Celebrating great food and drink in Wales
June - August 26
Welsh food and drink shines brightly CHOCS
Sweet dreams are made of these
North, south, east, west – take your pick
Raise a glass to Welsh vineyards
Do you know your foodie proverbs?
It certainly seems that constant change is er, constant, these days. We have a new government in Wales, instability in Westminster, and turmoil in the middle east. But every cloud has a silver lining. e fuel crisis looks like it might be around a while, but that means ‘staycations’ are back with the chance to make the most of some great Welsh food and drink. And boy, have we got some great food and drink demanding our attention.
is issue’s main feature on award-winning food and drink, is jam-packed with amazing produce and with restaurants from all corners of the principality. No matter where you nd yourself, you’ll have plenty to choose from. ere’s Golden Fork winning Mario’s ice cream in Carmarthenshire, two Michelin star winning Ynyshir near Machynlleth, and Cardi ’s rst ever Michelin star winner, Gorse, to name but a few. We’re also blessed with a plethora of food and drink festivals where you can meet the producers themselves and revel in the great Welsh outdoors, as you potter
around our charming towns and villages. A chance to get away from it all. So, check out our article on some of the country’s best. And, for a bit of comfort and chocolaty relief from the barrage of headlines, there’s our run through of some of our best chocolatiers. If all else fails to cheer, there’s always wine. Wales now has a staggering number of vineyards producing some very good vintages indeed. We talk to some of the members of the Gwin Cymru (formerly the Welsh Vineyard Association) to nd out more.
Elsewhere, John Gower muses on proverbs, Caroline Saarl breaks bread and Myfanwy Alexander extols the virtues of food by post. And of course, there’s our recipes and reviews too. Plenty of reasons to be cheerful, a er all. Enjoy!
Paul Mulligan Publisher
Contributors: Jon Gower, Myfanwy Alexander, Mike Lewis, Caroline Sarll, Sarah Morgan, Jonno Mack, Louisa Harry-Thomas, Abigail Saltmarsh
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Proudly brewed in Wrexham, poured across Wales and beyond. Founded in 1882, Wrexham Lager is the oldest lager brewery in Wales and one of the longest-standing in the UK. Brewed using carefully selected ingredients and time-honoured methods, our lager is crisp, clean and unmistakably characterful.
When it comes to food you o en get sage advice from a proverb, if you pardon the half-hearted pun. “Too many cooks spoil the broth” is a sensible instruction for those making, say, bouillabaisse, as you don’t want to be in the soup, as it were. “One man’s meat is another man’s poison” has plenty of contemporary resonance while the adage, “An apple a day keeps the doctor away” is a juicy one, especially given the vitamin goodness contained in a Russet or a Golden Delicious.
e word proverb – from the Latin, proverbium –refers to “a simple, traditional saying that expresses a perceived truth based on common sense or experience.” ey cover all manner of everyday experiences and so there are oodles of them about food and cooking as you’d expect. “You can’t make an omelette without breaking eggs,” say the French, who could say the same for a sou é. ere’s a Japanese proverb that tells us, “Cold tea and cold rice are bearable, but cold looks and cold words are not.” Although some like it hot of course.
Which sent me to consider Welsh language proverbs. e rst one that came to mind was “Nid wrth ei big y mae prynu cy ylog” (You shouldn’t buy a woodcock by looking at its bill) which harks back to the days when this woodland- oor dwelling game bird was o en sold in markets. Don’t look at its kebab-stick bill but look at the plumpness of its body, it suggests. Others are more explicitly about food, such as, “Nid yw’r llestr gorau un yn gallu cynhyrchu bwyd” which suggests that even the nest dish or vessel is unable to produce any food. ere’s also the pithy, “Melys bwyd sy’n cael ei wahardd” which translates as, “forbidden fruit is sweetest” with its hint of the original tempting apple in the Garden of Eden.
Proverbs can o en be short and snappy, working pithily like Christmas cracker mottoes. “Eat to live, not live to eat” is a good guide to avoiding what used to be seen as the sin of gluttony. e terse words “Hunger
is the best sauce,” pitches gnawing pangs against the merits of a good béchamel or Hollandaise. And always remember, perhaps especially on a Friday, “Don’t make sauce before catching sh.” And then there are biblical proverbs from e Book of Proverbs such as, “A generous person will prosper; whoever refreshes others will be refreshed” which is basically the same sentiment as e Book of Nehemiah’s, “Go and enjoy choice food and sweet drinks, and send some to those who have nothing prepared.”
It seems that hunger generates proverbs just as much as plenitude. ere’s an Indian proverb that avers, “ e poor look for food and the rich for appetite.” In Welsh, someone in dire straits will be so desperate they will eat the very straw of the bed, “bwyta gwellt y gwely.” Or if forced to eat the seed corn before it’s even planted a person will be said to be eating the honey from the hive, “bwyta’r mêl o’r cwch.” In Gambia and Nigeria, they assert that, “Even the best words bring no food” which echoes the more ecclesiastical suggestion in the Irish saying, “Mere words do not feed the friars.”
Which could also work as a homophone, of course, as it wouldn’t feed the fryers either. at would be the fryers in the chippers, as the Irish call their chip shops.
We know that, seductively, the best way to a man’s heart is through his stomach but please don’t persuade your surgeon friends of the merits of that approach. It does chime, rather romantically with the beautiful French saying that suggests, “Where love sets the table, food tastes at its best.” It has lovely ring to it in the original tongue: “Là où l’amour met la table, la nourriture est à son meilleur.” Imagine it whispered by candlelight. at said it’s best to remember, “ at the most dangerous food is wedding cake.“
I suppose the most appropriate proverb with which to conclude this column is actually one from Malawi – you know the one. “ ose who are at one regarding food are at one in life.” at’s certainly one to reproduce on a tea towel. Chew over it. Slowly.
Celebrating 60 years of butter making.
Home to so many fine artisan chocolatiers, Wales is a melting pot of tempting treats and exquisite cocao creations. Abigail Saltmarsh reveals just some of the exceptional producers and products within the country’s chocolate box of delights…
Indulge yourself with something sweet from Coco Pzazz. The Llanidloes producer has been making exceptional chocolate since 2011 and today offers an array of beautifully packaged (often using artwork from local artists), colourful delights for connoisseurs. Their truffles are divine and make the most of partnerships with other Welsh producers – such as Welsh Lady’s lemon curd. For a truly Welsh experience, try the Siocled Bara Brith Milk Chocolate, flavoured with the rich fruit and subtle spice of the traditional teatime treat. Those seeking something with a saltier edge might find the Siocled Caramel Halen Môr Milk more to their taste. Delicious…
cocopzazz.co.uk
The artisan chocolatiers at Baravelli’s, based in Conwy, have made quite a name for themselves with their exquisite creations. Not only have they won more than 50 awards for their incredible products, but they have been featured on national television and partnered leading luxury stores. Snap a piece or two of such innovative delicacies as their bars of Sour Cherry and Cranberry, Summer Fruits or Date and Walnut.
baravellis.com
From its base in the fringes of Newport, Bossa Nova produces Brazilian-style chocolate truffles and other tasty morsels. Handcrafted from beans sourced from sustainable farming cooperatives, these are all glutenfree and suitable for vegetarians. Specialities include the Low-Sugar Luxury Pecan and Pistachio Dark Chocolate Snacking Bar, while for those who fancy something fruitier, the Luxury Passion Fruit and White Chocolate Truffles might hit the sweet spot.
bossanovachocolate.co.uk
With many Great Taste awards, including 3 for its ‘Burns’ whisky and praline bonbon, Brecon Chocolates offer an array of chocolate marvels – bonbons, truffles, fondants and bars.
With its origins in Hay Chocolates and for those with
literary leanings, there is still a library of tantalising book-themed treats to leaf through. Look online or visit the shop on Lion Street in Brecon to browse Book Bars, Mini Books and Bookends in dark, milk and white solid chocolate versions. Those who prefer the great outdoors to being tucked up with a good read could perhaps be tempted by the Farming range, including Solid Chocolate Ducks, Sheep and Bales of Hay. Animal magic…
breconchocolates.co.uk
Using the finest cocoa beans, Caerwent Craft Chocolate whips up its high-quality products from its kitchens in Monmouthshire. Its specialities centre on single origin, bean to bar, Ecuadorian, Colombian and Madagascan chocolate. For those partial to an espresso, dip into the Chocolate With Coffee. This has an intense flavour that takes the Columbian bar to another level –dark, strong and with even more character.
caerwentcraftchocolate.co.uk
Combine your love of Welsh history with your passion for chocolate when you visit the Rhondda Heritage Park Mining Museum. Nestled in the heart of the Rhondda Valley, the museum is also home to the chocolate company, which not only handcrafts its delicacies here but also runs a café. For something truly quirky, fire up the taste buds with its Sack of Coal containing honeycomb chunks hand-dipped in milk chocolate and sparkling crumb.
chocolate-house.co.uk
In Llandudno, North Wales, the Cocoa Counter creates an incredible array of chocolate products, including bars in over 30 flavours, loose truffles and hot chocolate flakes, bombs and stirrers. Snap into the likes of Milk Orange and Fudge, Dark Welsh Sea Salt and White Red Berry chocolate bars. It also conjures up a unique collection of domes in flavours such as Black Forest, Raspberry Ripple and Rhubarb and Custard, each individually handpainted to a vivid design.
thecocoacounter.co.uk
Experience the warm embrace of Welsh chocolate when you unwrap something special from Llanelli. South Wales-based Cwtsh Chocolate produces small batches of all sorts of goodies. Try its Chocolate Slabs, including Biscoffi, Bubble Gum and Rum and Raisin or – for the patriotic among you – the Welsh Chocolate Flag, Love Spoon and Daffodil might be the perfect chocolatey choice.
www.welshchocolate.co.uk
For choccies that are as beautiful as they are delicious, try Dilly’s of Milfordhaven. Its collections include such gorgeous items as Chocolate Indulgences Boxes filled with flavours like Gin and Lemon, Honey and Saffron and Whiskey and Vanilla. Other mouth-watering creations include its Salt and Pepper Caramel Bar and Lemon, Lime and Coconut Filled Bar. Its Chocolate Bark, in flavours such as Chilli and Vanilla, and its Exotic Range, with the likes of Mango and Ginger, is also noteworthy.
dillyschocolates.co.uk
Cardiff chocolatier Gabriella Cugno is renowned as the mastermind behind the incredible, edible works of art that were seen on screen in musical fantasy blockbuster Wonka. However, her magical products, which include seasonal specials and plant-based temptations, are also available for enjoying in the real world. Sample a Signature Gourmet Sharing Box to start with, featuring such mouth-watering options as Hazelnut Gianduja, Salted Caramel Mou and Black Sesame. Pure imagination…
gabriellacugno.com
Award-winning Heist produces its single bean chocolate at its micro-factory in Cardiff using piaroa cacao from Venezuela. For a citrus burst, nibble its Dark Chocolate Clementine Bar or for a truly sweet treat, unpeel its Bananas Bar. Other craft chocolate indulgences include its Extra Dark and Milky Coffee varieties. Each bar is hand-finished and stitched into an envelope.
heistchocolate.com
It has been over 20 years since Heavenly Chocolate Emporium first opened its doors in Llandeilo. Here, the inventive team handmakes all its chocolate products within the Carmarthenshire premises. For something substantial to bite into, unwrap a bar of Dubai Chocolate Pistachio, White Chocolate
Cranberry Orange or Dark Chocolate Nuts and Seeds. Heavenly!
heavenlychocolates.co.uk
At the enchanting heart of the Isle of Anglesey, familyrun Mr Holt’s Chocolate Factory creates high-quality, affordable chocolate bars. While modestly priced, their charmingly Welsh-named bars still pack high cocoa content for a richer, more authentic chocolate experience just like chocolate used to be — a welcome reminder of chocolate before shrinkflation and cornercutting took hold of the big brands.
Discover the classic milk chocolate Clasur, zesty orange chocolate Iago, creamy white chocolate Eli, or indulge in a host of fantastical treats in their Selection Box. And if luck is on your side, you may even uncover a coveted Golden Ticket to win a Chocolate Factory Experience.
mrholts.co.uk
Seeking something out of the ordinary for your nearest and dearest? Award-winning Sarah Bunton whips up a spectrum of novel chocolate gifts at her Welsh Chocolate Workshop near Devil’s Bridge in Pontarfynach. Wrap up her Jelly Heart, Eton Mess or Banoffee artisan chocolate bars or tie a ribbon round a box of Chocolate Flowers or Logs. Perfect presents… sarahbunton.co.uk
Recently launched, this small-scale Haverfordwest chocolatier prides itself on its slow production and attention to detail. For a true taste of Wales, tear into a bar of Belgian Milk Chocolate Welshcake or Belgian Dark Chocolate Seaweed. Also worth lingering over are the Clementine Crunch and Dark Salted Caramel.
pembrokeshirechocolate.co.uk
Among the best-known producers of luxury chocolate is Wickedly Welsh. A nine-time winner at the Great Taste Awards, this Haverfordwest artisan has come up with a scintillating selection of fabulous flavours. Among its bars are the likes of Raspberry and Vodka, Penderyn Welsh Whisky and Orange Marmalade. Also check out the Wickedly Welsh Medals, Bunch of Daffodils and Hen Wlad Fy Nhadau (Land of My Fathers) Milk Chocolate Bar choices for those eager to pass on their national pride.
wickedlywelsh.co.uk
Deliciously diverse and produced with passion, Welsh wine from boutique vineyards is gaining international respect for its quality and variety. Abigail Saltmarsh talks to Gwin Cymru members about the range and quality of the wines they have to offer.
With growing numbers of vineyards and increasing acclaim, the future for Welsh wine is looking robust and rosy. There are now more than 60 vineyards across Wales, ranging from those just starting out to others already scooping international accolades for their high-quality products.
Celebrated wine experts, including Oz Clarke, are full of praise for the confidence and character of Welsh wine. According to those in the industry, it is being noticed thanks to the hard work of the viticulturists, the suitability of the climate in Wales and the diversity of the country’s landscape.
Andy Mounsey is chair of Gwin Cymru, the Welsh regional association of WineGB. Former publishers, he and his wife Fiona launched Velfrey Vineyard in South Pembrokeshire in 2016 after being wowed by a bottle of Welsh wine from Jabajak Vineyard. They have now planted some 5,500 vines and have recently installed a winery.
“Wales is ideally suited to the production of clean, crisp, cool climate wines, but that covers quite a variety of different styles – and the really interesting thing about Wales is that the wine producers are very diverse in what they do,” he observes.
“A lot of English wine production is very much focused on the Champagne-style varieties of grape and method, which makes the typical English sparkling wine that people are very familiar with. There are some excellent examples of that here in Wales, but there’s also a great deal of diversity of other styles.
“There are white wines from classic grapes like Chardonnay, as well as from hybrids like Solaris and Siegerrebe. You’ve got pét nats, orange wines and biodynamic natural organic wines. There are red wines from different hybrid and classic grapes, and we have some excellent rosés as well.”
Today, there are vineyards in South Wales with particular concentrations in Monmouthshire and the Vale of the Glamorgan. Also, Mid Wales, across North Wales, and in Pembrokeshire, Carmarthenshire and Ceredigion – almost everywhere other than the mountainous central sections of the country.
“Welsh wine has expanded so much recently because more people are tasting it and realising it really is of a very good quality. I think this gives others the
confidence to give it a go, and then, invariably, the vineyards are small family enterprises, which means everybody brings their own philosophy to it,” he says.
“Deliciously diverse sums up the situation! We are producing lots of different styles of wine between us.”
Richard Morris started his operation at Ancre Hill Estates in Monmouthshire some 20 years ago. Today, the vineyard gains international acclaim for its biodynamic and organic wines.
“Our main reputation is around orange wine and pét nats – we were the first people in the UK to start making them in 2014 – they are now very trendy,” he explains. “We chose this particular spot near Monmouth because it was the right site.
“If you are planning a vineyard in this country, then you have to be site specific. You are looking for sheltered, frost-free spots with south-facing slopes. We are at the end of the Monnow Valley, which is perfect.”
Other major contributors to the multiplicity of Welsh wines are the diverse climates and soils. Across the country as a whole, climate change has had a major impact on the industry, making growing grapes a much less risky business. Fewer harsh frosts mean a lower chance of whole harvests being wiped out.
Velfrey grows its Pinot Noir, Seyval Blanc, Solaris and Rondo grapes in a sandy clay loam. This is also found in many leading wine-producing areas, including Saint-Emilion.
“The soil in Wales varies enormously. I think the common denominator really is that good wine comes from soils that challenge the vines. You want the grapes to survive and thrive, but you want them to be challenged by their conditions in one way or another.
“It’s also very much about the particular microclimate conditions of the site. It can be a fortuitous combination of those factors that makes the wine successful.”
Montgomery Vineyard, in the heart of Mid Wales, for example, is set on the side of a south-facing hill, with the vines free draining and planted directly northsouth, within a naturally sheltered amphitheatre. The terroir here is made up of flinty, glacial deposits.
Blue Moon Wines in Radnorshire had a steep, southwest-facing bank covered in bracken and gorse to work with when it started out. In 2014, the team there planted 1,200 Solaris and Cabernet Cortis vines and, despite enormous challenges, they have almost doubled their number of plants and are seeing success.
In North Wales, Colin and Charlotte Bennett own Gwinllan Conwy. Planted in 2012, it now produces Solaris, Rondo, Ortega, Pinot Noir and Chardonnay grapes.
“This area used to be a fruit-growing centre of Wales because of its unique microclimate, known as the Foehn Effect. This gives us very mild winters and a longer growing season,” Colin explains. “We also have sea on three sides of us within a couple of miles, which prevents any frost damage.”
For the couple, running a successful vineyard is about being part of the local food and drink community. They team up with other producers, as well as restaurants and chefs, including the renowned Bryn Williams, to promote the fine foods and wines of North Wales.
“We are very much about pairing our wines with local foods, such as Menai Oysters or Conwy Mussels, for example. We don’t do a lot of trade, but we have our wines in some of the best restaurants around North Wales,” Colin adds.
Gwynfyd Môn – Anglesey Bliss also wanted to support the local economy. Beginning its operations in 2020, the island-based vineyard is already winning the hearts of wine lovers with its red, white, rosé and sparkling options.
Gwinllan Llaethliw Vineyard, near Aberaeron, is also very much a family affair. Richard and Siw Evans, who bought their farm in 2008, have been joined in the business by son Jac and daughter-in-law Charley.
Now the family oversees some 15,000 vines between them, producing varieties including Orion, Rondo, Regent and Solaris, as well as Bacchus and Phoenix, while juggling other jobs. Richard is also an aviation pilot, Jac is a carpenter and Charley owns a bridal shop.
“It is hard work, but it is paying off because we are winning awards for our wines. We are very proud of everything we produce – the red, white, rosé and sparkling.” says Siw.
While vineyards in Wales often have similar approaches to those in more familiar wine-producing regions, they will tend to use techniques particularly suited to the conditions, says Andy.
“No one is reinventing the wheel here, but there does seem to be quite an emphasis on low intervention. People need to keep their plants healthy and well fed, but they try to do it with as little intervention as possible.
“We do not want massively high yields for very generic kinds of wine. We are looking for quality.”
The owners of the Welsh vineyards tend to be handson and, despite many still having other day jobs, can often be found out in the fresh air, tending to their plants.
In the Vale of Glamorgan, near Cowbridge, St Hilary’s Vineyard, planted in 2021, operates on low intervention, organic principles, growing three varieties: Chardonnay, Pinot Noir and Pinot Meunier.
Similarly, Whinyard Rocks, at New Radnor, which first planted vines in 2017, grows and hand-harvests nine grape varieties. It prides itself on its natural wine, which is unfiltered, unfined and fermented with indigenous wild yeast.
Mark and Tabitha Lewis started Murmur y Môr, near Harlech, four years ago. Their grapes include Seyval Blanc, Solaris, Pinot Noir, Rondo and Phoenix, and they are now making their first product in small volumes in their own winery.
Tabitha says there are no plans to take the vineyard beyond boutique size: “The land here is hilly and rocky, and we don’t have tractors. Everything is done by hand.
“It is harder but better than we ever thought it would be. But we get such joy when we are out there playing with the plants or making the wine that it is worth it.”
Along with the soaring success of Welsh wines has come an explosion in wine tourism. Many of the vineyards now conduct their own tours and tastings to visitors from this country and beyond – and holidays built around wine trails are also in high demand.
Gwen Davies, who runs the Vale Vineyard with her husband Rhys, in the Vale of Clwyd for the past seven years, has seen increasing popularity for her tours that run between May and September.
“Wine tourism is a growing market – as well as buying the wine itself, there is so much interest in seeing where it comes from. We are now thinking about expanding our tour season but will need to take on another member of staff to be able to do so.”
Welsh Wine Week, from Friday, May 29 to Sunday, June 7, organised by the Food and Drink Wales Drinks Cluster, part of the Welsh Government’s clustering initiative, in partnership with drinks producers and vineyards, will see a particularly high number of tours, tastings, meet the producer sessions and celebrations take place.
At Llanerch Vineyard Hotel, in the Vale of Glamorgan, the Welsh wine experience has been taken a few steps further. Their Estate wines are crafted exclusively from the grapes grown at the vineyard, while the site is also home to a boutique hotel, restaurant and wedding venue. This is also where Gwin Cymru holds its annual wine awards.
Celebrated, award-winning five-star hotel Plas Dinas Country House also has a small vineyard within its grounds and is currently growing Chardonnay and Phoenix grapes. With a good selection of Welsh wines available, it won the AA the Best Wine List Award for Wales 2024/25. And Jabajak Vineyard, also award-winning, near Whitland, in West Wales, has a restaurant with rooms on its site. Wine tasting experiences are also part of its wider offering.
The common characteristics that are winning national and international acclaim for Welsh wines are quality and cleanliness, says Andy. Velfrey won Regional Winner for Wales at the Great British Food Awards 2025, and its sparkling wines have won Decanter World Wine Awards medals with one being placed in the top three in its class at the international Glass of Bubbly Awards 2024. Vale saw its Robin Goch red wine crowned Best Alternative Red from the UK last year at the Wine GB awards and Ancre Hill has won multiple awards and accolades for its array of wines over the past 15 years or so.
Gwinllan Llaethliw Vineyard scooped a bouquet of accolades at the Welsh Wine Awards 2025, including Champion Wine of Wales, Best Overall Sparkling Wine, Best PDO/PGI Wine, and Best Sparkling White, and Gwinllan Conwy has been recognised in the Decanter World Wine Awards and International Wine Challenge.
Another great success is the Dell Vineyard in Monmouthshire, run by former graphic designer Dan and his wife Lucy, an intensive care nurse. At the Gwin Cymru Welsh Wine Awards 2025, their Y Lleidr was awarded the Best Rosé and Best Overall Still Wine in Wales.
“This is a really elegant wine,” says Lucy. “It is fruity, with some brioche character and a little quince flavour.”
Among the grapes grown near Raglan by Dell are Solaris, Pinot Noir, Pinot Meunier, Cabaret Noir and Sauvignon Gris. They are soon to taste their new sparkling Blanc de Noir.
“We are very lucky – this is apparently one of the driest areas in the UK and we have very good soil and drainage,” she continues.
“We had a dream that in our 50s we’d come back to Wales and plant a vineyard on the family farm, but then the pandemic hit, and I said to Dan that I couldn’t be a nurse anymore, so we decided to start our retirement plan early. I am still doing some nursing, but I’m hoping to work full-time at the vineyard from next year.”
Andy believes that to build on its growing success, Welsh wine needs to remain at the premium end of the market.
“In order to be able to justify the prices required for our conditions, yield and scale it’s really important that our wine retains its character. It’s not about rushing to grow a big volume of cash crops on mixed farms, it is about the individuals who own the Welsh vineyards, their passion and their attention to detail.”
gwincymru.co.uk
To see and taste the delights of Welsh wine firsthand and meet the makers, make the most of Welsh Wine Week, which starts on the 29th May. Check out www.welshwineweek.co.uk for the full list of events, including tastings, tours, meals, pairing experiences and openings.
From the snowy summits of the North to the green valleys of the South, Wales boasts an impressive array of awardwinning food and drink producers and restaurants – and the trophies and accolades just keep on coming…
When it comes to exceptional flavours, unique products and innovative combinations and creations, Wales reigns supreme in the world of food and drink.
The country, which swept the board at the Great Taste Awards 2025, now holds an array of glittering accolades for diverse food and drink items and a myriad of restaurants from every corner of the nation.
The Great Taste Awards is the world’s largest and most trusted food and drink accreditation scheme.
Organised by the Guild of Fine Food, it is judged by a panel of more than 500 experts, including chefs, buyers, food writers and retailers.
In total, record-breaking 2025 saw 146 products from the country recognised as worthy of a star rating. An incredible eight products were awarded the prestigious three stars, 40 won an amazing two stars, and an
impressive 98 items commanded a remarkable one-star rating.
In addition, this year, an outstanding 10 Welsh restaurants proudly display coveted Michelin Stars, with one, Ynyshir, in Powys, even flaunting two.
A remarkable 16 fine dining establishments now boast three or more AA Rosettes – with five of these attaining the heady heights of four or five of the prestigious culinary awards.
Alcohol producers from our breweries and distilleries also headed into 2026 parading a plethora of accolades. Some won their awards from international judges based as far afield as the USA and Africa, as well as Europe and Great Britain, while others are proud to be ranked among the very best in Wales.
Holding the very top spots at the pinnacle of the prestigious Great Taste Awards are the Golden Fork winners. Often referred to as “the Oscars of food and drink,” Golden Forks are presented to the very highest rated products.
Claiming the most recent resounding victory for us was Golden Fork champion Mario’s Ice Cream, from Cross Hands, near Llanelli. Founded by Mario Dallavalle, a third-generation ice cream maker, the company is known for its smooth blend of Italian heritage, contemporary taste and fine local ingredients.
With over 40 years of experience, the family-run business produces luxury ice creams, sorbets and other desserts, using milk from an award-winning Carmarthenshire dairy and Welsh double cream. Supplying a wide range of clients – from five-star hotels and restaurants to major supermarkets and independent retailers – through Castell Howell, its imaginative selection features over 40 flavours, including dairy-free and vegan choices.
At this year’s Great Taste Awards, Mario’s scooped multiple accolades, including three stars for its Blackcurrant and Cassis Sorbet and its Clotted Cream Ice Cream. It also won two stars for its Clotted Cream Raspberry Ripple and its Olive Oil, Honey and Rock Salt Ice Cream.
Mario said: “We were thrilled to receive the Golden Fork. Our Blackcurrant and Cassis Sorbet is a flavour we’re incredibly proud of – it’s bold, refreshing and made with real care. This recognition is a testament to the passion and dedication of our entire team, and to the outstanding local ingredients we are privileged to have.
“These awards reflect the breadth of our range and our commitment to creating exceptional frozen desserts. To be recognised across multiple products is truly an honour.”
Carmarthenshire and, indeed, wider South West Wales, certainly shone brightly in the most recent Great Taste Awards. Cilgwenyn Bee Farm and Do Goodly Foods, both also from the Llanelli area, were also singled out for their fantastic food items.
Cilgwenyn Bee Farm saw sweet success with three stars for its raw Welsh Pembrokeshire Spring Wildflower Honey and two stars for its delicious Gower Saltmarsh Wildflower Honey. Do Goodly Foods, known for its chef-crafted, plant-based dips, scooped two stars for its Sun Dried Tomato Houmous.
From Talog, in beautiful, rural Carmarthenshire, Moch Coch and Ffynnon Honey Fudge were also handpicked by the judges. Charcuterie specialist Moch Coch was presented with three stars for its Air-dried Welsh Beef, which is seasoned in robust spices and red wine, while Ffynnon Honey Fudge received two stars for its sea-salted sweet treat, created with wildflower honey from its own bees.
Moving further west into picturesque Pembrokeshire, there is also much to write home about. In Kilgetty, for example, micro-distillery Still Wild earned two Great Taste Award stars for its flavoursome, red beverage Rhudd Bitter Aperitif (28% ABV).
Nearby in Neyland, Barti Rum has been a clear winner with its rum products. Its Spiced Rum took Gold in the Best Rum category of the Great British Food Awards in 2024, and the same year, its Barti Cream Liqueur scooped seven accolades at the prestigious World Drinks Awards.
There are also many noteworthy successes from Haverfordwest and its surroundings. In the beer arena, St Davids Old Farmhouse Brewery took two stars in the most recent Great Taste Awards for Witte Sands (4% ABV), a Belgian-style wheat beer, and securing a top spot for Welsh cider was Seidr Ci Ddu, with three stars for La Bouche (5.4% ABV), its Normandy-
style, 100% whole juice, keeved cider. This tipple is also toasting its success in the 2025 British Cider Championships, where it won Gold.
Gareth Chapman, who runs the company with his wife Luci, said: “We are really proud to have done so well with La Bouche. We knew it was a great product, but for such a small producer to win a major award really is fantastic.”
Atlantic Edge Oysters was proud to accept two stars for its Pembrokeshire Rock Oysters – seafood delicacies grown on a small farm in pristine Welsh waters. And family-run Prendergast Butchers, based at the heart of Haverfordwest and sourcing all its meat locally, matched it with two stars of its own for its Prendergast Faggots, freshly made with Pembrokeshire pork.
Pembrokeshire is also justly proud of its bouquet of AA Rosettes. The Fenery, a country house hotel at Grove of Narberth, commended for its dynamic cooking, holds a fantastic four Rosettes, while Blas Restaurant, at contemporary art hotel Twr y Felin, in St Davids, displays three for its imaginative menus. Allt Yr Afon, based in Wolf’s Castle and praised for its bold flavours, also has three Rosettes.
Annwn, in the heart of Narberth, is also a winner in fine dining. This restaurant holds a prestigious Green Michelin Star for its emphasis on sustainability and environmental practices. Annwn’s constantly changing menu focuses on seasonal and locally foraged produce.
Heading up through West and Mid Wales, the servings of Great Taste and other awards have also been heaped on. In colourful Cardigan, in Ceredigion, the smallbatch Bay Coffee Roasters enjoyed the full flavour of two stars for its refreshing Colombian Excelso. And the same accolade has been awarded to the town’s bakery,
Crwst, for its Hazelnut Caramel Spread, blended with sea salt and ready to spoon over toast or ice cream.
This area is also home to In The Welsh Wind, which produces a spectrum of whiskies, gins, rums and vodkas in nearby Tan-y-groes. Over the years, many of these bottles have scooped accolades and, indeed, the company was named Drinks Producer of the Year 2024 at the prestigious Wales Food and Drink Awards.
Llandysul also stands tall among award winners. Products from the Dà Mhìle Distillery and Caws Teifi Cheese both won two stars at the latest Great Taste Awards. For Caws Teifi, there was double delight with its zingy Nettle Teifi and freshly whipped up Organic Halloumi, while Dà Mhìle raised the bar with its Single Malt Welsh Whisky.
This distillery also saw off the competition at the Best of Organic Market (BOOM) Awards 2025, the UK’s only organic awards. Its Organic Single Malt Welsh Whisky came top of the finalists for Best of Organic Spirits.
In the Lampeter area, there was rising success in the Great Taste Awards, when two stars were presented to artisan bakeries Cegin Haul and Melys. Cegin Haul was in the mix with its mouth-watering Lemon Drizzle Cake and Melys, which melds the traditional with the modern, was rewarded for its Bakewell Blondie.
The Welsh Homestead Smokery, from near Tregaron, which specialises in a spectrum of smoked bacons, including a smoked honey lamb, as well as smoked chillis, jams and salts, was another winner. Its citrussy Lemon Drop Smoked Chilli Jam was also awarded two stars.
And for Wainwright’s Bee Farm, at Bow Street, near Aberystwyth, there were Great Taste accolades for a pair of perfect products. Here, the producer won three shining stars for its Single Glen Scottish Heather
Honey and two for its Organic Zambian Forest Honey.
Brand manager Dawn Eleri Wainright said: “We also won Food Producer of the Year 2025 at the Welsh Food and Drink Awards, so we had a very good year! We don’t blend the honeys from each apiary to make a standardised product – instead, we pack them separately so the consumer can enjoy the big flavours created from the botanical sources growing at each location.”
Then heading up to southern Snowdonia, Ynyshir, at Eglwys Fach, near Machynlleth, holds a very special place in the world of Welsh cuisine. Not only is this the sole restaurant in the nation to hold two Michelin Stars, but it is also the only proud bearer of five AA rosettes. At the 2025 AA Hospitality Awards, chef Gareth Ward was also named Chefs’ Chef of the Year and the establishment won the AA Wine Award for the country.
Continuing up through the country, a plethora of producers have reaped rewards for the taste, creativity and sheer northern soul of their food and drink items. There were two of the most recent Great Taste stars for both Salted Welsh Butter and Cave Aged Welsh Red Leicester from the Llŷn Peninsula-based South Caernarfon Creameries. And the scenic slopes of Snowdonia also proved they were as productive as they were picturesque, with the Caeathro-based Snowdonia Honey Co seeing off the competition with a proud two stars for its Welsh Heather Blend jars.
In Barmouth, the Fanny Talbot dining experience boasts three AA Rosettes for its stylish and impressive dishes, while in Conwy, the Jackdaw has been endorsed with three of the same for its clever modern dishes and cool Scandi vibe.
the Fanny Talbot Sosban and the Old Butchers
Aber Falls Distillery, based in Abergwyngregyn, at the top of Eryri National Park, has won multiple awards over the years for its products. It was named Single Malt Winner in the World Whisky Awards 2025, and its Single Malt Welsh Whisky also stole Gold at the International Spirits Challenge 2024.
On the Isle of Anglesey, there have been trophies and celebrations too. There were three coveted Great Taste Award stars for both Halen Môn’s pure Sea Salt, harvested by hand from the Menai Strait, and Bragdy Cybi’s Môrish Seaweed Ale (4.5% ABV). The Holyhead brewery also won two stars for its 4.6% ABV Welsh Lager Lawd.
Director and brewer Daniel Jones said: “We were blown away to receive two awards, especially the top accolade. We are a small brewery and our Môrish Seaweed Ale has been a great success. It sells out faster than we can make it!”
Small-scale producer Helen’s Honeybees claimed two stars for its golden pots of pleasure, and Anglesey Bees matched it with the same award for its Anglesey Spring Wildflower Honey. Dylan’s Restaurant, of Llangefni, celebrated for the sauces, condiments and fish products it develops, gained a brilliant two stars for its version of Tiramisu Maritozzi.
At Menai Bridge, on Anglesey, Sosban and the Old Butchers Restaurant holds an acclaimed one Michelin Star for its innate understanding of cooking techniques and bold flavour combinations. It also retains four AA Rosettes for its inventive cooking.
On the other side of Snowdonia, there have been abundant accolades for Llanrwst producers too. Shepherd’s Biscuits recently won two Great Taste stars for its Wholemeal and Malted Rye Biscuits for Cheese, while food hub Blas Ar Fwyd Cyf attained the same level for its suppertime special, Welsh Cheese and Ham Quiche.
Palé Hall, a restaurant near Bala, in the Dee Valley, holds more than its share of high-quality accreditations. This destination for diners seeking refined cooking displays three AA Rosettes and also has the prestige of a Green Michelin Star.
Further east in Llangollen, there have been songs of Great Taste success for Dolwen Welsh Lamb and Beef. Here, the hill farm near Llanarmon Dyffryn Ceiriog claimed a scintillating three stars for its PGI Welsh Lamb Rolled Loin. Wrexham Lager, with its origins stretching back to the 19th century, has also won awards in recent times for this corner of the country.
Pausing again in Powys before heading down to South East Wales, the Checkers, in Montgomery, displays three AA Rosettes for its contemporary food cooked with flair, while Trefaldwyn Cheese won Silver in this year’s World Cheese Awards for its Trefaldwyn Blue.
Radnor Preserves, in nearby Newtown, has been singled out in the most recent Great Taste Awards for its Chuckleberry and Elderflower Preserve, which received two stars, while Radnor Hills, from near Knighton, still proudly displays the two stars it won in 2024 for its Heartsease Farm Sparkling Apple and Rhubarb drinks.
In Monmouthshire, Raglan-based N S James Family Butchers carried off two stars for both its Best End Cutlets and Welsh Faggots. Run today by Neil James, this is one of the oldest independent butchers in the country.
“We buy the best quality meat, most of which is reared within two or three miles of our shops,” he explained. “Our faggots are made from meat from less than 1 mile away, which is then seasoned and blended with
our own mixture of spices. It is great to see them win another award.”
Close by, near the border with England, the Whitebrook has plenty to be proud about. This restaurant has been awarded with one Michelin Star, a Michelin Green Star and four AA Rosettes for its vibrant seasonal dishes.
Beautiful Bannau Brycheiniog, also known as the Brecon Beacons, has seen its share of success. In the Great Taste Awards, Brecon Chocolates melted the hearts of the judges with its fine array of handmade treats. A duo of delights, the Brecon Botanicals Gin Bonbon and the Dark Rum Bonbon were both awarded two stars.
And the family-run Black Mountains Smokery was also not disappointed. Curing and oak-smoking its products from its base in Crickhowell, it collected two stars for its Cold Smoked Trout.
In Hay-on-Wye, Chapters Restaurant has a Green Michelin Star for its environmental practices, while in Llandewi Skirrid, near Abergavenny, the Walnut Tree holds one Michelin Star for its high-quality cooking. It also retains three AA Rosettes.
In the foothills of Bannau Brycheiniog, Penderyn Distillery is another proud winner, scooping the Master in the Spirits Business World Whisky Masters and the Gold in San Francisco World Spirits 2025 competitions for its Madeira. Penderyn Distillery was also crowned Drinks Producer of the Year in the most recent Wales Food and Drink Awards.
Among the award winners, there are also a number of exciting producers from South Wales. Grey Trees Independent Craft Brewers, of Aberdare, for example,
was presented with two stars at the Great Taste Awards for Stormy Skies porter (9% ABV), aged for 12 months in Penderyn Madeira whisky barrels.
In Newport, Gem 42 displays three AA Rosettes for its exciting, modern Italian cooking, while in Caerphilly, Castle Dairies has seen smooth success and earned two Great Taste stars for its Welsh Butter made with Halen Môn Sea Salt Crystals.
Rebecca Ross, Brand Manager at Castle Dairies, said: “A delicious partnership between Castle Dairies’ Welsh Butter, hand-salted with Halen Môn Sea Salt, made on the Isle of Anglesey. A butterly brilliant combination and we are delighted to win two Great Taste Award stars!”
A dairy delicacy from Cardiff has also been given the same accolade. Here, Daisy and Belle’s Tiramisu Ice Cream impressed the judges with its subtle combination of coffee and chocolate flavours, finished with just a splash of alcohol.
The bustling capital has also recently made the headlines for its first-ever Michelin Star, awarded to Gorse in Pontcanna. The restaurant also won three AA Rosettes and was named AA Restaurant of the Year for Wales 2025. A true celebration of modern Welsh culinary skills.
Influenced by British and French cuisine and praised for its elegant, precise cooking, Thomas the Brasserie, also in Pontcanna, is another three AA Rosette restaurant. Not far away, close to the seafront in Penarth, Home by James Sommerin not only has four AA Rosettes but also a Michelin Star for its immersive dining experience.
Moving west, the accolades are also copious. At Hensol Castle, near Pontyclun, the distillery was named as the Country Winner for its Welsh Vodka in the World Vodka Awards 2025, and achieved Gold for its Cherry
Spiced Rum in the World Rum Awards 2025. Tyla Glas Bees, from Ystrad, did well in the Great Taste Awards, coming away with two stars for its Autumn Honey.
Finally, the city of Swansea and its surroundings have also been victorious. On the magnificent Gower Peninsula, Beach House Restaurant, at Oxwich, holds one glittering Michelin Star and three amazing AA Rosettes for its culinary creations with local seafood.
Cygnet gin, produced at the Penderyn Copperworks Distillery, is also raising a glass to multi-awardwinning success. In 2025, among its many successes, its Cygnet 77 achieved the Master at the Spirits Business Global Luxury Masters and Gold at the Global Gin Masters and the International Wine and Spirit Competition (IWSC). Its Cygnet 22 also scooped Gold at the IWSC.
And in Mumbles, start-up Nonna Assunta Liqueurs received two Great Taste Award stars for its Limoncello and Arancello. Director Alex Diiulio said the company, which has just launched a new, canned Limoncello Spritz, was “over the moon.”
“We produce in small batches and are committed to quality over quantity – winning these awards just shows how this approach is really paying off,” he added.
So to one and all, right across the country, hearty congratulations for the veritable feast of awards, accolades, triumphs and trophies. Wales continues to prove itself for its outstanding produce, inventive creations and novel fusions of flavour.
Now all that remains is for those who appreciate the very best in food and drink to continue their own gastronomic journeys through the country, experiencing the very individual wonders of the country and indulging in their own discerning appraisals of the bounty of delicacies that await at every turn.
This is Food and Drink. This is Wales.
Bread of Heaven, our uno cial anthem, should, by de nition, accord divine status to any doughy creations cra ed in traditionally rye-resplendent Wales. So, it’s a tad sad to nd that googling “Welsh bread” mainly delivers our world-renowned (arguably cakey) “bara brith” or, if persistent, “bara planc”, a non-fruity version of our other oury dowry, the ever-evolving Welsh cake. Where, I wondered, has our indigenous, particularly home-baked bounty gone? Seeing our supermarkets and bakeries bulging with sugar-laden, factory-packed pabulum makes me as miserable as a mizzly Monday morning. At rst glance, it seems we’ve barely progressed since the monopoly of that misnomer, Mother’s Pride: rubbery, white squares, like 1970s polystyrene tiles, more suitable as an eraser (common centuries ago) than a foodstu .
e UK stats are similarly depressing: our bread consumption is a third of our 1960s intake (DEFRA), with sliced ‘n’ wrapped and widespread (whithernourishment?) white accounting for 85% of our purchases. Studying in Germany in my twenties, kein Wunder I pounced on the 200 sorts of always-fresh bread, now risen (sigh) to an impressive 3,000 varieties – and check this, accorded “Intangible Cultural Heritage” by UNESCO. Wow. Oh, for an Abendbrot –German suppers are still mainly bread-led - of salted Brezeln or a just-baked Brötchen! What we really need to put Wales back on the nutritious bap-map, is a Doyen of Dough or an Anti-Pre-Packed Pioneer. Cue Warren Carr, of Cardi -based Highs and Loaves.
Warren is to home-baked bread, what Dig for Victory was to GYO. Also having lived in Germany – and Austria - he is evangelical about getting us all kneading - and needing - our own daily bread: “I haven’t bought a loaf for 15 years”. In his delightful Radyr cottage, Warren’s courses cover all kinds of palate-pampering breads, from bagels to baguettes and wholemeal tins to herby olive and coriander. My companions for the Beginners’ session were mum and daughter, Mary and Sue, drawn to Warren’s expertise and impressive range. Greeted with oven-fresh, Tigger-texture hot cross buns and a cuppa, we duly donned our Highs and Loaves (initially-pristine) pinnies and embraced getting gooey. Six and a half hours, seven types of breads and three our-powdered pinnies (and hair!) later, the day was nothing short of magical. My past attempts invariably produced loaves as at as frisbees. Warren’s patient and well-informed tuition put paid to my history of family “ta-da” moments, o en eclipsed by potentially costly, rock-hard, gnasher-nuking clods. Dear, dear. Literally.
Warren eschews the fancy stu , his credo being that we can rustle up any bread with supermarketbought basics, including dried yeast. No wasted hours staring at recalcitrant, no-foam fresh yeast. No technical discombobulation. Fa -, op-, and fear-free. And the initial mix can be done lickety-split. Hear, hear. “You can whip up any dough while the kettle’s boiling” encourages Warren. Top marks to us all for not engaging in the now ubiquitous baking-related bawdiness, although titters did surface with talk of tight tops, the “sweaty phase” – and, ahem, degassing and dealing de ly with our “untidy bottoms”. Leavening with added levity: what’s not to like?
e humdinger, however, was the workout. Instructed to “boss” our dough, we pummeled, punched and pressed. More deep-tissue than aromatherapy massage. We slapped, folded and icked and did such rapid rolling with our palms, whilst simultaneously drawing in our ngers, it made the head-pat, tummy-rub routine seem a cinch. Toned arms and core and lightas-air, additive-free loaves debunked the myth touted by the “all bread is bad” brigade. And patient twiceproving and kneading can, apparently, aid glutendegradation, quashing the bête-noire of most breadbashers - the dreaded “swelly-belly”.
But of course, we welcomed the consistent swelling of our browning buns ‘n’ boules. Pillowy, crusty and ohso-aromatic - it was unrivalled alchemy. “I o en think there are pixies here” quipped Warren impishly.
Inspired and homeward-bound, with my still-hot, happy-making haul, I vowed to become a Warren dough disciple – and re ected that others across Wales are also preaching the home-baking homily. Try e Abergavenny Baker, Jamie e Baker (Llanste an), Caroline’s Real Bread Company (Brecon), Ma Baker (Wrexham) and the community-focused Use Your Loaf (Rhyl). Check out artisan bakeries too, like Cardigan’s Crwst, Swansea’s Little Valley and Cardi ’s Alex Gooch. I paired my bara-cartref with Snowdonia’s dark fruit-whispering, honey-sweet, 25th anniversary Purple Vale truckle and other delights from the Welsh Cheese Company. Generous wedges atop my TyTanglwyst-buttered warm walnut and sultana bread –purr-inducingly good.
So, ditch the dough-demonising and the pre-sliced pap, please. Give us our daily, home-baked bread - and let’s make us all breadwinners.
Nestled on the outskirts of a quaint village in Mid Wales, Newbridge Farm is a place that holds community at the heart of their ethos. Run by the Williams family for three generations, the dairy farm has long been a cornerstone of the local landscape.
Brothers Llew and Ieuan Williams now work on the farm under the guidance of their parents, Eirian and John. Recently joining the farm is Beth Jones-Davies, Llew’s fiancée, who brings eight years of experience in agronomy. Together, the family has expanded what was once a traditional farming business into an increasingly diverse enterprise, with artisan cheese as its newest venture.
Newbridge Farm began selling directly to the public in 2020 during the Covid-19 pandemic, when a demand for fresh, locally produced food surged. For Llew, whose background is in engineering, it was an opportunity to put his skills to practice.
“I thought I could put together a pasteurising room and sell direct to the public from the farm.” Explains Llew, “So we bolted a few things together here and there, and it seemed to fall into place. We’ve been providing farm-fresh milk to the public from our vending machines ever since.”
After Llew saw an opportunity to do more with their milk, Newbridge Farm Dairy soon followed, with cheese-making at the helm. By August 2024,
their hobby had eventually turned into more of a commercially driven business.
They began finding slight variations in the product, from cows grazing on different pastures and introducing a variety of proteins, resulting in different impacts on the milk and cheese itself.
“We’re always looking at what types of leys we have in the ground and making sure there are many different species.” Explains Beth, also underlining the importance of sustainability in their business.
Rotational grazing, herbal leys and species-rich pastures play a central role in maintaining soil health and biodiversity.
“We want everything to work together in harmony, combining my agronomy background with Llew’s engineering skillset and his family’s needs for the farm.”
Additionally, being able to produce the cheese on the same site as where they milk their cows, means that it truly is a zero-mile product.
The cheeses are crafted in a small-scale micro dairy where precision is essential. Each batch requires careful monitoring of butterfat, protein levels, cultures, rennet and pH, with exact timing dictating flavour and texture. “There is still so much to learn from each batch of cheese, and frequency of making is key to creating a consistent product” explains Llew.
Naming the Newbridge Farm Dairy cheeses also took some thought, as they needed to reflect the quality as well as the unique heritage of their product. As the farm is forged on the historic landscape of Mathrafal castle, the pair settled on Brochwel and Bleddyn, both renowned princes who had resided in the area from time to time.
The business now supplies fresh milk, milkshakes and cheese via self-serve farm vending machines, as well as wholesaling to local cafés. Balancing all the new ventures, particularly heading into the busy spring season, has been a challenge. However, support from Welsh Government-funded programme Cywain, has been critical.
“Having Louise on the other end of the phone has been pivotal.” Says Beth, discussing the advice and knowledge that Regional Development Manager, Louise McNutt, has been able to offer. “Cywain has helped us realise what is achievable, putting us in touch with the people we need and opening doors.”
From access to mentors, consultants and a spot on the coveted Accelerator Programme, Cywain has helped shape Newbridge Farm Dairy into a business with confidence and direction.
“I’d describe Beth and Llew as cautiously ambitious,” says Louise, Cywain’s Regional Growth Manager for the pair. “They have an energy and curiosity that’s driving an exciting new chapter in their farm’s story, and it’s steeped in a respect for the work and tradition of previous generations. Full of ideas and a willingness to soak up as much expertise and experience as they can, it’s a real pleasure to get to work with them. “
Newbridge Farm’s cheese-making story is one of determination, curiosity, and community spirit. What began with selling produce to neighbours during lockdown has evolved into a diverse and growing enterprise, with community and tradition at its heart.
Another Welsh dairy farm who is taking an innovative approach to cheese making is Gwarffynnon Farm. Based on the outskirts of Lampeter, Elliw and brother Aron have introduced a Mediterranean-style cheese alongside their milk. The product was carefully trialled over a period of around two years with the support of Food Centre Wales, through the HELIX Programme, and they chose the name Caws Silian after the surrounding area.
Driven by a deep connection to their land and livestock, the sibling’s passion for farming and food has led to the creation of the fresh and delicious cheese. During their trialling period at Food Centre Wales, they were able to work closely with a cheese specialist to focus on understanding flavour profiles and exploring how best to showcase the exceptional quality of the milk available from their cows.
The decision to develop a Mediterranean-style cheese came from a desire to add value to their fresh milk.
“Fresh milk has a narrow window of around four to five days,” explains Elliw, “which limits opportunities, unless it can be transformed into something with a longer shelf life. Having already invested in a milk processing and pasteurisation unit on the farm, the next step was to expand the product range.”
Initially, this type of cheese wasn’t something the family had grown up eating. But thanks to Food Centre Wales’ unit in Horeb, and being able to experiment with different ideas, it quickly became a favourite. More importantly, they discovered that their milk produced an exceptionally good Mediterranean-style cheese.
While Wales already boasts an impressive selection of cheeses, they identified a gap in the market. This cheese offered something different: a versatile product that works as a meat substitute or accompaniment, equally at home in fries, burgers, curries, risottos or
simply grilled. Crucially, it’s not just a summer salad cheese, but an ingredient that can enhance meals all year round, whilst potentially having a starring role in some dishes as the main event.
The family milk around 100 cows daily at Gwarffynnon, and because of this, scale is a conscious choice. Keeping production manageable allows them to sustain local employment, retain production within the family, and maintain a strong connection to every part of the process.
When designing the brand, the naming of the cheese was deeply personal to the family. “The nearest town is Lampeter,” says Elliw, “but we are closer to a small village called Silian. We live just above it, and it is a part of our DNA as a business, and as people.”
Wanting customers to know exactly where their food comes from is essential for Elliw and Aron. “We want people to know and trust the product’s origins, with clear traceability. Our produce has a strong connection with the land we farm, and the cows we keep and care for. The area we farm is known for its rich soil and excellent grassland, which is a perfect spot for our Caws Silian to begin its journey.”
Naturally, with stepping into any product development, there are challenges. This is where Government-funded programmes like Cywain can step in.
“As farmers, we were new to a lot of things. Through Cywain, Ffion (Regional Growth Manager for Cywain), acted as a “matchmaker” when it came to various hurdles.”
Graphic design was an extremely important aspect of Caws Silian, and Cywain connected them with a designer who explored visual ideas, as well as ensuring the brand accurately represented the cheese itself.
“We also began working on a marketing strategy, which was a steep learning curve, but a priceless and important tool.”
Access to expertise has been pivotal. Elliw and Aron emphasise the importance of working with specialists who can share their knowledge, while also staying true to their own vision. Being open to feedback, without
losing sight of what matters to them, has shaped the development of Caws Silian.
“Support from Cywain has been second to none”, says Elliw, discussing how the programme connected them with delis and restaurants, which became a vital step in growing the business.
“The only way we would have reached the specialists was through Cywain. The ability to tap into years of experience instantly, to pick up the phone and discuss anything from pricing and packaging to refrigerated distribution, has been so valuable. Ffion’s support has been, and continues to be, amazing.”
Elliw and Aron’s Regional Growth Manager, Ffion Jones, thoroughly enjoys working with the pair.
“It’s been a pleasure to support Elliw and Aron on the creation and development of Caws Silian and a lot of fun. They are knowledgeable, passionate and driven and have created a deliciously new cheese, firmly rooted in Ceredigion, showing the entrepreneurial spirt that is so abundant in rural Wales.”
Caws Silian is already available in certain places, such as Blas ar Fwyd, Rattray’s Butchers in Aberystwyth and Wally’s Delicatessen in Cardiff, to name a few.
The family’s hope is to continue to grow the business, whilst also honouring the process by keeping the deeprooted farming knowledge in mind. From the fields above Silian to the tastebuds across Wales, Caws Silian’s journey has only just begun.
If you’re a food or drink producer in Wales feeling unsure about your next steps, you don’t have to navigate it alone. Cywain offers tailored, pan-Wales support to help businesses at every stage of their growth journey, from shaping ideas and developing products to building confidence, connections and long-term sustainability. With access to experienced mentors, practical business and marketing advice, and a dedicated Growth Manager, Cywain is there to help you unlock opportunities, overcome challenges and realise your business’s full potential.
Visit Cywain.cymru for
Wales loves nothing more than showing off its magnificent products and creative culinary skills at colourful food and drink events – and there are simply dozens taking place this year. So, for those who are eager to get a few dates in their diaries, Abigail Saltmarsh presents some of the fabulous festivals you might like to consider…
September 19-20
Tickets: TBC
A key event for foodies’ diaries, this is one of the country’s best-known festivals. As autumn begins, the historic market town will be filled with the sights, sounds and smells of scrumptious Welsh delights being prepared, cooked and served. The festival usually features around 180 exhibitors across several venues. Grab a seat for lively culinary theatre, with demonstrations and talks from celebrated chefs. Look out for the colourful Night Market and the magical Party at the Castle where you can don your dancing shoes before or after you dine.
abergavennyfoodfestival.com
July 3-5
Free admission
Described as a “love letter to Welsh produce,” the Cardiff Food and Drink Festival is one definitely not to be missed. Head to Roald Dahl Plass this July for a scorching hot summer selection of around 100 stands. The Producers Fair and Farmers Market will showcase a spectacular spread of quality produce. Meanwhile, on Street Food Piazza, you will be able to dip into all sorts of freshly cooked treats.
cardifffoodanddrinkfestival.com
August 15
Tickets: Adults £5, children free
Now in its 26th year, the Cardigan River and Food Festival is set against the scenic backdrop of the River Teifi. Usually encompassing some 100 stalls, this year’s event promises to be even bigger. Venture out to meet Welsh food and drink producers alongside local craft makers. With entertainment and activities for youngsters, there promises to be something here for everyone.
cardigan-food-festival.co.uk
October 3
Free admission
Celebrate the Vale of Clwyd Denbigh Plum – the only plum variety native to Wales at this food festival in early October. Showcasing a range of small artisan producers, many from North East Wales, there will also be stands selling high-quality crafts and gifts. The barbecue demonstrations at this event are always a major draw.
northeastwales.wales/events/denbigh-plum-festival
July 26
Free admission
Head to the beautiful grounds of the oldest university in Wales for this year’s Lampeter Food Festival. As ever, there will be a delectable spread of fabulous food and drink items from specialist Mid and West Wales producers. Meet the award-winning artisans, learn how their products are made and even sample a few. There will be cookery demonstrations and lectures, as well as music, dancing and craft stalls.
lampeterevents.co.uk
October 10-11
Free admission
Stroll through the picturesque town of Llangollen, sampling everything from locally made juices and jams to hot Argentinian barbecues. The event takes place across a range of venues, including Llangollen Railway Station and vibrant Market Street. Discover live cooking demos, tastings and interactive workshops at the Blas School and Silver Band Room and set your toes tapping to live music at the Town Square and Band Stand.
llangollenfoodfestival.com
And not forgetting…
Aberdyfi Food Festival
August 16
June 27
Free admission
Savour a range of enticing food products and a day out by the water when the Milford Haven Harbour Festival sails into Pembrokeshire. As well as heritage and maritime activities highlighting the town’s seafaring history, there will be music, entertainment and dozens of stalls selling local produce and serving freshly made street food.
milfordwaterfront.co.uk/whats-on/harbour-festmilford-haven
September 26-27
Tickets: Adults £7, children free
The Narberth Food Festival in Pembrokeshire is one of the longest established events of the culinary calendar. Featuring around 50 stalls, it turns the Town Moor at the top of the High Street into a bustling hub of food and musical delights. Watch guest chefs conjure up their magical creations and listen to local bands as you sample all sorts of delicious Welsh food and drink.
narberthfoodfestival.com
July 20-23
Tickets: Adults £37 any day, £35 specific day, children £10.50
Food and drink play a major role at the Royal Welsh Show in Builth Wells. There is fun for all the family at this annual landmark event that sees the setting up of more than 1,000 stands. In addition to livestock and equine competitions, crafts and countryside sports,
aberdyfi-council.wales/aberdovey-foodfestival
Barry Island Food Festival
June 6-June 7
visitthevale.com/events/barry-island-foodfestival
Brecon Beacons Food Festival
October 3
breconbeaconsfoodfestival.co.uk
Caerphilly Cheese Festival
August 29-30
caerphillycheesefestival.co.uk
Cardiff Wine Festival
June 5-6
cardiffwinefestival.com
the Food Hall and Welsh Food Village will, of course, also be at the very heart of this year’s major show. It is likely to feature some 60 stands of its own, where you can enjoy the delicious aromas and unique flavours of everything from sizzling smoked meats to mouthwatering sweet treats.
rwas.wales/royal-welsh
September 12-13
Free admission, no ticket required, with some paidfor activities (e.g. the fairground)
Some 12,000 to 15,000 visitors are expected at this popular food festival that takes place within St Fagans National Museum of History. With over 70 stalls in total, the Food Market will be laden with local produce such as cakes, preserves and cheeses, while the street food sections will offer visitors the chance to experience cuisines from across the world, as well as from Wales. There will be live music, activities for children and plenty of food demonstrations with the historic houses on site.
museum.wales/whatson/food-festival
August 1-August 2
Free admission
Back with a bang, Pontypridd’s Big Welsh Bite will see more than 60 local and regional producers display their delicious food and drink products. The event will feature celebrity chefs, cookery demos and a scintillating selection of street food, together with a funfair and live entertainment.
rctcbc.gov.uk/EN/Events/BigWelshBite
Mold Food and Drink Festival
Conwy Honey Fair
September 12 conwybeekeepers.org.uk
Fantastic Fete (Street Food Circus)
July 31-August 2 and August 7-9, St Donat’s Castle streetfoodcircus.co.uk
Great British Food Festival
August 29-31, Margam Park greatbritishfoodfestival.com
Harbour Feastival (Street Food Circus)
August 7-9 and September 4-6, Saundersfoot Harbour streetfoodcircus.co.uk
Llanelli Food and Drink Festival
October 17 ymlaenllanelli.com
September 19-20 moldfoodfestival.co.uk
Newport Food and Drink Festival
October 3
cityofnewport.wales
Newtown Food Festival
September 5-6 newtownfoodfestival.org.uk
South Wales Vegan Festival
September 5, Penarth Leisure Centre veganeventsuk.co.uk
Summer Feastival (Street Food Circus)
June 19-21, Pembury Country Park streetfoodcircus.co.uk
Details of all events listed may be subject to change
is is a wondrous place. e outside area is a beckoning grotto, promising magic inside, away from Barmouth’s bustle. Come in, it says, out of the smells of vinegar and onions and candy oss. Delights are within. ere’s no Michelin star, but it has a place on the Michelin list, and the head chef, Owen Vaughan, found renown in reaching the nals of Masterchef: e Professionals. AA Rosettes have been awarded three times. Ingredients are locally sourced. To be honest; I nd it hard to imagine any improvement that might justify that Michelin star, because this is some of the nest food I have ever experienced.
Atmosphere is important, and it’s all low lit, restfully autumnal. Instantly through the door and you’ll feel a weight li ed. e welcome is genuine. e music is
mellow, relaxing. e wine list isn’t cheap, but it won’t break the bank, and it’s eclectic; I chose a New Zealand Marlborough, because I always do. ere’s a welcome Welsh presence on the drinks menu; Conwy beer, Penderyn whiskies, Aber Falls vodka. Heartening to see.
e Loch Duart salmon was perfectly seared on the skin and juicy pink at the centre. e panko’d oyster was a hit of the sea, balanced against the sweet pucker of the little purple leaves of shore purslane. Yellow n tuna loin came with miso emulsion, teriyaki sauce, cucumber and sesame; dizzying depths of umami. We could have chosen white onion veloute with Hafod cheese, or we could have chosen pork belly with celeriac puree and ‘Nduja cabbage. Next time we will. And there will be a next time.
e roasted cauli ower made the absolute most of this under-appreciated brassica, and the pak choi, the chickpeas, buoyant in the citrussy slick of katsu; this was an understanding of the potential of vegetables, not as dutiful sides but as the centre of the plate. Sesame took it into nuttiness. e orets broke apart at the brush of the fork yet still somehow retained a bite. Similar with the lamb, indeed, it could’ve been consumed with chopsticks, such was its tenderness. Made earthy with morel and wild garlic and also sweetened with peas and asparagus, the strata of avours was stunning. e mushrooms expressed an intimacy with a forest oor. Elegantly textured, waves of taste; there is great skill and knowledge in this cooking. at split-second window between underdone and immaculate was met. Only instinct can achieve this (along with, of course, education and application and long hours in the kitchen); a quality that the very best chefs possess.
And the desserts – tiny sculptures, artistic creations. e vanilla panna cotta with rhubarb and pistachio crumb was a cloud of sour tang around crunchy rubble; I trembled in anticipation of each mouthful. at’s how good this food is: even while eating it, you mourn its disappearance. e chocolate delice with honeycomb and raspberry was so exquisitely built it felt rude to break it, but the richness, the depth, the yielding ganache and the honeycomb snap were irresistible. When the waiter took the empty plate, I felt like a dog denied its bone. A word, too, for the sta : Ra and Brisbane-born Lily were exemplary – attentive, knowledgeable, e ortlessly aware. If waitressing were a degree, they’d have a PhD. ere’s joy in a bag of chips from the Mermaid on Barmouth seafront, but if you’re in town craving something more re ned, come here. I recommend it unreservedly. In fact, make a trip to Barmouth just to eat here. It is awless, it is fantastic. at Michelin star must surely be on its way.
www.thefannytalbotbarmouth.co.uk
High St, Barmouth LL42 1DS
t.01341 429476
Dilly’s Chocolates have opened a new chocolate kitchen and larger shop at Milford Haven Waterfront just in time for the busy spring and summer season. Founder and chocolatier Dilys Penney has relocated her operation to a new unit on the quay, just a short distance from the shop. While compact, the space is perfectly suited to the artisan process, allowing every stage – from melting and tempering to cooling, decorating and packaging – to take place in one open room.
“It’s wonderful to have the chocolate kitchen here at the waterfront,” she says. “Everything is made by hand, so being able to produce it on site means we can keep the process fresh, creative and close to the shop.”
Alongside the new production centre, the business has also opened a stylish new retail space – the second and slightly larger unit Dilys has taken at Milford Waterfront.
dillyschocolates.co.uk
These are heady times for Wrexham Lager given the company’s close links with Wrexham AFC’s Hollywood owners Ryan Reynolds and Rob McElhenney, even if the Red Dragons fell short of reaching the Premiership play-offs. Established in 1882, Wrexham Lager is the oldest lager brewery in the UK and continues to grow by capitalising on a desire for locally sourced, and brewed, quality lagers. Recent investment has allowed them to grow their team, increasing the company’s presence across Wales and looking to add new areas across the UK. There is a clear appetite from tourists coming to the UK to try ‘a pint of Wrexham’, due to the growing interest in all things Wrexham, because of the ‘Welcome to Wrexham’ documentary series following the journey of its football club.
www.wrexhamlager.com
Castell Howell have delivered their first ‘Superhero Food’ campaign at Parc Lewis Primary School in Pontypridd, as part of the company’s ‘Growing Healthy Futures’ campaign – ‘a fun and inclusive drive to help pupils and their families embrace the power of healthy eating’. Working in partnership with Rhondda Cynon Taf School Catering to promote vegetables, the pupils thoroughly enjoyed engaging sessions where they learnt about the farmers who grow their food, discovered how vegetables fuel their bodies and enjoyed a special lunch. Parc Lewis deputy head Laura Chandler said: “Many pupils have tried certain vegetables for the very first time and have been going up for second helpings.”
www.castellhowellfoods.co.uk
Harbour Fest sails into Milford Haven on Saturday, June 27 for a vibrant day celebrating everything that makes the area special.
Expect a lively mix of food, fun, music and entertainment alongside heritage and maritime activities that showcase the town’s unique character and seafaring history. Whether you’re visiting with family, friends or simply enjoying a day by the water, Harbour Fest promises something for everyone.
www.milfordwaterfront.co.uk/whats-on/harbourfest-milford-haven#
Coco Pzazz, the thriving artisan chocolate business based in Mid Wales, began dabbling in chocolate making in 2011 to raise money for equine charities before taking ‘a leap of faith’ and launching properly two years later. Fast forward 12 years and the successful micro-business have a lovely factory in Mid-Wales and a busy and close-knit team. Their latest products – exquisitely packaged by Rocket 68 – can be found in gift shops, delis, farm shops, garden centres, heritage sites, community and convenience stores across the UK. Coco Pzazz’s new Rocket 68 designed range is a charming reflection on summer holidays and includes their dairy-free caramel and sea salt dark chocolate bar, while their crunchy coffee milk chocolate bar offers milk chocolate blended with crunchy ground coffee. Those with a sweet tooth will enjoy the white and milk chocolate caramel and honeycomb bar, while the strawberries and creamy white chocolate bar is the perfect summery treat.
cocopzazz.co.uk/collections/rocket68
Tidy Tea, the Lampeter-based sustainable tea company, are now selling their products in some Co-op stores in Wales, including Llanrwst, Kidwelly, Llanfair PG and Towyn. Set up by a long-established Mid Wales farming family, with a proud history of producing awesome drinks dating back to the days when milk bottles could be recycled and the delivery van was electric, Tidy Tea have developed a lush range of tea blends and luxury coffee bags all plastic and GMO free.
www.tidytea.com
The pinnacle of the British agricultural calendar returns to Llanelwedd, Builth Wells from Monday, July 20 to Thursday, July 23. This four-day event showcases top-class livestock, forestry, crafts, countryside sports, shopping, and exceptional food and drink, alongside a packed programme of entertainment and displays. A Main Ring highlight of the 2026 Show is the worldrenowned King’s Troop Royal Horse Artillery and their spectacular Musical Drive, returning for the first time since 2022. Visitors can also enjoy a varied line-up, including the Paul Hannam Quad Bike Stunt Show, Meirion Owen’s Quack Pack, the RAF Falcons Parachute Team, and the Regimental Band of the Royal Welsh. Traditional favourites such as the Inter Hunt Team Relay, Parade of Hounds and Mounted Games will add to the atmosphere, alongside demonstrations from Tristar Carriage Driving, Hawkeye Falconry UK and the British Army Drone Sports Association. The popular Heavy Horse Village returns, alongside the launch of Cynefin, the new Sheep Village, and the vibrant Food Hall and Welsh Food Village, Gwledd | Feast.
Find out more and book early bird tickets at www.rwas.wales or www.cafc.cymru
Chef Matt Sampson, who first ran FIR out of The Vine Tree pub in Llangattock, has taken over the site of Green Michelin Star-holding restaurant Chapters in Hay-on-Wye. Named FIR by Matt Sampson, the new dining spot will serve a 14-course taster menu during the evenings and a shorter form menu at lunch. Matt says: “I want Hay to become the Welsh example of a real food destination, more than just my restaurant.”
restaurantfir.co.uk
Il Gelataio, a wildly successful hidden gelato shop in Llanishen Village, Cardiff, opens as a pop-up every other Saturday. It is run by Gareth Church who sources all milk and cream from a local dairy and many of his natural flavourings directly from small producers in Italy. Using a specialist machine to churn the mixture, he has decorated his garage to resemble a real Italian gelateria.
www.facebook.com/ilgelataiocardiff
New PGI Welsh Lamb and Beef products from manufacturer Edwards the Welsh Butcher have reached physical and digital supermarket shelves. Following on from the success of their Welsh Lamb meatballs and other well-known fresh meat products, PGI Welsh Lamb and Apricot burgers, PGI Welsh Lamb Kofta Kebabs and sliced PGI Welsh Beef Topside are now available in Welsh Tesco stores whilst online retailer Ocado is stocking PGI Welsh Lamb and Apricot Burgers, PGI Welsh Lamb Kofta Kebabs, PGI Welsh Lamb and Rosemary Sausages and PGI Welsh Lamb Merguez Sausages for delivery across Great Britain. Simon James, Managing Director at Edwards The Welsh Butcher, commented: “We’re delighted to see these new PGI Welsh Lamb products stocked by Ocado and Tesco – demonstrating that there is demand for high-quality PGI Welsh Lamb and PGI Welsh Beef products across the UK.”
Unlike others we produce from seed to bottle. All grown, harvested, pressed and bottled on our family farm in Pembrokeshire, Wales. Available to buy at - www.pembrokeshirechillifarm.com
Laura Howells from Hybu Cig Cymru commented: “We’d like to congratulate the Edwards’ team on their fantastic new PGI Welsh Lamb and PGI Welsh Beef products. We’re sure they will be a success with families and households across Wales and beyond and will offer more people the chance to experience Welsh Lamb and Welsh Beef.”
The annual Big Welsh Bite is back and will be as mouthwatering as ever with over 60 food and drink traders taking over Ponty Park. This is the perfect event for all food lovers with something for everyone and is guaranteed to be a tasty weekend. The event also hosts a range of craft stalls, information stalls, a large fun fair, arena shows and more, making it the perfect day for the whole family. Make sure to add this one to the diary: 1st-2nd August – Ynysangharad War Memorial Park, Pontypridd, CF37 4PE.
By Chris Barber
Cooking time: 35 mins
Prep time: 35 mins
Serves 5+
• 1.5-2kg boneless leg of Welsh Lamb
• For the marinade:
• 4 tbsp plain yogurt
• 2 cloves garlic grated
• 2 tsp smoked paprika
• 2 tsp ground coriander
• 2 tsp cumin
• 1 tsp salt
• Juice 1/2 lemon
• 1 tbsp olive oil
• For the Tahini yogurt sauce:
• 5 tbsp Greek yoghurt
• 2 tbsp tahini
• Zest and juice 1/2 lemon
• Pinch salt For the garnish:
• pomegranate
• Handful mint leaves
1. Mix the marinade ingredients together in a small bowl
2. Place the lamb in a dish or roasting tin (that will fit in the fridge). Pour over the marinade. Coat evenly. Cover and refrigerate overnight
3. To cook, remove the lamb from the fridge 1-2 hours before cooking
4. Preheat the over 200’c
5. Transfer the lamb to an oven proof dish or roasting tray
6. Cook at 200’c for 15 minutes then reduce the heat to 180’c. Cook for another 10 minutes for medium or 15-20 for well done
7. For a more charred colour, flash under a hot grill for 5 minutes
8. Allow the the lamb to rest for 20 minutes before carving into thin slices
9. For the sauce, mix the yoghurt sauce ingredients together in a small bowl. Set aside until serving
10. Plate the sliced lamb on a serving dish
11. Scatter with pomegranate seeds and mint leaves
12. Drizzle over some of the sauce and any resting juices
13. Serve www.eatwelshlambandwelshbeef.com
Prep time: 30 mins
Cooking time: 10 mins
Serves 4
Ingredients
• 450g lean Welsh Beef rump steak, thinly sliced
• Oil
• 1 tbsp toasted sesame seeds
Marinade:
• 2 tbsp reduced salt soy sauce
• 1 tsp brown sugar
• 1 tsp cornflour
• 1 tbsp Gochujan or Sriracha sauce
• 1 tbsp grated fresh ginger
• 3 cloves garlic, crushed
• 2 tbsp toasted sesame oil
For the Sauce:
• 100g smooth peanut butter or Tahini
• 2 tbsp Sriracha
• 2 tbsp rice vinegar
• 2 tbsp reduced salt soy sauce
• Juice 1 lime
• For the bowls (a selection of):
• 2 packs cooked Basmati and wholegrain rice
• 1 avocado sliced
Kimchi
• 8 sprigs tenderstem broccoli, steamed or griddled
• Slaw made with red cabbage, carrot, spring onions
• Coriander
• 2 boiled eggs, cooked to your liking
1. In a bowl, add the cornflour, soy sauce, sugar, sriracha, ginger, garlic and sesame oil.
2. Add the beef and stir well.
3. Cover and leave in the fridge for an hour.
4. Make the sauce by mixing together all the ingredients, if too thick add a little water.
5. Prepare the ingredients for the bowls.
6. Cook the beef by heating the oil in a frying pan, use a slotted spoon to lift the beef out of the marinade, add to the pan and fry for 3-4 minutes until brown.
7. Add some of the marinade to coat the meat and fry for a further minute until the coating has thickened.
8. Assemble the bowls starting with a rice base and top with the ingredients.
9. Finish the bowls with the crispy beef and half an egg and pour over the sauce.
www.welshlambandwelshbeef.com
Prep time: 20 mins
Cook time: 45 mins
Serves 4 Ingredients
• Oil
• 8 sausages
• 2 Onions, roughly chopped
• 1 red pepper, diced
• 1 yellow pepper, diced
• 125g piece chorizo sausage, sliced
• 2 cloves garlic, crushed
• 1 tbsp sweet smoked paprika
• 1 tbsp dried thyme
• 1 can chopped tomatoes
• 1 tbsp tomato puree
• 150 ml chicken stock
• 1 drained can or pouch cooked lentils
• Chopped chives to garnish
1. A hearty and warming pork sausage and chorizo casserole – perfect for a cold winter’s evening. Serve with creamy mashed potato and warm, crusty bread
for the ultimate indulgence.
2. In a large pan or casserole dish heat the oil, add the onions and peppers and cook for a few minutes to colour slightly.
3. Move the vegetables to the side and add the sausages and cook for a few minutes until golden brown. Remove and cut into chunks (optional) and return to the pan.
4. Add the chorizo and garlic and stir for a few minutes.
5. Add the thyme, paprika, tomatoes, puree and stock and stir well.
6. Cover and cook for 25 minutes.
7. Add the lentils, stir and cook for further 5 minutes or until piping hot.
8. Sprinkle with chives.
9. Delicious served with mashed potato, pasta or chunky bread.
www.porcblasus.cymru
By Stephen Terry
Prep time: 45 mins
Cook time: 10 mins
Serves 4
Ingredients
• 50g Softened butter to grease dishes
• 50g Breadcrumbs to coat inside of dishes
• 20g Butter
• 20g Flour (plain)
• 250ml Milk
• Salt and freshly ground pepper to taste
• 6 Egg Yolks (Medium)
• 10 Egg Whites (Medium)
• 150g Finely grated Collier’s Cheddar
• 90g Finely grated Gruyere Cheese
• 4 x 200ml metal dariole moulds
• 4 x Cast iron serving dishes
Method
1. Grease the inside of the moulds with the softened butter. Put the 50g of breadcrumbs in one mould and turn it around on an angle to coat the inside of the mould. Then tip the breadcrumbs into the next mould. Repeat this for all the moulds and discard any excess breadcrumbs.
2. To make the Béchamel sauce, melt the 20g of butter in a pan. Add the flour and cook for 2 minutes, stirring with a whisk to make a roux. Still stirring add the cold milk and bring to a boil over a medium heat. Let it bubble for a minute or two, then pour the sauce into a bowl. Season lightly with salt and pepper and whisk in the egg yolks. Cover the bowl with cling film and let it cool slightly.
3. Preheat the oven to 200˚C. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one third of the egg whites into the warm soufflé mixture with a whisk, then using a large spoon fold in the rest with one hand while sprinkling the finely grated Collier’s
Cheddar and Gruyere with the other. Stop once the mixture is completely mixed together.
4. Spoon the mixture into the buttered and breadcrumbed moulds to come about 5mm over the top. Smooth this off with a palate knife then use a knife tip to ease the mixture away from the side of each mould to help it rise.
5. Place the moulds into a deep ovenproof dish with enough almost-boiling water inside to come half way up them.
6. Cook for 6 minutes and then turn into your serving dishes.
www.collierscheese.com
Prep time – 30 mins plus 2 hr chill time
Cook time – 35 mins
Servings 16
Ingredients
Shortbread Layer
• 200g Castle Dairies Salted Butter
• 100g Golden Caster Sugar
• 275g Plain Flour
• ½ Tsp Vanilla Extract
Caramel Layer
• 150g Castle Dairies Salted Butter
• 100g Light Soft Brown Sugar
• 397g Condensed Milk (1 Can)
• 50g Golden Syrup
Chocolate Layer
• 250g Dark Chocolate
• 75ml Double Cream
Method
Shortbread Layer
1. Preheat the oven to 180°C/160°C fan and line an 8inch/20cm square tin with greaseproof baking paper.
2. In a large bowl, cream together the butter and sugar for 2-3 minutes using a stand mixer or electric whisk.
3. Add the vanilla extract and beat again
Caramel Layer
1. In a medium saucepan, heat the butter, sugar, condensed milk and golden syrup on a medium setting. Stir constantly until the sugar has dissolved.
2. Bring the mixture to a boil and continue stirring for approx. 6 minutes, until thickened and darker in colour.
3. Pour the caramel on top of the shortbread
3. Spread the chocolate ganache over the cooled caramel and sprinkle some sea salt flakes on top.
4. Chill in the fridge until the ganache is firm and slice into 16 portions using a sharp knife.
www.castledairies.co.uk
From Pembrokeshire Gold
Serves 4
This recipe is a celebration of peak-season produce, this vibrant salad pairs sweet, sun-ripened tomatoes with lightly charred courgettes and creamy burrata. Finished with a golden drizzle of Pembrokeshire Gold Original Cold Pressed Rapeseed Oil, it delivers both freshness and depth of flavour. Elegant yet effortless, it’s equally suited to a relaxed lunch or as part of a more generous summer spread.
• 3 mixed courgettes, sliced lengthways
• 300g heritage tomatoes, sliced or torn
• 2 balls burrata
• 3 tbsp Pembrokeshire Gold Original Cold Pressed Rapeseed Oil
• 1 tbsp Welsh honey
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• Zest of ½ lemon
• Fresh basil and mint leaves
• Sea salt and freshly ground black pepper
1. Heat a griddle pan until hot.
2. Toss courgettes with 1 tbsp rapeseed oil and a pinch of salt.
3. Grill for 2–3 minutes per side until tender with light charring; set aside.
4. In a small bowl, whisk remaining oil with honey, mustard, garlic and lemon zest.
5. Season to taste with salt and pepper.
6. Arrange tomatoes and courgettes on a serving platter.
7. Tear over the burrata.
8. Spoon over the dressing, allowing it to mingle with the cheese.
9. Scatter with basil and mint.
10. Finish with an extra drizzle of rapeseed oil.
Serve with crusty bread, or alongside grilled Welsh lamb or buttery Pembrokeshire early potatoes for an easy yet elevated summer table.
Provenance Note
Produced in West Wales, Pembrokeshire Gold Original Cold Pressed Rapeseed Oil is coldpressed from homegrown rapeseed, offering a versatile, high-quality alternative to imported oils. Its light texture and delicate flavour make it ideal for dressings, roasting and baking alike. With its delicate, nutty flavour and rich golden hue, Pembrokeshire Gold Original Cold Pressed Rapeseed Oil brings a gentle elegance to summer cooking.
www.pembrokeshiregold.co.uk
Craft brewers owe much to the stateside brewing pioneers who first turned-up the volume on British style IPAs to make them even bolder and more robust. And it was the Golden State that led the way, so it’s fitting that Conwy Brewery’s homage to the genre are named for Cali’s most famous landmark and most enjoyed pastime.
Surfin is the more laid-back of the two, recalling early west coast IPAs from San Francisco in the noughties. It’s bold, with plenty of hops on the nose and palate, but the hit is balanced by zesty grapefruit. There’s a lovely malty, bitter finish and a hint of yeast throughout, unsurprising given Conwy’s beers are naturally conditioned and continue to develop in bottle. Blending traditional British beer character with hop-forward American IPA zest, it’s a very satisfying beer indeed. Golden Gate takes a more modern approach, turning the volume up courtesy of quadhopping: Columbus, Cascade, Ekuanot and Citra. Yet it’s no one-trick pony, with hints of citrus and a nice malty, full-bodied finish alongside its moreish bitterness. Both had us dreaming of California.
www.conwybrewery.co.uk
Not only do Caldicot based, Hive Mind produce award winning Traditional Mead (with a Golden Fork to boot) and variations on it, but they also have a reputation for pushing the boundaries – check out their honey beers, Honeyade soft drinks and sparkling meads. Whilst they’re constantly searching for new twists and turns, the starting point is always the same though – real honey. The latest from the Hive Mind team is an entry-level take on traditional mead. By entry-level, we mean lower alcohol and lower price, but still the real deal – you get the taste experience but won’t find sugar, cheap wine or honey flavourings here.
Like its stablemates, it’s a simple union of honey, water and yeast and stays true to Hive Mind’s philosophy, giving consumers and the trade a genuine mead experience. It’s a lovely old-gold colour, with a delightful floral aroma and crisp mouthfeel. While it has a sweet, honeyed richness and many of the same complex flavour notes, it’s lighter and less intense than their higher-strength Traditional Mead. It’s sweet but not too sweet, with a touch of tart dryness akin to a medium-dry white wine. The lower ABV doesn’t affect quality and may make it even more appealing, reflecting the trend towards less alcohol and greater affordability while still feeling authentic. It’s another breakthrough for Hive Mind.
www.hivemindmead.com
Now here’s an interesting thought. What would happen if you took a premium vodka and aged it in used oak barrels? A question that the exceptionally talented distillers at Cardigan’s In the Welsh Wind, asked themselves. So, they tried it and kindly sent a sample to see what we made of it. We didn’t want to skew our reactions by researching the idea, deciding instead to try it neat, straightaway. Opening the bottle, my first thought on the aroma was ooh, Speyside malt, possibly aged in a sherry or port barrel with heady, oriental spice, vanilla and autumn fruit. On the palate, the raw spirit has that trademark clean and pure vodka profile. It’s remarkably smooth and classy, but the aging brings with it a fruity spice and a lovely woody-ness. To finish, the vanilla tones add subtle ‘Werthers Original’ toffiness. Must be aged in a whisky barrel, I figured. Time to do the research. Wrong! It’s actually aged in a red wine barrel, which in hindsight makes sense – it’s where that lovely fruit and spice comes from, especially if it’s a red that uses European oak. What I wasn’t mistaken about is that it tastes great. For what it’s worth we tried it with a tonic water, in a Martini and just with a splash of water, all of which were great (especially the Martini). But to truly appreciate it, stick to neat, as a sipping vodka.
www.inthewelshwind.co.uk
Wales’ food and drink scene has been garnering plaudits far and wide for many years now, but no more so than when it comes to our cheeses, which, lamb excepted, is probably our most illustrious food product. The reason is twofold. First and foremost, our lush, nutrient rich pasture helps produce great milk –you can’t make a silk purse out of sow’s ear. Secondly, Wales is stacked with great artisan producers that really know their stuff, have an ambition to excel and are not afraid of trying different approaches.
Usk Valley Cheese may be relatively new, but they fit this story perfectly. They source milk from local dairy cows around Abergavenny and the Usk, and have been mentored by some of Wales’ finest established producers. As their range shows, they’re also happy to be a little different. We tried the ‘Six Peaks’ garlic and herb: wonderfully creamy, slightly soft and melt-inthe-mouth, with great tang and depth of flavour. The herbs and garlic are well judged, adding just enough aromatic savouriness to complement the cheese. New to the range is Blorenge, named after the hill overlooking the pasture of the Jersey cows that provide its milk. This Brie-style soft cheese is making waves. While the soft, creamy texture may be Brie-like, its egg-yolk colour hints at unexpected richness, courtesy of ultra-creamy Jersey milk. This buttery, tangy pleasure only builds as Blorenge matures, softening to a gooey loveliness with even earthier flavour. A great addition to the Welsh cheese scene. www.uskvalleycheese.com
‘Crazy Seaweed Man’, Jonathan Williams is legendary throughout Pembrokeshire and beyond, for Café Mor’s seaweed-inspired menu and for whetting our whistles with the mythical Barti Spiced Rum, a smoothly sipable spirit, that infuses the wildness of hand-picked laver seaweed into its gentle vanilla tones and warm cinnamon spices. And now he has another treat in store for us, three pre-mixed Barti cocktails have landed. Handily packaged in eye-catching cans, these are ideal to take, wherever the fair wind blows you.
Apple & Barti is a fruity, fresh cocktail, whose sweet apple flavour is enlivened by a gentle peppery warmth beautifully complementing Barti’s spicey, round caramel notes. Think golden sunshine and lengthening shadows in a late-summer orchard. The Barti & Sea Buckthorn Fizz is a lightly crisp, summery fizz, with juicy, berry flavours that enhance the rum’s inherently soft vanilla tones. Imagine riverside afternoon picnics with friends. And finally, a personal favourite - Barti Ginger & Lemon Iced Tea. All that gloriously deep and rummy-ginger flavour you would expect in a Dark & Stormy, but delivered with the gentle citrussy, tannin tang of the lemon tea. This is perfect grog to enjoy with your hearties at a BBQ, picnic or beach party, or simply a drift on the evening tide.
www.bartirum.wales
Harry and Kim Thomas’ family have been farming near Manobier in beautiful Pembrokeshire for generations. Turning their attention from growing early potatoes to arable, the couple have become almost fanatical about unrefined, cold-pressed rapeseed oil. With meticulous attention to detail the family carefully grow, harvest and dry the rapeseed, all before the real magic happens, when the seeds are cold-pressed, squeezing out pure oil, undamaged by heat, which can be filtered to produce the crystal-clear Pembrokeshire Gold - bottled sunshine! While the award-winning extra-virgin oil is bursting with health benefits, its real charm for us is its glorious flavour and we have long used it at home for cooking and dressings. So, we were delighted to be given the opportunity to sample their range of bottled dressings. We dressed salads and dipped sourdough into; the Honey & Mustard, warm, honied and almost creamy with the gentle, spicy bite of Dijon mustard - gorgeous!; the Balsamic, sweet yet tart and so deeply sumptuous we couldn’t stop dipping; and finally the Chilli, Lime & Garlic, hot, sweet and so zesty that we went rogue, lavishly dressing barbequed meats and roasted veg with it. Three totally versatile dressings, each with their very own character, but all unutterably delicious!
www.pembrokeshiregold.co.uk
As much as I like a craft beer, a strongly hopped native (or stateside cousin) IPA, and any of the myriad variations on the theme of real ale available nowadays, it’s hard to beat the daddy of them all – a session ‘best bitter’. It seems that Mold’s Hafod brewery agree. At the core of their range sits Landmark, their excellent, modern, take on a classic genre. The key here is harmony, which is what you want from a beer you’re going to drink all night (or day!). No one aspect of its flavour profile crowds out the others. Yes, it’s full bodied, with plenty of sating flavour to reflect current taste expectations, but within that you can easily appreciate the loveliness of all the constituent elements – the chewy, biscuity malt, the grassy barley, the bitter hops, the fruit, vanilla and toffee accents. None of them individually scream at you but they all work together so well that the whole is, quite simply, a really satisfying, interesting and enjoyable pint.
www.welshbeer.com
Many milkshakes use semi-skimmed UHT, artificial flavourings and colourings, too many additives and way too much sugar. Healthy and natural, they are not. Roll up Daisy Bank in Montgomeryshire to put that right. Daisy Bank start with creamy organic milk, produced from grass and clover fed cows on their own farm, which is naturally sweet and contains 50% more Omega3. To this are added natural flavourings and as little sugar as is possible. Their delicate pastel colours show that fake, colouring nasties have not been used.
The first impression is one of creaminess. This is proper full-fat gorgeousness, reminiscent of childhood Gold Top milk, with its cap of cream in the bottle neck. The second impression is that the flavours aren’t overboard. Being completely natural, they have a lovely, carefully judged subtlety, totally in keeping with the taste of the real thing. What’s more they’re not overly sweet either. What they are is a perfect blend of creamy, organic milk and natural, tasty ingredients. The strawberry is fresh and delicate, with an authentic taste of real strawberries, quite unlike the sicky sweetness of ‘high street’ strawberry shakes. The vanilla is aromatic and rich with round, woody undertones, courtesy of real vanilla extract. The banana has that cracking, ripe banana blend of custard and the tropics, whilst the chocolate flavour profile sits nicely between milk and dark chocolate and has a lovely hint of coffee. Deliciously indulgent, yet healthily responsible.
www.daisybankdairy.com
The folk from Still Wild are a determined bunch, endlessly striving for excellence. At their micro distillery, deep within the Pembrokeshire National Park, they meticulously experiment with how to gather (by hand), treat (individually macerated) and distil (cold under vacuum) local botanicals, to ensure Still Wild drinks retain the real essence of the plants, capturing the diverse terroir of Pembrokeshire’s clear coastal waters, river estuaries, hedgerows and rolling hills. This attention to detail has allowed them to create Wales’s first ever Vermouth, which is gathering commendations from across the globe.
We had the task of tasting the Still Wild range to see how the drinks hold up, and they knocked our proverbial socks off. Sampled alone and over ice, the Extra Dry Vermouth struck a beautiful balance of crisp dryness and gentle sweetness, with clean herby notes that felt almost Mediterranean. The Sweet Rosse Vermouth has gorgeously rounded berry notes with spicy eastern tones. The Rhudd Bitter Aperitif delivers the mouth-watering quality that comes when soft citrus sweetness meets a grab of bitterness. Complex and beautiful. The Negroni, made using Still Wild’s own coastal gin, is a properly grown-up cocktail: crisply dry, robustly bitter and lifted by liquorice overtones, yet still offering a depth of sweetness that is truly moreish. Then the mixologist inside us took over and we experimented with the range and Still Wild’s fabulous bitters, creating classics from a smoky Manhattan to a bright, classy Gin Martini. We’re loving the whole range and the fun of its boundless cocktail possibilities.
www.stillwilddrinks.com
Huw Williams is a coffee fanatic of longstanding who was so into his beans that he journeyed to Copenhagen to learn from industry legend, Malcolm Quarleri how to select, blend and roast coffee beans, well before coffee roasting became a trend. Huw’s passion, skill and determination is abundantly evident in the coffee produced by the company he and his wife, Alison, founded in Ogmore over a decade ago. Their beans are hand-picked on small farms to ensure the highest quality. And the proof is in the drinking. Their Nicaragua medium roast is a robust beauty, with generous chocolate, a touch of citrus and winter berries, that make it an aromatic, perfect start to the day. Also, a medium roast, Aur is a little mellower, and delightfully smooth, making it a versatile, any time, coffee. The light roasted, Mor, is a seasonal blend and is mellower still, with a beguiling chocolatey sweetness, exactly what you’d want in the afternoon, after an evening meal or while watching waves crashing on the beach. And as for Dim Caf (de-caf) and Hanner (half de-caf, half full-caf) – wow. Absolutely no taste sacrifices here, they are the real deal and as balanced, smooth and full bodied as their caffeinated siblings. There really is nothing I’d want to change about Welsh Coffee Co’s coffees – they’re nigh on perfect. That trip to Amsterdam was well worth it. www.welshcoffee.com
I was lucky enough as a youngster to have an aunt who worked for arguably the world’s most famous chocolate maker, and have very fond memories gorging on freebies until almost sick. Those were the days before shrinkflation, reduced cocoa and dodgy additives, and I miss them. As do many, including the lovely people at Mr Holts. So much so, from their stunning restored windmill on Anglesey, they’ve created a handmade range of everyday chocolate, made the way it used to be. That means high cocoa content of 34% as against current standards in the region of 20%, quality ingredients (cocoa butter instead of palm oil or other fats!) and a whole lot of fun. With names like Iago, Gwdihw, Hiraeth and their signature milk chocolate Clasur, there’s also a playful nod to Welsh heritage, regardless of ambitions to go national.
Clasur delivers on the promise, and is everything you’d want from a milk chocolate bar. Creamy, smooth and velvety with deep soulful chocolate flavour. If Barry White was channelled into a chocolate bar, this would be it. Hireath adds a rich hazelnut filling for a lovely roasted, nutty, buttery dimension. And finally we tried Iago, with natural orange oil it’s a zesty, melt in the mouth experience where both the rich milk chocolate and orange complement each other perfectly. Proof that things can be what they used to be.
www.mrholts.co.uk
Having recently enjoyed Nonna Assunta’s sublime Italian inspired liqueurs, we didn’t need asking twice to try their new Spritz in a can. At their heart are the Limoncello and Arancello liqueurs made to a recipe handed down from the founders’ grandmother, ‘Nonna Assunta’, using the freshest, hand-peeled lemons and oranges to create a vibrant, zesty taste of the Med. With the addition of Prosecco and cloudy lemonade/ orangeade, the Swansea based family business has created two delightful, effervescent Spritz cocktails that capture the spirit of balmy summer days drinking al fresco in one of Italy’s historic piazzas.
The Arancello Spritz is summer in a glass. It’s bright, refreshing and bursting with the taste of real oranges. It’s less bitter than Aperol, thanks to the use of cloudy orangeade and sweet, pithy orange but this is nicely balanced by the grown up, dryness of the Prosecco. The Limoncello Spritz plays on the same themes. The abundance of lemon delivers a juicy, almost succulent, zingy hit with that trademark lemon citric sharpness. The inherent sweetness of the cloudy lemonade is again dialled back by the prosecco giving a wonderfully light, invigorating experience.
Perfect for summer lunchtimes, picnics and balmy evenings, or on a yacht, moored off the Amalfi coast (we wish).
www.nonnaassuntaliqueurs.co.uk
ere are very few drawbacks to living in a eld in rural Wales, once you have developed stratagems for coping with intermittent broadband and permanent neighbours, but one of them is the distance to shops. However, thanks to the internet and modern packaging techniques, a huge variety of Welsh food and drink are now available for home delivery. My immediate association with Welsh food by post are the gi s, bribes and sorry presents I have received over the years: for some reason, I seem to know a lot of people whose immediate reaction to the failure of some cherished scheme is to post me some cheese. But the whole ‘deli through your letterbox’ has been taken in new directions by the concept of a subscription. Choose your treat and get it once a month.
A word to the wise. Be realistic. If you subscribe to a BBQ Blockbuster Box in April, you might be grilling like a beast until the clocks go back - but by November, the le over cuts you never got around to cooking will be sitting in your fridge like a silent reproach. I learnt this lesson myself during the COVID Curry debacle. Daughter 6 was at an age where spending all her time at home with her mother, learning online, was de nitely sub-optimal so I attempted to divert her with a curry festival and a rescue kitten. When lockdown ended, the curry subscription didn’t. Daughter returned to the groves of academe and I had committed myself to eight curry packs per month, each one of which provided me with three suppers. And of course, it’s not suitable for the delicate tum of said rescue kitten. I started giving spice packs to everyone I met: people began every conversation with: ‘No, thanks, though the last one was delicious.’ Not for the rst, or probably the last time in my life, I had overcommitted.
To avoid this, exible plans or short subscriptions are o en available. And if food by post works for rural dwellers, it also mitigates the remoteness challenge for some producers. I’m not o en in Crickhowell but, having fallen in love with Black Mountains Smokery a few years ago at the Abergavenny Food Festival, I do use their postal service. ( at was the Food Festival when I realized that, had I put my children on to
picking whinberries than revising for their A-levels, we would be purple- ngered millionaires by now.) Black Mountains’ subscription service includes a quarterly option, though I’m not sure I can wait three months for more of the meltingly tender smoked duck breast. eir smoked meats render the weariest mid-week salad into a pleasure.
I’ve o en feasted on Welsh Cheese Company boxes, the ‘sorry cheese’ and ‘well done’ cheese I previously mentioned. Not only do they have a great range of options for their rolling membership, Clwb Caws, but they pack their product in Welsh wool. Very sustainable but also deeply practical: my farming friends are very impressed, even more so when they taste the four selections in each delivery. e wool isn’t a gimmick, it’s a contribution to quality: you can’t muck about with handling delicate cheeses like Pant-ys-gawn, and Welsh Cheese Company with their awless attention to detail know their business.
Gower Salt Marsh Lamb are rightly celebrated for the standard of their meat and their tailored subscriptions mean you never have to compromise on the cuts you prefer. No shopping around, just what you want when you want it.
I’m not a bad baker and have the cards from my local Show to prove it but two products I haven’t mastered are Welsh cakes and brownies. I won’t detail my numerous failures, though I do know the texture of Welsh cake dough should be between slimy and dusty, I’m just not sure where. TBH, I’ve given up and get Newport based Rogue Welsh Cakes delivered. A wide range of varieties without bordering on the absurd, highly consistent quality and a monthly option for less than you pay for a streaming service you never watch. And as for Gower Cottage Brownies, well the passion for the product is evident in every bite. eir three month subscription gives you a leisurely chance to experience treats like Walnut Brownies but I will also try to up my game: the woman behind all this lusciousness, Kate Jenkins is bringing out a book very soon, sharing her secrets. I suspect I may still stick to the postal order option….
Collier’s long, deep and powerful taste releases slowly in the mouth and lingers, for you to experience this unique taste to the full. ese are the factors that set Collier’s Powerful Welsh Cheddar apart.
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