Food & drink

The History Of Welsh Whisky

While there were stills in Wales dating back to the Middle Ages, it was Evan Williams who put Welsh distilling on the map. In 1705, he left his family’s distillery in Dale, Pembrokeshire and set off to America, establishing himself as a founding father of the Kentucky Bourbon industry.

Later, in 1889 a small fortune was spent on a distillery in Frongoch near Bala. Sadly, the temperance movement and the fact that it wasn’t taken seriously outside, or even inside, Wales meant the distillery closed down in 1903.

Twelve years later, in 1915, Prime Minister David Lloyd George, the only Welsh person to hold that role, introduced the ‘3 years and 1 day’ whisky rule. This was to shut down illegal stills during the war which were damaging the war effort. This accidentally created the premium whisky industry.

Fast forward to 1999, and a group of friends in the Glancynon Inn, in Hirwaun in the South Wales valleys, were talking about the fact that there wasn’t a Welsh whisky. They decided to establish a distillery. A unique still was found and the landlord of the pub, Alun ‘The Glan’ Evans had a wine warehouse in the village of Penderyn, with a borehole which drew natural water from the Brecon Beacons and this was the beginning of Penderyn Distillery. The first bottle of Welsh whisky was

produced on St David’s Day, 2004. now dozens of countries produce whisky. This means that, like Evan Williams, Penderyn is also a pioneer in the world whisky industry. Nowadays Penderyn Whisky is exported to 48 countries, and has won over 70 international Double Gold and Gold medals. Penderyn is expanding, and opened a second distillery in a Grade II listed school building in Lloyd St, Llandudno in May 2021, and a future one in Swansea later in 2022.

Now a few other Welsh distilleries have emerged, and Stephen Davies, Penderyn’s CEO, has been working hard to establish a Welsh Whisky Geographical Indicator: “We’re seeing the creation of a new premium spirits industry in Wales and we are thrilled to have been the catalyst for that. This will enable the sector to ringfence the quality and reputation of Welsh whisky as a prelude to taking on the mighty Scottish and Irish distilleries.”

From humble beginnings, Welsh Whisky is now very much established on the international whisky map, with Penderyn being the home of Welsh whisky. n

Discover Harlech and picnic at sunset

A world heritage site, beautiful sands stretching for miles, amazing Welsh food and the steepest street in the UK – what more could you ask for? Visit Harlech on your holidays this year.

20 minutes drive from Porthmadog and you will find the

small town of Harlech, hosting Harlech Castle – World Heritage Site, a small high street filled with local shops

and eateries selling a range of fabrics, gifts, lampshades and Welsh food, the steepest street in the UK and four miles of glorious stretching sands.

Whether you drive to Harlech or come by foot along the Welsh coastal path, the locals will tell you the one thing to do is picnic on the beach at sunset.

Just two minutes walk from the castle you’ll find Y Groser

Harlech, a small independent grocers and delicatessen, which prides itself on selling the best of Welsh produce, particularly from North Wales! Looking for picnic food, or gifts to take home? They’ve got you covered!

The delicatessen hosts a range of delicious Welsh cold meats, artisan cheeses, award winning pork pies from Edwards in Conwy, Blas ar Fwyd salads and quiches, dips and sauces from Dylans, the list goes on! A perfect selection for any picnic. Grab a loaf of freshly baked bread, some local crackers, chutneys and grapes, then all you’ll need is something to wash it all down with…

Y Grocer Harlech also offers a wide range of local ales and lagers from Snowdon Craft Brewery and Purple Moose, plus wines and a wide range of spirits. Try a Blue Slate Gin, Anglesey Rum or the multi-award winning cold-brew coffee, the Anglesey-crafted coffee liqueur.

Adrian and Gary, owners of Y Groser Harlech are constantly updating stock to show the range that North Wales has to offer, talking to independent local suppliers and looking at new products that will tantalise customers’ taste buds.

Suppliers include: J Award winning Pork Pies from Edwards of Conwy J Caws Cenarth Cheese - Lancych J Blas ar Fwyd - Llanrwst J Halen Mon - Anglesey J Snowdon Craft Brewery - Colwyn Bay J Purple Moose Brewery - Porthmadog J Ffa Da Coffee - Llandanwg J Blue Slate Gin handcrafted in Bala n

Y Groser is situated on Harlech High Street, not far from the town’s medieval castle. For more information please visit www.ygroserharlech.cymru

Awards success for local brewery

Magic Dragon Brewing has won the Gold, Silver and two Bronze awards at SIBA Wales and West Independent Beer Awards.

Magic Dragon Brewing took home the Gold in the Cask session pale ale category for Green One IPA, a Silver in the bottle/can bitter category for Eyton Gold, Bronze in the Cask session Dark Beer category for Old Magic Mild and Bronze in the cask pale ale category for Dolphin IPA at the SIBA Wales and West Independent Beer Awards, which took place at Ludlow Spring Festival last month.

“Judges had a tough job separating the pack as the standard was extremely high once again,” commented Roy Allkin, SIBA Chairman. “Lucky beer festival attendees at Ludlow Spring Festival were able to try this and other award-winning beers immediately after the competition, something which is great for brewers too as they get to put their beers into the hands of real beer-lovers. The winners from the SIBA competition are officially the best independent craft beers in the West

England and Wales region, something brewers should be extremely proud of.”

The SIBA Wales and West Independent Beer Awards judges a huge range of beers across a number of styles in separate cask and keg competitions. As the awards are judged mostly by brewers, industry experts and beer journalists. the SIBA Independent Beer Awards are very much seen as the prestigious ‘Brewers’ choice Awards’ by the industry.

“It’s been great to be back at the beer awards, the last was in 2019. We’re so pleased to have won and that all our hard work has paid off,” said Richard Lever from Magic Dragon Brewing, which started in 2017 and is run by a small team of people.

The brewery uses traditional brewing methods to create bottled beers that are sold in shops across Wales and supplies pubs and restaurants in North Wales, Shropshire, Cheshire and beyond with cask and keg products. n

To find out more about SIBA’s Independent Beer Awards visit: www.siba.co.uk/awards/

To find out more about Magic Dragon Brewing please visit: www.magicdragonbrewing.com

Food for thought

I’m becoming increasingly keen on one-pot cooking. Naturally, there’s the enormous appeal of having to wash just one large pot after the meal rather than the usual five. It’s also part

of a long and fine tradition of home cookery that found new favour after Elizabeth David

started championing it in her books. Slow, patient cooking where a disparate group of wellchosen ingredients come together over time to make something singularly wonderful, filling

the kitchen with appetising aromas while it does.

This kind of cookery conjures images of autumnal, hearty casseroles and tummy-filling

stews: not exactly what you want on a balmy late-spring evening. Here though is a great Keith Floyd recipe for four people, perfect for a dusky June supper that I’ve reworked over years of experience to make it a bit easier. Ask your fishmonger to skin and debone the tail for you. You’ll need a casserole dish, a frying pan (OK, so not quite a one-pot dish!) and something decent on the radio and in your glass.

SPRING MONKFISH CASSEROLE

Serves 4

J One monkfish tail, cut into chunks J One celeriac (200g), peeled and cut into large pieces J 8 new potatoes J 4 small turnips peeled and diced J 100g smoked thick bacon cut into dice-sized pieces J 1 leek (white part only), sliced J 200g petit pois J 25ml double cream J Small glass of white wine J 1 pint fish stock J Butter, salt and pepper

Cai Ross is co-owner and Maitre d’ of the award-winning Paysanne Bistro in Deganwy, which has been serving French country-style food to the fine

people of North Wales since 1988. He also writes for Calibre Magazine, BBC Good Food, HeyUGuys.com and The North Wales Weekly News

In the pan, gently fry the bacon in butter over a medium heat until lightly browned and add to the casserole. Repeat the process with the celeriac, turnips and leeks, topping up the butter and seasoning. Grate the new potatoes, fry them until lightly browned and add them too. Finally, fry the monkfish and add that to the casserole. Pour in the wine and gently stir.

Pour in two thirds of the stock, then put the lid on and cook in the oven (180˚FAN) for 20 minutes.

Whisk the cream into the remaining fish stock.

Take out the casserole and pour in the creamy stock, finally adding the peas. Put it back into the

oven for five minutes. Serve with hunks of warm

granary bread and a bottle of Muscadet or something similarly dry and chilled.