Editor's Note
p.05 Meet The Makers Gwinllan
This is my favourite time of year. It’s cold. People get blitzed on mulled wine and tell you the funniest things. Oh, and did I mention the C-word and all the treats that Christmas brings
– starting with
Portmeirion’s annual Food & Drink Fair? Food and festive fun in a
p.06 Get Crafty Handmade Gifts
p.18
fairytale location - who could resist? In this issue, our experts share
Party Perfect
their secrets for a stylish, stress free Christmas. And for those of you
Latest Looks
on a budget, we’ve even compiled a list of easy to make presents.
P e n n y
F r a y
m a r k e t i n g @ p o r t m e i r i o n - v i l l a g e . c o m
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INTERVIEW
Mark Threadgill The head chef at Hotel Portmeirion reveals the importance of produce, perfection and passion.
Why did you become a chef? I was 13 and washing dishes at a local restaurant when I discovered that cooking isn't just about ingredients and following recipes. It's about harnessing imagination, passion and creativity. What is your proudest moment professionally? Being head chef at Portmeirion. I started my career here and come full circle. What is your signature dish at Portmeirion Hotel? My smoky duck with crispy egg and black truffle soldiers has become an incredibly popular dish. I fear taking it off the menu in case I get lynched. What’s Portmeirion Hotel’s USP? It's a heady combination of fine food, unique architecture and breathtaking views across the Estuary. Tell me what is your favourite kitchen gadget? The Thermomix weighs, chops and cooks. It's the ultimate dream machine.
What's your ultimate wish? I would love a Michelin star. I know it's tough and even tougher to stay at the top of your game night after night once you've got that coveted star but I thrive on pressure. Describe your perfect feast? Personally? I love the comfort and nostalgia that comes with a really good roast beef dinner. You can't beat good quality ingredients sourced locally and cooked well. What ingredients do you most like cooking with? We're particularly lucky in rural Wales to have so much simple but stunning produce with clear provenance. Our lamb, beef and even our lobsters are fantastic. Best food you’ve ever eaten? I'm always in awe of Michelin starred restaurants but eating at No 6 Padstow felt like entering Paul Ainsworth’s livingroom. It wasn't home cooking though. It was extraordinary cooking, heightened by the thrill of having my girlfriend accepting my marriage proposal there.
03
Meet The Makers
The Rise Of Welsh Wine Penny Fray discovers why the homegrown stuff is finally trending
Okay, so it’s winter. But close
We planted special hybrid
of homemade dishes and
your eyes for a second and
grape varieties chosen
locally sourced cheeses.
imagine savouring a glass of
specifically to work well with
What’s been the biggest
chilled white wine surrounded
the soil and climatic conditions
challenge to producing your
by lush green slopes and the
in North Wales.
wine?
vineyard that’s produced it. No.
These varieties impart a unique
In our first four years we have
We’re not taking you on an
fresh and delicate style to the
encountered wasps, birds and
imaginary journey to Italy or
wines.
badgers that have taken a shine
France
What wine do you produce?
to our grapes. In addition to the
It seems that we’re hot on the
We currently produce a couple
wildlife, the weather can also
heels of our continental cousins
of whites, a red, a ros
play its part in the quantity and
as our home grown wine
sparkling wine.
quality of the grapes, so we
industry flourishes.
What is your best seller?
have to closely monitor the
The reach of locally produced
Our best seller is the multi-
vines daily.
bottles has even extended to
award winner which is similar
If Santa offered you any
Conwy, where wine enthusiasts
to a Sauvignon Blanc style of
vintage ever made in the
Colin and Charlotte Bennett
grape.
world, which would you
founded Gwinllan against the
What pairs well with it?
choose and why?
beautiful backdrop of
It works really well with the
A 1945. Following the war,
Snowdonia National Park.
Mussels and seafood from our
France went on to produce
Here we talk to the couple
coastline.
what I consider to be the best
about the highs and lows of
What contributes to the
wines in the world.
making wine in Wales.
success of Gwinllan?
In one sentence, why should
We provide a unique tour
people come and visit your
Tell us briefly about the
experience, talking to people
stall in December?
history of your vineyard.
about growing vines with its
We will be offering specially
We first planted in 2012. Since
rewards and challenges,
selected cheese and wine
then, the vineyard has grown
followed by a wine tasting.
pairing boxes in addition to
– but North Wales.
each year to over an acre with a thousand vines.
é and a
We also offer a Local Welsh produce grazing board made up
other wine gifts and tour vouchers.
05
BISCUITS
Made With Love
MARK MUSCROFT, TOWN HALL CHEF
100g (4 oz) butter 50g (2 oz) caster sugar 2 drops of vanilla extract 175g (6 oz) plain flour Preheat the oven to 150 C / Gas 2.
Add butter and sugar in a bowl and mix well until light and fluffy. Add the vanilla or your preferred Christmas spice to the mix, then add the flour and mix well. Roll out to about 5mm. Cut into shapes with a Christmas cookie cutter. Bake for 25 minutes or until golden brown. Once cool, add icing and leave to set. Layer them in cellophane bags and tie with a ribbon
noiriemtroP rof yrekcorc narnoC eihpoS
for an easy, artisan gift.
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TRUFFLES PORTMEIRION HOTEL
Gently heat cream and butter in a pan before pouring over chocolate. Stir together until you have a smooth, glossy mixture. Add flavouring, then cool and chill. Scoop balls of mixture onto greaseproof paper, coating them with either crushed nuts, desiccated coconut or cocoa powder; then refrigerate them in an airtight container for 3 days or freeze for up to a month. To give as presents, place the chocolate balls in individual foil cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to gift them.
ORIGAMI CARDS BRIONY CLARKE, ARTIST, PORTMEIRION
Forget colouring books. Origami is now the new way to mindfulness - and make cool Christmas cards to boot. To make this dove, start with an 8" circle and fold it in half, then do the same again. Open the last fold and gather both ends to meet the crease in the middle. Fold it in half again before making a 2" cut on the right hand corner, folding the side to create wings. Flip the bird and repeat the process. Finally, press the front tip inside to make the head.
If you want to make birds, trees and baubles - visit Briony's craft workshop during the festival. 07
LUSCIOUS LAMB MEL THOMAS, TV CHEF
Ingredients 4 small Welsh lamb rump steaks Redcurrant jelly 4 sprigs o rosemary Flour Gravy browning Lamb stock Olive oil Red wine Chopped shallots Fresh redcurrants to garnish Method Pan fry the lamb, sealing on all sides. Place in the oven with the rosemary and cook for 10-15 minutes, depending on how pink you like your lamb. In a separate pan, place the red wine, the shallots and the redcurrant jelly. Boil until the jelly dissolves. Remove the rumps from the pan. Add the flour to the lamb juices, then add the stock, the gravy browning and return to the heat. Simmer until thick, then strain and add to the wine and redcurrant pan. Slice the rumps and pour over the sauces. Serve with vegetables and leek, garlic and chive mash.
Trend To Try Forget festive foliage or expensive flowers. Pile a vintage cake stand with clementines, baubles or little boxes filled with edible gifts for an unusual yet generous table centerpiece.
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A Taste of Thailand FROM THE COCONUT KITCHEN
Pad Thai could be considered the national dish of
Drain in a colander, rinse with cold water and drain.
Thailand. It is made using flat rice stick noodles cooked
Coat with 2 dessert spoons of oil to stop them sticking
with a sweet and sour tamarind sauce. The noodles are
together. Try and cover all the noodles with the oil.
then stir-fried with vegetables, egg and bean sprouts and finally garnished with crushed peanuts and fresh
2. Add 1 dessert spoon of oil to the wok, heat and pour
coriander leaves.
in the egg stir quickly until cooked and broken up.
The following recipe is for Pad Thai Chicken.
Remove the egg to the plate keep on the side.
Alternatively, shrimps or pork may be used.
3. Wipe the wok clean and heat 2 dessert spoons of oil over a medium heat and fry the onions until soft. Add the
Ingredients for 2 servings:
garlic, fry until light brown and then add the chicken,
175 g flat rice stick noodles
turn up the heat and stir well for 2-3 minutes or until the
250ml The Coconut Kitchen Pad Thai Sauce
chicken is cooked.
5 dessert spoons vegetable oil 1/2 small white onion, sliced thinly
4. Reduce the heat back down to medium and pour in the
2 cloves garlic, finely chopped
Pad Thai Sauce into the wok. Move all the chicken and
1 chicken breast, cut into thin strips
onions to one side, add all the rice noodles to the center
1 large egg, whisked
of the pan and cook them in the sauce for 3-5 minutes or
2 dessert spoons crushed, salted peanuts
until soft (you need to taste the noodles at this point, can
30g bean sprouts
add a little more water and cook a little longer if they are
1 spring onion (sliced into 3cm strips)
still hard). Add the egg and stir all the contents of the
1/4- 1/2cup water
wok together. Add half the beansprouts and half the
To garnish: Coriander leaves, 2 wedges of lime
spring onions, and mix into the noodles.
To cook
5. Serve the noodles on a plate or bowl and garnish with
1. Cook the noodles. Put the noodles to soak in hot water
the ground peanuts, spring onions, bean sprouts and a
(not boiling, about 65 ’ c) for up to 5- minutes or until
good handful of freshly chopped coriander and a wedge
they still retain some bite to them.
of lime. Enjoy!
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From Spain With Love x
Traditional tapas gets a Welsh twist to create a try at home trend Created in 2014 by Spanish
The range of products includes
born Dr Beatriz Albo, Sabor
homemade jams, sauces such
de Amor is a company based
as Paella in a bottle, and many
on its founder’s passion of
more that makes it easy for
using only the freshest
everyone to try the delicious
ingredients to create amazing
tastes of Spain at home,
and traditional Spanish dishes
whatever their cooking ability.
that everyone can enjoy.
Now living in Brymbo, near
Despite spending the greater
Wrexham, Beatriz says she
part of her career in science,
loves living in Wales,
food has always been an
“I adore the beautiful
important part of Beatriz’s life.
countryside, the picture perfect
She comes from a family of
lanes, the people and of course
restaurant owners and chefs in
Welsh Cakes. I’ve been known
the beautiful Spanish city of
to eat more than 10 in a day.”
Salamanca and can still recall
Sabor de Amor’s authentic
the traditional dishes her
Spanish produce will be on
family used to make.
sale at Portmeirion’s Food and
Interest in Spanish food has
Craft Fair from December 2-4.
been growing here in recent
It’s an event she looks forward
years, but as this interest grew,
to annually.
Beatriz realised that many of
“I can’t wait to get to make
the products available to buy
contact with people from all
were filled with artificial
over the world as so many
colours and flavours, tasting
people visit Portmeirion," she
nothing like the authentic
says. "It is the perfect setting
meals she used to enjoy back
for Christmas shopping - it's
home in Spain.
almost as though it was taken
Sabor de Amour’s mission is
from a Christmas Story.
to change this by creating a
Walking along the cobbled
range of products using fresh
streets, cottages and shops
ingredients, handmade in small
while drinking mulled wine is
batches and without any
just magical."
artificial colourants or preservatives.
The science of food comes to Wales
11
Hamper Heaven Shona Whitaker from Blas Ar Fwyd reveals what would be in her fantasty festive basket
CRANBERRY
CHRISTMAS
APPLE
MINCE
SAUCE
PUDDING
CHUTNEY
PIES
Bursting with sweet,
Jam-packed with
Sharp and sweet
There are mince pies
juicy, cranberry
luscious vine fruit,
autumnal flavours
and there are luxury
pieces, our rich ruby
spices and a tipple of
harmoniously
pies. I prefer mine to
red Cranberry sauce
Brandy - our award
intertwine, making
be stuffed with vine
is delicious with hot
winning pudding is
this aromatic Apple
fruits, wrapped in
roast turkey or stuffed
beautifully rich and a
and Apricot Chutney
sweet, crisp pastry
into Boxing Day
true Blas ar Fwyd
the perfect addition to
and served with
sandwiches. Yum!
favourite. Wrapped in
a winter cheese
lashings of brandy
traditional Hessian
board.
butter.
fabric it looks almost as good as it tastes.
Win We're raffling a basket full of crafts, foods and other goodies worth
ÂŁ100 in aid of Hope
House and Wales Air Ambulance at the fair. Give and gain good karma. Buy your raffle ticket at the visitor center.
t l Trus ationa N e h mt er fro hamp e l p m Sa
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If you want to get a real taste of a
The chef behind Smokin Hot
sellers to experiment, resulting
place then you’ve got to hit the
Barbecue thinks punters want a
in edgier dishes.”
streets.
more real and intimate
Despite doing a roaring trade in
Gastro goodness on the go has
relationship with cooking.
Caernarfon with retro fare such
never been groovier with an
“People
as patties and pulled pork,
estimated 2.5bn people
and see what he's doing. He's not
Paulo intends to widen his
consuming street food every day.
hidden away behind closed doors.
repertoire to Buffalo burgers.
Long gone are the days when a
I think people like the
So what’s next? Well,
meal from a van meant a greasy
experience of street food as it
according to the experts, 2017
burger and a less than pukka pie.
demystifies the cooking process.”
will be all about Hawaiian
Hipsters are now hailing the
Marry that with the ability to put
salads and watermelon juice.
humble food hut as the place to
good food in beautiful places and
Performance will be pivotal
discover trendy treats like pulled
you have a winning combination.
too.
pork, Banh Mi, Burritos and
“I
“I
more.
“The
mobile nature of
want to talk to the chef
like the fact that in a short
think the next big thing will
walk you can witness a wide
be to combine good food with
street food allows an intimacy
diversity of food from different
theatre,” says Paul. "It'll be
with the public that restaurants
sellers, and all at affordable
about creating added ambiance
don't get,” explains Paul Taylor
prices,” adds Paul. "The low
and excitement. If you can do
of the new phenomenon.
start-up costs also allow street
that you're onto a winner.”
Street Cred
Meals On The Move
CYNNYRCH LLYN
Picks from the Peninsula
TRY. LOVE. LOCAL. [1] Cegin Grug Pentir, Pwllheli [2] Becws Islyn Aberdaron [3] Llys Ifor Farm Shop Rhoslan, Cricieth [4] Treddafydd Organics, Llithfaen [5] Gwlan Cotwm, Y Ffor, Pwllheli [6] Mwclis a Mwy Y Ffor, Pwllheli [7] Cardiau Caryl, Aberdaron [8] Caroline Dovey, Llaniestyn [9] Mel George, Llangwnadl [10] Richlin Goats, Llangwnadl [11] Moch Llyn, Rhiw [12] Beics Berno, Sarn Mellteyrn
14
The Zen of Tea Posh blends are on the rise and even replacing alcohol as our tipple of choice, discovers Penny Fray
It was once the reserve of garden parties and church fetes but the traditional afternoon tea is getting an upgrade at Hotel Portmeirion this winter. Whether you ’ re a fan of classic blends like Earl Grey or something a bit different like Ti Kuan Yin, the hotel ’ s new tea emporium has it covered. Moreover, the menu has been carefully curated to give guests a health boost this Christmas.
“ Tea
is renowned for having several health-giving
properties as it's rich in antioxidants, with specific teas even helping combat everything from heart disease to weight gain, ” explains Food & Beverage manager Llio Williams.
“ It
also improves digestion and some
blends helps you get a good night ’ s sleep. ”
experience by making our tea offerings look, smell and most importantly taste great, ” concludes Llio.
Accompanied by a tray of tasty treats and stunning views across the Estuary, the elegant offering will be
Portmeirion ’ s New Tea Emporium takes place from
‘ dressed ’
2.30pm to 5pm (Sunday 3.30pm
in Ted Baker ’ s uber trendy Rosie Lee
£ 3.50.
collection, available to buy in Portmeirion shops.
starting from
"We want to create a complete sensual
by calling 01766 772440
– 5pm) with prices
Afternoon Tea from
£ 20.
Book
16
17
Party Perfect Make an impact with the latest scene stealing looks from the Mermaid Spa
sanoB revilO morf yrellewej sraew ledoM
The Mermaid spa has taken inspiration from
A Touch of Glitter
the catwalk’s hottest trends to get you party
Sparkle isn ’ t just for Christmas. Winter bling
ready this season.
bring some much needed shine to
This winter is all about making an impact
December ’ s dull days.
with bold lips, graphic eyeliner and sparkle.
glamour, ” says Rebecca.
Rebecca Hughes, Portmeirion’s beautician,
sophisticated look by adding sparkle to the
helps you re-create the look.
cheekbones and over the eyelids. For a more
“I’m
loving the added
“ Create
a
subtle look try putting some in the inner Very Berry Lips
corners of your eyes to make them pop. ”
Hues ranging from deep black to a romantic
Spa ’ s top tip when wearing glitter: Less is
berry are big news this season, with
more for a grown up look.
designers like Dior and MaxMara sporting the trend.
“Not everyone can carry off such
a dramatic look,” says Rebecca.
“So keep it
If you fancy treating yourself to a makeover ready for those Christmas and New Year
fresh and modern with barley there mascara
parties, pop over to Mermaid Spa to book an
and minimal makeup. To perfect your
appointment with our beauty experts.
complexion, use concealer and finishing
All treatments entitle you to free entry into
powder.”
Portmeirion village. Call 01766 772 444.
Spa’s top tip: Use a cotton bud to soften the edges of your lipstick to create a more romantic look.
Graphic Eyeliner Forget cat flicks. Winged eyeliner is being taken to the next level this season. Taking inspiration from Oscar de la Renta’s graphic eyes, Rebecca used black liquid eyeliner partnered with a blend of brown and gold eye shadow on our model.
“It’s perfect for
any festive do,” she explains.
“Leaving the
rest of the makeup minimal ensures that the focus is all on the eyes.” Spa’s top tip: using a primer first, or even a bit of concealer on the lid, will help keep your make up in place for longer.
Our writer Lowri tries the look on herself 19
Get The Look
Pom-poms are still in style this winter but try faux fur for extra fashion points.
Festive fashion starts with comfort & joy, says Penny Fray This scarf from M&Co wraps snugly around the neck for additional warmth. Layers retain heat and give an interesting edge to casual clothes.
ote: For Editor's N -voom, a v a v d e add . The try velvet abric of f s u o u t p sum a designer s a w e ic o ch season is h t e it r u o fav Navigate Portmeirion's cobbled paths, beaches and woods with a flat pair of boots.
20 Model wears outfit from M&Co
[2]
[1]
Bling It On
[3]
This year, it's less about big brands and more about investing in artisan accessories. Ann Evans [1], Katy Mai Webster [2] and Angela Evans [3] - are just some of the names behind the directional jewels you see here. Interesting enough to be a talking point during parties and precious enough to make you feel fabulous - there is no box that these pretty pieces don't tick.
21
"Portmeirion is a magical place to shop, meet people and flourish in that festive feeling. I love it!"
SHOP STOP Daloni Metcalfe OWNER OF CWT TATWS
Sum up the meaning of
I’m passionate about what
Christmas:
we do here, that's why I think
Family, food and fun. It's also a
it’s important to add personal
frantic time as the farm doesn't
touches wherever possible. I
stop just because it's the
even send our parcels from the
holiday season.
local post office.
What's different about Cwt
What do you hope Santa will
Tatws to other shops?
bring you this year?
It's a 400 year old potato hut
A Compagnie de Provence
surrounded by sheep and love.
candle never fails to please.
22
C H R I S T M A S
G I F T I N G
Lisa Birks
Lisa , pho togr aphe d in P ortm eirio n with her favo urite offe ring
PORTMEIRION ONLINE
Which current Christmas trend do you love? Natural decorations. But don't limit them to the tree. Just about every area of the house can be treated to a festive makeover with cushions, blankets, lights and even small pieces of furniture. Little ones
What’s topping your Christmas
just love
shopping list and why?
range of soft
I have the L’Occitane Christmas
toys from
Cracker Trio on my list. They make
ONLINE
JellyCat's
Portmeirion
stocking fillers for both men and women but I’ll be using mine as dinner party crackers.
Candles make the perfect gift for busy
What’s a Christmas bestseller for
mums, says Daloni
Portmeirion Shops? The Sophie Conran Christmas for Portmeirion tableware has been very popular. They're tastefully festive.
Sophie Conran's Christmas dinnerware make popular hostess presents
What’s your top tip for Christmas shopping? Start early and plan what to buy for family and friends. Take your time and see what new stock comes in but don't leave it all until December 23!
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