Gwynedd-based business keeps its birds in large aviaries, which results in eggs with rich yolks.

Wholesale £1.50 per dozen.

• Pembrokeshire Earlies (potatoes) – PGI • Conwy Mussels – PDO

• West Wales Coracle Caught Salmon – PGI • West Wales Coracle Caught Sewin – PGI

• Welsh Laverbread – PDO • The Vale of Clwyd Denbigh Plum – PDO OTECTED PR

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Among SamosaCo’s broad range of vegetarian and vegan products are Onion Bhajee Scotch Eggs (RRP £2.95-£3.50 each), which can be sold in shelf-ready pacakging or loose from the deli counter. The producer has also recently launched vegan twin packs (2 x 350g) of Spinach & Chickpea with Sweet Potato Curry and Tarka Daal – RRP £4.99£5.99. samosaco.co.uk

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The Parsnipship has developed new retail packs, made using 100% recyclable materials, for its vegetarian and vegan savoury products. The lineup includes Glamorgan Crumble and Tandoori Mash Up – which won a two-star and one-star in Great Taste 2017 – as well as Mushroom Peanut Roast. The full range is available through wholesaler Blas ar Fwyd. blasarfwyd.com/tradecustomer

ORIGI

SAVEG specialises in plantbased pies. Fillings range from My Thai (green curry) through to Hoisin Jack, made with pulled jackfruit.

Pies are supplied to retailers in cases of 6 biodegradable boxes for selling uncooked to take home, but they can also be bought for foodservice in cases of 12.

Trade £2.30 per pie. saveg.co.uk

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Pies & ready-meals

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OTECTED PR

All of the following products are registered under the EU’s protected food name scheme:

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HAVE YOU TRIED THESE PROTECTED PRODUCTS?

MY FAVOURITE WELSH PRODUCTS STEVEN SALAMON, Wally’s Delicatessen, Cardiff, wallysdeli.co.uk DÀ MHÌLE ORGANIC SEAWEED GIN This is a good selling and good tasting gin. It has a powerful botanical hit and a subtle saltiness from the addition of the laverbread seaweed – sourced off the Pembrokeshire coast. So, it is a good option for people who want a product with a true Welsh connection. damhile.co.uk TEIFI SEAWEED CHEESE Another product which uses seaweed is this Gouda-style farmhouse cheese made in the Teifi Valley. It’s just one of the flavoured varieties they make – along with pepper, cumin and nettle.

It’s a very hard, powerful, cheese, so should be accompanied by a robust full-bodied red wine. teificheese.co.uk

PENDERYN SINGLE MALT WHISKY (MADEIRAFINISH) Penderyn Distillery’s takes its flagship whisky, ages it in ex-bourbon barrels and finishes it in ex-Madeira wine casks. It is sweeter and smoother than a blended Scotch and has vanilla and butterscotch notes. The distillery, although one of the smallest in the world, is a smart company making a big impact in the international whisky market. penderyn. wales

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FOOD & DRINK FROM WALES 2020

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RECIPES

Can you cook it?

Food & Drink Wales has numerous recipes to render sweet and savoury dishes from the country’s wealth of fresh produce and ingredients. Here’s a selection to get cafés and retailers thinking. gov.wales/foodanddrinkwales @FoodDrinkWales

CARDIGAN BAY SEAFOOD TARTS Any combination of local seasonal seafood or fish can be used to make these simple and tasty tarts, which are ideal as an appetiser or serve a few with a salad for a light lunch.

Makes 12 | Prep 20 minutes | Cook 20 minutes

BEETROOT & CHOCOLATE VEGAN CAKE A moist chocolate cake; for a non-vegan version, substitute the chia seeds and plantbased milk with 3 large, beaten eggs.

Serves 8-10 | Prep 20 minutes | Cook 1 hour Ingredients 150ml Blodyn Aur Welsh rapeseed oil 250g cooked beetroot 175g dark brown sugar 225g self-raising flour 1 tbsp baking powder 50g cocoa powder 2 tsp vanilla essence 2 tbsp chia seeds 50-100ml plant-based milk For the icing: 175g icing sugar 2 tbsp beetroot juice 30g dark chocolate, melted Method • Preheat the oven to 160°C/Gas 4. Grease and line a 900g loaf tin.

• Soak the chia seeds in 5 tablespoons of water and leave for 30 minutes until they are set and have a gel-like consistency.

• Tip the beetroot into a food processor and process to a puree. Pour into a sieve and leave over a bowl for the juice to drain. Pour the oil and sugar into the processor and mix well. Sift the flour, cocoa and baking powder and add to the mixture along with the soaked chia seeds, beetroot puree and vanilla essence.

• Mix again and add the plant-based milk until you reach a dropping consistency. Pour into the prepared tin and bake for around 50 minutes until a skewer comes out clean. Remove from the tin and leave to cool on a wire rack.

• Meanwhile sift the icing sugar and mix with 2 tablespoons of the beetroot juice to make a glacé icing. Add boiled water if the mixture is too thick. Use the icing to cover the cake and swirl the melted chocolate over the top.

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Ingredients 4 spring onions, finely chopped 200g small scallops 200g crab meat 80g cockles, shelled 1 lemon, zest and juice 2 tbsp chopped fresh dill 4 tbsp crème fraiche Halen Môn Sea Salt and black pepper 4-5 sheets of filo pastry 25g melted butter Method • Preheat oven to 180°C/Gas 4. Grease a 12 hole tart tin with melted butter.

• Chop the spring onions and put in a bowl with the scallops (roughly chopped), the crab and shelled cockles, zest and juice of the lemon and dill. Pour over the crème fraiche and mix lightly.

Season with salt and pepper.

• Cut the filo sheets into squares slightly larger than the holes in the tart tin. Place one square in the tart tin, brush with melted butter and repeat with two more squares of filo, placing at different angles to make a star shape.

• Spoon the seafood filling into each hole and bake in the preheated oven and cook for 15-20 minutes, until the filo is crisp and golden and the filling is set. Serve immediately.

PGI WELSH LAMB, MINT & TRADITIONAL WELSH CAERPHILLY BITES The saltiness of the Caerphilly cheese brings out the sweetness of the lamb for this tasty family supper dish. Serve over a bed of pasta.

Serves 4 | Prep 20 minutes | Cook 30 minutes Ingredients 3 tbsp rapeseed oil 2 garlic cloves, crushed ½ bunch spring onions 1 x 400g tin whole tomatoes 500g Welsh Lamb mince 20g bunch fresh mint, chopped 10g fresh thyme, chopped 10g flat leaf parsley, chopped 1 egg Zest of 1 lemon 100g Caerphilly cheese Method • Heat 1 tbsp oil in a saucepan over a medium heat and add the garlic and spring onions.

• Add the tinned tomatoes and season with salt and pepper. Cook over a high heat for 15 minutes until reduced and thickened.

• In a bowl, mix the lamb, lemon and herbs together then add the beaten egg and season.

Use your hands to mix, then crumble in half the cheese and mix well. Form into 20 even-sized balls.

• Heat the remaining oil and fry the meatballs on all sides to brown (around 6-8 minutes).

• Lower the heat, pour off excess oil and add the tomato sauce. Stir and warm through for a few minutes.

• To serve, scatter the remaining cheese over the top.

FOOD & DRINK FROM WALES 2020

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Bee Welsh Honey Co, based in the rolling hills of mid-Wales, run and owned by beekeeper Shane, who, at the age of 12, started with one hive.

Winner of endless awards over the years, includig Best in Show at the Royal Welsh Show in 2017, 2018 & 2019.

Products available include Welsh Spring, Summer, Lime, Heather, Comb Honey, Chunk Honey and various beehive products.

beewelshhoney@gmail.com | 07794564286

www.dillyschocolates.co.uk Dilly’s Chocolates Limited, PO Box 128, Haverfordwest, SA61 9DX Email: customer@dillyschocolates.co.uk

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RECIPES SLOW COOKED PGI WELSH BEEF WITH LEEK RAREBIT SCONES

BAKED APPLE & GINGER WITH WHISKY CUSTARD This is a take on the traditional apple dumpling where cooking apples are filled with sugar and dried fruit then covered in pastry.

This melt-in-the-mouth beef casserole is topped with a twist on the classic Welsh rarebit.

Serves 4 | Prep 20 minutes | Cook 25 minutes Ingredients 4 medium eating apples such as Cox or Braeburn 3 tbsp ginger preserve 1 tbsp whisky 300g ready rolled puff pastry 1 egg, whisked with 1 tbsp water, for brushing 1 tbsp Demerara sugar for sprinkling For the custard: 200ml whole milk 200ml single cream 4 egg yolks 60g caster sugar 2tbsp whisky (something from Penderyn Distillery if you’re feeling decadent) Method • Preheat the oven to 200˚C/Gas 6 and line a baking tray with greaseproof paper. Peel and remove most of the centre of the apple, leaving a little at the bottom. Mix the whisky with the ginger preserve and spoon into each apple.

• Cut the puff pastry into long strips, 1cm wide.

Starting at the base wrap each apple with pastry so that pastry overlaps just slightly as it spirals around the apple.

• Brush the pastry with the egg wash and sprinkle with the sugar. Place on the prepared baking tray and bake for 15 minutes, then reduce oven temperature to 180˚C/Gas 5 and bake for another 10 minutes, until the pastry is a rich golden brown.

• To prepare the custard heat the milk and cream in a heavy based saucepan and bring just to a boil. Meanwhile whisk the egg yolks and sugar together until pale in colour. Pour over the warmed milk and mix well.

• Return this mixture to a clean saucepan and slowly bring to a gentle simmer, stirring all the time with a wooden spoon until the custard thickens and coats the back of the spoon. Do not leave the custard to boil as it may curdle.

Remove from the heat and stir in the whisky.

• Serve with the cooked apples.

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Serves 4 | Prep 30 minutes | Cook 2 ½ hours

PEMBROKESHIRE EARLIES & BACON SALAD WITH APPLE DRESSING This salad is best served warm but all the components can be prepared beforehand and assembled just before serving.

Serves 4 as a starter, or 3 as main course | Prep 15 minutes | Cook 20 minutes Ingredients 350g Pembrokeshire Early Potatoes 4 slices of smoked bacon 2 crisp eating apples, cored and cut into wedges 15g (1 tbsp) butter 6 handfuls of salad leaves 50g hazelnuts, toasted 4 spring onions, washed and sliced 1 tbsp chopped chives to garnish For the dressing: 2 tbsp apple cinnamon curd 1 tbsp cider vinegar 3 tbsp olive oil Halen Môn Sea Salt and pepper Method • Wash and halve the potatoes and place in boiling water until just tender. Make the dressing by whisking all the ingredients together in a small bowl. Pour half the dressing over the drained warm potatoes and set aside.

•F ry the bacon for 5 minutes on each side, remove from the pan and cut into bite-size pieces. Add the butter to the same pan and brown the apple wedges in the melted butter.

•R emove the apples and deglaze the pan with the remaining dressing.

• I n a serving bowl, mix together the potatoes, bacon, apple, nuts, spring onions and salad leaves. Pour over the warm dressing and garnish with chives.

Ingredients 700g stewing beef, cubed 2 tbsp oil 1 large onion, peeled and chopped 2 large carrots, peeled and chopped, 2 sticks celery, chopped 400ml red wine, 400ml beef stock, 1 bay leaf 1 tbsp fresh thyme chopped 1 tbsp Worcestershire sauce 200g chestnut mushrooms, halved 2 tbsp plain flour For the topping 250g self-raising flour 1 tsp (heaped) dry mustard 75g salted butter 8 tbsp beer 150g grated Welsh cheddar with leeks 2 tbsp chopped fresh chives, 1 egg Method • Preheat the oven to 180˚C/Gas 4 • Heat the oil in a casserole dish and cook the meat in batches until browned all over.

• Remove the meat from the pan and add the onions, carrots and celery and fry for 5 minutes.

Sprinkle in the flour, mix well and pour over the wine and heat through, scraping any charred pieces from the bottom of the pan.

• Add the stock, herbs, Worcestershire sauce and return the beef to the pan. Cover with a lid and cook for ½ hour in the preheated oven. Reduce the heat to 140˚C and continue cooking for a further 1½ hours, adding the mushrooms for the final 30 minutes.

For the topping • Mix the flour and mustard in a bowl.

• Add the butter and with your fingertips rub in to the flour until it resembles breadcrumbs.

• Add the chives and half the cheese and mix well.

• Slowly add the beer and bring the mixture together. Do not overwork as this will make the end result tough.

• Tip onto a floured surface and bring together to form a soft dough.

• Form into a circle about 2.5cm thick. Cut out eight scone size circles – brush with a beaten egg then place on top of the cooked beef.

• Sprinkle the remaining cheese over the scones.

• Return to a preheated oven 200˚C/ Gas 6 and bake uncovered for 20-25 minutes until the scones are golden brown.

FOOD & DRINK FROM WALES 2020

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An exciting new range of beautifully presented cocktails, fizz infused with a fruit gin. We have the three flavours: Sloe, Plum and Raspberry. www.gasmdrinks.co.uk info@gasmdrinks.co.uk

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FOOD & DRINK FROM WALES 2020

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DEVELOPING SMALL PRODUCERS

Small food producers across Wales have benefitted from a Government-backed programme that provides technical and operational support

By Lauren Phillips

Innovation stations WITH INCREASED COMPETITION, greater focus on pricing, and ethical and environmental scrutiny, today’s food industry is a fiercely competitive gladiatorial arena for an emerging producer with little to no experience or resources.

But a scheme in Wales has given both food & drink start-ups and well-established businesses a competitive advantage in the national and international markets.

Food Innovation Wales, backed by the Welsh Government, provides technical and operational support to producers. The support is fulfilled by three food centres based across Wales: Food Technology Centre in Anglesey; Food Centre Wales in Ceredigion; and ZERO2FIVE Food Industry Centre in Cardiff.

The centres exchange knowledge, resources and expertise between industry, academia, agriculture and government, which, in turn, boosts the Welsh food & drink industry – the country’s largest manufacturing sector – and economy.

In practice, this means food scientists and technologists helping businesses with technical issues like shelf-life analysis, legal labelling on packaging and HACCP – all requirements needed to supply retail. In the last three years alone, the scheme has helped 100 startups become legally compliant and safe for retail, Professor David Lloyd, director of the ZERO2FIVE Food Industry Centre, tells FFD. “All those things are completely alien to you if you’re not in the industry, but it’s like falling off a log for our technologists,” he says.

“It’s really about making it as easy as possible for someone that has a concept idea to go into business.”

The three centres also house state-ofA SUPPLEMENT TO FINE FOOD DIGEST

the-art facilities, like NPD test kitchens and production units available for hire, as well as sensory evaluation suites and a virtual supermarket to test a brand’s image on shelf.

“Food Innovation Wales aims to give Welsh food manufacturers the type of equipment, technical resources and market experience only available to major food corporations like Mars and Coca Cola,” says Lloyd.

Project HELIX is another initiative delivered by Food Innovation Wales, which has helped companies like charcutier Cwm Farm and preserve-maker Welsh Lady Preserves. It gives eligible companies personalized support to reach new markets. This could be assistance with product innovation, efficiency, or strategy, as well as third-party BRC and SALSA accreditations.

The project has enabled 366 new products to be developed and 298 jobs to be created.

It’s also generated over £110 million in the Welsh food and drink industry. But the scheme is needed now more than ever to help producers recover from the crisis brought on

by COVID-19, and Food Innovation Wales has already released a ‘tool kit’ of guidance, contingency planning and measures to support businesses during the outbreak.

Interestingly enough, we could see more emerging products and businesses because of the pandemic. “You take the people stuck at home during lockdown. Many will be cooking or baking something new,” says Lloyd.

“The food sector is one of the few sectors where everybody has a product, and what Food Innovation Wales can do is unlock that product and make it into something that you can form a new business around.” foodinnovation.wales

FOOD CENTRE WALES, CEREDIGION, WEST WALES

Food Centre Wales was set up by Ceredigion County Council as part of its economic development strategy. Four incubator units provide production kitchens, which start-ups can hire for up to five years. Practical training courses include cheese and sausage making as well as meat curing and cutting. Success stories include Pembrokeshire Beachfood Company and Calon Wen. foodcentrewales.org.uk

FOOD TECHNOLOGY CENTRE, ANGLESEY, NORTH WALES

Food Technology Centre can help a producer take a product from testing to launch, allowing new lines to be piloted before investing heavily in machinery. There is also a test kitchen dedicated to adding value to meat, fish, dairy and horticulture, and an on-site lab to provide accurate results for labelling and nutrition.

Bim’s Kitchen, Castell Gwyn Cheese and South Caernarfon Creameries have all used the centre. foodtech-llangefni.co.uk

ZERO2FIVE FOOD INDUSTRY CENTRE, CARDIFF, SOUTH WALES

ZERO2FIVE Food Industry Centre employs technologists and academics to collaborate on research, manufacturing, and commercial issues using the latest modern technology. This includes Wales’s largest sensory evaluation suite for product development and a Perceptual Experience Lab – a virtual supermarket to test branding on shelf with prospective customers.

Black Mountains Smokery and The Preservation Society have both used the facility. zero2five.org.uk FOOD & DRINK FROM WALES 2020

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Handcrafted

Our signature Cavern Aged Cheddar infused with Penderyn Welsh Whisky.

Cold smoked slowly by hand, over Maplewood chips.

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FOOD & DRINK FROM WALES 2020

Bespoke cheddar aged underground at Llechwedd Slate Caverns.

Made using Halen MĂ´n hand harvested pure Sea Salt.

Making the most of our great Welsh heritage and creating products that really deliver on provenance and flavour.

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