(Food and Drinks)
Lamb from family farms, home-made pate and organic cheese are part of the flavour of Wales.
Dishes such as Welsh lamb and Welsh rarebit will inevitably spring to mind when the country’s cuisine is raised. Fine as these diverse dishes might be, Wales has far more flavours to offer, all of them reflecting the goodness that comes from the sparkling seas and rolling hills.
Superb seafood, meats and cheese, herbs from the fields and honey from the hives all
This is the Taste of True Dedication
tickle the most jaded of taste buds. Welsh cawl and cakes, bara brith and laverbread add unexpected spice to the mix.
They are waiting to be enjoyed in award-winning pubs and restaurants, at farmers’ markets in the cities as well as the countryside, and at food festivals, held at almost weekly intervals through the spring and summer. This mouth-watering scene owes much to the dedication of agrarians, entrepreneurs and chefs, some from generations of food-producing familes, others inspired by the delights of nature surrounding them.
Family-run hill farms in the heart of North Wales produce Elwy Valley Welsh lamb for London restaurants as well as the local market. Edward Hamer, selling Welsh lamb and Welsh black beef from a traditional butcher’s shop in Llanidloes, is a 300-year old family business. Gower salt marsh lamb is produced by families who have been farming the marsh by Weobley Castle for decades.
Tony and Angela Davies are the fifth generation of a family producing Elan Valley mutton on a moorland farm, where slow-grown Welsh mountain sheep are free to graze naturally on organic pastures and herb-rich hay meadows. The rich texture and fuller flavour of the mutton make it perfect for roasts, casseroles or curries.
Sam Holden returned from London to the home near Lampeter where his father had farmed organically for 35 years, with the idea of producing his own cheese. With the help of his wife Rachel, he has created Hafod Welsh organic Cheddar, handmade from unpasteurised milk from 65 Ayrshire cows. It has a close-knit texture, golden yellow colour and rich, nutty flavour. Patchwork Pate, made in a purpose-built factory in Ruthkin, is still produced in small batches to the recipe of Margaret Carter, a talented but untrained home cook who began by selling her homemade pates to pubs in Llangollen.
Add to this list Glyn Phillips, from a long line of fishermen, who runs Celtic Crab Products, and Greta Watts-Jones, who started out selling vegetarian sausages at a farmers’ market and created Greta’s Wholefoodies of Cowbridge, in the Vale of Glamorgan, to produce and supply good quality vegetarian and health food.
Wherever you go, in shops, markets or festivals, you will find the sweet taste of Wales. Welshcakes are small, spicy, fruit-laden cakes made from wheat flour, vine fruits, sugar, butter and eggs. Originally baked on a stone over an open fire, they have always been important to the Welsh way of life.
Taste the difference that their dedication makes at restaurants, fishmongers and farm shops across the country – and at food festivals.
Dishes such as Welsh lamb and Welsh rarebit will inevitably spring to mind when the country’s cuisine is raised. Fine as these diverse dishes might be, Wales has far more flavours to offer, all of them reflecting the goodness that comes from the sparkling seas and rolling hills.
Superb seafood, meats and cheese, herbs from the fields and honey from the hives all
This is the Taste of True Dedication
tickle the most jaded of taste buds. Welsh cawl and cakes, bara brith and laverbread add unexpected spice to the mix.
They are waiting to be enjoyed in award-winning pubs and restaurants, at farmers’ markets in the cities as well as the countryside, and at food festivals, held at almost weekly intervals through the spring and summer. This mouth-watering scene owes much to the dedication of agrarians, entrepreneurs and chefs, some from generations of food-producing familes, others inspired by the delights of nature surrounding them.
Family-run hill farms in the heart of North Wales produce Elwy Valley Welsh lamb for London restaurants as well as the local market. Edward Hamer, selling Welsh lamb and Welsh black beef from a traditional butcher’s shop in Llanidloes, is a 300-year old family business. Gower salt marsh lamb is produced by families who have been farming the marsh by Weobley Castle for decades.
Tony and Angela Davies are the fifth generation of a family producing Elan Valley mutton on a moorland farm, where slow-grown Welsh mountain sheep are free to graze naturally on organic pastures and herb-rich hay meadows. The rich texture and fuller flavour of the mutton make it perfect for roasts, casseroles or curries.
Sam Holden returned from London to the home near Lampeter where his father had farmed organically for 35 years, with the idea of producing his own cheese. With the help of his wife Rachel, he has created Hafod Welsh organic Cheddar, handmade from unpasteurised milk from 65 Ayrshire cows. It has a close-knit texture, golden yellow colour and rich, nutty flavour. Patchwork Pate, made in a purpose-built factory in Ruthkin, is still produced in small batches to the recipe of Margaret Carter, a talented but untrained home cook who began by selling her homemade pates to pubs in Llangollen.
Add to this list Glyn Phillips, from a long line of fishermen, who runs Celtic Crab Products, and Greta Watts-Jones, who started out selling vegetarian sausages at a farmers’ market and created Greta’s Wholefoodies of Cowbridge, in the Vale of Glamorgan, to produce and supply good quality vegetarian and health food.
Wherever you go, in shops, markets or festivals, you will find the sweet taste of Wales. Welshcakes are small, spicy, fruit-laden cakes made from wheat flour, vine fruits, sugar, butter and eggs. Originally baked on a stone over an open fire, they have always been important to the Welsh way of life.
Taste the difference that their dedication makes at restaurants, fishmongers and farm shops across the country – and at food festivals.
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