News
Autumn news by Louisa Harry-Thomas
Porth Eirias
Another Michelin win for Wales
Welsh sweep up AA awards
Congratulations to Chef Hywel Griffith of Beach House, Oxwich, for securing a brand new Michelin star for Wales. As described by the judges, ‘this contemporary restaurant sits on the beach on the Gower peninsula. The setting is great but the food is even better.’ The chef from Bethesda was greeted at the London awards ceremony podium with a query about the restaurant’s bilingual menu: ‘I’m originally from North Wales and speak English and Welsh. I think it was important to go back to Wales and to have the menu bilingual. It’s been fantastic and well received.’ The restaurant joins The Walnut Tree (Llanddewi Ysgyryd), Ynyshir (Eglwys Fach), Sosban and the Old Butchers (Porthaethwy), James Sommerin (Penarth) and The Whitebrook (Gwenffrwd) as the six Welsh Michelin star restaurants for 2020. Check out the taste. blas review of Beach House Oxwich from this year’s Spring issue on www.taste-blas.co.uk
Bryn Williams at Porth Eirias, the fabulous beachfront café, restaurant and bar in Colwyn Bay, has been named Restaurant of the Year for Wales at the AA hospitality awards in London. Praised for its ‘informality and quality’ and ‘being of the moment’, this seaside eatery is the third opening for the Denbigh-born chef; and this latest honour follows a Bib Gourmand from Michelin which was awarded in 2018. Also fêted at this year’s AA awards were the Glynne Arms in Penarlâg (Hawarden), Flintshire, which won Welsh Pub of the Year and was noted for being ‘a real local pub’. The wine award deservingly went to the Penmaenuchaf Hall Hotel in Dolgellau, and The Grove, a 5 star period hotel in Narberth, Pembrokeshire - part of the Seren Collection stable that also includes Beach House and Coast - was voted best hotel.
Double trouble for Tregaron Following a cracking National Eisteddfod in Llanrwst back in August, the moveable feast travels on to Tregaron in Ceredigion in 2020. To toast the festival’s success, the residents of Trefeurig have created a bespoke gin: JinTrafferth Mewn Tafarn (‘Trouble in an Inn Gin’) inspired by 14th century local bard and trouble-maker Dafydd ap Gwilym. The dry gin’s top notes include llus (bilberries) and ysgawen (elderflower) - botanicals that existed in the poet’s time, and still grow in the area today - as well as lemon, coriander and angelica. The legendary lothario is famed for his ‘cywydd’ Trafferth Mewn Tafarn – a farcical poem that recounts a night of endless trouble at his favourite local pub. You’ll find that where Jin Trafferth Mewn Tafarn leads, trouble may follow. So unlike Dafydd ap G, please drink responsibly! www.jintrafferth.cymru
Take a look at Nook Congratulations to Phil and Deb Lewis (Dusty Knuckle) and John and Ceri Cook (Ember, Hoof, and formerly of Arbennig) on the launch of their brand new Nook – the latest small plates and natural wine bar to open in Cardiff. Based in the vibrant foodie hub of Victoria Park, the September launch was the highlight of the season. Nook follows in the footsteps of Uisce and Wright’s Wines and highlights seasonal Welsh ingredients. So far the must-try plate is ‘Pav’s Carrots’, grown by Pawel Wisniewski from Paul’s Organic Veg in Abergavenny - a regular stall-holder at Cardiff farmers’ markets. Walk-ins only, so no need to book to take a look at Nook, a welcome addition to the capital city eating scene.
Slow Food Cymru group
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Nook, 587 Cowbridge Road East, Cardiff CF5 1BE
www.taste-blas.co.uk
www.portheirias.com
Slow Food Cymru Just over a year ago a small group of restaurateurs, small scale food producers and food enthusiasts met at Wright’s Emporium in Carmarthenshire, to discuss their concerns about Brexit. One year on, and this enthusiastic group have continued to meet, and after much cogitation, have decided to rally under the Slow Food banner. They are now the official South West Wales branch of the international campaigning movement and are intent on addressing the challenges faced by small scale producers and on getting involved in food education. To date, the informal meetings have mostly been hosted by food writer, broadcaster and restaurateur Simon Wright. However, the group is open to individuals and businesses from across Swansea, Pembrokeshire, Carmarthenshire and Ceredigion and an inaugural meet-up is planned before Christmas. So if you want to join the slow food conversation, look out for details of the time and place of the meet-up on the group’s Facebook page www.facebook.com/groups/ SlowFoodSouthWestWales
Mead business creates a royal buzz Two brothers from the Wye Valley have created such a stir with their innovative new mead business that they have won the Prince of Wales Entrepreneur Award for Wales. Their mission was to modernise mead so that it could be enjoyed like a beer, cider or sparkling wine. No flowing beards or ancient axes here. This light sparkling mead (just 5%) made in Chepstow from the boys’ honey bees looks totally at home in the trendiest urban venue. Talking about their award-winning drink, Kit Newell says: ‘We felt the world’s oldest alcohol needed some refreshment, so we created our light sparkling version using modern beer brewing techniques. Matt, who has
