August - October 2025
Foodie Narberth has it all
Blas Cymru/Taste Wales returns FLAME GAME
Welsh produce for the perfect BBQ WELSH PEARLS
Master outdoor cooking, meat or veg Celebrating great food and drink in Wales
Goat’s Cheese gems
As I write this, we’re in the middle of the third heatwave of the summer. And it’s only the second week of July. Putting aside concerns around why this is happening, it bodes well for a great summer of outdoor revelry. Whether that’s basking on one of our amazing beaches, enjoying a dip in our refreshingly cold rivers or a bbq to remember with friends and family, we’re here to help you make the most of it.
Our outdoor dining features in this issue are full of tips on how to barbecue like a pro, whether it’s meat or veg, and the best accompanying Welsh food and drink that will make it a roaring success.
But we’re also turning the heat up elsewhere. ings are warming up nicely for Wales’ big food and drink industry event, Blas Cymru/Taste Wales in October, where the nation’s nest producers get to sit down and talk with buyers from all over Wales, the UK and across the globe. It’s a showcase for all that’s great about our food and drink community and we’re very proud
to team up with Food and Drink Wales to tell you all about it. We hear how great it’s been for previous attendees and what the themes and hopes are for this year.
Elsewhere we mooch around Narberth’s wealth of foodie attractions, get cosseted in one of Wales nest ‘eat, sleep and drink’ hostelries, discover the di erence between tap water, mineral water and spring water, see a great Welsh producer rise to the challenge of launching across the UK and hear about an innovative e ort to get us all eating goat’s cheese.
So relax, unwind, and soak it all up. From sizzling barbecues to rising industry stars, from cool dips to warm hospitality — this summer, the heat is on in every delicious sense.
Paul Mulligan Publisher
Contributors: Jon Gower, Myfanwy Alexander, Jack Tilson, Mike Lewis, Caroline Sarll, Sarah Morgan, Jonno Mack, Louisa Harry-Thomas, Abigail Saltmarsh
Admin: Karen Kelly
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taste.blas Magazine is published by Conroy Media Ltd, ©Conroy Media 2024. All rights reserved. This publication may not be reproduced or transmitted in any form in whole or in part without the written permission of the publishers. Whilst every care has been taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of the information herein, or any consequence arising from it. The views expressed in taste.blas are not necessarily those of the editor or the publishers.
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It’s that time of year when even the most extravagantly hard-working chef has to take some time o and take a break. If you work in an Italian restaurant it would be a case of taking coals to Newcastle to head for Italy, but as I am not a chef that’s precisely what I do.
My family has been visiting Bologna pretty much every year for a decade and if I had my way we would eat out every night in the same trattoria. O Sole Mio sits on the edge of what used to be a canal running into the centre from one of the city gates. It’s a family run a air with one of the sons helming the pizza oven and papa and mama waiting tables. ey serve the local pignoletto wine, served zzing like sherbet in clay jugs. Somehow a litre never goes that far between the two of us, just as certainly as drinking wine made from the self-same grape back home in Cardi is never the same.
Every return visit is blissful. It’s not fancy food but utterly, utterly dependable. We all have our favourite dishes which include my eldest daughter’s go-to penne melanzana, where the aubergine is a delicious squish of sauce. I alternate. ere’s the pizza quattro stagione where the tastes of the various seasonal segments are so distinctive. Autumn, for instance, is conjured up by wild mushrooms sourced in the beech forests of the Bolognese hills such that I hear the imagined strains of Vivaldi’s famous work for strings playing in my head with every forkful. Other nights I’ll choose steak, if only to enjoy the side-order of blanched chicory, which you seldom see at home.
So have I grown predictable, or am I slowly dri ing into a second childhood full of comfort foods? I might well end up sucking rusks with whatever teeth I have le . Or is it actually the joy of dining out in a country where groups of friends dine out together and nonnuclear families, from grans to grandsons enjoy their repaste, their conversations full of animated laughter?
Gone are my youthful days of adventurous eating in South America where, if you had the temerity or
foolishness to ask, you’d nd that the “tree chicken” you’d just been eating in rural Belize was actually iguana. ere were worse things served up on a plate in a lakeside village in Guatemala where I ate something that actually put me into a state of shock when I realised my mistake, and boy, was it a mistake. I’ll spare you the grisly details but su ce it so say that it almost made me an instant vegan.
ere have been more palatable items, mind. I once ate mute swan on a remote island a er one of the ginormous birds had crashed into the lighthouse and it was all the tastier for the culinary achievement of managing to roast it in its entirety in a baby Belling stove and also for knowing that technically only the Queen was allowed to eat this royal fare. Its illegality seemed to add a soupcon of extra avour, even as the diners realised that patience sometimes has to be a virtue.
But one of the joys of returning home is realising the quality of Italian food in Wales. We love going to Casanova in Cardi city centre to compare what we’ve recently enjoyed in Emilia Romagna with the ne meals conjured up in what has to be one of the smallest kitchens in the capital. ey can compete even when it comes to a Bolognese sauce. Or we have the ice cream at Gelateria Calabrisella in Canton, run by ne folk from Calabria, which easily rivals the place we go to in Bologna, a favourite haunt of Umberto Eco, author of ‘ e Name of the Rose,’ but that’s just brazen name dropping.
We will all have our happy memories of culinary adventures overseas but it’s always heartening to realise that Wales is no longer the culinary desert of old. If you travel adventurously around the country it’s not dissimilar to the United Nations of taste out there, ne Welsh fare mixing with tasty food from all over. It underlines the truth in the old adage that there’s no place like home. Other than, maybe, for a fortnight each year.
SUMMERTIME and the living is easy – but can the same be said about your al fresco cooking? What are the dos and don’ts of delivering the ultimate home chef challenge – a freshly-prepared, delicious BBQ? Mike Lewis fires up the ultimate outdoor cooking challenge, uncovering the sizzling secrets to mastering flavour, fire and finesse.
It is not simply a question of applying heat to meat. BBQs are a culinary art form that utilises an open fire to ignite an explosion of tastes offered by meat marinated in spicy sauces, infused with exotic herbs or smoked over aromatic woods.
There’s not much you can’t cook on a conventional kettle grill. Yes, it can be used for grilling and smoking, but also baking, roasting, deep frying, braising, boiling, steaming, poaching, stir frying, and sauteing.
High, direct heat cooks directly over the coals. This is suitable for smaller, tender cuts of meat such as steaks, chicken breasts, and chops, as well as seafood and vegetables. Fats will drip down producing smoke to season the meat further.
For larger pieces of meat, you’ll need indirect grilling. This is done at a lower temperature and to the side of the chargrill BBQ. Think whole roasts, ribs, whole fish and charcoal chicken.
Your BBQ’s lids and vents act as ventilation. It is the air circulating around your charcoal which controls the temperature and timing – hot and fast or low and slow cooking.
Closing the lid will simulate an oven. Hot air circulating up and around your food will cook it from all directions. Keep the lid up to sear smaller pieces of
meat or vegetables. Lid down for larger pieces of food –for slower, more even cooking.
For something extra special, Matt Flowers, of Pembrokeshire Feast, recommends sourcing good quality Welsh pork belly from your local butcher. “Ask for it with the ribs and rind on,” he says. “Pork belly can be really forgiving to cook on the BBQ, is a great carrier for all different flavours, relatively affordable and easy to get hold of – definitely a showstopper.”
Matt advises heavily seasoning the skin the night before cooking with sea salt and leave in the fridge uncovered overnight. This will guarantee crackling that is unmatched.
The art of mastering smoker BBQs is more complex. “There really is an art and science behind it,” Matt explains. “In short, you’re using the indirect heat and smoke created by burning hardwood and charcoal to cook your food.
“Often cooked at a lower temperature and in sealed, air flow controlled chambers for long periods of time, the aromas released from the wood soak into the fats in the meat, giving an unrivalled depth of flavour and textures.”
Allow the grill to warm up for 10-15 minutes prior to smoking. A water pan stabilises temperature fluctuations and prevents meat from drying out, while
open vents ensure good air flow allowing smoke to circulate and carry both flavour and heat.
“At Feast we have a couple of different large scale smokers, known as ‘offset smokers’,” says Matt. “This means that the chamber where you light the fire is offset from the cook chamber allowing the heat and smoke to pass from one end to the other and out of the chimney, via the cook chamber.”
Another option is cooking over an open fire. “You’re stripping it back to basics, making it instinctive and from time to time unpredictable, but that just makes it all the more exciting,” says Matt.
“It lends itself perfectly for cooking steaks, seafood and vegetables alike, allowing you the opportunity to grill something hot and fast, reduce the temperature and cook lower and slower, or using the fire as a direct heat source for a large pot or pan.”
Matt’s essential tip is to set up ‘cook zones’ in order to control the heat as much as possible, which in turn will allow control of what is cooking.
This can be as simple as having your hot coals and heat source on one side of your grill, and the other half having no coals and heat under the grill at all. This now means that you can cook foods slower while they are on the indirect zone, ensuring that they don’t cook too fast or risk burning, while still having a higher temperature area to grill on.
“At Feast, we often do whole lamb ‘Al Asador’ – a classic South American-style of open fire cookery that involves a whole animal, cooked on a cross over the open fire,” he says. “A true test of fire management, controlling the elements as much as possible and patience.”
“The beauty of BBQ and fire cookery is that it provides the room for being individual and unique,” he says, “but there are a few fundamental dos and don’ts.
“Firstly, the actual BBQ itself. Instant, disposable BBQs are a big no! Instead, invest in a good quality travel BBQ. With a simple bit of aftercare and cleaning, it will last you years and allow you to cook a much wider variety of BBQ, safer and more sustainably.
“Secondly, the right fuel. Steer clear of the cheap, instant charcoal and ditch the lighter fluid and nasty firelighters. Soaked in chemicals, and made from unsustainable wood, they will taint the flavour of whatever you’re cooking.
“Instead, head to your local farm shop or do a quick internet search to find a supplier of British sustainable charcoal and natural firelighters such as “flamers” – a great alternative.
“Adding chunks of wood to your charcoal BBQ is a great way of adding different flavours to your food.
Woods like oak, apple and cherry will complement almost anything.”
As for the necessary tools, an experienced garden chef is never without a meat thermometer, good quality long-handled tongs, decent heat-proof gloves or gauntlets, a charcoal chimney lighter and basting brush or sauce mop.
“British home BBQ is often associated with the classics – burgers, hot dogs or maybe some marinated chicken drummers,” says Matt. “All are super versatile, crowdpleasing and open to creative interpretation.
“Step away from the ‘smash burger’ trend. Speak to your local butcher, source some good quality beef mince and make your own ‘Fat Patty’, a good 6-7oz burger, with decent fat content. A proper mouthful that stays juicy and full of flavour when BBQ’d
“To start, season them heavily on the outside with salt, cracked black pepper and/or your favourite BBQ seasoning. Cook them slowly, away from the direct heat of the coals to start with, before grilling them directly for that super flavourful crust.”
For the more daring, special delicatessens now stock ostrich, kangaroo or even crocodile from sustainable sources in Africa, America or Australia.
Wild boar is slightly richer than domestic pork; buffalo meat leaner, as is ostrich – complete with lower fat and cholesterol content. Venison is ideal for grilling and smoking while game birds like quail, pheasant, pigeon or guinea fowl make for a more subtle BBQ experience.
While some consider fish and shellfish too delicate to cook over an open flame, you cannot beat the simplicity of robust fish such as salmon, tuna or sea bass, cooked in silver foil with lime juice, salt, garlic and oil added and marinated seafood kebabs.
And the secret for turning your BBQ into a great one? Classic rubs with salt, black pepper, garlic, paprika and mustards, with additional spices.
The type offered by Pembrokeshire Chilli Farm or The Welsh Smokery add a bit of colour to your foods. Try the former’s new Baconator BBQ sauce or Miso Horny BBQ rub. Or their Chipotle Gold chilli sauce and delicious Pigasus delicious garlic butter seasoning.
Alternately, you could sample the latter’s earth BBQ spice rub, smoked rosemary salt or smoked and dried chilli section.
So the sun is out, the beers are chilling, stomachs are rumbling and that distinct aroma of burning charcoal hangs in the air.
Happy cooking!
Sain Ffagan Amgueddfa Werin Cymru St Fagans National Museum of History
Ditch the wilting salad and wrinkly baked potatoes and make your Welsh veggies the standout dishes of your BBQs this summer...
Claire Jesse is on a mission – she wants to elevate the vegetable from the sidelines of the BBQ to take centre stage on the plate in its very own right.
On the face of it, Claire, who with her family runs the Welsh Homestead Smokery in Ceredigion, would be an unlikely proponent of the humble onion, leek or aubergine over a burger…
But once a vegetarian herself, and with a daughter who has opted not to eat meat, she is passionate about innovating with veg, especially when prepared out in the open.
“I do believe you can cook vegetables just as beautifully over fire as you can meat,” she says.
“It is about how you use the fire – and trying to get away from the classic idea of catering for a vegetarian at a BBQ by tossing a few shop-bought veggie sausages onto the grill.”
In addition to its smoked bacons and burgers, the Welsh Homestead Smokery produces a whole range of other products that are suitable for vegans.
Its chilli jams, smoked salts and BBQ rubs can be enjoyed just as much with vegetables as with meat, she insists.
Try one of the jams alongside a slice of BBQ grilled aubergine, topped with feta cheese and sprinkled with seeds, for example.
Or sprinkle the BBQ Spice Rub or Smoked Cracked Black Pepper Salt over your courgettes before taking them outside to cook.
From a standard gas or charcoal BBQ to a firepit or even a fire cage (Claire’s preferred outdoor cooking option as she can use wood as well as charcoal) there are many different ways to cook both meat and veggies out in the open.
“One method that can be wonderful for vegetables is ember cooking,” she explains.
“If you are prepared to sacrifice the skin, then you can cook anything this way – butternut squash, sweet potato, aubergines, onions…
“Put them straight into the embers until they are charred on the outside and their insides are beautifully sweet and soft: scoop this out to use in another dish or enjoy it as it is.”
She adds: “Leeks can also be great – peel off the blackened outsides and top with a tahini sauce, roasted hazelnuts and fresh thyme.”
“Ember-roast your red peppers and serve with a butter bean dip.”
Moving away from the embers, vegetables can also be grilled, griddled, hung and turned over flames – and they can be cooked over fire in a range of cast-iron pots.
“Anything that can be cooked inside can also be cooked outside,” Claire observes.
“You just have to experiment with temperatures, distances from heat and different foods – you will get to know what works and what doesn’t, just as you do with the knobs in your kitchen.”
Claire, who gains immense pleasure from coming up with exciting dishes for the BBQ and outdoor events she caters for, even suggests making the likes of shakshuka and fresh vegetable pasta sauces out in the open.
“These can taste amazing as they will still pick up the smokiness of the fire from the pan,” she says.
Other outdoor favourites include BBQ sweetcorn ribs, served with chipotle sauce and creamy halloumi; Polish cheese pierogi dumplings, cooked on a hot plate, and fire-baked sourdough bread, with smoked butter.
“If you are serious about BBQ cooking like this, then you probably need to invest in some cast-iron pots and pans, a set of tongs and a thermostat,” she suggests.
“There are so many innovative ways of cooking vegetables outside – and it doesn’t have to be difficult.
“I want to inspire people so they see the vegetables at a BBQ as more than just a potato salad on the side –there is absolutely no reason at all why they shouldn’t be the stars of the show.”
welshsmokery.co.uk
It’s going to be a sizzling hot summer with plenty of opportunities for turning up the heat and throwing a few Welsh delicacies onto the BBQ. Abigail Saltmarsh tucks in..
First up are some delicious must haves on the plate…
You can’t have a Welsh BBQ without some sizzling Cardi Bay Bangers from Dewi James. This family butchery dates back to 1945 and now has shops in Cardigan and Newcastle Emlyn. The Cardi Bay range includes the Original Banger, made with herbs, spices and caramelised onions, plus classic Welsh Pork and Leek, Apple, Red Hot Chilli and Bach chipolata versions. Something for everyone.
dewijamesbutchers.co.uk
North Wales also has a scorching selection of meaty numbers to get your BBQ smoking – and among them are the fine products of Edwards of Conwy. Those looking for something special could give the Firecracker or Honey and Mustard pork sausages a taste. If you prefer a burger in your bun, try biting into a Welsh Beef Quarter Pounder or Caramelised Red Onion and Welsh Beef Steak patty.
thewelshbutcher.co.uk
Go even larger and cater for your summer gathering with a meaty delivery from this family-run Anglesey butchery. Cure and slicing its own bacon and producing its own sausages, Llechwedd Meats puts together a 38-piece BBQ pack. With Chinese-glazed pork riblets, thick pork sausages, beef burgers, lamb koftas, Chinese-glazed chicken drumsticks, chicken inner fillets and BBQ-glazed chicken drumsticks, there will be plenty to be able to pick and mix.
llechweddmeats.co.uk
This Llantrisant-based butcher stocks a range of flavoursome Welsh meat products and quality cuts that are perfect for tossing onto the barbecue. Its 16-piece BBQ pack is just the ticket for a family event, featuring tasty steakburgers, juicy pork sausages, chicken breast kebabs and quick-cook pork steaks. Let’s get cooking! the-gourmet-butcher.wales
For meats, rubs and chilli jams to take your tastebuds into unknown territories, let yourself be tempted by the offerings of the Welsh Homestead Smokery. Here you can choose to select the all-in-one BBQ box that is simply groaning with fabulous foods for your summer party. In addition to a pack of the smokery’s finest smoky bacon beef burgers, you’ll also find it laden with Dry Cured Smoked Bacon, Chilli Jam and Smoked Salt. There is even an organic Welsh halloumi cheese for the veggies in your group.
welshsmokery.co.uk
Next up some delights to complement the mains on the side….
Dip into Dylan’s tasty accompaniments with your portion of BBQ deliciousness. These North Wales restaurants have their own range of sauces, pickles and preserves to spice up any al fresco feast. With its smoky, fruity flavour, Dylan’s BBQ Sauce is obviously a must, but you could also break out a little and spoon specialities like the Red Sauce, Sweet Chilly Dipping Sauce and Piccalilli onto your plate.
dylansrestaurant.co.uk
Perk up your BBQ feast with a helping or two of Goch & Co’s fabulous jams and sauces. Marinade and add fire to your meat with the Harissa or Scotch Bonnet Burst chilli sauces. The Blackcurrant and Exotic Citrusy chilli jams make great glazes for anyone seeking a sweet edge to their chops or ribs. And as many of the jars from the North Wales-based producer are gluten-free, vegan and kosher, those with special dietary requirements can also dip right in. gochandcompany.com
Heat-seekers eager to bring explosive flavour to their plates should look no further than the Pembrokeshire Chilli Farm’s BBQ sauces and rubs. Promising to add depth to your dinner and water to your eyes are the new Hot Chick and Miso Horny BBQ rubs. For a hint of saucy sweetness, try a dollop of the fruity Cherry Kiss, while for a smoky punch, the Baconator is more than up to the task.
pembrokeshirechillifarm.com
Add delicious oils to your BBQ products or prepare tasty salad dressings this summer with extra virgin cold pressed rapeseed oil from Pembrokeshire Gold. They have a shimmering range to choose from, with such options as Chilli, Garlic and Rosemary infused, among others. With a light, nutty flavour, the Lemon infused version will add a zesty zing to your BBQ salads or bowls of new potatoes and other veg.
pembrokeshiregold.co.uk
Bring a hint of Spain to your BBQ with the fine flavours of sides from Sabor de Amor. This SpanishWelsh producer is known for its Paella in Bottle sauce but has plenty of other temptations for you to sample as well. Try putting a jar or two of Tapenade out with your crudités and a bowl of mouth-watering Aioli with Lime for your guests to scoop onto their burgers.
sabordeamor.com
Not forgetting a sip or three of something to wash it all down…
What more could you want on a blistering hot day than something icy from Bluestone to help wash your burgers down? At 4.2%, Stone Cold is a pale session ale with loud citrus and tropical fruit notes. The brewery’s juicy 4.3% Al Fresco could also be just what your garden party guests are looking to crack open.
bluestonebrewing.co.uk
For a summer brew to go with your BBQ dishes, Conwy’s Pilsner is a perfect match. At 4.2% ABV, this is crisp, dry and refreshingly hoppy. Also full of glorious sunshine is the brewery’s West Coast pack of IPA and blonde treats. Divide these California, Golden Gate, Surfin and Riptide bottles among your pals…
conwybrewery.co.uk
What could slip down more easily at a BBQ than a bottle of Sunrise Citrus Pale Ale?
At 3.8%, this fruity tipple is a pale, refreshing brew, with light citrus flavours and a crisp, grapefruit bitterness – perfect for a summer’s day. New from Hafod Brewing Co too is a mixed 12-bottle pack, ideal to ensure you have something for everyone or if you want to sip a different beer with each delicious dish.
welshbeer.com
Bring sparkle to your garden party with some liquid gold from Monty’s. With tropical fruit flavours and a distinctive hop aroma, Masquerade makes a great choice for the drinks table. A 4.6% premium golden ale, this is also gluten free, making it an excellent option for those who have to choose carefully.
montysbrewery.co.uk
Refresh yourselves with a cold glass of 4.7% Mŵsh from Purple Moose Brewery in Porthmadog. This kölsch-style lager is a great drink for a scorching hot summer’s day, especially when you are also cooking outdoors. With a subtle, passionfruit aroma, it packs a clean, crisp taste, rounded off with hints of toffee.
purplemoose.co.uk
Crack open a bottle of Wrexham Lager to Sip as you sizzle your burgers and sausages. This 4% number is subtly hopped and has a clean aroma. Light, refreshing and easy to drink on a hot day, it comes in bottles, cans and kegs. Make sure you chill any kegs you buy to ensure you retain that delicious flavour and give your guests the full, cool experience.
wrexhamlager.com
WELSH CIDER:
Made in Monmouthshire, Welsh cider from Apple County will also get your BBQ off to a fruity bang. Pop open a bottle of lightly sparkling 6.5% Dabinett Medium. Made from 100% single-variety juice, this exudes all the flavour of delicious, bittersweet Dabinett apples.
applecountycider.co.uk
Pop a few bottles of Welsh cider from Llantwit Fardre into the ice bucket for those who might appreciate an appley swig with their meaty morsels. Suitable for vegetarians, vegans and coeliacs, Gwynt y Ddraig’s medium dry Black Dragon (6.5%) is an awardwinning, special reserve cider that is rich in colour, body and flavour.
gwyntcidershop.com
Those with a sweet tooth might fancy a Summer Gin cocktail to get their BBQ off to a swinging start. Pour the finest Welsh Dry Gin (40%) from Aber Falls Distillery over ice, then mix with a spoonful of fresh strawberry purée and a splash of lemonade. Pure sunshine…
www.aberfallsdistillery.com
Make crisp, refreshing vodka mules to spice things up for your BBQ party guests. Mix small batch Cinnamon Grove Vodka Handcrafted Premium Vodka (42.9%), produced near Haverfordwest, with ginger beer, lime juice, ice and a slice. One is never enough… cinnamongrovegin.co.uk
Treat your friends or relatives to a mojito made with In the Welsh Wind’s Black Batch rum (40%). Lightly spiced with orange, cinnamon and cloves, this is a particularly cool character when served with fresh mint, white rum, sugar, zesty lime and chilled soda water. It’s also delicious served over ice with a splash of ginger ale.
inthewelshwind.co.uk
For those seeking a less alcoholic cocktail, a spritz made with a Welsh Aperol of 11% from Grounds for Good might just hit the spot. A refreshing mix of sweet and bitter orange, rhubarb, gentian rosemary and other flavours, blended with upcycled coffee grounds from coffee houses across Wales, this is delicious when accompanied by prosecco and soda water.
groundsforgood.co.uk
And for any businesses hosting BBQs this summer…
One-stop shop wholesaler Castell Howell has plenty to tickle the tastebuds of your customers. For extra special beef BBQ products try Celtic Pride’s steak and burgers, spiced up perhaps with a marinade including Halen Môn Sea Salt. To bring even more tastes to their plates, a helping of Garlic Mustard or Hot Welsh Mustard from Llandeilo-based Celtic Preserves may also be perfect. Or why not offer your customers the fresh tastes of grilled salmon, trout or seafood from the Celtic Coast Fish Company ordered via Castell Howell?
castellhowellfoods.co.uk
Blas Cymru/Taste Wales – the flagship biennial event for Wales food and drink – returns on October 22-23 when producers, suppliers, buyers, and food industry professionals from the UK and across the world will come together at the International Convention Centre Wales at Newport’s Celtic Manor Resort.
According to Huw Irranca-Davies, Deputy First Minister and Cabinet Secretary for Climate Change and Rural Affairs, Welsh Government remains committed to supporting this vital sector through events like Blas Cymru/Taste Wales providing the platform for our producers to shine on both the national and international stage.
“The success stories we hear from businesses of all sizes across Wales reinforce exactly why these strategic investments in our food and drink industry deliver such significant returns for our economy and communities,” says Mr Irranca-Davies.
And as far as Welsh producers are concerned, this unique event is an invitation to sit at the top table. First launched in 2017 and held every two years, the event offers a priceless opportunity to showcase products to leading industry buyers from retail and food service, along with networking with key players in the food and drink industry and discovering innovative products and trends.
Created by the Welsh Government’s Food & Drink Wales team for professional buyers from retail, food service and hospitality as well as developers and chefs, Blas Cymru/Taste Wales unites an industry under one roof, focusing on innovation with 200 new product ranges showcased and access expert knowledge to help identify suitable suppliers.
In order to participate, companies are required to be a Wales-based food and drink manufacturing business which has achieved and maintains a minimum of BRCGS or SALSA or an equivalent accreditation.
And it has a proven track record. In 2023 – the last time it was held – the event saw Welsh food and drink businesses achieve business opportunities worth £38m despite an unforgiving economic climate and cost-ofliving crisis. On that occasion companies in the sector showcased their high-quality products to buyers and industry professionals from home and abroad over a memorable couple of days at the ICCW.
In total, 122 Welsh food and drink businesses took part, accompanied by 15 Rising Stars – new business start-ups who had developed their business in the preceding 12 months. In all, Wales welcomed 276 trade buyers, including 30 international buyers from 11 countries.
Not only has Blas Cymru/Taste Wales gained recognition from international buyers, but it has also contributed to the spectacular rise of Welsh food and drink exports globally. Among these showcased at the 2023 event were 14 protected Welsh products with Geographical Indication (GI) status such as PGI Welsh Lamb and PGI Welsh Beef.
A remarkable 203 new products on display testified to the dynamic nature of our food and drink industry, while some 2,100 scheduled trade meetings between buyers and businesses took place as part of the Meet the Buyer brokerage.
Although the sector has faced a challenging few years it has demonstrated an innate resilience and competitiveness by generating a larger percentage increase in export growth than any other comparable regions in the UK.
And as part of its evolution, it has now been divided into two separate events with a Blas Cymru/Taste Wales conference in Llandudno last October featuring practical seminars, industry workshops, expert panels and specialist surgeries.
Now the countdown towards the ‘Meet the Supplier event in Newport this October has begun, aiming to attract up to 150 producers – both SALSA and BRCGS-accredited – and up to 300 buyers, including
up to forty international buyers and distributors.
All this reinforces the Welsh Government’s message that Wales has increasingly become recognised as a food nation, with high standards of quality produce, food ethics and entrepreneurship, whilst their latest research shows demand for Welsh produce remains strong.
The ‘Value of Welshness report, which draws on the experiences and observations of UK consumers and retailers as well as those of the Welsh shopper, indicates that within Wales there is a strong underlying desire for native food and drink, with eight out of ten respondents saying they would choose like-forlike Welsh products over those from other countries and nearly two-thirds willing to pay more for Welsh products – up massively from 44 per cent in 2017.
The proof of the pudding, of course, is in its eating and Wales’s prime food and drink trade event has been showered with praise from those keen not just to mingle with the food and drink industry’s movers and shakers, but also to hook up with fellow buyers and producers to swap experiences, pass on tips and compare notes.
“This trade event is like no other,” explains Allie Thomas, of Brecon-based Cradoc’s Savoury Biscuits. “What sets it apart is the organisation, the intent, the personnel and industry professionalism and dedication to delivery.
“The Welsh Government provides a range of support to develop and promote the Welsh food and drink industry, aiming to increase sales and enhance its reputation.
“This includes financial assistance, business support, and initiatives focused on sustainability and skills development all of which combine to deliver a quality of event unique to Wales focused on quality, innovation and new product, all beautifully showcased and presented to the buyers visiting the show.
“Galvanising top buyers – the very best – to attend in numbers is impressive, whilst tuning producers to bring new products to tempt them, to innovate and compete in a world market and also relentlessly promoting the Wales food and drink industry is nothing less than astonishing.
“Blas Cymru/Taste Wales has been reshaped, and the new format includes a conference (first held last year) and a trade (meet-the-buyer) event. Both events bring knowledge transfer, connection, trade and learning to the table. The Blas Cymru/Taste Wales concept, delivery and consequence is eye opening, a surprise every time, and it’s a thrill to be part of it. Much of our trade comes from these events where we meet so many companies we would never normally connect with.
‘Meet-the-Buyer’ is exceptionally well-planned, from website at engagement stage, to the final hours of the second day – filled with business. Prepared to perform to our best advantage for two days we are given a simple, all-obstacles-removed platform to show our products and chat with our buyers in a relaxed, hasslefree environment.
“Over the years we have watched this whole concept grow – and us with it. I’m more than thankful for the strategies in place funded by the Welsh Government because the whole Wales food and drink support network is doing a great job by working in the very best way.
“Blas Cymru/Taste Wales events are now firmly fixed in our calendar. They bring us solutions and motivation, as well as trade for next year, sales on the day and also
the feeling of pride being part of this wonderful Welsh food and drink movement.
“This all comes with confidence and confirmation that there is a future in food and drink as a result of learning. On offer is skills training, data, trends intel, food technology support, business guidance, finance, and now an increasing network of producers who are all feeling exactly the same as me!”
Ellen Wakelam, CEO of award-winning west Wales distillery In the Welsh Wind, was among those attending Blas Cymru/Taste Wales in 2023. “It was our first time at the event, and we thought it was really well organised and well attended,” she recalls.
“We found that there were lots of positive networking opportunities and enjoyed participating too, contributing to a discussion around apprenticeships in the Food and Drink sector in Wales.
“The ability to meet lots of buyers in one place was incredibly helpful for a small business like ours. It made the event both productive and cost effective for us and we’re looking forward to attending in 2025.”
Her views are echoed by Jonathan Williams, founder of Barti Ddu, ‘the UK’s best-tasting spiced rum from Pembrokeshire’, who regards Blas Cymru/Taste Wales as ‘Hands-down best trade show we have ever done – and we have been attending trade shows for over a decade across the UK’.
“What impressed me most was the passion of the organisers in getting the best buyers to the event and how it was organised,” he explains. “Gone are the days where you are scanning name badges and hoping you are talking to the right person. This is efficient, simple and the best use of the producer as well as the buyer’s time.
“As a result of attending we secured several major listings with national wholesalers and supermarkets based in Wales as well as several export opportunities, so if you’re going to attend one trade show this year it has to be this event as it’s the best of its kind and only happens once every two years.”
Fellow enthusiasts Owen and Michelle Rosser, of Pembrokeshire Chilli Farm, say the 2023 event gave them a prime opportunity to showcase their products, engage directly with wholesale and export buyers and explore new market partnerships.
“These outcomes have led to growth in inquiries, orders, and visibility for our chilli sauces, marinades, jams, and, of course, offerings like our new black garlic ketchup,” they say. “Having launched this new product – a foodie trend that we tapped into – participating in this environment gave us a boost in product exposure.
“All in all, Taste/Blas Wales was a huge success for us –it was well-organised and visually impressive and we’re sure that all who visited were wholly impressed!”
This was also the experience of Cheryl John, of Krunchie Foods – long-established suppliers of a traditional range of Welsh condiments and ingredients – who describes the entire event as being ‘exceptionally co-ordinated’ from registration to booth set-up to scheduled sessions.
“There was clear direction and timely communication throughout the event,” she says. “The organisers did a great job attracting the relevant buyers and the organised networking event after the buyers’ conference helped facilitate meaningful conversations and connections beyond the exhibit hall.
“The benefits we gained was the opportunity to connect with potential buyers’ distributors and partners, as well as building relationships with existing suppliers.
“The reason I feel it’s a must to attend is that buyers gain a lot of exposure to a wide range of products from established brands. This allows them to evaluate quality, taste, packaging, and pricing more efficiently than through samples and catalogues. Face-to-face meetings allow deeper discussions regarding long term partnership.”
Sarah France, of Welsh Brew Tea, also believes that personal interaction is crucial. “The set-up and organisation of the event were excellent, and the ‘everyone under one roof’ approach ensured we achieved the best possible outcomes from both scheduled and impromptu meetings,” she says. “The calibre of buyers was also excellent.”
“The event gave us high visibility, positioning next to the best Welsh producers and access to buyers. It also provided direct access to domestic and international retail and food service buyers, with whom it would normally be challenging to secure meetings.
“Blas Cymru/Taste Wales provides a strategic platform to grow brand presence, access new markets and reinforce its role as a leader in the Welsh food and drink industry.”
Aber Falls Whisky Distillery, one of seven in Wales, is the first in north Wales since the early days of the 20th century. Located within a stone’s throw of Rhaeadr Fawr, the famous Aber Falls waterfall, their whisky is made from artisanal ingredients from the surrounding area. But while Aber Falls has been embraced by the local community, they are also working hard to establish strong links and partnerships with other Welsh businesses, with the goal of improving sustainability and driving the local economy and tourism trade.
According to general manager Carole Jones this is where the Blas Cymru/Taste Wales Conference has proved invaluable. “It’s a fantastic opportunity to meet
so many UK and international buyers in one place,” she says. “Given the fact we’re based up here in beautiful north Wales the Blas Cymru/Taste Wales is something we wholeheartedly embrace.
“This event provides a priceless opportunity to network and to meet some of the movers and shakers of the industry face-to-face as well as those in Welsh Government who are striving to boost the industry’s profile.
“Although we live in an age where social media and all that surrounds it is absolutely essential, for me that personal interface Blas Cymru/Taste Wales provides is something money cannot buy.”
Fellow North-Walian Marian Williams, of Popty Bakery – another who welcomes the rare opportunity to meet up with fellow suppliers in such a vibrant atmosphere – recalls: “We were so impressed with the way the event was organised enabling us to feel relaxed and enjoy the experience to show our products to many potential and existing customers and buyers who attended.
“We were proud to showcase our new Snowdonia Shortbread and also to have the opportunity to secure listings of our Welsh Cakes and Bara Brith with our wonderful, valued customers.
“Attending Blas Cymru/Taste Wales is a great opportunity for food suppliers to engage and network with other business owners to support each other. It’s also lovely to catch up with everyone!”
Chris Butler, of Radnor Hills, says the iconic midWales company have attended Blas Cymru/Taste Wales since its inception and have been impressed, year on year, ‘by the quality of attendees who are there to talk real business’. ”For Welsh businesses like ours having this level of support is integral in keeping ahead,” he adds.
“Blas Cymru/Taste Wales is just a fabulous event,” agrees Lorraine Whinn, of Coco Pzazz. “It demonstrates the commitment of Food & Drink Wales to put Welsh food on the shelves and menus of retail and hospitality businesses across the UK and beyond.
“The event is ambitious, meticulously planned and brilliantly executed and as a Welsh chocolate brand, we are proud to be a small part of it. At Blas Cymru/ Taste Wales we meet the right people and identify new opportunities. It is a great event to showcase new products and an essential part of our trade show calendar.”
Meanwhile, Kirstie Jones, of South Caernarfon Creameries, says Blas Cymry/Taste Wales is not just about showcasing their products, but also championing the wider Welsh dairy sector – as well as its importance to rural communities and the economy.
“Blas Cymru/Taste Wales is always a brilliant opportunity to celebrate the best of Welsh food and drink – and to connect with buyers and peers across the sector,” she says. “ As a farmer-owned co-operative, we’re really proud to bring Dragon Welsh cheese to events like this, where provenance and quality take centre stage.
“We’re looking forward to being part of the conversation and seeing what opportunities lie ahead.”
Wye Valley-based Hive Mind Mead believe Blas Cymru/Taste Wales can help them gain new markets. “This year we are hoping to gain some export opportunities and meet with larger retailers now that we have scaled up our production capacity,” says Kit Newell, who launched the business with his brother Matt in 2018.
“We have always had fantastic value from Taste Wales, to be in a room with so many buyers who are all looking for Welsh produce is fantastic. It is also a great
opportunity to connect with other producers and share learnings with them. We always come away from the event with a renewed positivity and enough contacts to keep us busy until the following event.”
So, while Blas Cymru/Taste Wales has clearly been a great experience for so many attendees in the past, 2025 looks poised to build on the success of previous events with changes to the format aimed at making it even more worthwhile and effective for producers and buyers alike.
No fewer than 200 new product ranges featuring 3,000 products are set to be unveiled this October with buyers able to browse independently, while a timeefficient diary system can arrange short introductory meetings with access to Food and Drink Wales expert knowledge identifying suitable suppliers.
If you are a buyer or distributor, the personalised support and advice on hand along with a directory of suppliers’ profiles can pinpoint those that match your criteria with the diary controlled by you. Accommodation is available if required, while international buyers may also be eligible for flight and airport transfer support.
And do not miss the Networking event on the evening of Wednesday, October 22 featuring a Welsh showcase menu, produced by the ICCW chef team with complementary Welsh drinks!
This year’s theme is innovation, and organisers are holding a ‘most exciting new product’ competition, allowing buyers to vote for their favourite. The Blas Cymru/Taste Wales sustainability theme has continued via a new Welsh Government pilot scheme which has seen over forty companies completing carbon reduction plans in response to buyers are increasingly looking for active carbon reduction programmes as part of their procurement policies.
Huw Irranca-Davies, Deputy First Minister and Cabinet Secretary for Climate Change and Rural Affairs, describes Welsh food and drink as ‘a real success story’ and its economic contribution to the nation is higher than ever.
“Blas Cymru/Taste Wales has firmly established itself as the cornerstone event for our thriving food and drink sector, delivering remarkable results with £38 million in potential sales achieved at our last event despite challenging economic conditions,” he says.
“What makes me particularly proud is seeing 200 innovative Welsh products being showcased this October, demonstrating the creativity and resilience that defines our producers.
“The Welsh food and drink industry continues to outperform comparable UK regions in export growth with our ‘Value of Welshness’ research showing eight out of ten Welsh consumers preferring home-grown produce – a testament to the quality and reputation we’ve built.
“By bringing together great Welsh producers with so many UK and international buyers, under one roof, we’re creating the perfect environment for Welsh businesses to forge valuable connections and secure new markets.”
October’s event will serve as another stepping stone on the path leading away from the turbulent years of Brexit and Covid which left the Welsh food and drink industry with choppy waters to navigate.
Now the ship has been steadied it is building up an impressive head of steam and events at Newport will undoubtedly play a part in the chartering of new markets, fresh horizons and bigger challenges, all of which this thriving Welsh sector appears more than ready to meet head-on.
Rooted in tradition and bursting with flavour, it brings a true taste of summer to every table — fresh, local, and proudly Welsh.
When you pour a glass of water, you might not think about where it came from or what it’s been through. But there are some clear differences between natural source waters, like Brecon Carreg, and tap water—especially in how they’re sourced, treated, and regulated. Here’s a breakdown to help you understand your options.
Natural Source Waters
These come from protected underground sources and are naturally filtered through layers of rock. The mineral content of each water varies depending on the local geology. For example, Brecon Carreg, drawn from the Brecon Beacons National Park, is filtered through limestone, giving it a distinct mineral profile.
Natural source waters must be safe to drink at the source, and by law, they can’t be chemically treated. They’re bottled directly at source to maintain their natural characteristics.
Tap water can come from a mix of sources, including rivers, reservoirs, and underground aquifers. Because it may be exposed to a wider range of contaminants, it goes through extensive treatment—including chemical disinfection (typically with chlorine)—to ensure it’s safe for public consumption.
Natural Source Waters
• Filtered and screened to remove particles
• No chemical treatment allowed
• Bottled at source
• Must meet strict food safety regulations
Tap Water
• Stored in reservoirs
• Filtered and treated through multiple steps: chemical coagulation, clarification, activated carbon treatment
• Disinfected with chlorine or other agents to kill bacteria
• Delivered through municipal pipe networks
Yes—both are safe to drink and heavily regulated, but in different ways.
• Natural source waters (like Brecon Carreg)
are considered a food product, so they are tested at the source, during bottling, and before distribution.
• Tap water is governed by public health standards and is monitored by water utility companies at every stage of treatment and delivery.
Each type undergoes rigorous testing to ensure it meets national and EU safety standards.
Taste can vary. Some people prefer the clean, crisp flavour of natural source waters, particularly those with a balanced mineral content. Waters like Brecon Carreg, naturally filtered through limestone, may have a smooth, neutral taste.
Tap water often contains trace amounts of chlorine, which some find gives it a more noticeable taste. However, many people drink tap water every day without issue, especially in areas with high-quality treatment systems.
Do Natural Waters Offer More Health Benefits?
Hydration is key—regardless of the source. While some natural source waters contain trace minerals (like calcium or magnesium), the amounts are usually modest and vary from brand to brand.
Tap water may also be fortified with fluoride in some regions to support dental health. In contrast, natural source waters must be free from additives.
Home water filters can improve the taste and may reduce chlorine or sediment, but they don’t replicate the natural filtration process that occurs in underground aquifers. Simply put, filters can’t turn tap water into something identical to Brecon Carreg or other natural source waters.
Both tap water and natural source waters are excellent, safe and healthy options for staying hydrated. Your choice might come down to taste, mineral content, convenience, or environmental considerations. Natural source waters like Brecon Carreg offer a pure, untreated option that reflects the geology of their origin. Tap water, on the other hand, is a safe, highly regulated and sustainable choice available straight from your tap.
After years of advising major big box US retailers such as Target, a moment of realisation led Philippa to take the plunge, trading her corporate career for the passion and challenge of an artisan business. Her passion for food is nothing new; she grew up surrounded by the industry, with parents who owned restaurants and a father who built his career in food (service). It was the COVID pandemic that sparked the realisation that she could turn this lifelong interest into a venture of her own, making food production the natural next step, creating something new.
Philippa spent a lot of time whilst working for Target, researching, roaming food retailers, delis, farm shops and high-end supermarkets around Europe whilst looking for inspiration and advising (Target) the retailer. “I was in a supermarket one day, either in Spain or France, looking at the cheese shelves, and noticed how uninspiring they were. Most other products in a supermarket, in my opinion, have gone through lots of iterations. They’ve all had new flavours added or interesting packaging, new uses or portion suggestions they’re all just continually evolving. I felt like cheese had stood still for quite a while and hadn’t really progressed.”
This is how her idea for Flavour Moments began to develop. She wanted to create something exciting to break through the traditional cheese market with an innovative product and eye-catching packaging. A goat cheese pearl filled with a flavoured middle or as described by Philippa, “A really smooth, pearl shaped portion of creamy
goat’s cheese with a flavoured centre. There’s no crust, covering, or coating—it’s just goat’s cheese in a very simple form, but with a delicious, flavoured filling that can be used on your cheese and charcuterie boards, in salads, for pic-nics, melted on top of pizzas or in pasta dishes and so much more.”
The initial flavours were chosen through research into traditional pairings for goat’s cheese on cheeseboards, where fig, honey and pear proved the most common. While she has plans to expand her product range into savoury options, launching with a core range of three has proven to be a beneficial strategy. “It allows me to go to buyers with more than just one product, and quite often people can’t decide between them, so they’ll buy all three! I had a lady at a tasting session in Bodnant who loved them all and just took one of each. She’s my ideal customer who I can totally relate to; I do the same thing — if I find a T-shirt I like, I’ll buy it in every colour.”
The visual appeal of the range is a key part of the strategy, as Philippa explains:“The three flavours on a shelf next to each other are much more impactful for the customer. They are drawn to it, especially because the packaging was designed to stand out. They look great together as a range. I worked really closely with Neil, my graphic designer who brought my vision to life perfectly!”
Beyond the taste and design, a core principle for Philippa is her commitment to provenance. “I was adamant that I wanted as much as possible to come
from the UK and be made in Wales,” she states, emphasising that the origin and quality of her ingredients were always more important than the price point. She believes customers trust Welsh product, due to an “incredible reputation as a pioneer in the food and drink industry”.
This philosophy made independent farm shops and delis one of the natural homes for Flavour Moments, a strategy that aligns perfectly with her values. “That’s where farm shops come into their own,” she explains. “They champion the smaller suppliers, the ones who do care more, and I think more and more people are shopping in those places.”
Like many small businesses, bringing Flavour Moments to market has been a ‘slow but steady’ journey. Philippa persevered, juggling a full-time job and family life with a to-do list that was, in her words, ‘as long as my arm.’ After two and a half years of this intense balancing act, the beginning of 2025 “felt like the right time,” to devote her time fully to the business. “If I didn’t take the plunge now, what have the last two and a half years been for? You have to try, otherwise you’ll never know.” However, this was immediately tested. After completing her first few production runs in a shared facility in Rhuthin, she faced an unexpected hurdle: she had to move premises entirely. This meant starting all over again with another EHO inspection and a mountain of new paperwork, As Philippa puts it, “It’s kind of like a rollercoaster, isn’t it? You think you’re flying and then there’s something unexpected round the next corner.”
Philippa turned to Cywain, a programme funded by the Welsh Government, for some advice and business support to navigate these ‘rollercoaster moments.’ “Without Cywain, I don’t know how people do it, actually,” she admits with heartfelt honesty. “I can’t imagine not having that help”.
From the outset, Cywain provided a structured framework for her ambition, offering mentoring on everything from writing a robust business plan to navigating branding and packaging. Practical workshops proved invaluable, particularly one on web development. “I could never have done that on my own,” Philippa says. She describes how, after struggling for weeks, a single one-hour session made everything “just click into place,” allowing her to finally launch the website.
Perhaps the most significant intervention was Cywain facilitating her attendance at the Bread & Jam festival, an event for food and drink start-ups that she describes as “phenomenal.” It was here, through pitching sessions with buyers from Ocado and Selfridges, that she
experienced a shift. “The Bread & Jam festival was the turning point,” she states emphatically. “It was the moment I realised not only that I could do this, but that I absolutely should. I can confidently say it launched my brand”.
Beyond the tailored guidance, it’s the deeply personal support from her Cywain Growth Manager, Louise, that has provided a crucial lifeline. In the turbulent world of a start-up, filled with “self-doubt and anxiety,” Louise has been more than a mentor; she has been a confidante and a constant source of encouragement. “I’ll phone her at eight o’clock at night on a Tuesday because I’m so desperate and excited to share something with her… and she’s always just answered the phone and been there,” Philippa shares, highlighting a relationship that transcends a typical business advisory role.
Whether it’s celebrating a win or talking through a moment of overwhelm, Louise’s enthusiasm has been a powerful force, reflecting a genuine partnership. It is this combination of tailored business support and human connection that has been so fundamental, giving Philippa the confidence and tools to turn Flavour Moments into reality.
Philippa’s focus is now firmly on the future with a clear ambition to take Flavour Moments “as far as it can possibly go.” Her plans involve both product innovation and steady retail growth. She is excited to launch new flavours and introduce new offerings, such as a convenient “grab and go” adult snack pack complete with crackers. Alongside this, she aims to “just keep building” on her early success, expanding her presence in farm shops across the UK and eventually securing listings in select, high-quality retail chains. It’s a clear and ambitious vision for a brand that’s starting its business growth journey.
The journey from a corporate career to the world of artisan food production is a testament to passion and perseverance. For Philippa, the goal was to create not just another cheese, but a truly versatile product, cleverly designed so that each pearl is ‘the optimum size for spreading on your cracker, as a snack, to toss in your salad or for melting on your pizza’ Philippa said. But, her mission is driven by more than a great product; it’s a belief in supporting the entire artisan community. “We really need to be championing the smaller, more innovative, more creative food and drink suppliers,” she insists, “the ones who actually care more.”
With summer picnics and al fresco dining in mind, Philippa has shared a simple salad recipe below—the perfect way to enjoy a Flavour Moment of your own…
Ingredients (serves 2 generously)
• 150 g mixed salad greens (rocket, spinach, watercress)
• 150g pomegranate seeds
• 1 avocado, sliced
• 1 peach, sliced and toasted
• 90 g Flavour Moments Fig Goat’s Cheese Pearls
• 30 g toasted walnuts, roughly chopped
• Handful of fresh basil
• 100g Prosciutto ham
• 1 tbsp balsamic glaze or balsamic vinegar
• 1 tbsp olive oil
1. Toast: peach in the air fryer or griddle pan for a couple of minutes and walnuts lightly in a dry frying pan till golden—set both aside.
2. Toss base: in a large bowl, combining salad greens, basil and avocado.
3. Arrange: transfer base to a serving platter or bowl.
4. Place: toasted peach, pomegranate seeds and toasted walnuts on top of the greens.
5. Top it off: scatter the Fig Goat’s Cheese Pearls, cutting some in half to reveal the fig centres.
6. Drizzle: half the dressing.
7. Serve: with the remaining dressing on the side.
Enjoy!
Dewi James Butchers
Dewi James Butchers has been a family butcher’s shop since 1945 – this is a well-known establishment that proudly serves its local community. Under the leadership of Dafydd Davies, who’s from a long line of butchers in the family, and the third generation to own the business, they continue to evolve.
In order to further improve their operations, Dafydd Davies sought support from the Sgiliau Bwyd a Diod Cymru / Food & Drinks Skills Wales programme. By addressing skills gaps in sales, technical expertise, and management, the business aims to improve and be more competitive and complement recent growth.
Here’s what Dafydd had to say:
The company was founded in 1945 by my grandfather, Dewi James. Since the early days, the business has been a huge part of the local community; it’s employed many people over the decades.
We now have two shops: one in Cardigan and the other in Newcastle Emlyn. We also have one processing unit, four delivery vehicles, and twelve full-time members of staff.
We supply meat and goods to the catering sector and to people’s doorsteps within a catchment area of 30-40 miles to Cardigan; and we’ve been doing that for over 75 years. By now, we’ve started a new wing of the business, which is called Cardi Bay Bangers. As the family’s third generation in the business, I was keen to
create a new product – with a new brand that would offer an opportunity to experiment and have a bit of fun with a different type of promotion and trading.
By discussing with Sgiliau Bwyd a Diod Cymru / Food & Drink Wales programme, we soon realised that there’s lots of help available to us as a business. We are discussing the best way forward in terms of developing butcher skills, and it was clear that there were courses and support available to me as a manager – and the person who sells the meat.
The Commercial Skills Programme has enabled me to be more effective in selling and discussing our products with the customer. It’s also helped me to understand better ways of marketing and to explain our business objectives to employees. What I learned about the ‘structured sell’ is something I use much more effectively after I completed the course. I’d encourage other businesses strongly to consider the course – I’ve benefited greatly from it.
With the growth of Cardi Bay Bangers, we’ll need to further invest in the workforce to develop skills to work within our processing unit.
In addition to this, we are keen to invest and attract new blood into the business in order to continue to grow and prosper in the future. It’s very important that we continue to communicate with the Sgiliau Bwyd a Diod Cymru / Food & Drinks Skills Wales programme to ensure that we invest effectively in our existing staff and attract and develop new skills to the business.
Wales has some remarkable food and drink producers. But with a population of around 3m, there’s a ceiling to how successful they can be only retailing in Wales. For a much-loved brand such as Castle Dairies, Wales’s best-selling butter brand, the logical next-step is to go UK-wide. But how do they, or any other Welsh brand, go about ‘spreading the love’ beyond the border? Ahead of their Autumn UK-wide launch, we talk to Castle Dairies’ CEO, Nigel Lloyd to nd out.
A good starting point, as Nigel explains, is getting the basics right. “Castle Dairies remains a familyrun business. We’re celebrating our 60th birthday in 2026 and our recipes have been passed down through generations. We know precisely where our cream comes from and work closely with suppliers, using only 100% natural and 100% British ingredients, with as much sourced from Wales as possible. e Lloyd family is proud of its heritage. Nigel’s father, John, born and brought up in Corris, mid Wales, began his working life at the age of 14 on local farms. He joined Castle Dairies in the late 1960’s, laying the foundations then, for the success of Castle Dairies as it is today.”
Castle Dairies’ traditional process ensures a highquality butter, that’s won numerous awards and earned strong customer support. “ e core values of quality British ingredients, a simple manufacturing process and excellent value mean we have seen strong growth in Wales. We have state of the art facilities and are capable of large volumes. But we’re still able to be responsive and innovative, as demonstrated by our new avoured butter capabilities. Having invested over £1m in the UK’s most modern churning facility, the company is now looking to take on the UK butter market.”
Nigel sees the brand’s popularity in Wales as the bedrock for expansion – “we now have a great story to build on beyond our borders”.
So how does a Welsh brand break into the wider market? ere’s a ‘two step’ approach says Nigel. “One is to bring our innovation to the category. We
are passionate about making the best-tasting butter and are proud of our unique reputation for ‘butterexpertise’. Second, is to get the core range into England. If retailers are interested by the innovative lines, it makes sense to build the brand by o ering the core products too. As a company that invests in its highly skilled employees (some have been with us for over 40 years) as well as its equipment, we can make artisan, cra products alongside our high-volume butters. “
Having got the attention of retailers, the next step is to encourage consumers to try the brand. Nigel explains “Having done the research, we realised that English shoppers love the taste of our butter. Trial is essential. We will be running instore promotions, targeted social media campaigns and recipe features to encourage rst time trial. Once people try our butter they come back.”
A potentially tricky area for Welsh products moving into England is branding, something that Castle Dairies have thought very carefully about. “We are proud of our Welsh heritage and of our community roots. We shout out, “Made in Wales” on our bold red packs, which are distinctive in retail xtures. We’ve also considered our pack sizes aligning with the bigger UK brands, which would help us maintain value for money positioning with shoppers.”
Of course, there are risks. e brand must balance expansion, and the investment needed, whilst staying true to its Welsh customer base. But Nigel is con dent. “We’ve done the research. Our product quality, innovation pipeline, and brand story are all strong. We’re planning ongoing campaigns to support awareness post-launch and are already exploring new formats to suit di erent household sizes and tastes. We’ll continue to drive trial in England and aim to signi cantly grow the brand nationwide within ve years.”
With a clear vision, deep heritage, and a butter that speaks for itself, Castle Dairies is ready to “spread the love” far beyond Wales.
For a small town, Narberth punches well above its weight on the culinary map. Tucked into the heart of Pembrokeshire, it’s earned a reputation as a foodlover’s destination — blending local pride, independent spirit, and a strong sense of community into a rich and flavourful experience. Over a long weekend, it is the perfect place to devour that experience in every sense — grazing one’s way from delis and street food stalls to fine dining and independent producers.
First brecwast, then browsing. Why not kick things off with a pit-stop at Stopio Café, a rustic, bike-themed haven where locals and visitors refuel over flaky pastries, hearty breakfast, and good coffee. Whether you’re gearing up for a ride or a day of exploring Narberth’s indie shops, it’s a brilliant place to start your day.
Next up, Wisebuys — an absolute gem and a treasure trove for any food lover. This independent shop in the heart of Narberth is packed with an abundance of Welsh produce, sourced from both Pembrokeshire and across Wales. Pick up a bounty of must-haves: sweet treats from Crwst, cultured butter from Menyn Cymreig Shirgar (a firm favourite), and a bottle of Pembrokeshire Gold Rapeseed Oil — affectionately known to some as liquid gold! And, of course, milk from local dairy Cotteswold — perfect for a trusted paned.
Other highlights include the outstanding Môr Ketchup, a uniquely umami sauce made with a blend of two organic seaweeds — sea spaghetti and bladderwrack; packs of Parsons Laverbread and cockles; and chutneys and jams from Pembrokeshire Chilli Farm and The Potting Shed. Their drinks shelves are just as impressive, with a well-curated selection of local wines, beers, and spirits — ideal for discovering a new favourite from Welsh producers. It’s the kind of place you could browse for ages and still walk out with something new and unexpected — a brilliant showcase
of the rich variety and creativity in Welsh food and drink.
If gin is your tipple of choice, Fire and Ice Wales is the go-to spot. This craft bottle shop boasts over 100 varieties of gin, including an impressive selection from Welsh distilleries, which have been enjoying a remarkable resurgence in recent years. And while you’re there, don’t miss the chance to indulge in a cheeky scoop of their award-winning gelato!
For a sweeter pause, Oh Crumbs Bakery & Cafe offers a charming courtyard garden — a sunny little haven perfect for enjoying one of their delightful cakes or pastries. It’s a lovely spot to unwind before continuing your culinary adventures.
For those who can’t resist a savoury treat, Andrew Rees & Sons Butchers is a must-visit. Renowned for sourcing top-quality, locally reared meat, they proudly showcase the best of Welsh provenance. And if you’re craving something hearty on the go, their famed carvery rolls — packed with tender, succulent meat — are an absolute delight.
The Grove of Narberth, a Grade II listed country house hotel, is home to two restaurants: The Fernery and the Artisan Rooms, both championing locally sourced and homegrown ingredients. Enjoy a lazy sunday at the Artisan Rooms, and afterwards tuck into a beautifully cooked roast such as the sirloin of beef and all the trimmings. Wander through the extensive grounds, including a two-acre kitchen garden that supplies fresh produce straight to the hotel’s kitchens. Their commitment to provenance and sustainability runs deep, and it’s reflected in every dish. The Fernery, with its fine dining and seasonal tasting menus, should be firmly on your hit list during a visit to Narberth.
Despite its central location, Annwn is wonderfully understated. The restaurant is another brilliant
showcase of locally sourced produce, particularly foraged ingredients, and even offers guided foraging experiences. Decorated with several awards and accolades, Annwn has also proudly retained its Michelin Green Star, an honour recognising its leadership in sustainable gastronomy.
But Narberth’s food scene isn’t just proudly local — it’s confidently global too. Take Ultracomida, for example: a slice of Spain in the heart of West Wales. This delimeets-wine-bar-meets-restaurant is small and fills up fast (always a good sign). Nab a bar stool before the lunchtime rush and enjoy a relaxed tapas, devouring popular dishes like Ensalada de pimiento asado — roasted sweet peppers marinated in thyme and garlic, topped with creamy Valencian goats’ cheese and toasted pine nuts. So simple, so good! Why not top it all off with a slice of their Basque cheesecake — velvety, caramelised, and just lush.
For a completely different, yet equally vibrant experience, Hwb offers a lively indoor-outdoor, family-friendly gathering place with enticing street food kitchens and a bustling atmosphere. Top Beef has earned glowing reviews — and after tasting one of their deliciously juicy burgers, made with locally sourced Pembrokeshire beef, you will see exactly why. Be sure to check out Top Joes too — their casual pizza spot just around the corner is perfect for laid-back dining.
The food offering at Hwb is rounded out by Bee’s Thai Kitchen, serving fresh and fragrant Asian dishes; Grub, known for comforting crowd-pleasers; and Tikka G, delivering bold, spice-rich Indian flavours. With its 18 taps pouring a rotating selection of local and independent beers and ciders, Hwb is a perfect showcase for the region’s thriving drinks scene. Just a short drive from the town centre, Velfrey Vineyard continues that celebration of local flavour — this time through the grapes — offering visitors a taste of Welsh wine at its finest.
Nestled just outside Narberth, the award-winning, family-run vineyard has established itself as one of
Wales’ premier producers of sparkling and still wines, celebrated for its dedication to quality and sustainable viticulture. The Welsh wine industry has been steadily gaining recognition, thanks to vineyards like Velfrey that combine passion, innovation, and the unique climate of Pembrokeshire to craft exceptional wines that truly reflect the region’s cool maritime terroir.
Set in a beautifully scenic location, Velfrey Vineyard offers visitors an authentic Welsh wine experience, with guided tastings and tours that showcase both the craft behind their wines and the stunning Pembrokeshire landscape that nurtures their grapes. Why not sample a bottle of their non-vintage sparkling, recently awarded a Bronze medal at the prestigious Decanter World Wine Awards. Their traditional method rosé, Rhosyn 2021, was also awarded Bronze, underlining the consistently high quality of their range. It’s great to see Welsh wine being recognised on the global stage, highlighting the incredible potential of this burgeoning industry.
And as the ultimate celebration of local flavour, Narberth Food & Drink Festival – Gŵyl Fwyd Arberth – caps it all off. One of the longest-running food festivals in Wales, it returns for its 27th year from the 27–28 September — bringing a joyful mix of food stalls, tastings, live music, and community spirit to Narberth’s buzzing Town Moor. It’s definitely one for the calendar; the perfect excuse for a return visit! The festival is also ranked among the friendliest in Wales, making it a warm, welcoming celebration of local food and drink.
Narberth is a feast for all the senses — a place where passion for provenance meets playful creativity. This small town delivers a big taste experience. Whether you’re a dedicated foodie or simply seeking a memorable meal, Narberth invites you to come, explore, and savour every delicious moment. You will definitely be back for more!
Jo Chard (@wanderingwelshfoodie)
Ever felt the need to be enveloped, nurtured, and completely nourished? The Felin Fach Griffin might be exactly what you were seeking—without even realising. Maybe it’s the beautiful old building, squishy armchairs, vast fireplace, and huge wooden beams of a cosy Welsh country inn. Or perhaps it’s the meticulous thought given to the food and drink. Most likely, it’s the whole. The FF Griffin’s philosophy is to truly care for and look after their guests.
We arrived on a Friday evening, after a long working week, and immediately felt the FF Griffin’s magic. Warmly welcomed, we were soon settled at a table
overlooking the garden with aperitifs: a deliciously herby (we detected thyme, bay & coriander) Wild Knapp Gin & Tonic from the Hay Distillery, and a crisply dry glass of biodynamic Pefriog from nearby Ancre Hill Estate. We devoured the menu while nibbling on homemade treacle bread—dark in colour, light in texture, totally moreish.
With a veritable Welsh larder on the doorstep, the FF Griffin is perfectly placed for Head Chef Gwenann Davies to source the best local seasonal produce. A former protégé of Tom Kerridge, Carmarthenshireborn Gwenann offers a menu of well-thought-out, impeccably prepared, and generously portioned dishes. After a friendly discussion with the knowledgeable front-of-house team, I chose the Nori salmon to start. Beautifully presented, this far-eastern inspired treatment of a local catch was delightful. The seaweed added subtle saltiness and enhanced the fish’s gentle smokiness, perfectly balanced by sweetly sharp pickle and creamy emulsion. B opted for locally grown asparagus with dense, creamy goat’s curd—simple and perfectly executed.
On to mains. I had the duck, featuring breast and a shredded duck parcel. With aniseedy eastern hints, there was a playful nod to a classic dish, but with so much more. The breast was flawlessly cooked—crisp outside, pink within—while the parcel had a lovely lightness. Sweet apple and rich plum let the duck shine, while walnut ketchup, layered potatoes, and crisp radicchio made a superbly balanced whole. With German wines being showcased, I paired it with a soft, plummy Bischel Spätburgunder.
We shared two irresistible sides. The triple-cooked chips and homemade aioli were exemplary, vanishing at speed. The huge bowl of al dente greens, topped with parmesan and lashings of butter, will live long in the memory. B chose the mushroom and celeriac pithivier: succulent veg in golden pastry, topped with a dark green shard and served with olive oil mash and earthy mushroom gravy. Comfort food fit for royalty. B drank a Göttelmann Red Slate Riesling—refreshingly dry, with fruity aromas and gentle oakiness.
Then pudding. Gwenann’s cleverly designed menu nudged us away from the usual suspects. My panna cotta with strawberries (from next door) and elderberry was summer in a bowl—think delicate strawberries and cream rather than the glutinous versions we’ve come to expect. The elderflower notes in my glass of Meyer Näkel Spätburgunder rosé added to the summery feel. B’s lemon polenta cake was equally loved: moist, zesty cake, sumptuous curd and crisp meringue—no 70s lemon meringue pie here!
Sated and happy, we let the bar’s squishy sofas envelope us as we drowsed over coffee. Honest, comforting, and delicious, FF Griffin is the home from home you never want to leave.
The Felin Fach Griffin, Felin Fach, Brecon, LD3 0UB; t: 01874 620111; e: enquiries@felinfachgriffin.co.uk www.felinfachgriffin.co.uk
Food Festival celebrates
NARBERTH Food Festival – scheduled to be held on September 27-28th – will be celebrating 25 years at the forefront of championing Welsh food and drink producers.
The festival has been held at the Town Moor for many years, but started out in the nearby Queens Hall, in 1999. A two-year hiatus due to Covid means this will be the 25th festival.
The community-run festival, described as one of the friendliest around, is run by a small committee of volunteers made up of local residents and business people. A larger team of volunteers help out across the weekend both on-site and also managing three park and ride car parks around the town.
A packed two-day programme of food and entertainment includes demonstrations and talks by top chefs, familiar faces and local food talent alongside a food hall featuring innovative and top quality local and Welsh producers, and a full programme of live music programming.
Helping with the celebrations will be celebrity MasterChef champion Wynne Evans who will be sharing his love of food and Welsh produce on both days of the festival. He recently announced he is taking on the culinary challenge of joining up with The Welsh House restaurant in Carmarthen to create The Welsh House by Wynne.
www.narberthfoodfestival.com
Llangollen Food Festival – an autumn highlight of the Dee Valley for over 35 years – returns on October 11-12 when it will take place at several sites including Llangollen Town Hall, Llangollen Railway Station, Riverside Park, Centenary Square, Market Street and Gales Wine Bar.
And to make parking easier this year, there will be a vintage bus to transport people to and from the town over the weekend.
Around 75 exhibitors – from Welsh wine and liqueur producers to artisan bakers – will share their passion for fantastic food and drink. There will also be a variety of chef demonstrations and wine tasting classes on both days.
To entertain younger visitors, Xplore, Wrexham’s science centre, will be on hand both days with fun sessions around the science of food. At Riverside Park, visitors can enjoy a variety of street food while listening to live entertainment from a number of brilliant local bands. There is no entrance fee.
www.llangollenfoodfestival.com
Wye Valley meadery Hive Mind Mead have taken another significant step for ‘classic drinks rethought’ with the eagerly-anticipated launch of its Sparkling Meads within Marks & Spencer’s prestigious food and drink aisles.
The move follows hot on the heels of Hive Mind’s recent four-strong Honeyade launch, which sought to throw its weight behind the all-natural soft drinks debate, whilst placing best-in-class British honey back on the map.
Already renowned for authentic style and awardwinning meads, Hive Mind spied an opportunity to take their acclaimed artisanal meads that use only British honey to a younger, more discerning audience by creating some canned sparkling meads with reduced ABV (3.4 per cent) to appeal specifically to younger audiences eager to reduce their alcoholic intake.
Hive Mind co-founder, Kit Newell said: “In a bid to reinvigorate the fortunes of real authentic honey using drinks made from honey as the platform, we are bringing the world’s oldest drink to a new contemporary audience. With British honey’s fortunes in the doldrums after a marketplace flooded with cheap, inferior imported honeys padded out with ‘filler sugars,’ we were determined to reclaim the high ground for British honey by championing an array of value added, honey themed propositions. Naturally, nothing shouts Britishness more than M&S so this is a dream alliance when it comes to advancing mead, and UK honey producers’ goals.”
The three-strong M&S offers include a Pure Honey, Rhubarb, and an Elderflower sparkling mead, which are carbon-neutrally packaged into 330ml cans.
www.hivemindmead.com
A Welsh collaboration has fused the stunning art of Driftwood Designs with the packaging of clever chocolate makers Coco Pzazz, resulting in a product that is pleasing to both the eye and the tastebuds. The packaging is completely bilingual, appealing to Welsh and English speakers.
What makes The Coco Pzazz brand different from other high-quality brands is the packaging. Since their launch, they have worked with a wide range of artists to create beautiful wrappings that are also completely eco-friendly.
Coco Pzazz and Driftwood Designs have wanted to work together for years but being two small and
exceptionally busy companies, it took a long time to get something into place. The result, however, is worth the wait; a range of chocolates that look as amazing as they taste.
Together they have also drawn on their joint Welsh heritage with Lizzie Spikes, Driftwood’s artist, providing Coco Pzazz’s first bilingual packaging. The designs themselves each have a greeting in Welsh on the front, plus a description of the chocolate bar in both Welsh and English. Everything is shown in both languages, right down to the nutritional information on the back.
www.cocopzazz.co.uk
New Faces. Old Friends. A celebration of all things food. The 2025 Abergavenny Food Festival (September 20-21) brings food world aficionados flocking to the Welsh Borders. Fun, informative, and immersive, the weekend is packed with activities and showcases over 200 exhibitors selected for quality, provenance, and sustainability.
The guests events programme reveals over sixty special events to pick and mix. Grab a seat in the market hall for chef demonstrations; head to the castle for fire stage alchemy hosted by Hangfire Girls Sam and Shauna; drop into the Octopus Books Dome or Local & Vocal Stage (sponsored by Taylor & Co Estate Agents) for lively talks, debates, and – of course – the Festival’s famous food quiz where those in the know would never dream of confusing their charcuterie with their ‘tutti frutteri’!
Highlights include an appearance by Great British Menu presenter Andi Oliver who, having gone down a storm in 2023, returns to share her latest food adventures with writer Gurdeep Loyal. Abergavenny’s own Matt Tebbutt and his Saturday Kitchen pal, wine expert Olly Smith, promise to tell you everything you need to know about wine. Catch them again in action for the final show-stopper on the chef dem stage. There you can also get to see Ixta Belfrage – one of the most exciting young talents in the food industry – who
brings bold flavours and a proudly untraditional take on the recipes of Brazil.
BBC 4 will be recording two programmes in the Octopus Books Dome: ‘The Food programme’ –presented by Sheila Dillon – explores Wales’s Secret Ingredient: Lessons from Cymru on the Future of Food. And ‘Inside Science’ – with Marnie Chesterton –delves into Wood, Smoke and Science: Cooking Over Fire. Guests to be confirmed later in the year.
www.abergavennyfoodfestival.com
St Fagans Food Festival will return on September 13-14 with an exciting line-up of food stalls, live music, and fun for all ages. The museum will again come alive with over seventy food, drink and craft stalls. From delicious street food to cakes, cheese and preserves, there’ll be plenty of delicious food to choose from. Street food vendors will include Ffwrnes, El Cabron Tacos, Meat and Greek, Frank’s Hot Dogs and many more.
There’ll also be a host of activities, from cookery demos in the historic houses to circus skills, held in different locations across the museum. From making butter to discovering what shopping was like in the 1920s, visitors can enjoy taking a step back in time at some of the museum’s most iconic buildings.
The museum will stay open until 6pm on both days, allowing visitors to enjoy a little more of the festival fun into the evening. Entry to St Fagans Food Festival is free, although parking charges apply.
www.museum.wales/whatson/food-festival/
NS James of Raglan has been named National Champion Butcher at the 2025 Countryside Alliance Awards — dubbed the ‘Rural Oscars.’ After winning
the Wales final in May, Neil James and his team triumphed at the UK ceremony held at the House of Lords in June.
One of Wales’s oldest independent butchers, NS James blends tradition with traceability. Pork is sourced from a nearby farm just a mile from the site, while PGI Welsh Lamb and Beef come from within a 20-mile radius. Their fully integrated operation, with an inhouse abattoir and shop, ensures unparalleled control over quality and provenance.
Loved by chefs, restaurants and local families, NS James is known for its authentic approach and deep community ties. Alongside premium local meat, they offer a range of homemade pies, Welsh faggots, scotch eggs, sausage rolls, bhajis, ready meals and traditional Welsh cakes — all freshly prepared on-site.
Neil James owner and master butcher said, “We’re absolutely thrilled to take home this national title. Everything we do is about celebrating the countryside and supporting our community and we’ve been fortunate to work with fantastic local suppliers and customers over many, many years. This is an accolade we’ll treasure for ever.”
Jenni Evans of Hybu Cig Cymru – Meat Promotion Wales added,
“On behalf of the red meat sector in Wales, we offer our sincere congratulations to Neil and his dedicated team at NS James. It is fantastic to see a Welsh butcher take the national title and this award is thoroughly deserved.”
www.nsjames.co.uk
TOASTS were raised to Worldchefs Congress and Expo 2026 at a star-studded midsummer soirée at the Copperworks Distillery in Swansea hosted by Cygent’s founder, Katherine Jenkins which paid homage to Wales’ award-winning spirits, Cygnet Gin and Penderyn, and the Culinary Association of Wales.
With the internationally-renowned singer also serving as ambassador for the eagerly-anticipated culinary extravaganza at the International Convention Centre Wales in Newport, the night offered a tantalising glimpse into Wales’ growing influence on the global gastronomic stage.
Worldchefs Congress and Expo attracts thousands of delegates from across the five continents to compete, network and expand their professional bonds.
Throughout its illustrious 98-year history the biennial event has been organised in over forty cities across the world with its next edition taking place at Newport from May 16-19 This is a remarkable achievement for Wales as it’s the first time the event has been hosted in the UK.
Cygnet Gin’s move earlier this year to the meticulously restored Copperworks Distillery signalled more than a new home – it also marked a powerful moment in the revival of Welsh craftsmanship.
Once the epicentre of the global copper trade, the Copperworks now stands as a symbol of innovation rooted in heritage; blending luxury, sustainability and history under one roof.
The Copperworks event also featured a bespoke menu crafted by National Chef of Wales Sam Everton and rising star Calum Smith, with cocktails expertly paired to a three-course feast.
Meanwhile, special early-bird registration rates offering discounted prices for the Worldchefs Congress and Expo 2026 are available until October 31 for the Full Delegate Package and, until December 31, for the Young Chef Package.
The former provides an opportunity to hear from leading experts, learn about the latest trends in HoReCa innovation, watch the world’s best culinary teams compete and connect with industry professionals from around the globe. The latter gives added access to the Billy Gallagher Young Chefs Forum. Registrants must be under 25 in 2026.
With exhibition space also available, the event also provides Welsh producers with a once in a lifetime opportunity to showcase their wares to the international chef community.
To find out more and/or register visit www.worldchefscongress.org
Castell Howell, Wales’ premier food service wholesaler, have confirmed a trio of major Trade Food Service Shows in early 2026, offering the UK hospitality and catering sector a spotlight on innovation, networking, and new culinary solutions.
They will take place at ICC Newport (January 20-21), Parc y Scarlets, Llanelli (February 10-11) and Parc Eirias, Colwyn Bay (February 24-25).
The addition of the Newport event follows the recordbreaking attendance of the 2025 Llanelli and Colwyn Bay shows which drew thousands of food service professionals from across the UK.
Designed for suppliers, chefs, caterers, and hospitality professionals, each show provides live demos, product tastings, new brand showcases, and insight into foodservice trends.
“Expanding our trade shows to three leading venues reflects our commitment to supporting the full breadth of the UK food service industry in Wales,” says sales and marketing director Haydn Pugh.
“We’re excited to bring chefs, caterers and food companies together for fresh ideas, new partnerships and quality tastings.”
www.castellhowellfoods.co.uk
Creating a Storm in a Tea Cup
irty years ago, Welsh Brew Tea/Paned Gymreig was little more than a concept in the mind of co-founder Alan Wenden. Fast forward three decades, and the brand now proudly features on the shelves of every supermarket across Wales and the border counties.
Still independently owned and family-run, Welsh Brew has grown far beyond its original single-brand concept. Today, it o ers a full range of speciality teas, both loose leaf and bagged, including the hugely popular Tea Birds variety. In addition to its extensive tea selection, the Welsh Brew family of beverages now includes a variety of ground and instant co ees, along with its latest venture into the luxury drinking chocolate market.
What began as a small company has grown into a major player in the hot beverage sector. Over the past three years alone, we have seen our business remarkably double in size.
Surplus Food? Let’s Put It to Good Use — Cost-Neutral for Your Business
FareShare Cymru is working with Welsh food and drink businesses to ensure that no good food goes to waste. Whether it’s excess stock, seasonal surplus, or products with minor quality issues, we can help you put it to good use — supporting communities across Wales at no cost to your business.
e Surplus with Purpose Cymru Fund is available to all food and drink producers in Wales and is designed to make donation completely cost-neutral by covering a wide range of costs.
e fund can help cover:
• Harvesting and labour
• Packaging or repackaging
• Storage or freezing
• Transportation
• O setting loss of income from donating
• Other ways of unlocking surplus food and preventing waste
Donations go directly to FareShare Cymru’s network of charities and community groups, helping provide meals to people and families across the country.
Welsh Brew acknowledges that much of this success is owed to the retail and food service sectors operating in Wales - and even more so to the people of Wales, who have remained loyal to our Gower-based, Welshowned family business. Looking to the future, Welsh Brew Tea, in partnership with Cardi University, is further exploring opportunities to expand our healthy “Bee Good Tea” concept.
Despite the many challenges facing independent food companies, we remain optimistic about continued growth, with a strong focus on expanding into export markets. We have already appointed three distributors in the USA, one in Japan, and one in Taiwan.
Co-founder, Alan Wenden says, “ e future looks bright for us, but the key to success is retaining the support of our consumers. Repeat purchase is the name of the game, and our prime objective is to deliver a high-quality product at a competitive price.’
www.welshbrewtea.co.uk
“A er peak season for pumpkins had passed, we were le with a large quantity that didn’t have a commercial market. FareShare Cymru made it so easy to both donate the pumpkins to their network of charities and cover the costs of transporting them.”
— Louise Harry- omas, Paviland Farm
“We’d recommend other growers use this fund. Surplus produce that doesn’t meet market standards can still help vulnerable people, with minimal time and logistics input from us.”
— Piers, Bremenda Isaf Farm
“If you’re food supply business has any surplus you would normally throw away, we’d urge you to think about how this product can be redistributed to help others. e produce that we’ve donated has created two million meals, a huge achievement and something we are very proud of.”
— Matthew omas, Pu n Produce
If you’re a Welsh food business with surplus, we’d love to hear from you.
Email swp@fareshare.cymru, or visit www.fareshare.cymru/surplus-with-purpose
Prep time – 5 mins
Cook time – 15 mins
Serves 4
• 4 PGI Welsh Lamb leg steaks
• Anchovy oil
• Sea salt
• 4 shallots
• 1 lemon
• 1 garlic bulb
• 1 red pepper
• 1 green pepper
• 2 red chillies
• 500g of fresh mint, tied in a bunch
• 100g each of fresh rosemary and fresh thyme, tied together in a bunch
• 100g flat leaf parsley
• 1 tsp chilli flakes
• 125g unsalted butter
• Extra virgin olive oil
• Apple cider vinegar
• Flatbread dough, enough to make 4 flatbreads
1. Add the shallots, lemon, peppers, chillies and the bunch of mint directly on the hot coals of the barbecue. Drizzle some olive oil over the mint and leave to char, together with the vegetables, turning occasionally.
2. Once the vegetables and mint are nicely charred, take them out of the barbecue and set them aside.
3. Season the lamb leg steaks with some anchovy oil and a little salt.
4. Place the steaks on the grilling shelf of the barbecue, fat side down.
5. While the steaks are cooking, melt the butter in a small, flameproof roasting tin on the grill. Use the bunch of rosemary and thyme to brush the melted butter onto the steaks. Cook the steaks for about 4-6 minutes each side, depending on the thickness of the steak.
6. After the steaks have cooked, place them in a tin, cover with foil, and set aside to rest for 10 minutes.
7. Meanwhile, make the salsa. Roughly chop the peppers and chillies. Squeeze the shallots and garlic out of their skins. Roughly chop the shallots, the charred mint, and the flat leaf parsley.
8. Transfer the chopped vegetables and herbs to a bowl, add the juice of the cooked lemon, sprinkle with some sea salt and chilli flakes to taste, a drizzle of olive oil, and some apple cider vinegar. Mix well and set aside.
9. On a floured surface, divide the flatbread dough into four balls. Roll out each ball, roughly shaping it into a circle. Place the flatbreads on the grill and cook for 1-2 minutes each side, depending on the thickness of the flatbread.
10. To serve, slice the steaks and place on a serving platter alongside the salsa and the flatbreads. Finish with a drizzle of the resting juices.
By Chris ‘Flamebaster’ Roberts’ From www.eatwelshlambandbeef.com
Serves 4. Ingredients
• 400g thick piece of pork shoulder, leg or loin.
• Marinade
• 2 tbsp olive oil
• 2 tbsp garlic puree
• 2 tbsp ginger puree
• 1 tbsp garam masala
• 1 tbsp cumin powder
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp cinnamon
• 1 tsp chilli powder (mild or hot)
• Seasoning
• Juice ½ lemon.
1. Slice the meat into think pieces.
2. Place all the ingredients for the marinade in a large zip seal plastic bag and mix well.
3. Add the porc slices, mic well and seal the bag. Leave to marinate for at least 2 hours, more if you’ve used the shoulder. (You can leave overnight in the fridge).
4. Take 2 or 3 skewers and thread the porc slices onto them, making one large kebab. Push the meat together tightly.
5. Cook in the oven 220 oC, 200 oC Fan, Gas mark 6 for approximately 40 – 45 minutes.
6. You can also cook on the BBQ turning frequently to prevent burning.
7. When cooked thoroughly leave to rest for 10 minutes then pull the meat off and cut/ shred.
8. Great served piled on warmed flatbreads, shredded lettuce and a minted yogurt dip.
From www.porcblasus.cymru
Prep time – 30 mins
Cook time – 15 mins
Serves 4
• 450g lean PGI Welsh Beef mince
• 1 small onion, finely chopped
• 1 carrot, grated
• 1 small red pepper, finely chopped
• ½ head broccoli (6 florets), grated
• 1 small egg, beaten
• 1 tbsp tomato ketchup
• ½ tsp dried mixed herbs
• ½ tsp ground black pepper
• Handful of fresh breadcrumbs (if required)
• Long vegetables to make skewers e.g. stick celery, piece of carrot, pepper, asparagus
Packed full of flavour but also hidden veggies for your fussy eaters!
1. Mix the mince and vegetables into a bowl, add the herbs and seasoning.
2. Stir through the tomato ketchup and half the egg. Add more egg if required – you want a soft but firm consistency so the
koftas hold their shape (if too sticky add some breadcrumbs).
3. Take handfuls of the mixture and shape around the vegetable sticks, chill for 15 minutes or longer.
4. These can be cooked on the solid plate of a BBQ, oven or grill for 12-15 minutes depending on thickness.
5. Serve with dipping sauces – tomato ketchup and a tangy yogurt dip made with natural yogurt, handful of chopped mint and a dash of sweet chilli sauce.
From www.eatwelshlambandbeef.com
With Wimbledon still fresh in the memory try making this easy cocktail using Ground For Good’s wonderful Italia inspired aperitif, Aperoffi !
1. Simply start by washing and chopping a handful of ripe strawberries into small pieces, and add them to the bottom of two cocktail glasses (optional= leaf or two of fresh basil - said to enhance the flavour of strawberries).
2. Next, use a muddler to squash the strawberries together in the glasses. Try
to mash them as much as possible, so you can really extract the juice from them!
3. Then just pour over 3 parts prosecco and 2 parts Aperoffi and club soda to taste (usually 1 part). Add ice. Stir well. Once done, garnish with some more strawberry slices, and fresh orange slices, if desired.
4. Serve immediately and enjoy! Easy swop outs are - sparkling water instead of soda if preferred. Use a dry prosecco if you prefer your drink less sweet. GAME , SET AND MATCH
www.groundsforgood.co.uk
What could be more Welsh than a tidy cup of tea? Two farmers, whose father delivered milk from the family’s cows to households around Lampeter, set out to create the perfect, environment friendly, Welsh cuppa. Seeking not just a reviving and uplifting drink, but also one that is grown and packed in tune with nature (sustainably sourced tea in plastic free packaging,100% recyclable box and compostable, plastic and GMO free bags) and that ensures growers receive a fair price. And Tidy Tea totally meets the brief.
Having opened the cheerfully coloured boxes (after noticing each batch had been carefully approved by specific family members – a nice touch), we prepared our cuppas from the generously sized pyramid bags, all creating beautifully clear brews. The Welsh Black Tea is an organic breakfast blend of Rwanda and Assam. A crisp, clear, toffee-coloured drink, mellow and soft with gentle tannin notes, refreshing when drunk black, but robust enough for a hearty start to the day with a dash of milk. The Earl Grey is a more sophisticated cup, intense black tea with fragrant bergamot and gentle citrus and floral notes. The Moroccan Mint is an antioxidant-packed green tea with peppermint leaf. With fresh grass and zingy mintiness on the nose, this is an ideal post-meal digestif or stimulating pick-me-up. The Delhi Decaf offers all the nuanced flavour we would want from a black tea, but with none of the caffeine. Ideal for that late night brew. And our particular fave was the Tokyo Blossom. A light green tea with cherry and rose petals. Fragrant and light this was perfect on a summer’s day. A quality cuppa for every occasion. Tidy!
www.tidytea.com
Having recently tasted, and enjoyed, several of Cinnamon Grove’s offerings (including their delicious Cucumber & Mint Gin), we were excited to discover that they are launching a new addition to the range. Our enthusiasm was partly because the distillery, based on the family farm near Haverfordwest, always handcrafts such fine quality spirits, using water drawn directly from their own well, but our anticipation was also whetted because, even with all our many years of gin drinking experience, we’ve never tasted a fennel and lavender gin. We were therefore more than happy to dive in.
As always, we first went neat – forget elderly aunts and lavender bags, this gin will totally reset your view of the purple herb. On first sip the lavender is immediately abundant, but there is no mustiness here. It is at once both flowery and herby, reminding
us of the scent of fresh lavender wafting on the breeze during long summers in Provence, Gower and now Pembrokeshire. And chasing close behind the lavender come gentle aniseedy notes, courtesy of the fennel. An excellent combination alongside the subtleness of juniper. And then we mixed it with tonic and ice and took it to a whole new level. Crisp and sparkling, this was now a gorgeously refreshing long drink, with a gentle roselike lavender floral sweetness, that beautifully complementing the bitterness of the quinine and the still present fennel. Another success from Cinnamon Grove, and certainly one to enjoy all summer long!
www.cinnamongrovegin.co.uk
High up in the hills above LLandyssil something of a revolution is occurring and it’s all about cheese! While Wales has always had a strong cheese heritage, producing delicious, artisan products for sale at home and abroad, we do tend to associate certain styles of soft cheese with France. Well France, hold onto your chapeaux, one family run farm in Mid Wales is turning things on its head. Already famous for award-winning Trefaldwyn Blue, crafted from the milk of their organic herd at Gate Farm, the Lloyds who are third generation dairy farmers, have developed a show-stopping rubycoloured organic soft cheese, that would give even the best of bries a run for its money. And we were lucky enough to sample Ruby Red.
From the outside, things appear fairly usual, but the soft white rind hides the golden wonder within. Cut into it and you can see that it really is a beautiful cheese (similarly coloured to Red Leicester). And while it looks gorgeous, Ruby Red is actually all about the creaminess. Rich, smooth and lustrous, it melts into the mouth, delivering all that deep savoury cheesiness you would want from the finest organic brie. We tried it alone, with crusty bread and then drizzled with Welsh honey. And each time we didn’t think it could get better, but it just kept excelling itself. And then, to spice things up we tried the sister cheese, Ruby Fire. Wow! All the same deep melting creaminess but this time zipped up with chillies. A lovely juxtaposition; smooth soft texture, deep savouriness and hot, sharp chilli. What a blast!
www.trefaldwyn-cheese.com
As the name suggests, Murrough’s Welsh Brew Tea are best known (you guessed it) for their extensive range of quality teas. However, knowing the importance we put on all our cuppas in Wales, Welsh Brew have extended their offering to include coffee, and are fast becoming recognized for the excellence of the roast of their beans and ground coffees. While justifiably proud of the quality of their beans and ground coffee, Welsh Brew are well aware that with our busy lives, even when we are desperate for our coffee hit, we don’t always have time to make a cup of real coffee. With this in mind, they have added a superior instant coffee to their range. Sourced from Brazilian beans they have developed a South American style coffee that can be prepared in a matter of minutes.
As coffee-lovers we wanted to compare like with like and so set up a blind taste challenge with a leading brand of instant coffee. Our taster (who had initially been sceptical about any instant coffee) ‘instantly’ preferred the cup made with Welsh Brew’s coffee to the leading brand, reporting a more robust aroma of coffee and dark chocolate on the nose. And when sipped, he enjoyed the depth of flavour it offered, with added layers of caramel and nutty notes. All the flavours you would expect from a full-bodied Brazilian coffee, in an instant. He drained the cup and commented, rather assertively, that he was planning to keep hold of the tin.
www.welshbrewtea.co.uk
Having spent time in Conwy’s home patch recently, experiencing first-hand the delights of Conwy Brewery’s ales in a cracking community pub called The Albert in Llandudno, we didn’t need asking twice if we wanted to try their lagers – it being summer and all. Their remarkable progress is built around a strong, naturally conditioned, core range of traditional British Real Ales, creative seasonal beers and their ‘West Coast’ craft ales. We can testify that their ales are topnotch, with Beachcomber and Clogwyn Gold being particular favourites, so expectations are high for their lagers.
First out of the box is Helles, a south German ‘Bavarian’ style beer. Having slipped in popularity, this style has been steadily making a comeback in recent years and Conwy’s is an excellent example. A rich golden colour hints at what’s to come - full bodied with a subtle malty, sweetness, and gentle hops with less bitterness it’s rounded, well-balanced profile will appeal to ale drinkers, or anyone, looking for a more multifaceted and, dare I say, interesting, lager experience. I loved it. On to their Pilsner. We all know roughly what to expect here, since Pilsner is the pre-eminent lager style in northern Europe. Conwy’s is actually a bit deeper in colour than some but still pale and has that crisp, slightly sharp edge that makes a good Pilsner so refreshing, especially in a heatwave. There’s malt and hops though, especially on the nose and in the finish, and enough to make it satisfyingly different. Wonderful to see Conwy applying their own take on these classics and wonderful to drink on any day, not just a hot one.
www.conwybrewery.co.uk
Since 2017 Owen and Michelle Rosser have been steadily building a scrumptious range of chilli sauces, jams and chutneys made from the fiery little treasures grown in their own poly-tunnels. Having recently expanded to new, purpose-built facilities, they’ve recently launched a cheekily named (the ‘saucy’ humour of ‘Miso Horny’ being the pinnacle) range of BBQ rubs, all made in-house, using their own chillis. We tried two.
It’s safe to say that Rump’n’Grind will be a PCF classic! The addition of coffee to an expertly curated base of paprika, garlic, salt, pepper, thyme, oregano and chilli flakes for a wee kick, is a spark of genius and does something amazing to beef, dramatically enhancing the flavours of a rump steak, adding savoury depth and a noticeably crisper crust too. A go to.
Cherry Boom! Time was big, bold and beautiful and brings deep, natural tasting, cherry sweetness. Its more complex sweetness sits perfectly over the base of smoky paprika, garlic, ginger and, of course chilli, which is gently warm, rather than hot. It really does lift less flavoured meats, such as chicken and pork, to another level and was a huge hit around our BBQ.
Sticking to the cherry theme, they’ve also just launched a new BBQ sauce - ‘Cherry Kiss’. Which is more a fullon snog, than a kiss, it’s so bursting in flavour. We tried it every which way – as a marinade, a sauce, a dip, even a dressing, on all types of meat and BBQ veg, and it just delivered every time – sweet ripe cherries, smoke, tomatoes and spice working together deliciously. Another triumph - Pembrokeshire Chilli Farm really are on fire.
www.pembrokeshirechillifarm.com
Golden Road. The very words are so evocative. Conjuring up images of long lost ways in exotic or mysterious parts of the world, perhaps the Sahara, Samarkand or the Orient. It’s actually much closer to home but no less beautiful or impressive. The Golden Road is a neolithic path that cuts along the ridge of the Preseli Hills, once used by Celtic warriors, Christian pilgrims and megalithic monument builders to quarry bluestones. And it’s now the name of a gin too. It’s this magical path that inspired Preseli locals, Phil and Jen Wheeler, to want to create a spirit that embodied its sense of majesty and mystery.
They’re off to a great start before the bottle is even opened. With a beautifully shaped, blue glass that fades to clear, redolent of the skies above Preseli, and the most gorgeously crafted label that tastefully mixes gold leaf, to represent the road, and a textured impression of bluestone. It looks stunning, and a lot for the gin itself to live up to. And boy, does it. It’s bold, confident and one of the most distinctive gins you’ll probably taste. Such boldness is a risk but, Phil and Jen have pulled off a spectacular trick to create a wonderfully flavoursome, multi-layered gin that’s also balanced, smooth and elegant. They use fresh bay, which, with fragrant juniper, forms the dominant flavour throughout. But there’s also oranges and almond on the nose, and hints of peppercorn, cardamon and coriander seed on the palette with a long finish that encompasses all of them. Majestic indeed.
www.goldenroadgin.co.uk
It’s that time of year when we all want to be outdoors, enjoying the amazing countryside and hospitality that God’s country has to offer, which usually necessitates hopping in the car. But some poor chap has to be the designated driver and forgo one of the other joys of summer – a lovely refreshing beer. Enter Yma O Hyd to save the day.
Produced by Dirwest in the Vale of Glamorgan, it’s a far cry from the insipid low alcohol beers of the past, and as good as any of the new wave of zero percent and low alcohol beers. And, as part of Dirwest’s stated intention to celebrate Welsh culture and history, it wears its Welshness, on its, er, tin. With lovely malty, biscuity tones, it’s nicely hopped without being too bitter, and has hints of mango and pineapple. Despite being 0.5% it’s very convincing as a refreshingly crisp, clean, slightly fruity take on traditional IPA, that’s perfect for summer high days, and highways. Dafydd Iwan would be proud.
www.dirwest.cymru
“As a company we’re committed to championing food and drink businesses of every scale situated across the entirety of Wales.
We take immense pride in being an integral part of this hugely important sector within the Welsh economy, and look forward to being part of their exciting journey.”
BRIAN
JONES, Founder & Chairman
£51.7m* invested in Welsh suppliers 11.34m* units of Welsh stock bought 35%* of all stock is Welsh
*1st April 23 to 31st March 24
Like many things about my childhood, we didn’t do chilled snacking like other families. My school friends had frozen tubes of vivid gloop from the small compartments above their fridges: I had scoops of ice-cream from a half gallon plastic box the size of a treasure chest which was hauled up from the depths of the rubber-lidded freezer which still bore the marks of the Walls sticker on the side. at ice-cream, which o en had a margarine-like crust caused by melting and re-freezing, was no great shakes but remained an absolute wonder, because everyone else had to go to the seaside to get a cornet, whereas we had just to go to the kitchen. e cornets added to the professionalism: when it came to ices, we knew what we were doing. Every now and again, we held garden parties or fetes, with one of my older sisters dispensing cornets from the window between the kitchen and conservatory: I watched admiring as she plopped another perfect sphere onto the waiting cone. (Solid gold life hack from my mother: ‘Always hold a fete a er moving house because it stops people asking questions.’ I never found out what questions she dreaded, but the tactic worked.)
A generation later, one of my daughters gained instant promotion in her holiday job on an ice-cream van. e boss needed Welsh speakers to sta up a van for a major eisteddfod and my bilingual daughter was chosen, entitling her to move at once from the lowly role of ‘scoop bitch’ to ‘being on the Whippy.’ It’s a curiously uncelebrated advantage of Welsh medium education and more should be made of it. We all thrilled to tales of van life, including the daring cash grab at a West Country show, foiled by the colleague who pursued and tackled the thief, reminding us of the value of sta ng ice-cream vans with top- class rugby lads.
I’m an avid customer of ice-cream vans myself, always going for a medium Whippy, no ake: my summer remains as unstarted without my x of aerated gloop. On one occasion, even I was sick of what icecream vans provide. Growing up high in the hills of
Montgomeryshire, I developed an unshakeable belief that everywhere ‘down country’ was bustling with commercial activity and therefore, when the Young Farmers’ Rally was held in the village of Abermule, I was convinced that it was the Powys equivalent of San Sebastian. Everyone else brought sandwiches. I relied on the ice-cream van during a very long day of competition, proving scienti cally that an unvaried diet of Pineapple Mivvis can sustain human life, but the nicest lolly palls a er the ninth.
ough I do relish the cheap and cheerful, I am a dedicated maker of my own ice-cream. My praline ice-cream is the backbone of my social life: certain 70% of invitations I receive follow the conversation: ‘Do we have to invite her?’ ‘Yes, I’ve already promised people the ice-cream.’ Starting with a yolk-based custard, it is quite a simple process which is why I have been led into so many blind alleys of ice-cream creation. My innovations fall into two categories, the Chunks and the Ripples. e basic principle of the Chunks icecream is to stir in lumps of biscuit etc to add texture and avour. e classic is Rhubarb Crumble which works very well but changes can easily be rung. For the Apple Crumble version, I use gently cooked eaters with their own distinctive avours. A Russet gives a nutty tang and if you can nd Beauty of Bath, they lend a subtle pinkish blush to the ice-cream, like a pale rose.
e fun is endless with the Ripples. e ideal rippling liquid is somewhere between a very ne puree and a syrup but, preferably, not too sweet. e balsamic vinegar and sugar mixture in which you have steeped strawberries is perfect. With blackcurrants, I have resorted to the traditional jelly bag to get a smooth mixture to stir through a er reducing a little. Freeze the cream mixture and the liquid separately, stirring both occasionally then, when you can almost no longer stir, quickly fold in the syrup. Simples!
Must dash, got a gooseberry and ginger experiment to conduct.
