taste. blas magazine: Issue 7, Summer 2021

Celebrating great food and drink in Wales

Summer 2021

ALL ALE THE KING! Fine summer craft ales

BLAST OFF

BlasCymru/TasteWales launch

CENTRES OF ATTENTION

Foodie visitor centres around Wales

FRONT OF THE Q

Expert BBQ advice

S TA R S O F S T D AV I D

Foodie havens in Pembrokeshire

LITTLE AND LARGE

Micro producers seeking to grow PLUS FOOD AND DRINK REVIEWS, NEWS, COOKING TIPS AND RECIPES GALORE

Publisher’s Letter

Look to the Future Dear readers, It’s been a while since you’ve heard from us! The world has been a bit busy falling apart but the food and drink industry is slowly piecing itself back together.

Come take a dive in our pages and learn about all the wonderful Welsh food and drink you can get your hands on so we can put the last year and a half behind us and move forward.

Wales is known for producing great produce from a land rich with rain and tradition, and an amazing coastline with diverse sea life. Generations of farmers and producers have passed down their secrets to looking after the land that Welsh producers are returning to in an effort to improve their sustainability as we look towards the future. Sustainability is particularly a focus of the Welsh government at this year’s BlasCymru/TasteWales which you can read all about inside. This will hopefully be the first food and drink industry event to take place on a large scale since the start of lockdown.

And we have so much more to show you in this issue!

From the hard work being put into kickstarting the industry with the Cywain Scale Up Challenge and the determination to see BlasCymru/TasteWales go ahead in October, to the numerous new releases we’ve reviewed for you so you can find the best of the best.

This issue is the first we’ve published since hospitality has reopened, and we’ve been very excited to have the opportunity to write restaurant and product reviews again! This issue also includes a feature on visitor centres so you can finish off the summer with a charming staycation.

Come and celebrate Wales as hospitality opens up, tills ring, and Wales sees a record number of tourists who have long been missing our beautiful country. Come home, and taste Wales.

Paul

Paul Mulligan Publisher

taste.blas is brought to you by EDITORIAL

PRODUCTION

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To receive taste.blas call: 029 2019 0224 taste.blas Magazine is published by Conroy Media Ltd, PO Box 607, Cardiff CF24 1ZR ©Conroy Media 2019. All rights reserved. This publication may not be reproduced or transmitted in any form in whole or in part without the written permission of the publishers. Whilst every care has been taken in the preparation of this magazine, the publishers can not be held responsible for the accuracy of the information herein, or any consequence arising from it. The views expressed in taste.blas are not necessarily those of the editor or the publishers.

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Contents Features 8

From Small Acorns Micro producers with big ambitions

Raising the Bar How to be a BBQ maestro

12 14

Hit the Trail Explore the Elan Valley and eat Jerky

Centres of Attention Foodie Visitor Centres you should really make a bee-line for

Taste Sensation BlasCymru/TasteWales hits Newport

Yes, Minister!

Lesley Griffiths AM on Wales as a great food nation

Go West!

St Davids and its food and drink stars

Craft Work

16 & 18 22 27 30 36

Craft Ales to enjoy late summer

Regulars 6

Bee Happy Jon Gower’s a real honey

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Hold the Front Page The latest news hot off the press

Green With Envy Llanllyr Source founder on going green

They’re Back!

We finally get to do some restaurant reviews

Careering Ahead Apprenticeships are the way forward

Recipes If you want to lose weight, look away now

Finger Lickin’ Treats Let our food and drink reviews tickle your taste buds

Viking Marauder Myfanwy goes pillaging

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37 39 42 44 49 50

meet a nation of food and drink innovators Meet the Supplier | Product Showcase | Rising Star Marketplace Beer, cider and mead

Charcuterie & deli

Cheese/dairy

Confectionery

200 NEW Product Launches

Frozen

Grocery

Meal solutions

Meet the Supplier – time efficient

Snacks

Soft drinks & water

Special diet

Product Showcase

Seafood

Spirits Low & no alcohol drinks

Wine

Oils, preserves & condiments

World foods

Designed for professional buyers

Meat and poultry

Plant based

Desserts

International Convention Centre Wales Celtic Manor Resort, Newport 27-28 October 2021

For more information – please contact Ellie Lewis e: ellie.lewis@tastewales.com t: +44 (0)1691 839938

Bakery

Food to go

A Taste of Honey You might be forgiven for not recognising the name Modomnoc of Ossory, although full marks if you do.

Heck, you can join my pub quiz team. Modomnoc was one of the minor-league saints, a disciple of St David’s and a talented beekeeper to boot. He was known for talking to the insects and they would form frantic clouds around his head as if his words were nectar. After studying in Wales the apiarist saint left for Ireland in a small boat but the bees duly swarmed after him as if old Modomnoc was a one-man honeypot.

Modomnoc kept his nectar-seeking charges in a quiet corner of the monastery garden, where he planted the kind of flowers the bees loved best. He would have approved of the ceanothus outside my study window where there are currently six species of bee being typically busy. One of the few benefits of lockdown has been our appreciation of nature and bees have very much flown into the public consciousness. One of my friends even got himself a hive and we are promised the first jar.

Bees have long been kept for making honey and, in Wales, for making mead, a tradition which continues to this day. A cursory glance at the online map shows there are half a dozen mead makers in the country, making a range of sweet drinks. It’s a simply-made drink which is claimed to be the oldest in the world and one which has been given a commercial boost by the simple fact that the characters in Game of Thrones are partial to a sweet tipple. In Ethiopia and Eritrea there’s a version of it called ‘Tej’ which is the national drink. And in Wales, too, it has a long history. In the 6th century poem ‘Y Gododdin’ there is the expression ‘talu medd’ (payment in mead) which refers to the soldier’s relationship with his lord.

During the Middle Ages mead was a staple part of the Welsh diet, along with beer and bragod ( a sometimes rough drink made from beer and honey) and in the native laws the mead-maker was included among the officers of the king’s court. The Welsh used spices and

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herbs to flavour their meads and the word for this flavoured mead was meddyglyn, which includes the word “meddyg,” or doctor, which underlined a belief that it was medicinal as well as merry-making. It was during the Middle ages, too, that honey was supplanted by the cheaper sugar as that started to be imported and so, in turn mead was edged out by beer. That didn’t mean that mead or ‘medd’ in Welsh disappeared off the scene all together, of course and so the 18th century balladeer, Sion Abell, in his ‘Song Against Drunkeness, Lies and Miserliness’ coins a word, “medd-dod” for being the worse for wear, or, indeed the worse for mead.

Mead is certainly taking off across the world, with the American Mead Makers Association reckoning that a new meadery is opening in the States every three days.

One of the latest to join the Welsh mead-making roster is Mountain Mead, based in Tregarth near Bangor which is one of those great ideas born in a shed. Or, rather a quartet of sheds where “The Shed Club” met to do some domestic work and to sample home-made tipples. Former sheep farm worker Mike Cooke’s mead went down well with other club members and he duly teamed up with tree surgeon Jacob Milner to produce the mead in larger quantities. The environmental concern with honeybees, and their decline, is reflected in the names their bottles sport, mostly birds on the RSPB’s list of endangered species such as Melyn yr Eithin/Yellowhammer, Telor y Coed/Wood warbler, Gylfinir/Curlew and Grugiar Ddu/Black Grouse, not to be confused with Red Grouse which is of course a whisky.

I always used to enjoy rounding off a meal with a dessert wine but I’ve now switched allegiance to such meads, which can be dangerously more-ish and have great variety. It’s a sweetly simple way to support Welsh producers and support our native bees into the bargain. One sincerely hopes to create a small buzz with the idea.

©Marian Delyth

Jon Gower

celtic with 30% Less Fat

NEW

Grow your own Scale up Your Business with Cywain Do you have your own business, or you’re thinking of starting one up? Read on to hear about how Cywain can help you! Not your thing? Read ahead anyway to hear from the fantastic producers that Cywain has helped, and maybe we can tempt you to a treat or two!

Over lockdown, we all know someone who has turned to their craft to give them back a bit of their sanity. Due to layoffs during the pandemic, a number of people used their skills to create an extra source of income, creating an influx in small and micro businesses across Wales and the UK. According to Simply Business, new entrepreneurs have been on the rise, e.g. there has been a 157% year on year increase in requests for home baking insurance. However, many of these start-ups lack the business experience to push their business to reach its full potential.

Cywain is a Menter a Busnes project designed to help small businesses grow and flourish, and since their launch in 2018, they have helped an amazing 902 food and drink businesses in Wales to grow!

Cywain has supported 232 business start-ups and has provided 1055 training days to over 769 participants, specialising in helping clients to maximise their potential in a competitive world, promoting the high quality of produce Wales has to offer and the talent of its entrepreneurs. Cywain reports that they have created 118 new full-time jobs, safeguarded 4,272 jobs and that 40% of their producers are award winners.

Cywain has designed the ‘Scale Up Challenge’ specifically to help these new businesses in the food and drink industry to grow. The ‘Scale Up Challenge’

supports these businesses over six weekly sessions, covering a wealth of practical advice to help smaller companies scale-up their activities to develop their business, and is part of the Covid recovery strategy to grow businesses and jobs. The sessions cover topics like having the right attitude, finance and resilience, identifying and seizing opportunities, communications and marketing, accreditation such as SALSA, and finding and using trend data. Held in collaboration with other partners such as Food Innovation Wales’ via Project HELIX, insight from experts was backed up by established Welsh food and drink producers who shared their experiences of forming and growing their companies. Cywain Project Manager, Dewi Evans, said, “Growing a business can be quite a steep learning curve, and the number of regulations and new skills required can be daunting at times. That’s why Cywain created the ‘Scale-Up Challenge’ – to bring all these elements together through informal topic-focused sessions.’

Thirteen companies from across Wales took part in the initial programme. Here’s what some of them told us at taste.blas about their experience and how they benefited from various aspects of the Scale-Up Challenge:

Bossa Nova - Communication Bossa Nova is an artisanal chocolate producer, aiming to bring the taste of Brazil to Wales with their Brazilian style chocolate truffles. Andrea at Bossa Nova said about her experience: ‘The Scale up challenge was excellent. I have learned so much from the speakers/presenters as well as other businesses participating. Communication is not my forte, so I have to work extra hard on it. With the support from Cywain, I recognised this and started developing my communications plan for the new brand. I have created a re-launch plan of Bossa Nova for this autumn, and I am working on a new website design and marketing plans now. The challenge also helped me refocus on direct customer strategy. I am working now towards launching my products on Amazon and increasing my digital presence on other platforms.’

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Pen Y Bryn Apiary - Attitude Pen Y Bryn Apiary make a range of unique honeybased products such as bees wax candles, food wraps, honey marmalade and honey jams! Pen y Bryn Apiary is currently made up of one hundred and fifty hives and is home to Welsh native black bees. Carys said of her experience with Cywain: ‘I enjoyed the challenge as it got me thinking about different aspects of the business and supported me to concentrate on attracting and approaching new customers and working to my strengths. Preparing and formally pitching to a buyer wasn’t something I had done before and I wasn't 100% confident with it.

Historically it has only been me who has been working on the business but going forward I have identified roles that can be undertaken by others.’

Derw Coffee - Finance / Data & Trends Husband and wife team, Chris and Intan set up Derw Coffee as they both love good coffee, made with quality, natural ingredients, and wanted to make something they care about. Blending their Welsh and Indonesian backgrounds, they created Derw’s coffee to bring you fantastic flavours and health benefits.

‘Some areas of business can be daunting and overwhelming, and it felt like Cywain attempted to highlight these more challenging areas and tackle them in the sessions in order to help us grow and develop.

The session on financing and cash flow was particularly helpful for us as it is not something we have had experience with in previous jobs, and to be honest, is not the most exciting aspect of business for me. It is also very hard to 'know' what is a reasonable forecast of sales and so on, and the session helped me judge these things a little better.’

Cardiff Distillery - Accreditation and Growth Offering premium, award-winning gins, Cardiff Distillery particularly benefitted from Cywain’s help in attaining accreditation.

‘I think we benefited the most out of listening to the guest speakers who had actually been in our position, what they did, and where they are now. Our business is fortunate in that it rapidly expanded throughout the pandemic, and Cywain helped us learn about how buyers look upon small businesses and what certification and accreditation we should try and achieve. We are now underway with SALSA and B Corp, whilst also looking at ISO's.’

Bragdy Cybi - Opportunities Bragdy Cybi was set up not long after lockdown started in May 2020 after owner Dan Jones was made redundant and decided he’d like to use this as a chance to learn how to make beer.

‘Despite only opening our doors in May 2020, by December we had to think about upscaling. During lockdown, we were constantly having to turn down trade business, and we were often running out of beer.

This gave us the confidence that an expansion could succeed. One workshop during the upscale challenge was specifically about opportunities, highlighting local wholesalers, farm shops and delis that we could work with. This unit made us think about our customer base and made us realise the volume needed to justify selling through a wholesaler. We had an opportunity during week 5 to meet the buyer for National Museum Wales who were very interested in stocking our beers at their slate museum in Llanberis.’

Cywain has helped these businesses grow in numerous ways, helping to keep the backbone of the Welsh food and drink industry strong, and letting customers enjoy the artisanal products these producers create. Cywain has paved the way for helping small food and drink businesses, showing that there is help available, Covid recovery is possible for small businesses, and anyone can try their hand at running a business.

Back in March, Cywain organised for the participants of the ‘Scale Up Challenge’ to take part in a virtual ‘Meet the Buyer’ event which gave them the opportunity to hear from the buyers for retail and catering outlets at National Museum Wales. The presentation was followed up by individual meetings with the buyers where they pitched their products with some very promising results. Cywain has also given the participating businesses the opportunity to attend the Welsh Government’s flagship food and drink event, Blas Cymru/Taste Wales, where they will be able to take part in a new ‘Rising Star’ marketplace where they can promote their products and meet buyers this October.

www.taste-blas.co.uk

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Sustainability at Tyˆ Nant

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BBQ Gold

Add some sizzle to your summer!

Hosting a BBQ for family and friends can be a joyful experience, but it can also be grim if it’s not done well.

Whatever your approach, here’s the lowdown on how to get the best out of your BBQ. Almost anything can be cooked on the BBQ, but Welsh Lamb and Welsh Beef truly excels on it. Michelin star and award-winning top chefs and BBQ aficionados alike share a passion for grilling and smoking this naturally delicious produce.

Gareth Ward

With a Michelin star at Ynyshir Restaurant and Rooms, Gareth Ward is no stranger to cooking with the finest local produce, and Welsh Lamb is no exception. While Welsh Lamb can be cooked in many ways, Gareth likes to cook his slowly and on a low temperature but chars the meat first. “Charring the lamb over hot coals just gives it that smoky flavour you can’t quite get in a griddle pan. I also tenderise the meat before cooking as this breaks down the sinews, and it just makes it easier when you’re marinating the meat. You really can’t go wrong with Welsh Lamb on the BBQ.” Hywel Griffith, chef director at Beach House Restaurant, Oxwich is also a huge fan of Welsh Lamb.

He says: “When it comes to cooking lamb on the BBQ or in a smoker, it lends itself absolutely perfectly. A shoulder or breast is best suited to longer and slower cooking, while the best end, rack of lamb and legs can be cooked medium rare – quickly and over a high heat.

It’s absolutely delicious.”

While Welsh Lamb is regarded an excellent all-rounder on the grills, Welsh Beef also has a loyal flame-inspired fan base.

Sharing his sizzling burger secrets, Owain Hill of HILLS burger restaurant in Brecon says: “The secret to a good burger is the quality of the meat, and you can’t get better quality than Welsh Beef. It’s all down to the cuts of beef used in the mince, and the weight and temperature of each burger before cooking. A good sturdy bun, to embrace that all important juicy burger, is also a must!”

Getting to grips with the grill Whether you’re a complete novice around a pair of tongs, or a pro on a parilla, here are some handy hints and tips for brilliant barbecuing.

1.

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Firstly, you need to use the best quality fuel you can afford. Lump wood charcoal is a good option if you’re using a charcoal BBQ. Add oak or hickory woodchips to the hot charcoal, or some fresh aromatic herbs, for some extra flavour.

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2.

3.

4.

5.

6.

7.

Light the BBQ at least 30 minutes before cooking on it. It will be ready when the flames have died down and the charcoal looks a powdery greywhite and has a red glow underneath. If you start cooking on it too soon, it will not have reached its ideal cooking temperature and the flames will burn the meat on the outside and it will be raw on the inside.

While you wait for the BBQ to fire up, it’s an ideal time to get your meat ready (if you haven’t done so already!). To make sure the meat cooks evenly, take it out of the fridge 15 minutes before cooking. If marinating the meat, do this a few hours earlier or even the day before. And remember to time your prep well so that you start cooking only when the charcoal is glowing red underneath and has that grey-white appearance.

Another tip to consider when preparing the meat is to avoid using too much oil. Excess oil on the meat will drip onto the charcoal and fuel the flames. Before cooking, dab any excess oil from the meat with kitchen towel. It’s also worth noting that squashing burgers down flat on the grill can also create too many flames, so it’s best to avoid this – besides, you’ll be squeezing all the lovely juices out of them!

When it’s time to cook on the BBQ, make sure you have the right tools: long-handled tongs and forks, heat-resistant aprons and gloves etc. make the job a lot easier. If you’re not sure if the meat is cooked through and safe to eat, test it with a meat thermometer. Simply insert the probe into the centre of the meat and it will give you an accurate reading.

While marinades are a good way to add flavour to the meat, you can also add flavour in other ways.

For example, you can use rosemary sprigs instead of stainless steel or wooden skewers. They will add flavour to the meat from the inside. And don’t forget your buns! Welsh Lamb and Beef burgers deserve the best tasting buns! Toast the insides of the buns on the grill for that extra BBQ flavour.

When the last morsels have left the grill, it’s time to alleviate the BBQ of its duties. Hot charcoal takes a while to cool down, so leave it for at least 12 hours before discarding it safely. And don’t forget to clean the grill after each use - those burnt-on bits are much harder to remove at a later date. Allow it to cool down and give it a good clean - it will save you time (and effort) the next time!

Hywel Griffith’s Welsh Lamb shoulder with a chunky tomato and fennel salad Prep time: 20 mins | Cook time: 4hrs 30 mins | Serves 4 – 6

Method

Ingredients

1.

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1 PGI Welsh Lamb shoulder joint

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5 garlic cloves, boiled in water for 10 minutes

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Handful of fresh basil leaves (about 15 leaves)

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Salt

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For the salad:

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5 spring onions, roughly sliced

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1 head of fennel, roughly chopped

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5 ripe plum tomatoes, roughly diced

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Salt

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50ml olive oil (good quality)

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50ml balsamic vinegar (good quality)

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2 aubergines

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150g rocket

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1 ciabatta loaf

4.

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Preheat the smoker. It will be ready when the coals are just dying down and the temperature has reached 120°C. To prepare the lamb, make five randomly spaced incisions on the skin side of the shoulder.

Push one blanched garlic clove and basil leaf into each of the incisions. (Blanching the garlic beforehand gives a more mellow flavour).

Sprinkle plenty of salt over the lamb, ensuring it gets into the incisions – this helps to season while it cooks.

Place the lamb (with the incisions facing up) onto the grill in the smoker. It will need to cook for 4-5 hours.

Meanwhile prepare the salad. Add the spring onions, fennel, tomatoes, a good pinch of salt, the olive oil and the balsamic vinegar to a large mixing bowl.

Mix well. Cover the salad with cling film and leave to marinade in the fridge. The acidity of the vinegar will marry all the flavours together.

After the lamb has been cooking for about

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1 hour, place the aubergines on the grill next to the lamb.

8. Take the aubergines off the grill after 1 – 2 hours. They should have a smoky appearance and reduced in size a little.

9. Cut the aubergines in half lengthways then scrape the flesh out onto a chopping board. Add a pinch of salt to the aubergine flesh, chop it and place onto a large serving platter. Set aside.

10. Take the salad out of the fridge and add the rocket. Roughly chop the remaining basil leaves and add to the salad. Mix well and season to taste.

11. The lamb should be ready after 4 – 5 hours of cooking. If possible, check the temperature with a probe – for well done, slow cooked lamb that will easily come off the bone, the recommended core temperature for the meat is around 68°C and 72°C. 12. Carefully take the lamb out of the smoker – it should have reduced in size a little and crispy on the corners, with the meat easily falling away from the bone. Place onto the serving platter with the bread, salad and chopped aubergine. Sprinkle a little more salt on top of the lamb if you like.

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Trail of the Month on the Elan & Claerwen rivers, they offer a variety of beautiful starting & end points for biking & hiking, with the Garreg-ddu & Caban Goch meeting at the stunning Pen-y-garreg dam, amongst others.

There are dozens, or more, hikes and bike trails you could follow in the area – each of them revealing glorious, wooded peaks, babbling waters and stunning vistas, but it’s highly recommended that you aim to finish or break your journey at one of the visual centrepieces of the area – the dams themselves, each of them a stunning sight.

Craig Goch is the highest of the six dams, 317 metres above sea level, and its curved walls give stunning views either side, with the baroque, domed tower one of three similar built on these dams. It also has the advantage of holding a small road above it, meaning you can enjoy the view from atop the dam itself. Using this as a starting, or mid-point for a bike ride offers wonderful views.

Across the furthest end of the west of the lake, a sharp road downwards leads to a crossing over the River Elan and sharp s-turns and more serious biking upward.

Alternatively, follow the Elan Valley Trail between here & the Penygarreg reservoir, which cascades spectacularly over the edge of its dam on one side, and from behind it, the domed tower sits at the edge of the quiet deep of the reservoir, with the mountains framed beautifully behind.

The team at Get Jerky are always looking for the next adventure. Whether it be hiking in the heart of Wales to find new trails, slaloming down misty mountains, or seeking serene paths through the countryside, from Wales, to the Lake District to Scotland, we also love discovering new trails, and we know you do too.

So, we’ve teamed up with Get Jerky, racked our brains, packed our bags, chomped down some protein and found our favourite Trails for you to read about. We’ll be looking at great trails for hiking, walking, cycling, climbing & more. As well as that, we’ll be talking to people who love them, and finding the historical or quizzical nooks to look out for – and the nearest of our lovely local stockists so you can get your fill of Get Jerky protein ahead of your trails!

First up, is the beautiful Elan Valley – the Welsh Lake District – right on our doorstep!

TRAIL: ELAN VALLEY ACTIVITIES: ROAD CYCLING, WALKING & HIKING, CANOEING IN SEASON PROTEIN POINTS: GET JERKY IN THE CO-OP IN RHAYADER, PAUSE FOR GRUB AT ELAN VALLEY VISITORS CENTRE CAFE

From spectacular scenery upon six dams, biking along the snaking Cambrian way, challenging hikes to glorious stargazing, the Elan Valley has trails to behold.

Made up of five reservoirs built between 1883 & 1953

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For those on bikes or hikes, there are a variety of paths to take for different abilities. The Elan Valley trail is a short ride of 9 miles or a moderate walk of ~3 hours, depending on which direction you decide to take. This takes you along sustrans route 81, but for the more ambitious, the trails mentioned above can be found as part of a large ride of 64 miles, a ride that takes on all the lakes and the outskirts of Rhayader, before returning.

Make sure you pack some protein to take on the longer rides. The town of Rhayader is your best place to stock up, where you can find Get Jerky at the co-op, but you can also stop at the cafe at the Elan Valley visitor centre, which has exhibitions about the Victorian history of the dams & reservoirs, which were built to get clean water to Birmingham.

Some canoeing trails have re-opened again for summer and are a wonderful way to explore some of the lakes & Elan river. You can find limited sessions to kayak the Caban Goch via Elan Valley Leisure from Elan Valley lodge, with guidance given.

TRAILS: ELAN VALLEY TRAIL: – 9 MILES ELAN VALLEY, RHAYADER – 64 MILES ROUND, 1662M CLIMB CABAN GOCH KAYAKING: 2.5 HOURS FROM ELAN VALLEY LODGE

Farming that doesn’t cost the earth For centuries, beef and lamb has been produced in Wales on low-intensity family farms, using resources that are available in abundance: grass and rain.

Welsh farmers are aiming to lead the world in sustainable production: • Producing high quality meat from land that’s unsuitable for other food production, overwhelmingly using grass rather than imported feeds • Contributing to mitigating climate change by storing carbon in soils and hedgerows • Seeking to improve and cut emissions still further Find out more at www.meatpromotion.wales/environment

Hybu Cig Cymru Meat Promotion Wales

Centre Stage

As you’ll see in our main feature on p18, there are some great foodie visitor centres around Wales.

Leading the way by virtue of its ambition, pioneering use of technology and support of other great food and drink businesses, is Aber Falls brand new visitor centre in Snowdonia.

In 2017 Aber Falls set out to create the first malt whisky in North Wales for over a century. The malt whisky making process takes years, so running parallel they’ve launched a range of award-winning gins and liqueurs from their distillery based in Abergwyngregyn, close to the glorious beauty of Aber Falls.

Visitors have always been welcome to visit the distillery. Until recently the tours included the opportunity to see how malt whisky and gin is made, amble in the ageing warehouse taking in its intoxicating aromas, tastings and a shop in a temporary visitor experience. But this was only ever a short-term and limited solution.

Aber Falls realised that their visitor centre is an amazing opportunity to not only build their brand, but to promote tourism to North Wales, and build a deeper understanding of Welsh history and culture.

Having searched far and wide for ideas, and coming up with a few of their own too, Aber Falls have built a dedicated Visitor Centre that encompasses all aspects of what a modern visitor centre should be. It’s a stunning contemporary building that sits beautifully in its picturesque surroundings thanks to generous use of slate, this is Snowdonia after all, large expanses of glass and plenty of outside areas.

The shop and reception area are spacious and well designed for a pleasant visitor experience, containing, as you’d expect, Aber Falls’ and parent company Halewood’s drinks and merchandise, but also products from some of the 200 Welsh food and drink companies that are also represented in the centre. Perhaps most impressive though are the interactive digital displays with accompanying QR codes to link to info on products, experiences and tours from other Welsh

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companies and attractions, which can be easily viewed and saved on your phone, to be accessed again – how often have you lost that leaflet on an attraction you wanted to visit?

Adjacent is the airy, high-ceiling café. Not only do you get to eat dishes prepared using great local produce, but the area has been designed to host cookery classes, drink and food matching classes and tasting courses.

Off the main reception and shop you will also find an exhibition area, which includes a floor to ceiling digital display, and a dedicated cinema room for presentations on Aber Falls, Welsh culture and history, the area and its attractions and other Welsh food and drink companies.

Upstairs, there’s a function room which is also available for use by local businesses, clubs and societies, with a bar and access to a lovely, spacious, sun-terrace. Also upstairs is what many will undoubtedly see as the main attraction – the Gin Lab. Here, you can be a master distiller for the day by creating and bottling a one-off custom gin – with baby stills crafted especially for the experience. You’ll be guided by expert staff through the process. Choosing your own botanicals, accurately weighing them, diluting your spirit and finally distilling and labelling your very own bottle. The building has sufficient space for small gatherings but outside, the site has the scope for much larger events with street food stalls and food festivals planned.

Whilst the scale might be ambitious for smaller concerns there are valuable lessons that can be learnt from what Aber Falls have achieved. The most obvious being to support and work with other Welsh food and drink businesses and attractions; to use digital information and technology to improve the overall experience; and to have a ‘hands-on’ element. These, together with the more traditional parts of the tour, are what makes Aber Falls’ new centre a fine example, guaranteed to give guests a much more enjoyable and varied day.

Station Rd, Abergwyngregyn, Llanfairfechan LL33 0LB www.aberfallsdistillery.com

Tyfu Busnes Trwy Gydweithio Growing Business Through Collaboration Ydych chi’n ystyried cychwyn busnes yn maes bwyd a diod? Os felly, mae Cywain yma i’ch cefnogi.

“Fe roddodd ‘Yr Her Ehangu’ diweddar gan Cywain, hwb mawr i’n cwmni gan greu marchnadoedd newydd ar gyfer ein cynnyrch. Roedd y wybodaeth a ddarparwyd gan Cywain yn allweddol i ddatblygiad ein busnes.”

Are you thinking about starting a business in the food and drink industry?

If so, Cywain are here to support you.

“The recent Cywain ‘Scale-Up Challenge’ has given our company a great boost, creating new markets for our product.

The knowledge provided by Cywain has been instrumental in the development of our business.”

Darganfyddwch gynhyrchwyr bwyd a diod yn agos i chi trwy ddefnyddio Map Cynhyrchwyr Cywain: Find Welsh food and drink producers on your dorstep by using the Cywain Producer Map:

www.cywain.cymru Mark Flanagan, Treganna Gin

I ddarganfod mwy am sut gall Cywain gefnogi eich busnes bwyd a diod chi, cysylltwch â …

To find out more about how Cywain can support your food and drink business, contact …

cywain@menterabusnes.co.uk Cronfa Amaethyddol Ewrop ar gyfer Datblygu Gwledig: Ewrop yn Buddsoddi mewn Ardaloedd Gwledig European Agricultural Fund for Rural Development: Europe Investing in Rural Areas

A tasty A peek behind the scenes at one of Wales’ passionate food and drink producers is the perfect way to spend a summer’s day Tourists will flood the nation’s beaches and beauty spots this summer in search of the dream staycation.

And many of Wales’ food and drink producers will be on hand to deliver the brilliant days out they desire by welcoming curious visitors to see how they make their wares.

Food tourism was already on the rise in Wales, driven by a growing interesting in understanding how our food and drink is made, and many businesses were developing visitor experiences. But amid the ongoing pandemic and with the most people in the UK still opting not to holiday abroad, many more firms are exploring the benefits of welcoming tourists.

Alongside growing revenues from paid tours, gift shops and cafes, producers can also connect directly with customers and highlight its passion for its products and explain its heritage and quality in detail, which in turn allows it to build its brand away from the pressures of finding third-party stockists.

Celteg wines is a family business that has been producing handcrafted, award-winning fruit wines, Welsh medieval mead wine, liqueurs, spirits and preserves since 1989 using recipes passed down the generations. At its site in Henllan, Llandysul, Ceredigion, visitors can interact with the producers on a tour of the facility to understand the wine-making process. There’s also the chance to savour the flavours at its on-site bistro and explore the neighbouring garden centre, Bedwen Plants, from which it sources some of its bistro’s ingredients.

Glen Gair, who takes care of Celteg’s marketing, says visitor experiences are an important part of the business and have been an increasing focus since Covid. “It's the most authentic means in which we can currently connect with customers and highlight who we are as a business,” he says. “Prior to the pandemic, we were primarily touring trade shows and markets in order to promote the brand and make those vital connections.” With the Wales government stating it expects Wales to benefit directly from a rise in domestic UK tourism in future years, Celteg decided to expand its premises and focus on attracting visitors.

Many of Celteg’s guests, Gair says, are hobbyist winemakers, who have a “shared interest in the craft and often want to hear about our journey and how that production process has developed or changed over time. We love having those conversations and we love to help people discover the craft of winemaking and to show how diverse and accessible it truly can be.”

And that’s exactly the kind of unique experience on offer around Wales.

Over in Cardigan another historic craft can be explored at St Dogmeal’s Y Felin. It is one of the last working water mills in Wales, having been restored to full working order by its current owners, the Hall family. It now produces a range of traditional flours using organic, biodynamic and heritage grain that is stoneground using only traditional methods and machinery, some of which is hundreds of years old.

Tours of the mill offer an insight into traditional milling, which lives on through the master miller’s

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day out youngest daughter Emma. A visit is educational, fun and beautiful - the watermill is within the Pembrokeshire Coast National Park and adjacent to a 12th-century abbey. Visitors can even feed the waterfowl on the pond and discover Y Felin’s selection of flours and other local produce at the mill shop.

Gwenyn Gruffydd decided to follow his dream of keeping bees in 2010. Now makes award-winning, 100% pure Welsh Wildflower Honey from his base at Bryn Bach farm in the Tywi Valley, Carmarthenshire.

Alongside his passion for making honey, Gruffydd is trying to reverse the decline of the honeybees by promoting the benefits of sowing wildflower seeds to provide valuable food and shelter for all bees and pollinators.

And he loves to share his passion for - and importance of - sustainable beekeeping with others. Visitors can join him at the farm for relaxed, fun and informative beekeeping experiences. On offer is a full-day introduction to beekeeping training aimed at those who want to start keeping bees, while a 90-minute hands-on beekeeping experience is suitable for individuals and families wanting to get a taste of the process.

Farm visitor centres are a great way to experience how food finds its way from the field to plates. There are many across Wales but among the finest are in north Wales. The Rhug Estate covers 12,500 acres from Gwyddelwern in the north, Carrog to the east, Cynwyd to the south and Maerdy to the west and includes a 6,700 acre in-hand organic farm in Denbighshire at its heart - one of the largest organic farms in the UK. The estate has overnight camping and a walking route for visitors to enjoy the landscape and farm but foodies should head to its farm shop, which sells 3,000 products including Rhug Organic meat.

Snowdonia on p16 but lovers of the spirit in south Wales should head to Hensol Castle Distillery, which creates small-batch craft gin in the cellar of 17thcentury Hensol Castle in the Vale of Glamorgan where a new tour and a gin-making experience is launching in September. Hensol is just a stone’s throw from Cardiff, so city breakers and city dwellers alike can get involved in the gin action.

The tour will kick off with a G&T, before a gin expert guides visitors through the distillery relating the history of the brand and the castle, before heading to the botanicals room to touch, smell and understand where botanicals come from and how they are used before viewing the 500-litre copper still “Big Ben” and

“We love to help people discover the craft of winemaking and to show how diverse and accessible it truly can be.”

A visit to Bodnant Welsh Food Centre, near Colwyn Bay, will reveal its family run farm shop highlighting the best in products from north Wales, alongside a restaurant and rooms so guests can linger in foodie heaven. Further east, the Harwarden Estate is home to a pub, restaurant and farm shop. The shop sits in thousands of acres of working farmland and champions food grown in the land around it.

Caernarfon is also home to the Pant Du Vineyard, located at the foot of Mount Snowdon on the slopes of the Nantlle Valley, which offers tours and wine tastings, and has an on-site shop. Over in Anglesey is the Red Wharf Bay vineyard, which offers two-hour tours conducted by the owner, including wine tastings.

Gin is still the top UK palate ticker. We've already talked about Aber Falls' stunning visitor centre in

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tasting some gin. The gin-making experience will allow guests to design, distil and bottle and their own spirit.

Head from Hensol to the Rhondda for sweet treats.

Chocolate House, at Rhondda Heritage Park mining museum in Pontypridd, which makes award-winning luxury chocolate on site. You can get a taste at one of its chocolate tasting sessions or sign up for a workshop designed to reveal the mysteries of chocolate-making from bean to bar before guiding guests to hand-roll, hand-dip and decorate their own treats.

In south-east Wales, Tintern, which has long been drawing tourists to its historic abbey and offering respite to those walking in the beautiful Wye Valley, wine-lovers can add a visit to Parva farms to their sight-seeing agenda. Privately owned and run by Colin and Judith Dudley, the vineyard produces awardwinning wines and meads such as Tintern Parva

Bryn Heulog, a dry white, Tintern Parva Dathliad, a sparkling wine, and Tintern Parva Spicy Welsh Mead.

A self-guided tour of the vineyard is available all year round and, as well as a look at how grapes are grown in Wales, spectacular views over the Wye valley come as an added bonus, as are free winetastings. Visitors can also linger and enjoy the views at picnic tables - which are also welcome on the tour - and browse in the shop, which stocks local cider and perry, jams, chutneys and marmalades and honey from the Wye Valley, alongside its own wines.

Gair, of fellow wine-maker Celteg, says tours and visitor experiences are part of the way Welsh businesses have been ‘adapting to the times’. Their efforts - and the efforts of many other food and drink producers in Wales - mean that visitors can look forward to some truly tasty days out this summer.

Experience great Welsh food and drink Celteg

Chocolate House

You can visit Celteg wines at Henllan, Ceredigion, SA44 5TD, from Monday to Saturday, 9am-5pm, no booking necessary (bistro serving times 11am-3pm). celticwines.co.uk

The Rhondda Heritage Park Museum is at Coedcae Rd, Pontypridd CF37 2NP. The Chocolate House shop and cafe is open Tuesday to Saturday, 9am-4.30pm. Workshops and tasting sessions can be booked online. Call 07834900978 or email info@chocolate-house. co.uk www.chocolate-house.co.uk

Y Felin Y Felin can be found at Mill St, St Dogmaels, Cardigan, SA43 3DY. It is closed on Sundays and Wednesdays, and open 10am-1pm and 2pm to 4pm on other days. Email milleryfelin@gmail.com or call 07825 250 562/07760 273 822 for more details. www.y-felin.com.

Gwenyn Gruffydd

Find the vineyard at Ffordd Y Sir, Penygroes, Caernarfon, Gwynedd, LL54 6HE. Tours, private parties and wine tastings and can be booked online. Call 01286 881819 or email post@pantdu.co.uk www. pantdu.co.uk

Red Wharf Bay Vineyard

Courses take place at Bryn Bach, Cwrt Henri, Dryslwyn, Sir Gaerfyddin, SA32 8SE and can be booked online at gwenyngruffydd.co.uk.

Discover the vineyard at Llain Gam, Lon y Traeth, Pentraeth, Anglesey, LL75 8YG. Tours by arrangement. Call 0791 999 4530 or email info@RedWharfBayVineyard.co.uk www.redwharfbayvineyard.co.uk

Bodnant Welsh Food Visit the farm shop at Tal-y-Cafn, LL28 5RP, open Monday-Saturday, from 9.30am-5pm and Sunday 10am-4pm). Call 01492 651100 or email hello@bodnant-welshfood.co.uk for more information. www. bodnant-welshfood.co.uk

Rhug Estate The estate can be found at Corwen, Denbighshire, UK, LL21 0EH Rhug Estate Organic Farms. The farm shop is open Monday to Thursday and Sunday from 9am-5pm, Friday and Saturday, from 8.30am-5pm.

Call 01490 413000 or email contact@rhug.co.uk rhug.co.uk

Hawarden Estate Farm Shop Find the estate in Flintshire, Wales, CH5 3FB. The farm shop is open. Monday- Friday, 9am-10pm, Saturday, 8.30am-10pm, Sunday, 9.30am-10pm.

Call 01244 533442 or email manager@hawardenestate.co.uk

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Pant Du Vineyard

Hensol Castle Distillery Visit the distillery at Hensol Castle Cellars, Hensol, Vale of Glamorgan, CF72 8JX. Gin tours start from 4 September and gin making experiences from 11 September. Book online at www.hensolcastledistillery.com or call 01443 665893.

Parva Farm You can find Parva Farm at Main Road, Tintern, Chepstow NP16 6SQ. It is closed on Tuesdays and Wednesdays and open 12pm to 5pm on other days. Tours can be arranged outside these times by contacting the farm beforehand. Self-guided tours only while Covid restrictions remain. parvafarm.com

*Please contact all venues prior to travel to check opening times.

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Know Your SOURCE. Love Nature.

Our cans are 100% recyclable. #KnowYourSOURCE #LoveNature

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Cyrsiau, coginio ar y cyd, a llawer mwy. Ar-lein - amgueddfa.cymru Online courses, cookalongs, and lots more - museum.wales

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Come and BlasCymru/TasteWales - 27th-28th October 2021 BlasCymru/TasteWales is a prestigious event being run by the Welsh Government that brings together the best Welsh food and drink businesses for a chance for sellers and buyers to connect over a speed-dating style format. Taking place every two years, this exciting event will be one of the first in the Welsh industry calendar to safely welcome back attendees and see buyers heading to the International Convention Centre Wales (ICWW). Meetings will take place face to face so that attendees can learn about the latest developments being made in the Welsh food industry and make strong business connections. So get involved, show what Wales has to offer and, if you’re in retail or hospitality, come and support our amazing producers by buying Welsh.

Wales is well known for its rainy weather and rolling hills which makes the farming here, and the food that is grown here, particularly unique. The Welsh environment allows for the sustainable farming of Welsh lamb and beef, and world-class seafood is caught at the coast thanks to the nutrient rich gulf stream. The beautiful taste of Welsh mineral water that is at the heart of everything that is grown and produced here, combined with the talent and passion

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that producers put into their products, makes for a irresistible and delicious combination. BlasCymru/ TasteWales intends to celebrate and honour the unique taste of Wales, and to promote it to the rest of the world.

For the third time, BlasCymru/TasteWales will be bringing together the best of the industry all under one roof, from micro artisan businesses to larger food

Taste Wales! manufacturing companies, to meet with influential UK buyers for the largest and most renowned food and drink trade event and conference in Wales. The inaugural BlasCymru/TasteWales event was held in March 2017 and resulted in an amazing £16m of additional orders for Welsh food and drink. In 2019 that number was quickly topped as nearly £20m of potential new business for Welsh food and drink producers was secured, so there are big hopes for this year’s event!

Data published by Food & Drink Wales further highlights the crucial role the 2019 event played, bringing in over 190 trade buyers and launching 159 new and innovative Welsh food and drink products.

The 2021 event was originally planned for March this year, but has been postponed until October to make sure that tastings can safely take place, and that the event can give the Welsh food and drink industry a well needed boost as the economy recovers postCovid.

BlasCymru/TasteWales will also be hosting a range of stimulating seminars, which will focus on futureproofing the Welsh food and drink industry through

advancing technical, commercial, environmental and production capabilities. The title of this year’s conference is “Food and Drink for a Future Generation” and themes of the conference will focus on consumer and strategic insight, Welsh and trade perspectives, and sustainability and the future of the food industry.

Sustainability is a particularly hot topic right now as the Welsh Government has recently announced its vision for the role of sustainability in the food and drink industry. Leading food and drink figures are set to join forces with the Welsh Government as they outline plans to place sustainable practices at the heart of the industry’s post-Covid recovery agenda. Dubbed the ‘green shoots’ vision, it is hoped that by focussing on sustainable growth and productivity, climate and ecological impact, fair work and raising standards throughout, Wales can create one of the most environmentally and socially responsible supply chains in the world. Lesley Griffiths MS, Minister for Rural Affairs and North Wales, and Trefnydd, said: “To coin a well-used phrase, we appreciate that striving towards sustainable development - as outlined in our world leading Well-being of Future Generations

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year’s event. Commenting on the announcement Andy Hargraves Group Director for Soft Drinks Princes said: “Princes is delighted to be lending its support to BlasCymru/TasteWales 2021 following its past successes. In many ways, the timing fits in perfectly with our ongoing commitment to manufacturing in Wales, as we reach the completion of the Group’s largest ever capital investment into soft drinks at our site in Cardiff.”

Keep reading to hear about how past attendees have benefitted from the event:

The Parsnipship The Parsnipship makes delicious and beautifully vibrant vegetarian and vegan bakes. The Parsnipship began back in 2007 as a market stall at Cardiff’s Riverside Market. Owners Flo and Ben were inspired to start their business as they were disappointed with the options available to vegans and vegetarians when eating out. Co-founder Ben Moss has been working in the catering industry for over 25 years, and is passionate about creating unique, quick and easy meals for those who are committed to a plant-based diet. Ben says ‘Here at The Parsnipship, we spend the week hand-crafting the finest vegetarian and vegan products in our kitchens in Ogmore Vale. We strive to be original, provocative & pack our creations with big, punchy flavours.’

Act - is a ‘process and not an event’. We are certainly not claiming to have reached the final destination, but we fully understand as a government, we have our role to play in ensuring that sustainability is seen as a crucial element of the whole food and drink supply chain, from field and sea all the way through to the fork.

“Looking after our environment, people and livelihoods, while securing future prosperity and growth are the values that shape our policies and laws. This is especially the case with a growing body of research highlighting increasing consumer demand for stronger sustainability credentials.”

BlasCymru/TasteWales is the event for you if you’re a Welsh producer, a UK buyer, or are involved in working in the food industry such as retail, catering, food services, hotels, pubs and restaurants. The event will allow you to engage with top researchers to discuss the findings of the latest food research in Wales, speak with the team from Food Innovation Wales who will be on hand to offer advice, and meet with representatives from Wales’ Education institutions as well as other training providers. It will also be an opportunity to meet new innovative businesses hoping to break into new markets and engage with stakeholders who can assist with supporting your business requirements. The event will allow you to see and taste the latest Welsh food and drink products, participate in one to one ‘Meet the Buyer’ partnering sessions to make new contacts to encourage new trading relationships, attend a conference of leading industry figures discussing hot topics in the food and drink industry and overall gain an insight into the exciting innovation and skills development and business support available in Wales.

BlasCymru/TasteWales is sponsored by Princes for this

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Their presence at BlasCymru/TasteWales in March 2019 meant that Flo was able to meet with a Booths buyer which initiated a contract between the two.

Following their attendance at BlasCymru/TasteWales, The Parsnipship secured a deal to get three of their products into 27 Booths stores across the North West of England.

“We were introduced to a representative of Booths at BlasCymru/TasteWales in 2019 and everything developed from that initial meeting. It was an amazing event… having the industry together under one roof.

It gave me the opportunity to network, and speak with different buyers. I would recommend any food and drink business to attend the event.

“We can’t wait to introduce our Beetroot Bomb, Glamorgan Crumble and Stilton & Spinach Potato Cake to Booths’ customers. It is our mission to get more people to discover the joys of vegetarian and vegan food and we’re so pleased Booths are helping us do this.”

The Parsnipship recently acquired vegan cheese alternative company Nutchi, so we’re excited to see them at this year’s event to see what wonderful recipes the partnership has produced!

Cradoc’s Cradoc’s makes a variety of delicious crackers made with real vegetables, and packed with plenty of flavour.

Baked in the Brecon Beacons, with all their ingredients sourced in Wales, Cradoc’s describes themselves as ‘a little taste of Wales’. We can’t wait to try their lemongrass, coconut and chilli crackers at this year’s event! Here’s what Cradoc’s Allie Thomas had to say about the event:

“We share information and a website allows buyers and producers to connect, we prepare for a meeting in a little dedicated booth. If the buyer wants to remain incognito, they can observe the site, look at the product in the flesh first in the fantastic Wales Food and Drink Showcase, then come along and book an appointment on the day. Generally, the appointments are pre-booked and the sales days are busy. With sample demos, swapping of details, future sales meetings organised, there is no hassle, no crowd, just a relaxed, friendly meeting where business is done in a great space, for both buyer and producer. BlasCymru/ TasteWales is truly a sight for any foodie to gloat over.

I’ve got goose-pimples just remembering it.

Think of the best food display you’ve ever dreamed of, now put that in the ICC. All of the products are the very best Wales has to offer, and every delicious thing, from Gin to Lamb, Chocolate, Craft Beers to Charcuterie, Bakery, Sea salt, Crackers and Cheese, all carefully displayed in peak condition, arranged, beautifully chilled, and lit to perfection. I cannot wait for this year’s show to start.

At the 2019 event, Cradoc’s met 32 buyers in two days.

Over three-quarters were serious buyers looking for our product and we turned over half of those leads into work with those customers today. As a result, we have been asked to develop new products for customers, and have been invited to join the world of event catering supply through national blue chip companies CH&Co, Elior and Baxterstory. We met up with one of our oldest customers in Ebbw Vale and later we were checked out by Arriva Wales, shook hands on a deal to Monoprix Qatar with a Saudi Prince and sold crackers to the smallest café in the Hebrides! You just never know who you are going to meet next. From online shops in Canada to the V&A in London... It’s a blast. And after the 18 months we’ve all just endured – BlasCymru/TasteWales just can’t come soon enough for our industry.”

Radnor Hills Radnor Hills is a supplier of Welsh spring and flavoured waters, sourcing their water from Radnorshire in Mid Wales. With over 30 years of experience, Radnor Hills supplies over 250 UK wholesalers and some of the biggest supermarkets with their water.

Radnor Hills told us at taste.blas that they found BlasCymru/TasteWales really beneficial for them. It was great to see what everyone else in the industry is up to, and to network with not only regional and international buyers, but other welsh businesses.

At BlasCymru/TasteWales they were able to start conversations with large producers such as Tesco’s Wales and CH&Co. Radnor Hills found the opportunity to talk to bigger suppliers particularly useful as communicating over email can be difficult and it can take a long time to get a reply. BlasCymru/ TasteWales provided them with the opportunity to have a face-to-face interaction without all the wait.

This led to them opening a big contract with CH&Co, who they now supply their water to. Overall, Radnor Hills found it a really positive event, saying it had a great atmosphere and set up.

Edwards of Conwy Edwards of Conwy is an award-winning Welsh butchery brand specialising in supplying major UK supermarkets with sausages, bacon, and burgers. Their shop has been thrice crowned “Best Butchers Shop in Wales” and is still a core part of their wider business.

In 2004 they built a production unit under the same brand, and since then have gone from strength to strength, consistently gaining high BRC accreditations and taking great care in finding the right suppliers of Red Tractor Chicken and Pork, and only the finest cuts of PGI Welsh Beef. Quality is at the very heart of everything they do.

Edwards of Conwy have been attending BlasCymru/ TasteWales since its conception.

“As a leader within the Welsh meat category it’s a real opportunity to show what we (and Wales) have to offer. We’ve previously used the event as a platform for networking and meeting new buyers as well as touching base with our existing accounts in an extremely efficient and effective way. The buyers are always really engaged and attending the event has meant we’ve increased the number of our products listed in major Welsh retailers as well as extending the range of private label products we supply to the meal kit sector. We’re delighted to return again in 2021, as both a producer and a sponsor of the Welsh Food Showcase.”

BlasCymru/TasteWales is delighted to open its doors again later this year, to welcome back the Welsh food and drink industry.

To register to take part, please head to www.tastewales.com Early registration is advised to take part in this quality event. BlasCymru/TasteWales hope to see you in October!

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AWARD WINNING TRADITIONAL WELSH CAKES, BARA BRITH AND SHORTBREAD BISCUITS POPTY BAKERY LTD, LLANLLECHID, BANGOR, GWYNEDD LL57 3HU TEL: 01248 600517 WWW.POPTY.CO.UK

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Showcasing the best of Welsh

Q&A with Lesley Griffiths, Minister for Rural Affairs and North Wales, and Trefnydd

The Welsh food and drink industry is continuing to make its mark and is open for business globally.

BlasCymru/TasteWales 2021, supported by Welsh Government, is the landmark event of 2021 to showcase quality Welsh produce on the global stage. taste.blas catches up with Lesley Griffiths, Minister for Rural Affairs and North Wales, and Trefnydd to hear more and her views on the current and future vision for Welsh food and drink. taste.blas: Can you explain to our readers what BlasCymru/TasteWales is and why it is so important to the economy of Wales?

Lesley Griffiths: BlasCymru/TasteWales 2021 brings national and international buyers and Welsh food and drink producers together with the aim of opening up new markets and international trade deals for the fantastic food and drink companies that we have in Wales.

As we can see from the success of previous events, there is certainly an appetite for our produce not only in other parts of the UK, but also across the globe.

Therefore the event helps further establish our food and drink industry globally and promotes Wales as a leading location for quality food and drink production.

This year’s event will see over a hundred companies take part, who between them will be launching over 200 new products which cover a diverse range

of sectors, including speciality items for niche markets through to high volume items for major distribution networks. As always, there will be a strong international flavour and while the European markets remain very important to us, we are also increasingly looking to engage with countries a little further afield, which is crucial to the continued growth of the industry into the future. tb: How much has the food and drink sector in Wales grown over the last few years and what are expectations for the future?

LG: In 2014 we announced a simple, yet bold, target of raising the industry’s sales value by 30% to £7 billion by 2020. I am delighted we have now more than achieved this and the latest data shows the industry is currently worth £7.473 billion.

Having built up a strong global reputation for quality and provenance over the past decade, Welsh food and

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drink is now a globally renowned success story, which we need to continue to promote and develop. We have so much to celebrate here in Wales. I have every confidence, if we continue to support the industry and work hard to put the right conditions in place, then our growing reputation as a food and drink nation will only get stronger.

You can see how the event is so important to the growth of the industry from looking at the data from the previous event in 2019, where it generated over £11m in new business deals and approximately £20m in confirmed sales. I very much hope that we can build on these impressive figures further through the hosting of the forthcoming edition. tb: It’s been a tough year for hospitality and food and drink producers in Wales with the double whammy of Covid and Brexit, are you hoping this year’s event will provide a shot in the arm?

LG: As the economy continues with its recovery from Covid-19, we have stepped up our support for the food and drink industry, including the Retailer Engagement Programme, which will address new challenges presented by Covid-19. As well as this, the Food Business Cluster Programme will assist businesses with marketing, including developing and enhancing online presence, and our export engagement work has been ongoing through virtual engagement with overseas buyers.

It has undoubtedly been a challenging time for everyone involved in the food and drink industry, but the response of our producers so far has been nothing short of magnificent. They’ve all really stepped up to the plate and made sure there was minimum disruption to supply chains right from the start of the pandemic. And we can all be really grateful for that and BlasCymru/TasteWales is just one of many upcoming activities that we’ve got planned to ensure the industry comes out on the other side stronger than ever. tb: There seems to be quite an emphasis on sustainability this year – how important will this be for the future of food and drink in Wales?

LG: As we’ve seen recently, the future of our planet is certainly a hot topic of conversation and we want to ensure we do everything that we can to create an industry that has a sustainable ethos at its core.

Earlier this year we launched our future strategic mission for the next decade. Dubbed the ‘green shoots’ vision, it’s hoped that by focussing on sustainable growth and productivity, climate and ecological impact, fair work and raising standards throughout, Wales can create one of the most environmentally and socially responsible supply chains in the world, without compromising its global reputation for excellence.

Nobody’s pretending it’s not a challenge. But research has found that sustainability is important to 88% of consumers, with 40% of them willing to pay more for food and drink that is sustainable, so it’s a case of building on this and showing what the industry is doing in Wales to boost its green credentials.

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The good news is that research also finds Wales is well placed to capitalise on this increasing trend towards sustainable food and drink, with its strong international reputation for producing high quality, tasty and natural products. And if we’re not quite there yet, the foundations are certainly being put in place. tb: Is there a hope that people in Wales, when dining out especially, will want to see more local and sustainably produced food and drink on the menu?

LG: I think it is only natural that as people become increasingly concerned about where their food is sourced from, and taking into account issues such as excess food miles, then they will want to see more local and sustainably produced food and drink on menus when eating out. Therefore, it is down to everyone involved in the industry, from Welsh Government all the way through to retailers and producers, to make sure that consumers are aware of the sustainable credentials of food and drink from Wales and that the necessary systems are put in place to help ensure a ready supply of produce right across the supply chain.

Research clearly shows that people increasingly want to buy Welsh, especially in Wales itself. Recent work found that over 80% of consumers in Wales would prefer to buy Welsh products and over 62% of them believed it is very important to have Welsh produce on restaurant menus. tb: Does that mean that anyone in a position to buy Welsh that doesn’t at the moment should seriously explore more local sources for their stock?

LG: There are plenty of routes and diverse products – more and more each day due to the infrastructure put in place by Welsh Government. A range of good work and projects are already in progress - Cywain for startup new ideas; Food Innovation Wales for innovation; with increasing skills development supported by Food Skills Cymru. tb: What other messages does Welsh Government want to deliver through the event?

LG: I think the main message we want to deliver through the event is that we’ve got a wonderful, vibrant and growing food and drink industry in Wales that is open for business to the world, and that it’s underpinned by a strong sustainability ethos that we’re determined to build on further into the future. tb: What message do you have for foodies across Wales?

LG: Our grass is green, our rivers are deep, our mountains are high and our natural larder is plentiful.

Wales has a long and proud tradition of producing outstanding food and drink, with an abundance of natural resources and raw food materials and a concerted focus on creating a sustainable future for the industry that harnesses these resources and has minimal impact on the environment.

When choosing to buy Welsh food and drink, you're investing in produce that is rooted in our communities, is shaped by our landscape, and is honed by our culture and language. Our food and drink industry is vibrant, growing and recognised the world over for its quality, so you really should be enjoying it yourselves as well.

Real Ale. True Quality...

Raglan’s award winning brewery - We offer a wide range of superb beers made on site, including pale ales, bitters, stout and wheat beer. Available in bottle, 5 litre party pin, 36 pint pin and 72 pint firkin for both trade and public to collect from the brewery, free local delivery or couriered anywhere in the country.

Monday-Friday 10am-5pm • Saturday 10am-3pm AP NT P

Unit 6, Little Castle Business Park, Raglan, NP15 2BX

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Take the Clytha exit at the Raglan roundabout on the A40, then take the next right signposted Llantilio/Crossenny

enquiries@untappedbrew.com • www.untappedbrew.com

www.taste-blas.co.uk

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Telephone: 01291 690074 W I N G CS H IR E

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MONMOUTH

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Destination Small City, Big Flavours

Why St Davids needs to be your next dining destination Considering that St Davids is Britain’s smallest city, it has a surprising amount of dining and foodie options within the city and the surrounding Pembrokeshire area.

Portia Jones takes us on a foodie highlights tour of the area.

Pembrokeshire is enjoying a growing reputation for fresh produce and coastal cuisine supplied by an emerging wave of independent producers and dining establishments. It’s worth looking out for the ‘Pembrokeshire Produce Mark’, when buying locally as it indicates that what you are buying has been made in Pembrokeshire.

Take a slow journey around this magnificent stretch of coastline to discover wildlife, watersports and an array of local flavours and superb produce.

Feast on locally sourced lobster, hand foraged seaweed, craft gin, crab sandwiches and locally reared beef with our dining guide to St Davids and beyond.

Start your culinary journey by exploring the dining scene at St Davids. The small city is home to the iconic, 12th century cathedral of the same name and offers an excellent selection of home-cooked and locallysourced food served at independent venues.

Blas, Twr Y Felin Hotel Meaning ‘Taste’ in Welsh, Blas is the upmarket and award-winning restaurant offering from contemporary art hotel, Twr Y Felin.

Dine in the stylish surroundings of a former windmill with a menu that’s influenced by season and local surroundings.

Blas, Twr Y Felin Hotel

Expect beautifully plated and locally sourced lobster, crab, mussels and clams, as well as Welsh beef, duck and fowl. Chef ’s coastal foraging exploits may also add the likes of samphire and monk’s beard to the menu if you’re lucky.

Typical dishes include pan-fried halibut with saltbaked celeriac and cockle sauce and Perl Wen cheesecake.

Coastal Foraging experience

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Blas Restaurant, Twr y Felin Hotel, St Davids Pembrokeshire, SA62 6QT tel: 01437 725 555

www.taste-blas.co.uk

Beyond the city, Pembrokeshire’s coastline offers a rich bounty of seafood and edible sea vegetables. Go straight to the source and forage for your own fish supper amidst the foamy tidal pools and barnacle covered rocks, on a coastal foraging experience.

Pembrokeshire Coastal Foraging experience Coastal Foraging Founder Craig Evans and his canine companion Llew will expertly guide you around rocky, Pembrokeshire shorelines to seek out, and even cook, your very own coastal haul on this immersive foraging experience.

There’s a range of foraging courses that take place across the Pembrokeshire coast where you can discover an impressive abundance of culinary, coastal pickings from mussels, crabs, clams and cockles, to oysters and sea vegetables.

On Craig’s classic course, you can strap on your sturdy shoes and hunt for edible seafood and plants on a rockpool safari where you’ll gather various shellfish, sea vegetables and crustaceans.

Tidal bounties are often paired with rich Carmarthenshire butter, wild garlic and rock samphire, before being cooked al fresco on a Swedish style fire log.

Email info@coastalforaging.co.uk for Pembrokeshire locations and booking.

Pembrokeshire has a growing number of local producers who are forging the way in home-grown excellence. Whilst you can shop online for your foodie treats and larder hauls, you can learn more about the growing process and actually taste test products when you pay a visit to producers.

Dining Do Ewe Want a Slice?

St Davids Gin & Kitchen

Melin Tregwynt is a picture-postcard, whitewashed woollen mill found in a remote wooded valley on the Pembrokeshire coast. Owned by the same family since 1912 the Mill now employs over 30 people and makes things that are useful, beautiful to look at and just a little bit special. They’ve recently opened a restaurant and coffee shop using only local suppliers to provide you with the best quality. Grab one of their mouthwatering toasties or a slice of bara brith while you contemplate which of their extraordinary blankets to buy.

Locally grown food from St Davids Peninsula features heavily on the menu at St Davids Gin & Kitchen. This ethically-minded establishment is run by a family of farmers who expertly deliver their produce from farm to folk.

Melin Tregwynt, Castlemorris, Haverfordwest SA62 5UX

Lobster and MôR Lobster and MôR in the small village of Little Haven is a chic, takeaway café that’s renowned for its quality coffee, flavourful crab sandwiches and deli offerings.

Well-informed staff are happy to converse about the catch of the day and to advise on local produce and pairings. There’s a tangible ethos on sustainability and responsible fishing at Lobster and MôR, with all lobster pot caught on the ‘Martha Rose’ and swiftly sold to hungry customers.

Freshly caught seafood can also be purchased alongside Caws Cenarth cheese and their locally distilled Tir and Môr gin.

Expect the finest Welsh Black Beef, Ramsey Island Venison, Solva Crab and Lobster in their innovative dishes.

As well as serving their produce, St Davids Gin & Kitchen champion a range of local farmers and fishermen and also create their bespoke gins using local botanicals including seaweed that’s hand foraged from St Justinians.

For the very best that Wales has to offer, try their ultimate Surf & Turf from the dinner menu. Feast on beautifully cooked St Davids Welsh Beef Steak served with half a Solva Lobster and a side of truffle fries.

With sandy covers, harbours, and high cliffs, Pembrokeshire has a number of scenic picnic spots that are ideal stops on a foodie journey.

You’ll find a range of deli items, local drinks and even seafood platters from the most unlikely of takeaways if you know where to look.

Mrs Will the Fish (Seafood Takeaway)

Locally owned restaurants in Pembrokeshire have the advantage of key relationships with farmers and suppliers, so you can experince farm to fork dishes.

Mrs Will the Fish is a takeaway with a twist in Upper Solva. Jan carefully prepares and dresses locally caught lobsters, crabs and spider crabs and sells them directly from her bungalow in Parc Benny.

Parc Benny, Solva, Haverfordwest SA62 6TN tel: 01437 721571

www.taste-blas.co.uk

© Thomas Bown

This small and simple enterprise was predominantly only known to locals who would call ahead and collect the fresh catch. It’s since grown to providing gourmet seafood platters for discerning tourists, looking for a photogenic feast by the sea.

For a seafood dinner with a view in Pembrokeshire, find yourself a harbourside picnic bench in Lower Solva and set up an alfresco picnic. Pair your platter with a bottle of St Davids Seaweed & Ramsey Island Gin for a coastal taste experience with a boozy kick.

Lobster and MôR

Melin Tregwynt

16 Nun St, St Davids, Haverfordwest SA62 6NS tel: 01437 720404

LOBSTER AND MôR, Grove Place, Little Haven, Haverfordwest, Pembrokeshire SA62 3UG tel: 01437 781 959

Feast on pub classics, or modern British dishes at a number of country pubs and swish venues in St Davids and nearby towns and villages.

St Davids Gin & Kitchen

Mrs Will the Fish

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News

Hot Off The Press ‘Grain to Glass’ Welsh Whisky In The Welsh Wind is a small distillery overlooking Cardigan Bay that specialises in creating bespoke spirits in copper pot stills. The distillery is largely focused on gin but has taken a recent interest in whisky. Owners Alex and Ellen have studied the whisky making process, learning to understand the grain, but endeavouring to bring their own unique spin on it. In The Welsh Wind’s ‘Welsh Origin Whisky’ is a single malt whisky distilled using Welsh-grown barley, made 100% ‘grain to glass’.

The inaugural distillation of Welsh Origin Whisky is currently being matured at the distillery in 30-litre casks. One thousand casks, laid down to mature until spring 2024, are available to buy both online and at the distillery at £1,500 for 30L. Investors receive a cask ownership certificate, regular updates on how the whisky is developing, and access to offers relating to In The Welsh Wind whisky.

Business has been going strong at the coffee bar since opening day, and Ground Swansea is already catching the eye of the vegan community by releasing a vegan gelato, which they believe is one of only a handful for sale in the UK. If you head into Ground Swansea, make sure to try their decadent affogato, combining their gorgeous gelato with coffee to create the perfect summer pick me up.

Ground Swansea is further dedicated to being a plastic free business; no drinks are sold in plastic bottles, and you will only receive your drinks in biodegradable cups. You can enjoy your drink on the beach, knowing that you’re helping keep the oceans clear of plastic waste.

Keep up with Ground Swansea at https://greatgreenkitchen.com/ or give them a call on 07581 005605

So why not be a part of history and join the whisky revolution?

Head to https://www.inthewelshwind.co.uk/ to buy now or contact them on 01239 872300

Culinary Courses, Cook-alongs and Cocktails Amgueddfa Cymru’s second Digital Food Festival will return 6-12 September 2021. The digital event will replace the food festival that is usually held at St Fagans National Museum and will take place across the Museum’s website and social media channels to ensure the festival can safely take place. The event will feature a host of exciting courses, talks, music events and cookery demos. There will be a wide range of culinary courses to suit all ages including a patisserie course with Thibault Courtoisier, one of the winners of Bake Off: The Professionals 2020, a family cook along with Beca Lyne-Pirkis, a cook along with Michelin starred chef, Hywel Griffith and a cocktail masterclass with Blasus magazine. An online marketplace will also take place over Facebook, featuring over 40 Welsh food and drink businesses. They will be showcasing their unique Welsh produce throughout the festival week.

The Amgueddfa Cymru Digital Food Festival is a free event with some paid ticketed experiences. For the full festival programme, head to their website at https://museum.wales/whatson/food-festival-2021/

Breaking New Ground Swansea’s First Vegan Gelato Planning a trip to the beach this summer? Dreading a long drive and looking for your nearest vegan friendly coffee place? Ground Swansea is a new coffee bar run by Great Green Kitchen, offering 100% plantbased drinks and snacks co-owned by vegan chef and consultant, Helen Wilson.

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A Partnership with The Parsnipship The Parsnipship makes delicious and beautifully vibrant vegetarian and vegan bakes. To help them further expand their vegan range, they have recently acquired vegan nut-based cheese alternative producer Nutchi. The Parsnipship will sell Nutchi products as well as using Nutchi products in future recipes.

At the end of last year, The Parsnipship was approached by Nutchi, created by Charmaine in Cardigan, West Wales who had previously worked for them and knew they would make the perfect collaboration with Nutchi as they both work to cater to plant-based lifestyles. The Parsnipship are excited for the ‘partnership’ as it will help them expand their vegan range and help them move away from using dairy ingredients in their products.

The Parsnipship are hoping to show off their new range at the Abergavenny Food Festival in September, and at BlasCymru/TasteWales in October.

Contact The Parsnipship on 01656 857130 or visit their website at https://theparsnipship.co.uk/

News

Will the Abergavenny Food Festival Go ahead this Year?

Finally, something to look forward to! The Abergavenny Food Festival is still planning on going ahead on the weekend of 18th and 19th September.

Organisers want to bring people together to celebrate amazing food in a safe and controlled way. For those hoping to attend, tickets will not be available on the day as all tickets are being pre-sold so that attendance can be limited. Stroller tickets will cost £10 for a wristband and can be bought online or in person at EH Accountancy. Stroller tickets will give you the opportunity to see special guest performers such as Matt Tebbutt and Olly Smith (BBC Saturday Kitchen), Chetna Makhan (Food with Chetna), Chris Harrod (The Whitebrook Michelin-star Restaurant, Monmouth), Jane Baxter (cook, writer and co-proprietor of the Wild Artichokes Kitchen, Kingsbridge), Vanessa Kimbell (Sourdough School, Northampton) and Poppy O’Toole (Famous for her numerous potato recipes on TikTok, ‘Poppy Cooks’ is to be published by Bloomsbury in September), plus popular Barry-based Hang Fire girls, Sam and Shauna, trailblazers of the ‘slow ’n’ low’ BBQ revolution.

Any questions? Email them to affinfo@abergavennyfoodfestival.com

estate. The facility itself utilises wind power through an on-site wind turbine and continues to maintain the outstanding estate to organic principles, a policy that has been in place for over two decades. The rewilding of broadleaf woodland surrounding the estate encapsulates the purpose-built facility, which blends itself effortlessly into the landscape.

The new ownership sees significant plans well underway and the initial investment has secured continued business growth at record levels. Tŷ Nant products are truly unique in shape and colour, which offer a point of difference to the consumer and with a forecast of new product developments on the horizon an array of exciting announcements will be unveiled very soon. www.tynant.com

Bee Good to Yourself Welsh Brew Tea thinks you deserve a break. We’ve all been going through tough times, and Welsh Brew Tea wants to make it easier for you to look after yourself.

Welsh Brew Tea released their wellness tea ‘Bee Good to Yourself ’ early last year, a 100% natural green tea, blended with Welsh honey, blackberries and wildflowers, perfectly designed with your wellbeing in mind. Green tea is thought to have a number of health benefits because it is high in antioxidants which can protect the body against disease, but this wellness tea also benefits the environment. Everything about the Wellness Tea is natural and good for the environment, from the sourcing of their ingredients to the biodegradable packaging. The honey they have selected for their tea comes from Cardiff University’s Pharmabees project which uses cutting edge research to explore ‘how the pollination of certain plants could lead to the development of drugs to treat serious medical conditions now resistant to traditional antibiotics - otherwise known as ‘superbugs’.’

Contact Welsh Brew Tea on 01792 363391 or go to their website https://www.welshbrewtea.co.uk/

The First 100% Welsh Rum © Artur Tixiliski

Spring Forward Since the autumn of 2020, Tŷ Nant Water, the iconic water brand of Wales, renowned domestically and internationally for its iconic cobalt and crimson glass bottles, has been under new ownership by an independent British Company.

Situated in the heart of west Wales in the hamlet of Bethania, Tŷ Nant Water is the established awardwinning producer of Tŷ Nant natural mineral water and TAU spring water, with both waters drawn and bottled at source in the beautiful 300 acre Tŷ Nant

No, it’s not 100% proof, it’s the first Welsh rum to use molasses to make pure homemade rum from scratch.

The Coles family run the biggest craft distillery in Wales where they produce gin, vodka and the first Welsh rum. The family set out to make the first Welsh rum in 2017 after a holiday to the Caribbean. Whilst in Jamaica head distiller Marcus was struck by inspiration and decided to do some research at the Jamaican rum factories, about what went into making rum, and how to make it the best quality. Upon arriving back home, they started trials to make their award-winning rum using a recipe sourcing their molasses from tropical plantations, yeast imported from the Caribbean, and Welsh water.

Order from Coles website at https://www.coles.wales/shop or call them on 01267 275395

www.taste-blas.co.uk

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News

Wrexham Lager - from Land’s End to the Highlands Wrexham Lager has used the past year to completely turn their business around. It started with their new addition of Bootlegger 1974 Pilsner Lager, which was set to be released just as announcements were made that we would be entering a national lockdown last March. Quick thinking and proactive, Wrexham Lager did not let this stop them, and soon had a website up and running for customers to buy lagers directly from them to be delivered safely to their homes.

The brewery saw their dedicated fans filling in orders from all over the country - from Land’s End to the Scottish Highlands, their online orders have helped them reach more people than ever before. With the need to draw in more business, Wrexham Lager opened a shop on the premises to provide locals with their much-loved lager direct from the source.

on natural resources. With high standards of animal husbandry and pastureland management, familyrun farms in Wales have helped preserve the unique landscape and will continue to do so for generations to come.

One beef and sheep farming couple who saw the potential in adopting a more sustainable way of farming are Iwan and Eleanor Davies of Hafod y Maidd Farm in Conwy. The farm, which is registered as a Site of Special Scientific Interest, has the terrain and grazing conditions that align with the natural habitat of Luing cattle – an extremely hardy breed originating from the Isle of Luing off the west coast of Scotland. They fatten the cattle at age when the grass conversion is at its highest, calving at two years and manage the peat bogs by grazing the Luings on it. It’s a highly efficient system that works for the farm and the environment. The Davies’ have more or less returned to the centuries-old farming systems of their forefathers.

Find out more at http://www.welshluingbeef.co.uk/

It is no surprise that Wrexham Lager is working on their fifth expansion to keep up with demand!

Order at https://www.wrexhamlager.co.uk/ or call them on 01978 266222 or stay updated by checking out their Facebook page.

Aber Falls Inaugural Welsh Whisky Release North Wales’ Aber Falls Distillery unveils its muchanticipated whisky. The distillery has already become hugely popular, being North Wales’ first whisky distillery in over 100 years. All ingredients are sourced locally from the region, including the much more difficult to source, Welsh barley. Uncompromising on quality, the distiller’s ethos of ‘field-to-fork’ also returns wasted ingredients back to local farms, who then uses it as cattle feed or fertiliser. Representing traditional values and working 7 days a week to produce new and inventive products, Aber Falls has all the attributes a whisky connoisseur can appreciate and savour.

In celebration of their single malt Welsh whisky, they have partnered with Great British Menu finalist and Ready Steady Cook chef, Ellis Barrie, who has created two perfect dishes to pair with the distillery’s whisky.

One being a synonymous lamb dish, which suffices as a Welsh favourite, the other an earthy strawberries and cream meringue (the recipe has been shared with customers on their website).

To find out more head to https://www.aberfallsdistillery.com/en/

Luing Cattle – Perfect for the Welsh Climate!

Unlike other parts of the world, where water resources are depleted, or significant land is used to grow feed, Welsh sheep and cattle are overwhelmingly reared

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Dan Lydiate Returns to his Parent’s Farm The Welsh Ospreys hero, Dan Lydiate, is preparing for life after rugby by returning to his roots as a farmer.

Dan is now hoping for agricultural accolades with his herd of Welsh Black cattle on the 500-acre family farm, Ty’n y Berth, just outside Llandrindod Wells, in Powys.

When rugby duties permit, the father-of-two travels back to Ty’n y Berth. Dan said: “I train down in Swansea with the Ospreys and on my days off I commute back to the farm in Llandrindod Wells. It’s a proper mid-Wales hill farm, predominantly sheep, and in the last two years I’ve bought a small herd of pedigree Welsh Black cattle. I’m diversifying into that and moving forward, planning for life after rugby back on the farm.

“My parents’ farm is organic as well, so it gives a nice balance with the sheep. I enjoy it and obviously while I’m still in training my parents and my older brother, Jack, look after the herd for me. My brother and I are the fifth generation on the same farm and we’re hoping to pass it on to the next generation.”

Keep up with Dan on twitter @dan_lydiate

Welsh grown, Welsh pressed and Welsh bottled Rapeseed Oil and Dressings

Cold-pressed to protect and enhance the oil’s goodness, Blodyn Aur’s range of dressings and oils taste delicious, enhancing flavour instead of dominating it.

Whether used in cooking or as a dressing, the flavour, viscosity and cooking characteristics of Blodyn Aur’s range make it the perfect choice every time.

And with high levels of omega-3 and vitamin E and with less than half the saturated fat of olive oil, they’re healthy too.

Cold-pressed Rapeseed Oil - Balsamic Dressing - Beetroot and Thyme Dressing - Honey and Mustard Dressing Blodyn Aur is available online and across Wales in selected supermarkets, farm shops, deli’s and independent retailers

Great cider is a timeless joy to us at Apple County. We make real cider and perry from 100% freshly pressed juice. Each cider is made from a single variety of bitter-sweet apples all grown in local orchards.

We approach cider-making with all the skills and reverence of a traditional winemaker, allowing the distinctive �avours of each variety to develop through a slow, cool fermentation.

Our ciders have won acclaim from chefs, critics, writers, and foodies alike. Valentine Warner, Oz Clarke and Pete Brown have all expressed their appreciation for Apple County Cider.

www.applecountycider.co.uk

Our cider is made on Whitehouse Farm near Skenfrith in Monmouthshire. This lush county is nestled between the Brecon Beacons National Park and the Wye Valley Area of Outstanding Natural Beauty, and is peppered with historic castles. From the farm, we enjoy stunning views across the Monnow valley where the river marks the Welsh border.

If you are visiting, enjoy a tasting at our cellar door or soak up the view on our 3 mile orchard walk. If you are staying at one of the Welsh Rarebits Hotels then ask for an Apple County Cider at the bar. come and see Apple county cider at The Royal Welsh show and Try our multi award winning ciders.

Whitehouse Farm, Newcastle, Monmouthshire NP25 5NS 01600 750835 www.taste-blas.co.uk

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The Five Tales of Summer Ales Untapped Brewery - Whoosh

HARBWR - Caldey Lollipop

Untapped brewery bring us a fantastic contender for this year’s summer Ales list. They started off in 2009 as a two man outfit using someone else’s kit and after selling so much brew they branched out and opened their own brewery in 2013. The Raglan brewery boasts a motto of no findings or additives and just brew exclusively with barley. Now onto the beverage...

HARBWR is a family run Tenby brewery located directly on the harbour front. They want to create a celebration of all things beer as well as teaching people about the harbour history. They started in 2015 and opened their own taproom which is designed to portray the rich heritage of Tenby as a seaside town.

Whoosh if a hoppy extra pale ale which is blended with 4 hop varieties. It has a fruity nose for when you’re feeling fun and bright zesty flavours to bring in the summer sun. This beer is aromatic and satisfying with a clean dry finish. The perfect potion of potentness.

Buy the beer: www.untappedbrew.com Price: From £2.10 a bottle (Pack of 12)

Purple Moose - Elderflower Ale Purple Moose is a 40 barrel microbrewery situated at the mouth of Snowdonia in Porthmadog. Brewing from Welsh mountain water you can guarantee your beer tastes fresh. They started in 2005 and have since established a great line with resident beers as well as anticipated seasonal specials.

Their Elderflower Ale is a 4% ABV and made with natural ingredients. The Elderflower creates a floral bouquet in your mouth at each sip and has a delectable sweet citrus finish. Perfect for sitting in the garden watching the sun go down.

Buy the beer: www.purplemoose.co.uk Price: £2.16 per bottle (Pack of 12)

Caldey Lollipop is the perfect fusion of pine and grapefruit which gives you that zingy summer taste.

Relax and recline whilst the new world hop aroma dances delicately on your tongue. Their 500ml bottle will perfectly satisfy that summer quench of thirst.

Buy the beer: https://harbwr.wales Price: £2.60 per bottle

Monty’s Brewery - Sunshine Monty’s was founded by husband and wife duo Russ and Pam Honeyman in 2008 and they have been brewing ever since. They are focused on sustainability within the industry and use reheating techniques to cut down on their carbon footprint. They also don’t use any plastic on any packaging!

Flowerhorn Brewery - LOOPS Flowerhorn Brewery was funded by two friends Andrew and Arran. After working in the industry for a couple of years they wanted to have their own taste of the brewing business and started making brew out of Arran’s parents’ garage. After starting a delivery service in lockdown they became so popular they moved to the Bridge studios to open their brewery.

Loops is a magic mix of mango sweetness. A 5.7 % IPA which is brewed with oats, wheat and lactose to create a silky mouthfeel. The mango puree and tropical fruit flavours made from Mosaic and Azacca hops amplify that summer feeling.

Buy the beer: www.flowerhorn.co.uk Price: Keg / Bottle dependent

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Their most popular beer and in fact their first ever brewed back in 2009 ‘Sunshine’ does exactly what it says on the tin. A golden burst of flavour with moderately hoppy tones. It has floral tendencies full of citrus aromas. It’s perfect for watching the sunset at the beach.

Buy the beer: www.montysbrewery.co.uk Price: £2.85 per bottle (Pack of 12)

How Green is my Valley?

Sustainability

In the first of a regular taste.blas column we take a closer look at the sterling efforts of the Welsh food and drink community to produce sustainably and help protect our planet for future generations. Patrick Gee from Llanllyr Water explains how and why they’ve pioneered sustainable production and how he thinks government and consumers can affect change.

The packaged water industry garners a lot of attention when it comes to its environmental impact, in fact it’s usually the first under fire, but this needn’t be the case. Looking at all aspects of the business, from extracting water in a sustainable managed way based on its natural replenishment rates (i.e., always taking out less water than is entering the ecosystem), energy expended to take water out of the ground, to packaging our products and delivering to customers, even to the emissions produced by travelling to meetings, Llanllyr SOURCE has been a carbon neutral company since 2006, one of the first in the field. In this regard, it is part of our corporate ecosystem to always be pushing our boundaries to do more for the environment and with a goal of becoming carbon negative by 2025.

Our decision last year to discontinue using PET bottles and move back into 100% recyclable cans, having tried once before way back in 2008 when we discovered the hard way that people weren’t ready for non-carbonated drinks in cans, is just a small part our overall journey.

We’re actively reducing use of secondary plastics within the company and looking at ways to stop its use altogether, particularly with pallet wrapping.

Llanllyr Water Company has had this focus from the start 22 years ago. It has not had to change its look to fit into a different looking commercial world, in the same way as the Soil Association organically registered Llanllyr land from which we sustainably draw our water has always been farmed organically. Although we offset our carbon footprint and have done so since 2006, we also have solar panels and plans are afoot to develop our reliance on alternative sustainable energy.

In addition, we are looking to plant more trees on the land to create an even greater carbon sink.

Our waste is tightly managed and targets are based upon recycling everything we can. All waste is separated and put aside for re-cycling (cardboard, glass and any plastic wrap we have from glass being delivered to the company). Nothing gets missed.

We have worked with and supported charities since the business was founded, notably the Anthony Nolan Trust, ‘Just a Drop’ and other waste reducing charities focused on the environment and are proud to provide

stable jobs for local people with a keen interest in helping future generations. It’s all part of our focus on the triple bottom line - profit, people and the planet.

And it’s an approach I feel all producers in Wales should pursue – as it ties in so well with ‘brand‘ Wales as a country of great, sustainably produced food and drink and an environment so beautiful that we all have a responsibility to maintain and preserve for the benefit of everyone.

I also believe that every company can, and should be carbon neutral, but it is only now that some of the larger companies are starting to seriously consider the impact they have on the environment. Fluffy greenwashing statements have to stop. The time to act is now. You are either committed to this and it is part of your corporate DNA, or you are just “greenwashing” to protect or generate sales. In my mind, the latter is just as bad as doing nothing at all.

To help, more needs to be done to give polluters the push they need to reduce their footprint and commit to a carbon-free future.

Carbon labelling is a great initiative to help consumers make better choices, but this doesn’t go far enough.

Firstly, it is optional. Secondly, it relies on mass awareness and understanding of the scheme, and consumers reading the label before making a purchase.

To have greater impact, the government needs to increase the pressure. A carbon tax for companies on individual products might deter companies putting corporate profit before environmental purpose, or perhaps tax breaks for companies who are carbon neutral might have the same effect. This would not be easy as it would present a number of practical problems for producers and could lead to increased prices for consumers, but we can no longer kick the issue into the long grass as otherwise there will not be any grass left for future generations.

If consumers are presented with a choice between a cheaper carbon neutral product and a more expensive, higher carbon footprint competitor, they will almost unconsciously do more to help the planet.

www.taste-blas.co.uk

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This is Food and Drink.

This is Wales.

This is proper food: made with skill and care, by people who love what they do, in a beautiful place.

Real food, real drink, real Wales.

gov.wales/foodanddrinkwales gov.wales/foodanddrinkwales

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FoodDrinkWales T @FoodDrinkWales Food_Drink_Wales Food_Drink_Wales f FoodDrinkWales T @FoodDrinkWales

Chartists 1770,

Restaurant Reviews

Powys The connection between Llanidloes and the Chartist movement is a fascinating one; Google it, or, better yet, peruse the information available in the Trewythen Hotel’s stylishly understated and inviting restaurant, Chartists 1770, because then, after edifying yourself, you can eat like the king that sent the soldiers in to stamp on such uppity ideas as universal suffrage (except for women; they had to wait until 1919 for the right to vote).

Llanidloes has been needing a restaurant like this for quite some time; its curries and chips and kebabs are all well and good but this place, as befits its quality, should be welcomed and feted with a fanfare and a flourish. The wine list hovers around the twentypound mark, the menu is innovative, the service is attentive without being obtrusive, and the food is wonderful. To start, a knot of smoked salmon sits amid a galaxy of tart capers in a milky way of creme fraiche, a beautifully balanced combination; a little wheel of Welsh goat’s cheese lightens the crunch of herb toast and roasted walnut, the citric grassiness of it undercut by the sweetness of grape. These flavours sound big and brash but the pairing of them is done with great care and cleverness; nuances are attended to so that contrasts complement rather than clash. On to mains. Crispy sea bass skin curls like a fern away from the mother-of-pearl flesh; buttery spinach oozes from some enticing depth. A mushroom, halloumi and asparagus strudel is like a spring roll on steroids, lifted by a tomato and basil puree which, again, skips out from some hidden pocket of loveliness. The filo gives with a crunch and the asparagus follows on the yield of the cheese and how nice it is to see halloumi treated this way, rather than simply griddled. This is considered and bold cooking with mostly familiar ingredients, done with great skill.

And the puds; oh, the puds. Not burdened with a big sweet tooth, dessert must be something truly special to get my lyricism to wax. I will one day write an epic poem about the egg custard tart with raspberry sorbet and Garibaldi biscuit; more like a flat Welsh cake, perfectly caught at that moment between caramelisation and carbonisation, this is a thing of true beauty. I was lamenting its loss even as I ate it. The coffee brûlée with vanilla ice cream and shortbread achieved that magical state of almost umami-ness in ostensible sweetness; this is a nirvana-like condition that few dishes seek, let alone reach. Bitterness and sweetness and crunch and cream all in one mouthful.

Startling, perfect. Yet more reasons to visit Llani.

Niall Griffiths Chartists 1770, Great Oak Street, Llanidloes, Powys, SY18 6BW tel: 01686 411333 www.trewythenhotel.wales

* images are not the dishes reviewed but are representative of presentation

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Restaurant Reviews

Taste Of Turner Welsh Soul Food

It’s just three months since Bridge Studios opened in Ely. An offshoot of Canton’s Bone Yard, this container village beside the A48 roundabout in Ely is home to craft brewer Flowerhorn and the wine delivery VinVan Caerdydd.

Tempting us out on a hot Friday evening was the pop-up Taste of Turner, promising home-cooked Caribbean food with a unique Welsh taste. We were not disappointed. The hard-working, friendly team offered permutations of goat curry, peas and rice, slaw and croquettes, all served with a side-order of laughter.

The goat was cut into tender mouthfuls of delight with just the right amount of heat - enough to set your taste buds dancing while still revealing the flavourful sauce.

The rice and peas were rich with colour and texture, the kidney beans like soft garnets and the rice dark with the chilli. A robust slaw held it all together in a luscious creaminess. Croquettes helped us shovel it in.

We wolfed it down, sitting on our pallet seats in the early dusk. All the tables and chairs are upcycled, with a wild array of heights and widths. In this new era, wine and beer are ordered using an app, accessed via the QR code with your table number. I fumbled at it till the lovely server from VinVan helped me out. Taste of Turner, being new, was more old style, with an actual queue. Such a spot brings a real sense of community into the area.

Simon Turner set up this unique offer during lockdown. He was in isolation last Friday, running operations over the phone, but he talked to me afterwards. His grandpa, who merits a documentary too, left a book of recipes from his St Lucia roots. Si found it in his mother’s attic a while back. Now the takeaway menu includes such staples as Welsh cakes with ginger and rum, Welsh whelks with extra lime and spice and lamb curry made with finest marsh-fed lamb. Si is proud to use Welsh produce in all his food, partnering with local suppliers. This is true Welsh fusion food, just like Si’s family itself.

Taste of Turner can be found on Facebook and Instagram, delivering across Cardiff and the Vale alongside occasional pop-ups. Keep an eye on the changing offers; I can’t wait to try the brown down chicken myself. Order a take-out, put your beer in the fridge and enjoy soul food with people you love.

Sarah Tanburn Taste of Turner: like and follow online for news and orders. www.instagram.com/taste_of_turner/ www.facebook.com/TasteOfTurner

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Indiana Cuisine,

Restaurant Reviews

Fairbourne, Gwynedd Fairbourne’s central hub is a few takeaways and a mini-mart and an outwardly unassuming Indian. Raj, the dashing and charismatic ex-Bollywood owner of said Indian, was told that establishing a high-quality Punjabi eatery in Fairbourne was guaranteed to fail (‘the most unthinkable part of Wales’, as he writes in one of his fascinating autobiographical scrapbooks); and that appealed to the part of him that thrives on challenge. His restaurant is now in its 14th year of service.

And the food is, truly, spectacularly good. Seriously; it’s on a par with the Michelin-starred Indians of London and the Midlands and, even, of certain places of reputation and renown in Mumbai’s Colaba district, and the fact that Raj’s equally charming wife, Noori, is the sole chef is miraculous. Spinach pakoras are little bites of addictive umami shatter; there is a dish of bread and mashed potato, rolled and spiced and deep-fried, that is every bit as good and moreish as it sounds. It is food I want to shout and sing about; food as a suitable subject for an epic poem. Veg kebabs are deeply green cobbles in which crispness surrenders to chew and the flavours just keep rolling in like the waves of Cardigan Bay outside. And those flavours; like a cocktail in which the constituent parts fuse to create a taste entirely new, you chase cumin and find fenugreek, which introduces you to tamarind, and then you just give up and succumb to the intense loveliness of it all. There is a besan-battered fish wrapped around a secret sauce that gives up mustard and ginger and maybe asafoetida and finally an unnameable operatic crescendo of glorious zing and burst. And oh, the coconut lamb; it takes true culinary intredipity to tease out coconut’s savouriness in this way. Same with the okra; I’ve never been a fan of the Slimy Lady’s finger, and indeed never yearned for more of a dish of which it was a part, but Noori chars it and dries it and spices it (with masala made on the premises) and makes of it something wondrous. Chilli heat is a seductive background whisper, always imparting things that are nice to hear.

Prawn bhuna has a roast-plum sourness that is thrilling to explore; the daal is utterly perfect in both taste and consistency, as is the woodfire smoke of aubergine. Naans are crisp from the tandoor and ghee-slathered; I’ve always thought peshwari should come with custard, but here’s Noori’s skill with the savoury-from-sweet thing again. It’s hugely impressive.

It’s hugely good.

Should climate change continue at its current rate, Fairbourne may have only a decade left above the brine. Another reason, if it were needed, to hie yourselves to this superb restaurant as soon as you can. Raj has brought the gift of Bollywood glitz and splendour to this part of Wales and I thank the mountains for it.

Niall Griffiths

Indiana Cuisine, 3 Beach Rd, Fairbourne LL38 2PZ tel: 01341 250891 www.indianacuisinewales.uk

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Careers

Tailored apprenticeships Apprenticeships are back centre stage. With increasing numbers of hospitality and food producing companies struggling to find staff, post-Brexit and Covid, many are turning to apprenticeships as a means of recruiting and equipping young people for a rewarding career.

Cambrian Training are a key skills supplier in Wales, helping to solve recruitment problems through training, and presenting people with great employment opportunities. So, if you’re a hospitality or food production company or someone looking to work in these sectors, read on.

“Together we have developed tailor-made apprenticeships for different departments at the St Merryn plant, incorporating the company’s standard operating procedures,” said Mr Jones. “It’s a terrific way for Kepak to develop a multi-skilled workforce.”

Work-based learning provider Cambrian Training is working closely with the largest meat processing plant and abattoir in Wales to deliver apprenticeships tailored to the company’s need to develop skilled butchers.

“I think we have developed a framework template that is very viable. We have a big workforce on this site and there are excellent career development opportunities within Kepak.”

Kepak, which has 830 employees at the company’s flagship facilities at St Merryn Merthyr, has already signed up 50 staff on the Welsh Government’s Apprenticeship Programme to upskill and develop its workforce with more being added every month.

All new recruits to the business go through a 12week training and assessment programme that leads seamlessly on to apprenticeships.

Staff recruited in the lamb and beef boning departments must complete a minimum of seven knife skills tasks successfully during the training programme and their competence assessments carry forward to an apprenticeship, which will include further 23 tasks over 15 months.

As most new recruits have no previous butchery skills, they are trained and supported by trainers and ‘buddies’ in four departments – slaughter, beef and lamb boning and retail.

John Eagle, Kepak’s training co-ordinator, said the company is developing a training blueprint at St Merryn which will be used as a template for its other sites.

He has worked closely with Chris Jones, head of Cambrian Training’s food and drink business unit, to tailor apprenticeship pathways to meet Kepak’s specific needs.

Mr Eagle said the 12-week training programme fits well with the apprenticeships delivered by Cambrian Training. “We have adapted the learning pathways mapped out in the apprenticeship criteria to fit with Kepak’s operational needs,” he explained.

“Apprentices receive both practical and theoretical training, having the opportunity to develop their expertise, meet new people and learn new skills in a supportive work environment.”

“Employing apprentices with diverse backgrounds and abilities widens our talent pool and brings new ideas to the group.”

One of the first four trainees to progress from the training programme to an apprenticeship is Gaina Dobrin, 27, a Romanian who moved to Wales last December in search of well-paid work.

Despite having previously worked in the construction industry across Europe, he has picked up butchery skills quickly in the lamb boning department under the guidance of trainer Laurence Murphy.

A friend who already worked at the St Merryn plant encouraged him to apply for a job and he has no regrets about moving to Wales. “I enjoy the job and have been made to feel very welcome by the nice people I work with who have helped me,” said Gaina.

“I want to stay working here in Wales, learn new skills and raise money for myself and my father back home in Romania.”

Kepak’s long-term aim is to offer an apprenticeship framework to all its staff at Merthyr Tydfil to help them fulfil their ambitions. Their experience is a great example of how apprenticeships, with the right support, can work brilliantly for both employers and employees.

Cambrian Training delivers apprenticeships at levels 2, 3 and 4 in Meat and Poultry Industry Skills, Food Industry Skills, Food Management, Food Team Leading and Food Manufacturing Excellence.

Cambrian Training are also a gateway for the government subsidised Kickstart Scheme and can assist with the recruitment and training of staff obtained via the scheme.

The Apprenticeship Programme in Wales is funded by the Welsh Government with support from the European Social Fund. www.cambriantraining.com

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New for 2021

Now available in Stores Across Wales 12

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Recipes

The Art of Smoking - Smoked BBQ Ribs As summer is now in full swing, the holidays are here and you start planning your outdoor BBQ parties, why not impress your guests by making your very own BBQ spare ribs that will leave them wanting more.

3.

Here is a guide on how to make your very own smoked BBQ ribs at home using the oven for tenderness, making your own glaze and the ultimate finish over the BBQ coals.

Barbecuing your ribs To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium.

1. Cook the ribs until nicely charred and hot all the way through 2. Then baste with the sauce to finish and cook until sticky.

Ingredients • • • • • • • • • • •

6 meaty Welsh Beef short ribs (about 3kg/6lb 8oz), 75ml Blodyn Aur Rapeseed oil 3 onions, thickly sliced 450ml Tiny Rebel, Cwtch Hoppy Craft Lager 700ml good-quality chicken stock 140g black treacle Small bunch thyme 50g burnt oak wood chips, tied in a muslin bag 100g Ketchup 100g Mustard 75g brown sauce

For the marinade • 2 tbsp cayenne pepper • 2 tbsp smoked paprika • 1 tbsp toasted cumin seeds • 2 tbsp garlic powder • 1 tbsp cracked black pepper • 6 tbsp Blodyn Aur Rapeseed Oil

Method Making your marinade First, make the marinade.

1. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste.

2. Use a knife to make a deep hole in each short rib, then rub the spice mix

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3.

all over and into the hole, working the flavour into the meat.

Place on a tray, cover and chill overnight.

Slowing cooking your ribs

1.

2.

3.

4.

5.

The next day, heat oven to 150C/130C fan/gas 2.

Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins.

Don’t be scared of the colour, this will add amazing savoury sweetness to the dish.

Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer.

Place the marinated short ribs in your largest roasting tin and pour over the onion and beer braising liquid, then cover tightly with foil.

Transfer to the oven and cook the short ribs for 5 hrs or until really tender.

Once the ribs are cooked, remove and put on a plate to rest and cool.

Making your glaze 1. Strain the braising liquid from the ribs into a saucepan.

2. Once settled, use a ladle to remove the top layer of fat, then set over a high heat.

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Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.

If the weather’s not been kind you can cook them indoors on the grill.

1. Heat the grill.

2. Set a wire rack over an oven tray and place the ribs on top.

3. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust.

Serving Set aside to rest before serving with the onion rings and slaw or even some grilled corn on the cob with lashings of butter.

Recipe by Chris Price, Hospitality Training Officer, Cambrian Training The techniques and skills used in this recipe are taught to apprentices, who are working towards an Apprenticeship Level 2 & 3 in Professional Cookery and covers preparing meat, cooking & finishing of complex dishes. For more information about how we can help support your business or help you become an apprentice, please contact Cambrian Training Company at cambriantraining.com or email; info@cambriantraining.com

Mussels, Bacon and leeks

Recipes

This recipe makes for a speedy starter as the mussels cook in no time at all.

Serves 4

Ingredients • • • • • • • •

½ kg of mussels 1 leek 2 garlic cloves 1 tbsp of oil 90g of streaky bacon 2 sprigs of fresh thyme 300ml of white wine or cider 2tbsp of fresh parsley

Method 1.

2.

Thoroughly rinse the mussels discarding any that are broken. Scrub well to remove any sand, mud or grit. If the shells are open, give them a light tap; if they do not close, discard.

Wash and slice the leek and slice the garlic. Heat the oil in a large pan and sauté

3.

the leek and garlic over a medium heat for a few minutes until the leeks are soft and translucent but not coloured.

Add the diced bacon and cook for 5 minutes until beginning to brown, then tip in the mussels, thyme and finally the white wine or cider. Steam with the lid on for 4 minutes or until the shells have fully opened.

4.

Spoon the mussels into serving bowls and sprinkle the roughly chopped parsley on top. Pour over the cooking juices and finish with black pepper. Serve with wholemeal or garlic bread.

Recipe from ‘Welsh Food by Season’ by Nerys Howell

A family company since 1912, the knowledge and expert skills of all our staff, past & present, keep the tradition of Welsh weaving alive at Melin Tregwynt.

Today our blankets, throws and cushions can be found worldwide; from hip hotels to design led stores, in galleries and museums, on film and TV. a working woollen mill since 1912

a working woollen mill since 1912

We always try to make things that are useful and beautiful to look at and just right for you. We offer customised short runs and exclusive designs for hotels, designers and design led stores.

Melin Tregwynt, Castlemorris, Haverfordwest, Pembs, SA62 5UX T +44 (0)1348 891 225 E info@melintregwynt.co.uk W melintregwynt.co.uk

Woven in Wales. melintregwynt.co.uk

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Recipes

Welsh Lamb shanks kleftiko Prep time: 20 mins | Cook time: 2 hrs 30 mins + | Serves: 4+

Ingredients • • • • • • • • • • •

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4 x PGI Welsh Lamb shanks 3 tbsp olive oil Seasoning Juice of 2 lemons 6 garlic cloves, crushed 1 garlic bulb, halved 4 bay leaves 1 tbsp dried oregano Sprigs thyme Sprigs rosemary 600g waxy potatoes, peeled and cut into

• • • • •

chunks 4 large tomatoes, cut into thick wedges 1 large red onion, sliced 200g feta cheese, crumbled 100ml dry white wine Fresh chopped herbs to serve

Method 1.

2.

3.

Preheat the oven to 190˚C / 170˚C fan / Gas 5.

Heat 1 tbsp of oil in a frying pan, place the shanks in the pan and season. Sear the shanks quickly, browning them all over.

In an oven tray or deep casserole dish, place the remaining oil, lemon juice,

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4.

5.

6.

7.

8.

garlic, bay leaves, oregano, thyme, rosemary, potatoes, tomatoes, wine and half of the feta cheese. Stir well. Place the halved garlic in the tray.

Place the lamb shanks on top and cover with foil.

Cook for approximately 2 - 2 hours 30 minutes, depending on the size of the shanks.

Remove the foil and place back in the oven for a further 30 minutes, basting the shanks with the juices.

Before serving, top with the remaining feta cheese and chopped herbs. Squeeze the garlic bulb into the juices.

Serve with crusty bread to mop up the juices.

Recipes

Welsh Lamb kebabs with chargrilled summer vegetable and feta couscous Prep time: 30 mins | Cook time: 15 mins | Serves: 4 +

Ingredients •

800g PGI Welsh Lamb leg or chump steaks (or boneless neck fillets), cut into cubes

• • • • • • • •

garnish) 2 tbsp olive oil 2 small courgettes, sliced 1 red pepper, cut into cubes Handful mangetout, sliced ½ tsp garlic powder ½ tsp dried herbs 50g feta cheese, crumbled Aioli to serve

For the marinade • 4 tbsp olive oil • 3 garlic cloves, crushed • Juice and zest of 1 lemon • Seasoning • ½ tsp paprika • 6 sprigs thyme leaves, chopped

Method

For the summer vegetable couscous • 200g couscous • Juice and zest of 1 lime • 1 tbsp chopped mint (keep some for

2.

1.

3.

4.

5.

6.

Place all the ingredients for the marinade in a bowl or a zip sealed freezer bag, add the cubes of lamb, refrigerate and allow to marinate for 30 minutes (1 hour if using the neck fillet).

After marinating, thread the cubes onto skewers and allow to reach room temperature.

Cook the couscous as instructed on the

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7.

pack, then stir in 1 tbsp of olive oil, the mint, and the juice and zest of the lime.

Cover and allow to stand.

In a small bowl, mix together the remaining 1 tbsp of olive oil, the garlic powder and dried herbs and use to brush over the prepared vegetables.

Cook the kebabs on a griddle plate, BBQ or grill and cook for approximately 10 - 12 minutes, turning occasionally (or cook to your liking).

While the kebabs are cooking, heat a griddle pan or place on the solid plate on the BBQ and cook the vegetables for a few minutes each side, keeping them nice and crunchy.

Serve the kebabs with the couscous, topped with the chargrilled vegetables and crumbled feta, chopped mint and a dollop of aioli.

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12

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Season to taste

Food and Drink

Food and drink reviews to tantalise your taste buds Made by musicians, this sauce knows how to create the perfect tempo on your tongue! Using organic and locally sourced ingredients, the zing from the habanero is one to remember. Jock’s Hot Sauce began when the group ran out of gifted hot sauce from the states. Wanting that familiar taste back, they started making their own. Friends and family loved their sauce so much they urged them to bottle it! So back for an encore came Jock’s Hot Sauce. Just add to any dish you want to spice up, eggs at breakfast, pasta for lunch or stew for dinner.

and plentiful rain causing the growth of plush green pastures year-round. After trying their new butter roll with Halen Mon sea salt crystals, I’m inclined to agree!

Castle Dairies is a family run business and if there’s one thing that the Lloyd family understands, it’s cream.

Their butter is made with 100% Welsh cream that gives it a beautifully creamy feel and a decadently rich taste. The Halen Mon salt adds the perfect amount of saltiness to the butter that other brands seem to lack, making it so delectable that I almost ate it by itself, although I did pair it with some Carr crackers which were the perfect combination if you want to truly appreciate the taste of the butter without any other ingredients overwhelming your palette

www.jockshotsauce.com

www.castledairies.co.uk

Jock’s Hot Sauce

The Low-Carb Food Co. The Low-Carb Food Co. set out with the intention to make low carb food easily accessible. Low carb diets have been proven to be effective at bringing diabetes and other chronic illnesses into remission, and that is the mission the company is adhering to. They have a range of products available to satisfy all your needs.

Monarch’s Pure Cheese Crisps have a flawless crunch and are packed full of flavour. Their low carb seeded bloomer is proved to perfection with a spring in its step, making it a tender and moist loaf of loveliness. No compromise, low carb! www.lowcarbfood.co

In the Welsh Wind Signature Style Gin Have you ever thought about the tastes of Wales? In the Welsh Wind is a small distillery in Cardigan that specialises in making gin. Their Signature Style Gin perfectly encapsulates the taste of Wales. The hints of cinnamon, clove and currants remind me of making Welsh cakes at home with my nan, whilst the warmth of the cinnamon and orange feels like the spirit of a fiery Welsh dragon.

As a neat drink, the gin fills up your chest with a glowing and rich heat, as the spices sink into the taste buds. Enjoyed with a mixer, the flavours are certainly not muted, but have a much smoother feel that can be enjoyed at the end of a long summer day or curled up by a winter’s fire. www.inthewelshwind.co.uk

Castle Dairies Butter Roll with Halen Mon Sea Salt Crystals Castle Dairies thinks that Wales is the best place in the world to make butter because of Wales’ mild summer

Daioni Organic Coffee beverages Perfect for on the go, Daioni Organic is the refreshing answer to all your coffee needs - without the sugar. We tried a variety of their chilled coffee beverages, and the verdict? Daioni should be one of your summer staples.

Offering a shelf life of 9 months, Daioni Organic’s variety of on-the-go coffees made with organic milk are the perfect fit for anyone who is looking for a sugar free alternative. Best served chilled with ice, this summer’s staple couldn’t be more of a thirstquencher. A pure, creamy taste that offers enough to give you your caffeine fix, yet not too sweet that it lingers for hours afterwards as Daioni uses no added preservatives. You can find them on the shelves of plenty of major retailers. www.daioni.co.uk

Manzilla 44 - Bar 44 Bodegas Baron is one of the oldest Manzanila and sherry producers in the Sherry region, dating back to 1630. Friends Owen and Tom wanted to bring this classic creation to the UK as they focus on finding excellently sourced produce from unique and exceptional producers for their bar – Bar 44. Amongst Spanish wines, cava and a sherry inspired cocktail menu, they worked hard to bring this collaboration home. The Manzanilla at first taste has the mix of heritage and quality, an unfiltered delightful experience that is a perfect balance between age but fresh palomino, and a crisp dryness with floral citrus will have you dreaming of a hot summer day in a Spanish garden – the perfect showcase at your next dinner party.

Available in any of their bars in Cardiff, Cowbridge to Penarth or at www.mercado44.grupo44.co.uk

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Al fresco eating, Viking style.

Myfanwy Alexander

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The doors are open, the rules have changed and we are all able to meet again. But, just as we have had to learn a new set of behaviours as Wales has wrestled with the pandemic, we now have to make sure we do not fall foul of post-COVID etiquette. My father used to say that a convoy travels at the speed of the slowest ship and in any social group, friend, colleagues or extended family, we tend to reset our behaviours at the pace acceptable to the most nervous. Rightly so, but it does provide us with this summer’s key challenge: how to meet up to share food with friends whilst accommodating the most gung-ho and the most cautious?

Back to our outdoor gatherings. We’ve probably all modelled ourselves on a mixture of Enid Blyton, Wind in the Willows and Downton Abbey, the way to go if you fancy creating a ‘Little Glyndebourne Beyond Wales’ and have what my mother called ‘staff ’. Most of us are better off taking our al fresco eating cues from the Vikings. Think of yourself not so much as Ratty with a wicker hamper but Erik Bloodaxe with a cool box. The Welsh Homestead Smokery’s Sea/Môr Laverbread Seasoning give even the most pedestrian poultry a lift: combine flavour with theatre by letting our guests tear it apart with their bare hands and fill rolls with succulent shreds.

One answer, of course, is to meet out of doors, and given the vast list of stunningly beautiful places we have throughout Wales, the location of your al fresco meal should not be a problem. Indeed, it could inspire your choice of food but I am always conscious of the rule of never taking lower quality food to a place where very good things abound: on a recent trip to New Quay, the standard of the fish and chips at the Lime Crab deterred me from potching about with damp sandwiches and their halloumi would almost, but not quite, end my love affair with meat. Perhaps the ideal is to pre-prepare and transport your staples and top up with local treats. Our expanding network of farm shops throughout Wales means no-one has any excuse for transporting the untransportable: like dogs, quiches can suffer in hot cars, so though I am an inveterate maker of the food real men are not supposed to eat, I’d rather swing by a place like the Moody Cow just south of Aberaeron than unleash an unappetising deconstructed crumb and custard combo on my unsuspecting friends. A propos of keeping food cool in transport, by the way, kudos to the Welsh Cheese Company. I recently received a gift of one of their Taster boxes, which not only contained both of my favourite Welsh cheeses (Black Bomber and Perl Wen, since you ask) and a box of those Cradoc’s Pear and Earl Grey Crackers (best thing to come out of Brecon since Gerald of Wales) but were wrapped in sheep’s wool to keep them cool. So sustainable, and a talking point for my sheep farming friends.

What rolls, though? For those who have been lockdown sourdough heroes, there’s no debate but I am a fresh yeast baker by heritage and conviction: a friend once noted my home smelled of proving dough, free-range children and books. It’s all about the flour: Talgarth Mill has a good range with virtuously low food miles. You could theme your flour to your venue but if you fancy taking Roman style rolls to Segontium, remember that spelt takes a bit of getting used to. I started using sea-salt in dough for the texture and the Halen Môn flavoured salts give subtle distinction to any bread.

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You would never catch a Viking making a tomato chrysanthemum but keeping them on the vine keeps up the wild eating feel. Never forget that the smaller a vegetable, the more likely a child is to eat it, except cucumbers, where size matters in the opposite direction.

Keep the raider motif going to the last by sourcing your pudding locally, great ice-cream. If you’re headed north or south, you will pass Llanfaes Dairy, with its boggling selection and ice-cream laboratory. And what better way to celebrate a summer reunion than with a scoop of Gooseberry crumble deliciousness? I’ve never appreciated my friends so much in the fabulous places we can eat together here in Wales.

BREWED IN WALES ENJOYED EVERYWHERE ALC. 5.0% Vol.

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UNIQUELY WELSH. IT’S IN THE TASTE. Welsh Lamb leg steaks with mint chimichurri

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