Taste Swansea - Issue 7

FREE ISSUE 7: AUTUMN 2016

DAVID LLEWELLYN: A TOAST TO SPICE WI N : C H R I S T M AS T R E AT S F R O M K R I S T Y' S DANNY REES: GOING VEGAN GUEST CHEF - MATT LEUNG: RECIPES THE TRUE MEANING OF BEAUJOLAIS NOUVEAU

E IG H T T O T R Y : A F T E R N OON T E A

2

Taste Swansea Magazine

Autumn 2016

WELCOME

Publisher Taste Swansea Magazine

over – great, because all it did was rain! Thankfully S ummer's autumn is here and with it comes this autumn issue of Taste

Swansea, which is once again packed with loads of foodie news, opinion and recipes to bring the best out of your food this festive season.

Innovation chef David Llewellyn shares his favourite spice blend on page 10, before showing us how to put it to good use in a range of quick recipes. It's also great to see the return of local cookery teacher and chef Danny Rees, who shares the benefits of his new vegan lifestyle on page 14. CafĂŠ TwoCann's head chef Matt Leung shares two recipes from his delicious menu on page 18, before Gigi Gao from the Favourite Authentic Chinese returns to give us the lowdown on Chinese tea (page 17).

Elsewhere we have Mumbles Brewery head brewer Rob Turner talk about his exciting wild hopped ale on page 27, and my foodie highlights of Swansea's Eastern district around Brynymor Road on page 21.

And of course our regular features like Foodie News, Eight to Try, and Local Produce Markets page also return.

General Enquires & Advertising info@tasteswansea.com Editor Chris Carra Design Steve Homer TasteSwansea.com Twitter: @Taste_Swansea Facebook:

facebook.com/TasteSwansea Disclaimer All effort has been taken to ensure that the information contained in this magazine is accurate at the time of publication. However Taste Swansea Magazine accepts no responsibility for the consequences of errors or omissions. All text, artwork and photographs submitted for publication within this magazine are accepted on the understanding that prior permission has been sought by the subscriber where relevant. Opinions expressed in the magazine are not necessarily those of the publisher, editor or designer and the magazine is in no way liable for such opinions. No part of this publication may be reproduced without written permission of the publisher.

Have a great festive season and buon appetito!

CONTRIBUTOR

CONTRIBUTOR

STEVE HOMER

DAVID LLEWELLYN

CONTRIBUTOR

CONTRIBUTOR

GIGI GAO

ROB TURNER

Cover Photo: Sosban, Llanelli

Chris Carra Editor

Taste Swansea food magazine is delighted to be associated with:

CONTRIBUTOR DANNY REES

3

FOODIE NEWS OKTOBERFEST BEER OF FESTIVAL RETURNS T he 30th Annual Swansea Bay Beer and Cider Festival was a big success this year, and broke all records again, with 3,275 visitors getting through 1,300 gallons of beer and nearly 1,800 litres of cider and perry!

When I eventually recovered from my awful hangover after a great Thursday night trying all sorts of local and national ales, I was pleased to read that Mumbles IPA, from Mumbles Brewery, had been crowned the Beer of the Festival. Not surprising really – a wonderful, well balanced brew that certainly got my vote!

A

lthough the beer and cider festival is over for another year, fear not because Oktoberfest is back!

Arranged by BeerfestUK, the beer-fuelled event takes place at the Brangwyn Hall on Saturday, 22 October between 4pm and 11pm. There will be an array of German Weissbeers and Pilsners, as well as traditional beerfest snacks including chargrilled bratwurst sausage and pretzels.

Tickets are £10 in advance and £12 on the door.

4

GOOD FOOD GUIDE!

are in order to SA1 C ongratulations favourite Café TwoCann, as they

feature in the Good Food Guide 2017 – the UK’s most trusted and comprehensive restaurant handbook.

Café TwoCann owner Dennis Cann said, 'It's a great achievement and we are so proud. We'd like to thank all our customers who have supported us.'

5

MORE FOODIE NEWS

HALLOWEEN MASKED BALL AT SOSBAN

BRAVO BOSS! S

wansea's newest brewery Boss Brewing

are celebrating this month as their popular stout Boss Black was crowned Champion

Stout of Wales at the The Great Welsh Beer and Cider Festival at the end of September.

The lovely dark beer also picked up the silver medal in the overall Champion Beer of Wales

S

till trick or treating and bobbing for apples? Well it's definitely time to try a more grown up Halloween party! On Monday, 31 October, Llanelli's Sosban will be holding a fabulously frightful Halloween Masquerade Ball, which promises to be devilishly delightful! Tickets are £20 per person and include a fantastic buffet and themed entertainment – they even provide the mask! Fancy dress or black tie is optional, with the event starting at 7pm.

WHAT'S NEW? If you have any foodie news for the next issue we'd love to include it - please email details to info@tasteswansea.com

6

award, which is a great accolade.

FEELIN' FESTIVE AT 1825

COPPER POP-UPS

T

o celebrate that Christmas is just around the corner, the 1825 Coffee Shop inside the Dylan Thomas Centre will soon introduce

their relaxed Christmas Lunchtime Menu – not to be confused with the more extravagant festive dinners in their grand hall. Served in the coffee shop from the middle of November, the menu will include seasonal sandwiches such as Turkey and Cranberry and Butternut Squash, Pesto and Rocket, as well as a Squash, Pumpkin, Cardamom and Vegetable Soup. All washed down with seasonal drinks including a Black

W

hile we've not seen as many pop-up kitchens in Swansea over the summer, it's nice to hear that Copper Bar on Castle Street have introduced a series of pop-ups to their regular event schedule. In September they hosted Dusty Knuckle Pizza Company, and on 13 October they'll team up with Drunken Sailor, who I've been told make a mean hot dog. Check their Facebook page for more details.

Planning a Pop-Up Kitchen in Swansea soon? Email the details to info@tasteswansea.com

Forest Hot Chocolate and Christmas Spiced Tea? Yes please!

7

8

LOCAL PRODUCE DATES FOR THE DIARY MARINA MARKET

SUN 9 OCT, SUN 13 NOV, SUN 11 DEC

UPLANDS MARKET

SAT 29 OCT, SAT 26 NOV, SAT 3 DEC, SAT 17 DEC

MUMBLES LOCAL PRODUCE MARKET SAT 8 OCT, SAT 12 NOV, SAT 10 DEC

SKETTY LOCAL PRODUCE MARKET SAT 1 OCT, SAT 5 NOV, SAT 3 DEC @ BISHOP GORE SCHOOL

MOSAIC UNDERCOVER MARKET SUN 6 NOV, SUN 4 DEC @MOSAIC, ST HELEN'S ROAD

PENCLAWDD LOCAL PRODUCE MARKET SAT 15 OCT, SAT 19 NOV, SAT 17 DEC @ PENCLAWDD COMMUNITY CENTRE

PENNARD LOCAL PRODUCE MARKET SUN 9 OCT, SUN 13 NOV, SUN 11 DEC @ PENNARD COMMUNITY HALL

PONTYATES LOCAL PRODUCE MARKET SAT 15 OCT, SAT 19 NOV, SAT 17 DEC @ PONTYATES WELFARE HALL

PONTYBEREM LOCAL PRODUCE MARKET SAT 8 OCT, SAT 12 NOV, SAT 10 DEC @ PONTYBEREM HALL

MORRISTON MARKET

SAT 1 OCT, SAT 5 NOV, SAT 3 DEC @ WOODFIELD STREET

M ARKETS gets into full swing, A sbethesurefestiveto season check out a plethora of

quality regular and special Christmas markets, offering everything from handmade crafts to local produce, including jams, cakes, meat, veg and breads.

You can find lots of gifts to help with your Christmas shopping, while you also get to avoid soulless supermarkets – it's win-win!

Many of the regular produce markets will have themed events – the Mumbles Market for example have a special Harvest Festival on 8 October while their Christmas market takes place on 10 December. Other markets follow suit, with the popular Uplands Market having two markets in December to cater for the busy shopping period.

Bad weather and the festive period may disrupt the usual schedule. The following dates are correct as far as we know, although all are subject to change. Contact the market organisers directly for more information.

Are we missing any? Let us know!

Email info@tasteswansea.com

9

A TOAST TO SPICE

BY D A V I D L L E W E L L Y N When it comes to autumnal eating the emphasis on spices is in pretty much everything we eat, from soups to desserts. In this issue, Taste Swansea's innovation and development chef DAVID LLEWELLYN is back to share with us a delicious spice blend that can be used to add a wonderful warming flavour to all autumnal dishes.

A

s autumn begins, the nights draw in and offer us the chance to snuggle down to a warmer, more comforting style of eating. We are all guilty of wanting that 'hug' from certain foods and in this issue I want to share my spice blend recipe and show, with a little imagination, how easy it can be to achieve beautiful, warming winter spiced meals and drinks.

For the spice blend just add together the following ground spices: 1 tbsp ground cinnamon 1tbsp ground nutmeg ½ tbsp ground cloves 1 tbsp ground ginger ½ tbsp ground cardamom 1 tbsp ground star anise ¼ tbsp ground black pepper Zest of one tangerine This blend can be added to any bread or cake recipe or even

10

scrambled eggs to give them a lovely winter feel. It's perfect in Welsh cakes, with the only problem being you can't stop yourself at just one!

To create a simple but beautiful warming soup, take one large head of cauliflower and chop into chunks. Dice one medium onion and a clove of garlic, and sweat off in a drizzle of olive oil until soft, then add a small tablespoon of the spice mix and cook out for a further few minutes. Once the spices have cooked out, add in the cauliflower and 500ml of stock (either chicken or vegetable) and cook for around 10 to 15mins.

Add 100ml of double cream then blitz to whatever consistency you like. Season with salt, then pour into big bowls and top with

some crispy bacon or some extra cauliflower florets roasted in the spice mix, and – of course – some warm crusty bread.

As this is the season for entertaining, another great idea is to add a good sprinkle of the spice mix into some sausage meat along with a handful of sultanas, some green chilli, fresh parsley and coriander. Mix well and season. Chill the mix for one hour then take out a sheet of pre-rolled puff pastry. Roll up the sausage meat to create one long sausage roll. Return the sausage roll to the fridge for 30 minutes. Once chilled, cut in to bite-sized pieces, brush with egg

Spice also work well in desserts. I mentioned the mix is perfect for baking, but certain spices are great in cold desserts too. For a lovely addition to a crème brulee take 400ml of double cream, 100ml of milk, a splash of vanilla extract and 3-4 cardamom pods, then bring to the boil, leave to infuse and cool to room temperature. Whisk together 8 egg yolks and 75g of caster sugar then pour the cooled cream and milk onto the eggs and sugar, whisking well to avoid lumps.

yolk and cook in an 180C preheated oven until golden brown and the juices run clear. Serve warm and, for that special touch, add a large pinch of mild curry powder and good squeeze of lemon juice to some mayonnaise and mix well.

Grab these while you can because they wont be around for very long!

Pour this mix through a sieve into oven-proof dishes or ramekins. Place these in a roasting tray, then pour water into the tray until it's half way up the side of the dishes. Bake at 95C for around 30-40 minutes until set, but with a little wobble. Serve with some fresh orange segments and grate over a little dark chocolate. You can even get that trademark crack by covering the tops with caster sugar and using a cook's blowtorch or grill to caramelise it. There really is no limit to which dishes you can add a lovely autumnal touch .

You can change the amounts or add in new spices to make it your own mixture. Just have a go and see what magic you create!

11

12

AUTUMN WITH THE SWANSEA BAY GOOD FOOD CIRCLE: Members of the Swansea Bay GOOD Food Circle work together to make Swansea Bay a great food destination – taking pride in offering fresh, seasonal, local produce.

Members Activities this Autumn...

‘Championing Local Produce!'

STILL GROWING STRONG Fairyhill Restaurant and Hotel, renowned for its use and promotion of local produce, has had a successful year of growing its own home grown vegetables. An autumn lunchtime special menu of delightfully tantalising food cooked to perfection starts at £20 per person for two courses. For more information call Fairyhill Restaurant with Rooms on 01792 390139, or visit www.fairyhill.net PRODUCER IN FOCUS This month’s Swansea Bay GOOD Food Circle producer is Ty Sirol Welsh Pork – a family run smallholding near Pontarddulais, Swansea, where they breed and rear purebred Welsh pigs. They make all of their Welsh Pork products themselves in their own butchery and are committed to producing top quality

CIDER FESTIVAL 2016

handmade Welsh Pork products by raising

We end with the Gower Cider Festival on 8 and

happy and content pigs. At the recent Gower

9 October at the Gower Heritage Centre,

Show people were able to taste some of their

Parkmill. Over this two-day event you can

products and were amazed at how fantastic the

experience traditional cider making in the flesh,

flavours were compared to mass-produced

and can sample a variety of local ciders

meat. To buy their pork visit them at one of the

including their own, as well as freshly pressed

many local produce markets. For more

apple juice. There will be local produce stalls,

information call Ty Sirol Welsh Pork on 01792

crafts and live music – with activities and crafts

882676 or visit www.welshpork.co.uk

for children to get involved in. For more

Don’t forget to check out our other members at www.SwanseaBayFoodCircle.co.uk.

You can call us on 01792 371441, and follow us on Twitter: @SwanseaBayFood

information call the Gower Heritage Centre on 01792 371206 or visit www.gowerheritagecentre.co.uk 13

FOOD MATTERS: BECOMING VEGAN! with Danny Rees Earlier this year local chef, cookery teacher and former meat eater DANNY REES made the permanent switch from a vegetarian to a vegan diet – and he's loving it! Here he gives us his views on what makes veganism such a worthwhile and rewarding life choice.

I

always knew (and so too did my long suffering wife) that I would end up trying a vegan diet. And thus it is so – I have been a vegan since March this year.

Before I stopped eating meat I couldn’t comprehend eating such a diet. In my view, as a then meat eater, it seemed awfully restrictive and dull. But I’m going to make a bold statement in this column – it has transformed my health, my attitude to food and I can’t see me ever going back.

I feel totally empowered and it suits me down to the ground. I can eat anything I want as long as it contains fruit, veggies, wholegrains, nuts and seeds. It is far from dull, as the range and variety of fruits and vegetables is astonishing.

If that doesn’t sell it to you, then how about this – I’ve lost a stone in weight switching from vegetarian to vegan. Any further benefits? No artery clogging

14 14

cholesterol in my diet, almost zero risk of diabetes, low blood pressure, and low risk of heart disease. Still not enough positive features? How about knowing that I do not contribute to the main cause of global warming (which is animal agriculture) and don’t cause the needless suffering of billions of animals in factory farms. Oh and it's cheap too. The amount of boxes this ticks amazes me.

I know I’m being flippant, smug and provocative. I know that lots of naysayers will point to studies

saying fat is good for you and so on, but the reality is that it's not.

The vast majority of scientific research says that a plant-based vegan diet is best for your health and the planet.

The most intriguing aspect of this transformation has been about cravings. Cravings are

"The amount of boxes this ticks amazes me."

where most of us fall down.

Going for that burger or cake and then feeling lousy afterwards. I’ll never forget when I knew that things had changed.

I was driving home from work after a long day of school followed by parents evening, and thoughts turned to food.

Normally I would pick up a takeaway, but on this occasion I was

salivating at the prospect of a nice big salad. I know it sounds crazy but it really was true. After years of unsuccessful diets and struggles with my weight, I know that I have finally found a lifestyle that works for me.

suits you. If you need to take small steps then fine but know this – you have the power to transform your health and of those around you with positive vibes. Oh – and change the world too!

If you are tempted, then give it a go. You don’t have to go in 100%, just do it at a pace that

If you want help with vegan recipes or information, follow Danny on Facebook - search 'The Wannabe Vegan' or on Instagram @wannabevegan_

15

16

GREAT FOODS OF CHINA: TEAS If you're like the majority of people reading this magazine, you'll love a good cup of tea. But no country does tea like China. To celebrate this special drink, our Chinese food guru GIGI GAO – owner of The Favourite Authentic Chinese on Brynymor Road – gives us the low down on all things tea.

I

n China tea is a big part of our life – we drink it throughout the day, as a breakfast drink, a post-meal drink and an evening drink.

There are thousands of varieties of tea available, although variations of Puer Tea and Jasmine Tea are the most popular. Jasmine is perhaps the most widely known, especially outside China, and is very popular, although Puer Tea is seen as slightly classier – it's also my favourite! This tea is grown exclusively in and around the county of Pu’erh in Yunnan Province, China.

We always drink tea after every meal, especially Puer Tea as it helps cut through grease and fat from meats, while aiding digestion. But it's not only enjoyed post-meal, as Puer Tea is hailed across China for a wide range of medicinal properties – from curing hangovers to helping lower blood pressure and reduce cholesterol.

Because Puer is a naturally fermented tea, and

BY GIGI GAO

providing it is stored correctly, the longer it is kept the better it tastes. Just like a fine wine or whisky, Puer gets better with age! Instead of coffee in the mornings we tend to drink Green Tea to help wake up, as it contains enough natural caffeine to get us started.

Different teas are also great for different seasons. For example, Chrysanthemum Tea is great for the summer – the qualities of the tea helps to you cool down, even though you drink it hot. Although Chinese tea is usually drunk without sugar, Chrysanthemum Tea is occasionally drunk with 'lump sugar' (which we call ice sugar in China due to it's appearance).

For the autumn and winter season, when the weather gets cooler, you'll find that Puer Tea, China Oolong Tea and Tie Guan Yin are all great for warming you up.

Finally, at the Favourite Authentic Chinese we have a good menu of teas that reflect those most popular in China, including all the teas that I have mentioned. I bring them directly from China myself to ensure that they are the highest of quality. We sell our tea both to drink in after a meal and to take away, so you can prepare it yourself at home.

17

GUEST CHEF MATT LEUNG:

CAFE TWOCANN

Don't know what to try next when you cook at home? Exhausted your cookery books?

Thankfully we are on hand to help you out. In this feature we ask a chef from one of Swansea's top restaurants to provide us with recipes for a starter and dessert, so all you have to do is come up with a mouthwatering main course! And in this autumn issue we are very pleased to have Matt Leung, head chef at SA1 favourite Cafe TwoCann, share two of his delicious recipes with you.

Pressed Belly of Pork, Pink Lady PurĂŠe, Crispy Black Cabbage, Apple & Cider Sorbet (Serves 4) Ingredients PORK BELLY 500g of pork belly, ribs removed, scored 1 bulb of garlic A few sprigs of thyme and rosemary 500ml of white wine 250ml good chicken stock Salt and pepper to taste PINK LADY PUREE 1 Pink Lady apple 50g sugar Pinch of salt 200ml apple juice ADDITIONAL 10g sunflower seeds Apple and cider sorbet (or a sorbet flavour of your choice)

18

Method Pre-heat the oven to 175C. Place the pork in a roasting tin along with the garlic, thyme, rosemary, wine and chicken stock.

Cover tightly with foil and put into oven for three hours or until the pork is tender.

For the purĂŠe, wash and peel the apple and cut into small equal chunks. Place the apple into a pan and fill with the apple juice, sugar and salt, bring to boil and simmer for 8-10 minutes, or until soft.

Drain the apples. Using a hand blender blend the apple until they have a smooth consistency. Place in a bottle until needed.

Once the pork is cooked put onto another tray, then weigh it down with another dish or some cans. Cover it and leave to cool in the fridge overnight. When you are ready to serve, cut the pork into equal portions, then plate as shown with the purĂŠe, sorbet, cabbage and seeds.

Deconstructed Lemon Meringue Pie Ingredients CRUMBLE 250g butter 500g flour 100g sugar MERINGUE 100g egg whites 200g sugar Vanilla essence Small pinch of salt LEMON GEL 250g lemon puree 2.5g/1/2 tsp agar-agar 40g sugar ADDITIONAL Lemon Popcorn (or popcorn flavour of your choice) 5 frozen raspberries Good quality lemon curd (we use lemon curd produced by Goetre Farm in MidWales)

Method For the crumble, heat oven to 170C. Combine the butter, flour and sugar into a bowl. Using your finger tips, rub all the ingredients until it forms a breadcrumb texture. Transfer onto a baking tray and bake for 12-15 minutes or until golden brown For the meringue, set the oven to 90C. Use an electric mixer to whisk the egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until the sugar dissolves.

Once all the sugar has been added, continue to whisk on high for 3 minutes. Transfer the mixture into a piping bag then pipe to desired size.

Bake meringues for 1 hour 30 minutes, then store in a plastic airtight container until needed.

For the lemon gel, add all the ingredients to a pan and bring to boil. Once boiled leave in the fridge until it has set (around 1 hour). Transfer into a blender and blend until smooth, then empty into a bottle and store in fridge until needed.

Plate up all the ingredients as shown, and enjoy!

19

Es t 1 9 3 5

KEvRersIleSy RToaYd, S'wSansBea |A01 K E R Y 792 201 479 Sp e c i a l i s t I t a l i a n c r a f t b a k e r y i n Sk e t t y

Baking Christmas treats like we've done for 80 years.

Our specialities include handmade Christmas puddings and cakes, cocktail and Viennese mince pies, and authentic Italian panettone made to traditional family recipe.

KristysB akeryS wansea. com

facebook/KristysB akery 20

@KristysB akery

SWANSEA ON A PLATE: BRYN-Y-MOR ROAD By Chris Carra

In his regular column, Taste Swansea editor CHRIS CARRA takes us on a tour of some of Swansea's favourite foodie areas. In this issue he's travelling to the bustling Brynymor Road and surrounding areas for a taste of the East.

for some spice? Brynymor Road and its nearby neighbour St Helen's Road are both well known for their L ooking Eastern cuisine – from curry to Kung Pao, you won't find a better area for the exotic in Swansea.

We start at The Favourite Authentic Chinese on Brynymor Road – a place that readers of this magazine will be more than familiar with thanks to Gigi Gao's regular articles (page 17 of this issue). The restaurant specialises in genuine Chinese cuisine – no 'slop in a wok' and focus on fresh, authentic flavours. Their unique homemade noodles are lovely, and I heartily recommend their Kung Pao tofu.

If Japanese is more your thing then nearby Nishimura will appeal, with a plethora of noodle dishes and Bento boxes, as well as freshly prepared sushi. It's a small restaurant, but if you can get in it's a great place to try. The same goes for Thai Bach – although I've not tried it personally, reviews suggest it's well worth a visit for authentic Thai food.

The Favourite

Indian cuisine is this area's forte, and individual curry houses are too numerous to mention. My favourite is the cosy Viceroy (on St Helen's Road) which is also one of the longest-standing in the area, while the more modern Anakarli is very popular and also offer a great curry.

However it's not solely the East that's catered for in this area, because you can grab an excellent traditional Italian meal at Topo Gigio on St Helen's Road – an intimate little restaurant with a classic home-made menu, and a wonderful aubergine parmigiana!

Tucked away slightly further down St Helen's Road you'll find Mosaic, which is one of the dining gems of Swansea – a lovely setting, bustling atmosphere, friendly service and a sensational menu of small plates/tapas to dive into.

Monni's that have plenty of colour and flavour!

If you just fancy some good ol' fashioned fish and chips, Monni's (on the corner of both roads) is one of my go-to chip shops in Swansea – great big home-made rissoles and chips

Drinkers also have plenty of choice in this area with several pubs and bars – the Bryn-y-mor and Wig and Pen in particular are favourites of mine, offering up a good choice of beers and pub grub.

Where's next on my journey? Find out in the Winter issue of Taste Swansea. In the meantime, feel free to send me your suggestions: info@tasteswansea.com

Mosaic

21

EIGHT TO TRY: AFTERNOON TEA Afternoon tea has become really popular over the last few years – and it's no wonder why! It's rarely just a case of a cup of tea and a cake – you are usually faced with a mound of cakes, biscuits, scones and sandwiches, served with lashings of tea or coffee, for a very reasonable price. Several places around the city offer it in addition to their daily lunch and evening menus, but here are some of our favourites:

GREAT HALL

SOSBAN

Come for the tea, stay for the view! The Great Hall at Swansea University's new Bay Campus offers sensational views across Swansea Bay, while serving up a selection of home-made sandwiches, mini cakes, and a choice of teas.

And at £6.95 per person it's great value. Served Monday to Saturday, 2pm to 5pm.

One of the newest entries on this list, afternoon tea at Llanelli's Sosban is a grand affair, especially when you consider the delightful setting. As well as finger sandwiches, cakes, warm scones and tea, they also offer packages that include an accompanying glass of Prosecco or Champagne, for those special occasions.

Check sosbanrestaurant.com for dates.

COPPER BAR As well as an afternoon tea featuring locally produced cakes made using their own beers, Copper Bar also offer a Gentleman's Tea, which includes an onion bhajee scotch egg, pork scratchings and a maple, bacon and IPA cupcake! You can also substitute tea and coffee for a flight board to sample their range of craft beers. Served daily from 10am to 9pm.

S t r a d e y P a r k H ot e l

22

S qua r e P eg

FAIRYHILL If you're looking for an elegant afternoon tea in a delightful setting, look no further than Fairyhill. As well as an assortment of finger sandwiches, the hotel's chefs serve up treats including a Victoria sandwich, chocolate brownie, mini fruit meringues, lemon syllabub, and a choice of tea or coffee.

It's served Monday to Saturday, between 3pm and 5pm, and bookings must be made 24 hours in advance.

A f t e r n oon T e a ( T a s t e S w a n s e a )

MARRIOT T

SQUARE PEG

CAFE TWOCANN

Swansea's landmark Marriott Hotel offer a classic afternoon tea by the sea! Their tea features a selection of finger sandwiches, scones, a range of cakes and bottomless tea or coffee for £9.95 per person – a great way to spend an afternoon. The tea is served daily from 2pm to 6pm, with booking advisable.

Sketty's popular Square Peg café offer a rustic afternoon tea for two at £20, or for four people at £35. This includes a selection of wraps and sandwiches, as well as cakes and a cream scone, plus a coffee or tea. They cater for all, with meat, veggie and vegan options available.

Served from 3pm on Monday to Friday, and 2.30pm on Saturdays.

Café TwoCann is a lovely location for afternoon tea, serving up all sorts of treats including a selection of finger sandwiches, Catherine's homemade cakes, an array of macaroons, and shots of lemon posset – all washed down with Welsh tea or Americano coffee. It costs £14.95 per person and is served from 2pm daily, although it must be booked in advance so the cakes can be made fresh!

STRADEY PARK HOTEL

C a f e Tw oC a n n

The lovely Stradey Park Hotel in Llanelli offer up their classic afternoon tea as well as an inventive Gentleman's Tea menu, featuring treats including a miniature chargrilled beef burger, cornedbeef rissole, Cumberland sausage roll, and warm caramelised apple tart along with tea or coffee. Served daily from midday to 6pm, and costs £15.95 per person.

23

From AM to PM

COPPER BAR

By Chris Carra

Where in Swansea can you find mothers and babies enjoying a stimulating sensory class, alongside beer connoisseurs sipping some of the finest craft brews in the country? recently the answer was U ntil nowhere. But since September

probably this year Copper Bar has quickly established itself as one of the city's newest and most exciting food and drink venues, and persists in trying to show that bars don't have to be so one dimensional.

This is mainly thanks to owners and driving forces Sarah John and Roy Allkin, who opened the stylish Castle Street bar in August this year – just over a year after launching their brewery Boss Brewing, which has grown in popularity after 15 months of producing innovative local beers.

And this is where Copper Bar immediately sets itself apart from some of its nearby rivals – the beer.

'Because of our brewing background we know what makes a great beer,' Sarah told me. 'We always stock around 14 ever-changing craft beers, which comprise ten kegs and four casks. Five of the kegs feature a range of our own Boss beers, and the same goes for two of the casks. But this means we have plenty of scope for bringing in small batch guest beers from across the country, not to mention the regular canned and bottled craft beers we stock in our fridge,' she added.

24

As a big beer drinker myself, I've been taken aback by the selection on offer at Copper over the past few weeks – beers from the likes of Tiny Rebel, Brew By Numbers, Beavertown, Crafty Devil and Arbor to name just a few. The best way to try these beers is by ordering a flight board (£4.50) which includes three third pints of whatever beer you like. So every day can be like a mini beer festival!

'It's hard to get hold of some of the beers we've had and you're unlikely to find them anywhere else in Swansea,' Sarah explained. 'Some of the

small craft breweries don't deliver in this area, so I physically drive to breweries across the country to get our stock.'

'But it's not just about beer,' she added. 'The coffees and food we serve during the day had to follow the same commitment to artisan, craft produce. This is what we love and care about. It was a natural step for us to handpick the finest specialty coffees. And like the guest beers, we have regularly changing guest coffees.'

It's this multi-dimensional nature that makes Copper such a fascinating place – very much a coffee bar in the day and a craft beer bar at night.

And for the food lover, there's a good breakfast and lunchtime menu, including artisan sandwiches using locally baked breads, and sharing boards served through the night – a charcuterie board, a Welsh cheeseboard and a bread board. The homemade cakes have grabbed a lot of attention too, with many baked using beers from Boss Brewing, such as the delicious Chocolate Cake with Boss Black stout.

The owners are also experimenting with popup kitchens, and hosted a successful pizza day back in September with other kitchens planned in the near future. And if live music is your thing, they have this covered on both Friday and Saturday nights.

As new parents themselves, Roy and Sarah explained the need to get the dynamic right for their customers. 'It was important to us that we were parent and baby friendly, and I'm happy with how things have turned out,' Sarah said.

'It's great to see the bar populated with parents with their babies, enjoying a cup of coffee and a cake with their friends in the day, or even one of our regular baby sensory classes, while a nearby group of civilized drinkers may be enjoying a flight board of beers. There's a nice overlap, to the point that the dividing line of coffee shop by day and bar by night often isn’t there. It’s about like-minded people enjoying great, very often local, produce – whether that be coffee, beer or artisan sandwiches.'

With so much going on, it's safe to say that Sarah and the team at Copper are setting the bar very high for both day and nightlife in Swansea.

Copper Bar is located on Castle Street and open daily from 10am to midnight (10pm on Sun, Mon and Tues).

Find them at: facebook.com/CopperBarSwansea.

25

26

BEHIND THE BREW: RETURN OF THE BEAST I

can't believe a whole year has passed since I first launched Wild Thing – our wild, green-hopped pale ale.

For those readers who aren't familiar with this 'green' brew, it could be because we only make it once a year – and last time it sold out so quickly.

The reason it's known as a green beer is because it's brewed using fresh, wild hops picked from Mumbles, and wild hops picked less than 24 hours before being used are known as 'green'. They are used before they dry out, and release a light, fresh and authentic flavour into the final brew. The result is a stunning bitter-sweet 5.6% beast of a beer!

New beers created by national and international breweries are often heavily supported by 'themed' advertising and 'heritage' branding, designed to create a false provenance and history for supposedly artisanal origins.

In contrast I am using natural and historic real ale brewing methods, creating a very unique, singlebatch ale. The wild hops are picked by hand and, by using a skilful blend of quality ingredients and rigorous brewing practices, we end up with a natural, local ale with lots of flavour and no unnecessary additives.

These values are at the heart of Mumbles Brewery. To celebrate one year of the brewery in its new premises, the new single-batch Wild Thing is available at a number of pubs across the city.

You'll find out where you can try it on our website, www.mumblesbrewery.co.uk under the section 'where to buy'.

Wild Thing will be available in special edition bottles, ideal for Christmas. Mumbles Brewery bottles are stocked by Cheers, Dylan's, Mumbles Fine Wines and N D John.

Rob Turner Head Brewer, Mumbles Brewery 27

O U T AN D AB O U T I N S WAN S E A, G O WE R , LLAN E LLI

A n e n o rmo u s b u rg e r f rom t h e M ar r i o t t ' s b ar m e n u !

me r ro l l s r aw n s u m au r an t p t n a r g a t Fr t n am r e s f rom V i e

C l as s i c f i s h & c h i p s f r o m R o m a, P e n c l aw d d

28

It's been an eventful few months of eating! Thankfully we remembered to take photos of some of our favourite dishes we've enjoyed recently:

T h e b e s t r ar e b i t i n Sw an s e a at t h e C h at t e r y

(Above) A tasty vegetarian Louisiana burrito at the Woodman

THE TRUE MEANING OF

BEAUJOLAIS NOUVEAU!

Beaujolais Day – it's now a phrase

synonymous with a good time! An enjoyable day out with friends, usually involving a few drinks too many. Restaurants, bars and hotels across Swansea have truly embraced the event, with revellers out in force on the third Thursday of November – this year falling on 17 November.

'Beaujolais is a wonderful wine and is so special because it's drinkable just a few weeks after the grapes have been harvested,' he said. 'Beaujolais Nouveau Day itself is the celebration of the end of the harvest season.

Looking back 28 years ago, when we first started CPA's Wine, it was a fun event that involved a race back from Beaujolais to get it into the restaurants as quickly as possible.'

However while dressing to the nines and drinking the night away is always great fun, it's worth remembering why the day is celebrated in the first place.

'We went to enormous effort to get the wine back as early as we could and get it into the restaurants. It made for an exciting day!'

Let's first look at the drink in question.

Beaujolais Nouveau is a red wine made from Gamay grapes and produced in the Beaujolais region of France. What makes this wine so unique is that it's fermented for just a few weeks before being released for sale on the third Thursday of November.

'Although these days perhaps not everyone samples the Nouveau itself, Beaujolais can be quite serious wine and is well worth trying,' he added. 'It's a vibrant red with a light, fruity, fresh taste – 'bubblegummy' is a classic description. It's a very easy drinking wine, and can be served slightly chilled.'

In the past, the highlight of the day was 'the race' – the quest to get the first bottle of Beaujolais from France to Britain, while parties would be held throughout France, as well as here in Britain to celebrate the first wine of the season.

While it's clear that Beaujolais Day has now evolved in Swansea from the celebration of the new wine to a more general end of autumn celebration, it's worth taking a minute to consider the wine that started it all.

Andrew Hetherington, director of Swansea's CPA's Wine, was able to fill me in on what makes the wine so extraordinary.

Andrew Hetherington and Paul Davies are codirectors of CPA's Wine. For more information, visit www.CPASWine.com

29 29

30

W IN !

CHRISTMAS TREATS FROM KRISTY'S BAKERY!

Since 1935, Kristy's Bakery on Eversley Road, Sketty, have been supplying families across Swansea with their favourite Christmas treats – from handmade Christmas cakes and traditional steamed puddings, to mince pies of all shapes and sizes. They also offer authentic panettone and Italian Christmas treats made to traditional family recipes.

And one lucky Taste Swansea reader has the chance to win a delicious Christmas Pudding, a traditional Panettone, and a Box of 6 Mince Pies – all handmade and guaranteed to bring out your festive side!

To be in with a chance of winning all these treats, head to TasteSwansea.com, go to the 'Competitions' page, and enter your name and email address. It's that simple!

Competition closes Friday, 18 November with winners selected at random and notified soon after. No cash alternative to the prize will be offered.

The prize is not transferable, and subject to availability. We reserve the right to withdraw any prize without giving notice. Taste Swansea is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition. Terms and conditions apply

31

32