Celebrating great food and drink in Wales Summer 2022 20 20 VISION The future of Welsh Food and Drink OUTSIDEEDGE Al Fresco cooking that’ll hit ‘em for six HAVEN SENT Milford’s fi nest dining TAKE YOUR PIC Welsh Picnic Goodies ALL ALE SUMMERTHE Cool drinks for warm days PLUS FOOD AND DRINK REVIEWS, NEWS, COOKING TIPS AND RECIPES GALORE
Here Comes the Sun
Now that summer has nally arrived, it feels like years since its been here… And there is more of a basis for that feeling than usual, given disruption to the normal running of things over the last couple of years. At times, bars and restaurants have had to close their doors to the public. Festivals have been cancelled. Many of us haven’t had a summer holiday since before the not-so-roaring ‘20s began!
Contributors:EDITORIALJon Gower, Myfanwy Alexander, Portia Jones, Jonno Mack, Ella Maclean, Jack McHugh Admin: Nicole sales@conroymedia.co.ukTel:Publisher:ADVERTISINGNessbertPaulMulligan02920190224,
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. www.taste-blas.co.uk taste.blas is brought to you by @tasteblas
So we don’t blame you if you’re a bit apprehensive about getting excited for this summer. However, for those food lovers among us who can summon a bit of cautious optimism, there is much to look forward to in the coming months. e Royal Welsh Show and its exceptional Food Hall will be returning to Powys for the rst time since 2019. Additionally, Wales’ biggest Welsh-language arts festival, the Eisteddfod, will be coming to Ceredigion – and just as with the RWS, you can expect some of Wales’ nest food and drink producers to be in attendance. ere are also a number of local festivals speci cally focused on great food and drink happening in the coming months, including the Abergavenny Food Festival.
Front cover Image - HCC Asset Bank
Publisher’s Letter
In the longer term, there is plenty for us to feel optimistic about – not least because of the welcome changes that the Welsh Government’s new food and drink strategy will entail. Our already vibrant community will be given the support needed for it to thrive and achieve global recognition for its unrivalled quality and cra smanship. e work is already underway to make Welsh food and drink more economically and environmentally sustainable, and to encourage more innovation and growth. e strategy is one which prioritises the well-being of Wales’ future generations, businesses both large and small, consumers, and Wales as a whole. So here’s to summer, and to the individuals and producers who are the backbone of our industry. A er a trying few years, here comes the sun! Paul Mulligan Publisher
blas call: 029 2019 0224
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4 www.taste-blas.co.uk Contents Features e Plate Outdoors? 8 Fire up your BBQ and pizza oven Beer And Now 12 Great Welsh beers, lagers and cider for the summer Vision Statement 16 How we can all help deliver Food and Drink Wales’ strategy for growth Happy Hampers 24 Fill your picnic basket with these Welsh goodies Havenly Dining 28 Milford Haven’s foodie scene is on the up Trail Blazers 32 Welsh jerky pioneers push ahead Festival Fever 33 Post-covid, Cywain’s back helping producers show their wares at summer shows
5www.taste-blas.co.uk Regulars Wigwams, laundries and stories 6 Jon Gower takes us on his personal foodie journey Pro le - Family Values 30 Inside a family run Welsh Brewery Hold the Front Page 34 e latest news hot o the press Restaurant Reviews 38 Holm is where the heart is Recipes 40 If you want to lose weight, look away now Finger Lickin’ Treats 47 Let our food and drink reviews tickle your taste buds On the Festival Trail 50 Myfanwy looks forward to a favourite summer activity
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I’m nding that old age, or very late middle age has its compensations beyond the free bus pass. I go visiting the past increasingly and remembered happy meals (and no I don’t mean McDonald’s Happy Meals, even with a plastic gurine of my favourite Disney character) are a recurring component of such warming nostalgia. Top of the list is a bowl of my granddad’s cini bêns, runner beans picked o of a tall wigwam of bamboo canes. Boiled on the range, they were simply served complete with a hearty blob of home-made butter and maybe a glass of the ginger beer old omas John brewed himself. If over-sugared it was a deadly thing to uncork, requiring one of those robotic arms used by bomb disposal squads but there was never one in the shed when you needed it. at smell of fresh-from-the garden-vegetables conjures up the very essence of childhood, for aroma is always the most evocative of the senses when drumming up the past.
Fortunately I was reading it on a bus in Swansea and so got o to source my ingredients in the market.
Once I nish writing this I’ll be having a great, green, glutinous blob of seaweed cooked in bacon fat, complete with cockles. ese will taste of estuarine boyhood a ernoons, raking up the little bivalves from the sands, with the tang of iodine carried briskly on the wind.
Jon
Gower
Someone asked me recently what I’d choose as my last meal on Death Row and initially I suggested a bacon and egg sandwich, using Alex Gooch sourdough or a loaf from Andy’s Bread in Llanidloes and, he whispers, some smoked bacon from Cheshire. But I’ve had second thoughts (as one is presumably allowed to do for such a last supper). is was prompted by reading Carwyn Graves’ ace new book of Welsh Food Stories, especially the chapter about laver bread and cockles, which catapulted me straight back to my childhood.
The madememoriesfromfood Delyth©Marian
Company can be key, of course. I recall my rst date with my wife Sarah, over twenty years ago, in Richard’s Bistro in Llandudno. e food was fab but the main delight was nding out more about her. Discussing books I mentioned my experience of reading Gabriel Garcia Marquez’s One Hundred Years of Solitude twice within a period of twenty four hours, as I was so bowled over by the novel. She then proceeded to recite from memory my favourite passage from it, in its entirety. It’s little wonder we’re still together and very happily so. It was very di erent from the meals I had with the great poet R.S. omas, when the basic fare was as basic as it gets, being bread and cheese. But the presence of the man, the candle in a sheep’s skull providing the ickering light, make of such suppers an oil painting, with thick applications of dark paint.
If you’re lucky life will be punctuated by many memorable meals, made so because of the food or the company or the dazzle of the occasion. When it comes to the rst category one place stands proud in my mind – pretty much as a cathedral amongst booths – being the tasting menu at omas Keller’s French Laundry. It was considered the best restaurant in the world at the time and the menu included his signature starter which has been on the menu since he rst opened his upscale restaurant in California’s trendy Napa Valley. It’s called “Oysters and Pearls” being a sabayon of pearl tapioca, beau soleil oysters and white sturgeon caviar and yes, I had to look it up – a sabayon is “a light sauce traditionally made with egg yolks, sugar and wine, normally Marsala.” It was all made all the more extraordinary by the quiet theatre of the place – the waiters gliding around as if on castors who pronounced Tŷ Nant as if grandmother came from Ceredigion. With add-on prices for special ingredients such as kobe beef that would make your eyes water like using vindaloo sauce as mascara, one of the highlights for me came when our genial hosts said they would pick up the tab. Oh there was much rejoicing deep inside, as I truly didn’t want a second mortgage.
A guide to outdoor
To learn everything you need to know to get started on your smoking journey, check out WHS’s Smoking and Curing Workshops. The next one runs on September 16th, and info can be found at welshsmokery.co.uk
Barbecue
Barbecue season is now upon us, and this year we wanted to provide an insight into the various ways that you can prepare, cook, and enjoy great food outdoors. We all like a conventional barbie with sausages and burgers, but this is only one of many ways to cook outside, and this summer we wanted to dig a bit deeper. So we asked experts for their tips and tricks to help food lovers both to get outdoors, and make the most of some great Welsh ingredients.
I can recommend Bright & Shine Stoves for a Welsh supplier (brightandshine.co.uk). For a minimum, you will need a BBQ with a lid and a temperature probe, plus some nice wood chunks!
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No Smoke Without Fire Smoking, in both its ‘hot’ and ‘cold’ forms, has been used since ancient times as a means of preserving and adding flavour to food. One small business carrying on this storied culinary tradition is the Welsh Homestead Smokery in Ceredigion. We spoke to Claire Jesse from WHS for her tips and tricks for getting started.
‘Cold smoking is what we do here at Welsh Homestead Smokery and doesn’t involve cooking the food. So it is used for things like bacon which will then be cooked afterwards, salmon which is cured before smoking to make it safe to eat, and things like vegetables, cheese and butter. It can be a little more complex to start as you need to be able to cure your food before smoking if you are smoking meat and fish, however the equipment needed is fairly simple and can be found online …
‘Both hot and cold smoking are super easy to do at home as long as you follow a few simple rules and have some equipment. Hot smoking is done using a low heat plus smoke (commonly from wood chunks, pellets or chips) to cook your classic “low and slow” BBQ dishes such as brisket, ribs and pulled pork. This is the easiest place to start and you can buy a whole raft of BBQs that are also smokers, starting at quite cheap and simple and going right up to high-end pieces of kit.
‘For this you need a cabinet for the smoking and a place to have your fire, wood chips and wood dust. These need to be joined together, but far enough away so that the fire doesn’t heat what you are smoking. You can get off-set BBQs for this, or you can make a homemade cabinet joined to a smokebox – it depends how snazzy you want to be!’
Claire and her family also hold Seasonal BBQ & Fire-Cooking workshops, where you can go along and create a wonderful fire-cooked meal, and try your hand at lots of different techniques for cooking over fire. Visit welshsmokery.co.uk for more information and booking.
Coming in Hot
Open fire cooking is one of the very oldest methods of food preparation in existence, and by far the most historically significant. The use of direct-heat cooking allowed early humans to digest nutrients far more efficiently and, as such, the advent of open fire cooking marks an important turning point in the human story. This technique works particularly well with fish, chicken, and leaner cuts of beef and lamb steak.
‘My other suggestion is to try cooking fish on a wooden plank soaked in water. Simply nail the fish (salmon or trout work well) to the plank with a bed of herbs or lemon slice underneath and position at an angle near the heat source until cooked, turning the board occasionally.’
‘Cook your steak slowly until the internal temperature reaches 52 degrees. Then remove and rest for a moment whilst you crank up the heat. Then sear for a minute or two on each side to form a nice crust… If you want to really wow your crowd, sear straight on the hot coals (Once you’ve tried it you won’t go back!)… Serve with a piece of nice compound butter on top melted with a hot coal.
and beyond
cooking this summer
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Welsh Homestead Smokery also run fire-cooking workshops focused around preparing and enjoying seasonal food outdoors. We asked Claire which ingredients she most likes to prepare over the fire: ‘Welsh Lamb has to be in there, of course! Wonderful to cook directly over fire, and can take the low and slow smoking too. I also have to say that Caws Teifi’s Halloumi is a must! You also can’t beat a really good piece of Welsh beef.’ We then asked for one fire cooking technique that beginners can try at home, to really elevate their barbecuing game this summer: ‘Something everyone should be able to try even with a “normal” BBQ is reverse searing a steak. You need a big thick piece of steak (5cm or so) on or off the bone is fine. You cook it away from the direct heat by either using deflector plates or by building your fire to one side and cooking on the other side. A lidded BBQ can be handy here too, but is not essential.
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Bread of Heaven
With the increasing popularity and availability of home pizza ovens, there has never been a better time to enjoy a taste of Italy in your own back garden. For a portable, wood-fired oven handmade entirely in Wales, be sure to check out the Halo ZigZag, designed by John WeTomalin-Reeves.reachedoutto two of Wales’ favourite pizza chefs, Ieuan Harry and Jez Phillips, to ask them what goes into making the perfect slice. Ieuan and Jez are the owners of Ffwrnes Pizza and West Pizza in Cardiff, and last year starred in the BBC’s ‘Pizza Boys’, a programme following their journey across Europe to the World Pizza DuringChampionships.thistimetheywere taught by expert Neapolitan pizzaiolo Enzo Coccia how to make and hand stretch the perfect dough, and were also shown the importance of using fresh, local ingredients: ‘One of the prominent and interesting things we learnt was the importance of locality when making Neapolitan pizza. The obvious way to think of recreating Neapolitan pizza is to copy them and use the same ingredients, but what we really learned is the true concept of Neapolitan pizza is using what is local to Ieuanyou.’ and Jez also shared their tips for dough-making – the key to any good pizza. ‘The best advice we can give is not to over complicate things. A good rule of thumb when it comes to proving dough is to wait for it to double in size, as this is usually the best indicator, along with making sure it is at room temperature when it comes time for making the pizza. Practice to get a feel of the timings and to know when it’s right. The best thing about this is that you get to eat lots of pizza along the Theway.’boys specialise in both Neapolitan and New York styles at their Cardiff restaurants (Ffwrnes and West Pizza, respectively). So finally, we asked them which of these two styles they personally preferred: ‘This is a tough question. What would probably tip the scales in favour of Neapolitan pizza is that freshness of flavour you get from a pizza cooked at nearly 500 degrees Celsius. Everything just melts in your mouth and you are instantly transported to Italy.’ Get cooking! We hope that your imagination has been fired and you are raring to try some of these techniques this summer. Whether you wish to try your hand at smoking, fire-cooking, pizza-making, or all three – we would urge you to get your hands on some quality Welsh ingredients, stoke the fire, and get stuck in!
11www.taste-blas.co.uk museum.wales/foodfestivalamgueddfa.cymru/gwylfwyd Sain Ffagan Amgueddfa Werin Cymru St Fagans National Museum of History Mynediad am ddim | Free entry
Cwrw Cymreig – the ales of Wales
Untapped Brewing of Raglan, Monmouthshire started as a two-person operation over a decade ago, and has since gone on to become one of South Wales’ most respected craft breweries, accruing a number of Great Taste stars and other awards along the way. We would recommend their much celebrated Whoosh pale ale – an extra hoppy summer ale with fruitiness on the nose, bright zesty flavours, and a clean and dry finish. For fans of bitter, Untapped also offer Monnow – a traditional best bitter which combines crisp, fruity hops and malt with a classic bitter flavour profile. untappedbrew.com
12 www.taste-blas.co.uk thisverypresentmaking,Wales’afternoon,NothingTheGoldenverybestofquitebeatsacoldpintonawarmsummerdoesit?And,thankstothepeoplecarryingonlongandstoriedtraditioninbrewingandcider-therehasneverbeenabettertimethanthetofindyournextgo-todrink.HerearesomeofthebestWelshoptionsforyoutoenjoyinthebeergardensummer.Iechydda!
Heading over to Cardiff, you’ll find Crafty Devil Brewing, started in 2014 by Adam and Rhys, who began their careers making beer in Rhys’ garden shed. Since then, Crafty Devil have created an ever-growing list of excellent beers, and have long since moved out of the shed and into their own facility in Ninian Park in Cardiff. We would recommend their I Am The Resurrection amber ale, with tasting notes of bitter hops, semi-sweet orange, and malt. Listening to the Stone Roses whilst enjoying this one is optional – but advised. craftydevilbrewing.co.uk Heading west into Swansea, Tomos Watkin offer a wide array of great beers from bitters to session ales. Our pick of the bunch is Swansea Jack, which is a Welsh pale ale, light in colour, offering a refreshingly zesty citrus taste and a light, fruity aroma. Tasting notes include tropical fruits such as grapefruit, passion fruit and mango. This one is perfect for sipping outside during the summer months. tomoswatkin.com
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cider 13
In the foothills of Snowdonia, Porthmadog’s independent Purple Moose Brewery outputs 56,000 pints of beer weekly to quench the thirst of the many fans they have won over the last two decades. For warmer weather opt for Elderflower Ale or Snowdonia Ale. The former is brewed with elderflower, creating a lovely floral bouquet and a deliciously sweet, citric finish – a refreshing and bright summer beer. The Snowdonia Ale includes notes of citrus, peach and hops. This golden pale ale is the perfect barbecue companion, or an ideal end to a day spent outdoors. purplemoose.co.uk
A Welsh pint with serious history behind it, Wrexham Lager has been around since 1882 and was even served aboard the RMS Titanic. The iconic North Wales lager was revived in 2010 in accordance with its traditional recipe. Expect a light and crisp palate with subtle hops and malt, and light sweetness. For a slightly bolder flavour profile, opt for Wrexham’s Bootlegger 1974. This pilsner-style lager is amber in colour, with a clean taste, balanced sweet and bitter notes and a malty, somewhat buttery palate. wrexhamlager.co.uk
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Having collected a slew of Great Taste and Society of Independent Brewers awards over the last decade, Monty’s Brewery near Montgomery have firmly cemented themselves as one of Wales’ top craft beer producers. For summer sipping, nothing beats their signature brew – Sunshine golden ale. This hoppy and floral beer is good all year round, but as the name would suggest, is best enjoyed in the Welsh summer sun. Ale expert Ben McFarland had the following to say of it in 500 of the World’s Finest Craft Brews: ‘The golden jewel in Monty’s crown is this easy-sipping summer slacker; floral with a dry apricot finish.’ www.montysbrewery.co.uk
Wales’ take on the world’s favourite beer If you are not much of an ale drinker, or simply prefer a cold pint of lager during the hotter months of the year, these next few breweries are for you…
From the North’s tried-and-true pint to the South’s up-and-comer; The Glamorgan Brewing Co. in Llantrisant are giving Wrexham a run for their money with their Welsh Lager, voted Best Lager in Wales & the West Country in 2020. This is a dry, crisp, and highly drinkable lager with balanced hops and subtle malt, giving way to a clean finish. A real thirst-quencher. glamorganbrewing.co.uk
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tinworksbrewery.co.uk
How do you like them apples?
Heading north across the Menai Strait and onto Anglesey, you will come to Jaspel’s Fine Cider Makers, who make natural, wild-fermented and unfiltered cider using locally sourced apples from Anglesey and North Wales. For a delicious, natural taste of the Anglesey countryside this summer, we would recommend Jaspel’s Sundaze – a medium-dry cider with notes of rhubarb and grapefruit. jaspels.co.uk
A drink with centuries (if not millennia) of history within Wales, cider has long been an integral part of the food and drink culture of the nation. Here are our top Nowpicks…oneof Wales’ most recognisable drinks producers, Gwynt y Ddraig still makes its cider at the farm in Llantwit Fardre, RCT, where it started off as a hobby project in the early 2000s. Black Dragon is a lightly carbonated, semi-sweet, smooth cider. An easydrinking and deceptively light-tasting tipple, coming in at 6.5%. For a real flavour-bomb, try Gwynt’s Old Crow; a dry cider, lightly carbonated, with notes of oak and wood smoke. This one is stronger still at 7.4% ABV, so proceed with caution!
Further adding to Wales’ options for lager drinkers are Cwrw Llŷn, from North Wales’ Llŷn Peninsula. Their Largo pilsner is a light and refreshing brew with notes of malt and biscuit, as well as floral undertones. cwrwllyn.cymru Our final lager recommendation would have to be
Tinworks’ Kidwelly Pilsner. As the youngest brand in this section of the list, Tinworks (est. 2017) of Llanelli have done an excellent job in producing this lightbodied Czech-style beer, which has a nice balance of spicy and floral hops – all making for a very satisfying pint.
Applegwyntcidershop.comCountyCiderCo. is located just outside of Newcastle, Monmouthshire. A previous Golden Fork winner, the company has been making excellent Welsh cider since its establishment in 2014. Our pick is Apple County’s Dabinett Medium, a single variety cider made using Dabinett apples for a balanced, semi-sweet flavour profile, followed by some tannins and a drier finish. Moreish and dependable. applecountycider.co.uk
In Penygroes, Gwnyedd you will find Pant Du Vinyard and Orchard, located on the slopes of Snowdonia’s Nantlle Valley. Pant Du produces Dry, Medium-Dry and flavoured ciders. We would recommend opting for their Dry/Sych offering for a crisp and refreshing summer beverage packed full of the best Welsh fruit. This craft cider is fresh and fruity, lightly sparkling and golden in colour with citrus and honey notes. Smooth on the palate, easy-drinking. pantdu.co.uk
In addition to taking stock of the areas in which the industry has recently flourished – with sales growing by 30% since 2014 – Welsh Government’s new strategy carefully details how we can all aid in building upon these successes, as we move into a new chapter following the immense challenges of the last few years.
The nation’s produce has also received increasing recognition from awarding bodies – in 2021 alone 270 Welsh products became Great Taste Award winners. by Jack McHugh Lesley Griffiths
The future of Welsh food & drink
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Welsh Government has released its ambitious and wide-ranging strategy to create a strong and vibrant food & drink industry with a global reputation. So, what should the Welsh public know, how will these changes affect them, and what role can they play in bringing the strategy to life?
An Industry,
‘We know from previous strategies that the food and drink industry has a vital role to play in the evolution of the Welsh economy,’ says Lesley Griffith, Minster for Rural Affairs and North Wales, and Trefnydd. ‘We are clear that the objectives set out here are just the beginning and that this vision must have the capacity to be flexible so that it can respond to changing Thecircumstance.’strategyset out by Welsh Government paints an inspiring picture of the future of Welsh food and drink as a world-leading industry with a rising reputation focused on productivity improvement, fair work, economic scale and better environmental sustainability. To fully achieve its aims and make this vision a reality, however, it is essential for the nation’s government, people and businesses to pull in the same direction, taking the opportunities they are afforded to champion Welsh food and drink whenever possible.
Where we find ourselves Over the last decade sales of Welsh food and drink have grown to exceed £7.5 billion in 2019 (surpassing the target of £7 billion by 2020). During the same period, exports increased by over £140 million, and Wales secured protected food names for nine new products, bringing the total number of Welsh products now with Geographical Indication (GI) status to 18.
By working alongside stakeholders (both large and small) in Wales’ food and drink industry across these areas of policy, Welsh Government aim to make Wales a forward-looking, progressive nation that prioritises sustainability and citizen benefit in every aspect of economic success.
An industry that works for our people, producers & planet
17www.taste-blas.co.uk Evolved
Yet, we now find ourselves in a context very different to the one we occupied just a few years ago. The dual challenges of exiting the European Union and supply chain disruption first from the coronavirus pandemic and more recently the Ukraine war have had profound and perhaps lasting effects on the food and drink industry, as well as adjacent areas of the economy such as agriculture and fishing. We must also take into account a number of additional pressures faced across the globe, including (but not limited to) the ongoing conflict in Ukraine, the unsustainable stress being placed on the environment by energy and resource consumption, public health impacts relating to diet in economically developed nations, the implementation of automation and new technologies within our supply chains, and the continuing battle to guarantee fairness at Thework.strategy has been made with the help and insights offered by diverse stakeholders including members of the industry and will allow Wales’ food and drink sector to meet these challenges both practically and proactively, with support. At the same time, there is an emphasis upon adaptability and responsiveness –the importance of these qualities having been all too clearly demonstrated over the last two and a half years.
One of the key principals that Welsh Government have adopted in their vision for the future of the food and drink industry in Wales is interconnectedness. What is meant by this is that the sector does not operate as an independent feature of the economy, but as one which is inextricable from the wider supply chain. As such, the types of support provided over the coming years will be informed by existing policy relating to matters as diverse as public health, the efficient and responsible use of natural resources, and the fair treatment of workers – as well as many other factors involved with the population’s collective well-being.
The strategy also champions sustainability at all levels of the food and drink supply chain and implements practical steps towards Wales achieving a net zero future. These include a goal to cut food waste in half by 2025, and Welsh Government working with the Advanced Manufacturing Research Centre’s new Wales facility (AMRC Cymru) to promote more sustainable manufacturing practices. Additionally, government support will be provided to help more businesses in achieving independent accreditation evidencing a commitment to decarbonisation and environmental responsibility. These measures are based upon the latest research and evidence, conducted to ensure the best outcomes for not only environmental, but also economic and social sustainability within the industry.
In looking towards the future of Welsh food and drink, it has been essential to reflect upon the lessons that coronavirus and leaving the EU have taught the nation. These have highlighted the interconnectedness of supply chains globally, the importance of critical
Thirdly, Welsh Government will work to ensure that all policy concerning food and drink is developed in accordance with the latest research and evidence – particularly in matters relating to innovation and the implementation of new technologies within the industry. By taking a facts-based approach to policymaking when it comes to automation, for instance, these technologies may be deployed in a way that best contributes to the overall development of the industry in a sustainable, fair manner.
The fourth goal is improving upon the already strong ‘brand recognition’ that Welsh food and drink enjoys, both nationally and across the globe. Entailed within this goal is the desire to make Wales one of the world’s recognised ‘food nations’ – thereby attracting investment and tourism.
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The targets set by Welsh Government are based around principles outlined in the Well-being of Future Generations (Wales) Act. This states that to create lasting growth within an industry, it is essential to think and act for the long-term, to take necessary preventative action to avoid setbacks, and to foster integration and collaboration so that the individuals who make up the sector can effect positive change from within. Guided by these ideas, the strategy lays out five essential targets which, when met, will ensure sustainable development.
but low-profile elements (such as the supply of packaging for example) on how well the food system works. Within the context of Wales, and the food and drink businesses operating here, being part of a wider UK context, the strategy stresses the need to add value where possible and to broaden and deepen our cluster model of networks and connectedness.
Finally, the strategy seeks to make Wales’ food and drink sector one which prioritises and values its workers – committed to providing fair pay, skills development, and pathways for career progression.
Whilst the lasting effects of the pandemic are still playing out, and negotiations surrounding trade with Europe will remain ongoing for some time yet, this strategy acts as evidence of Welsh Government’s commitment to ensuring the long-term health of the industry. Their continued support will seek not only rebuild in the wake of previous adversity, but to aid Welsh food and drink in becoming a future-thinking industry, ready to adapt and thrive: ‘In the long run, and despite Covid-19 and the UK leaving the European Union, our fundamental goals remain the same. To improve productivity, grow connectivity, and add value. To build businesses that are innovative, resilient and sustainable.’
Guiding principles for sustainable development
By centring the support, it will provide over the coming years around these five key themes, the Welsh Government is demonstrating a commitment to the long-term development of Wales’ food industry. Rather than a strategy of quick fixes and patchwork policymaking, the vision set out represents a proactive and forward-thinking approach centred around delivering socially, economically, and environmentally sustainable growth.
© Dylan’s Restaurant
The first goal is to provide effective support at every level within the food and drink supply chain. This means that everyone within the industry, from farmers to packaging companies, and brewers to bakers, should receive the assistance they need to best conduct their business. Because a chain is only as strong as its weakest link, it is essential for continued growth and the resilience of the supply chain that businesses and individuals at all levels within Wales’ food and drink network are supported.
Welsh Government have stressed that despite the very significant challenges that both have posed, both to the sector and to society at large, it has been inspiring to see how Welsh businesses have coped: ‘We have seen businesses and workers adapt quickly, using new thinking and technologies to reinvent themselves.’
Secondly, a food chain approach will be adopted through collaboration across the whole industry. This is an approach which emphasises the importance of provenance, and in which the responsibility for ensuring the quality, nutritional value, and safety of food is shared by all members within the supply chain.
Now that we have established the aims that are at the heart of Welsh Government’s vision for the future of the industry, how exactly are these going to be achieved? And, just as importantly, what roles can businesses and consumers play in making them a Thereality?kinds of support that will be offered by Welsh Government can be broken down into ten distinct categories, which we will outline next. In each case, you will see how individuals and businesses are able to take advantage of these measures and in so doing, play a part in realising this vision for Wales’ food and drink industry. Sharing knowledge Welsh Government are committed to research which provides the most up-to-date information on Welsh, UK and global markets. This market knowledge acts as the basis for their one-to-one business support and informs the content of the yearly Insight Conference which supports Welsh producers to achieve sustainable growth. ‘We found the presentations and market data during the Insight Conference extremely useful,’ said a representative from Radnor Hills mineral water. Furthermore, government-commissioned research provides the food and drink cluster network (which brings together businesses, academic researchers, and government) with the vital intelligence for ensuring the collective good of the industry.
North Wales’ restaurant group Dylan’s is a great example of how investment in food and drink businesses can have positive effects for the wider local community. ‘Funding enabled us to support our full workforce and invest in the business to ensure we come out of the pandemic stronger,’ says David Evans, director of Dylan’s. In addition to safeguarding existing jobs, the injection of capital allowed the company
Direct support for Welsh businesses
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Making this vision a reality
There is also a commitment to provide direct, practical support to help businesses start up, grow, and innovate. Welsh Government have affirmed a desire to see ‘every business grow bigger, better, and stronger’. This involves supporting businesses to recruit and train staff, manage finances, develop leadership tools, gain independent accreditation, and set new industry Coaltownstandards.
Coaltown (© James Bowden)
Coffee from Ammanford is a key example of how a company can be supported to grow and innovate, and in turn provide employment opportunities within their local community. In 2019, Coaltown became one of the UK’s first B Corp certified coffee producers – an accreditation reserved for companies adhering to the highest standards of social and environmental ethics.
Founder Scott James says: ‘During a trip to New York in 2017, funded by the Welsh Government, we came across the B Corp brand a lot […] B Corp appealed to us as it was everything we believed in as a company. It proves that products are ethically sourced, and that the business has as much of an ethical conscience as possible.’ Building local networks In addition to making supply chains more robust and able to cope global crises, encouraging local collaboration also strengthens the Welsh economy by keeping more capital – both wealth and labour –within Wales. Part of Welsh Government’s strategy to do this involves building upon the existing ‘cluster’ model, in which Wales’ food and drink producers, manufacturers, and suppliers work collaboratively with one another, as well as with academics and government, in order to achieve their common goals.
Maggie Ogunbanwo (© Crown)
Much of this information is freely accessible to businesses and the public, with a number of online seminars providing current insights into a diverse range of matters pertaining to Welsh food and drink. These include research to better understand consumer perceptions of ‘Welshness’ as a consumer concept, reports on the state of the Welsh food and drink labour market, a report on the growth of the Welsh wine industry, and much more. To sign up and gain access to these resources, visit: foodanddrink/welsh-food-drink-performancebusinesswales.gov.wales/
Flo at the Parsnipship says that Welsh Government support has been essential to getting the company to where it is today: ‘We enjoyed mentoring through Cywain, the advantages of being involved in the Welsh Government’s Fine Foods Cluster, and now all the benefits of SALSA Accreditation.’
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Championing Welsh produce within the UK market
Turning weaknesses into strengths Welsh Government will identify areas where Wales’ food and drink industry could be stronger and provide support to new and existing businesses in these sectors.
Project Helix began in 2016 and supports Welsh companies to develop new and innovative products, all the way from concept to sale. Figures suggest that this project alone has generated over £185 million for food and drink businesses in Wales, as well as creating around 500 new jobs and safeguarding more than 2,300 Meanwhile,more. AberInnovation offers world-leading expertise within the biotechnology, agri-tech, and food and drink sectors, and The Advanced Manufacturing Research Centre (AMRC) aids companies in adopting manufacturing processes which promote sustainable, long-term growth. Such groups and facilities will play an important role in helping to deliver the 2025 industry goals for innovation, sustainability, productivity and growth.
Technical support and know-how Wales boasts a range of food innovation and technology facilities, which work hand in hand with the industry to improve the productivity, performance, and quality of goods offered by Welsh producers.
to launch ‘Dylan’s at Home’ ready meals and a new location in Menai Bridge, providing new employment in the area and more business for Dylan’s suppliers across Anglesey and North Wales.
The strategy will boost sales of Welsh products across the UK. This will be achieved through a retail plan targeting major British supermarkets and wholesalers, as well as by ensuring more Welsh produce is used in the food service industry across England, Scotland and Northern Ireland. Additionally, Welsh Government will support businesses to increase their ‘direct-toconsumer’ marketing and selling capabilities, allowing Welsh products to reach more British customers.
Owner of Tregroes Waffles, Kees Huysmans, whose products are now stocked in supermarkets across the UK, had the following to say about the support he has received from Welsh Government: ‘They had the very commercial vision to help small producers like me, and created an awareness of local food products, making the public and retailers much more open to buying Welsh.’
One excellent example of how government support can help a business to address a gap in the market can be seen by looking to The Parsnipship. A vegetarian and vegan food producer set up by Ben Moss in 2007 to address a lack of high-quality food offerings for Wales’ plant-based population, the Parsnipship has grown a great deal since its beginnings as a vegetarian pie stand in Cardiff. The company now tours events around the UK, provides catering services and wholesale, and its products are now stocked by large retail outlets.
Flying the flag for Welsh food and drink around the world
The Parsnipship
The Welsh food and drink export market has seen a lot of growth in recent years. In 2020 it stood at over £550 million – an increase of well over £100 million since 2016 – with three-quarters of exports by value going to EU countries. In addition to the EU, Welsh products perform well in North American and Middle Eastern markets, with the main exports being Welsh Lamb, Welsh Beef, and other meat products, followed by Welshdairy.Government will continue to support businesses flying the flag of Welsh food and drink at trade events and conferences around the globe in the coming years, improving Wales’ penetration into existing foreign markets, as the future of trade between the UK and EU continues to be negotiated. Lord Newborough of Rhug Estate in Denbighshire, producers of organic Welsh Rhug Estate Tregroes
meat and artisanal produce, says: ‘Welsh Government support has […] proved an invaluable resource to date. The International Trade Development Programme enables us to reach out to customers at shows and trade events, and to explore new markets’.
You can make a real difference when it comes to realising this vision for a better Wales. If you share the values outlined in the Welsh Government’s strategy, we urge you to make this support known and felt. For consumers, we ask you to continue supporting the industry by buying Welsh and giving custom to local businesses. If you have one or two favourite producers or restaurants, you could consider asking them whether they are aware of the kinds of support on offer.
Building the Welsh brand
Shared Values
Gareth Stevenson Blas Y Tir
Rogue
Puffin Produce, producer of Blas Y Tir potatoes, were able to attain sustainable growth and eliminate food waste from their operations when the right kind of investment at the right time: ‘With Welsh Government support and grants, we have been able to invest £9m in expanding and increasing automation in the factory, boosting efficiency, and reducing our reliance on eastern European labour.’
Closely linked to the previous two aims of increasing sales within the UK and abroad, the strategy over the coming years will include a concerted drive to promote the ‘value of Welshness’ and build upon the already strong reputation that Welsh food and drink enjoys across the globe. Research shows that consumers associate Welsh products with quality, expertise, sustainability and wholesomeness. Welsh Government will seek to champion strongly performing Welsh products (or ‘hero’ products as they term them) as examples of Welsh excellence, producing a ‘halo’ effect which raises the profile of all Welsh food and drink, both at home and abroad.
Whiteforward.Castle
Welsh wine is an example of a product category that has benefited from, and is now contributing to, Wales’ global reputation for exceptional food and drink offerings. White Castle Vineyard in Monmouthshire has helped to place Wales on the map alongside some of the world’s best wine-producing nations, winning first place in a blind taste test at the 2020 Decanter World Wine Awards for its Pinot Noir. Investment Welsh Government will continue to provide investment pathways and financial solutions for promising brands who share their aim to bring about a better, more prosperous, and fairer food and drink industry for Wales. At the same time, they will strive to bring more outside investment into the industry.
Businesses receiving support will become party to an ‘Economic Contract’, in which they are affirming that they will put these shared values into practice. In addition to the cultural, social, and environmental benefits that this will have for Welsh food and drink, the Economic Contract will ensure a more economically resilient, adaptable, and prosperous industry. Your support matters
Likewise, if you would like to see more Welsh produce on the shelves of a retailer with whom you regularly shop, you could make this known to them! Workers within the industry could ask their employers if they have looked into securing support, particularly if you would like to see more skills development and career pathways in your role. And for business owners, we would urge you to make the most of the wide range of support on offer – from technical support and manufacturing solutions, to grants and guidance for achieving accreditation, and much more. Together we can ensure that our food and drink industry not only survives the challenges of recent years but thrives as we move
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The vision set out by Welsh Government for the future of the industry emphasises above all our need and duty to maximise social, cultural, environmental and economic well-being wherever possible in society. As such, the support that the Welsh Government will provide to stakeholders in the Welsh food and drink sector over the coming years will be based upon an agreement to work towards this shared vision for a Wales that is ‘healthier, happier and fairer’ and ‘a greener Wales that is globally responsible.’
gov.wales/foodanddrinkwales f FoodDrinkWales T @FoodDrinkWales Food_Drink_Wales 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.
With warmer weather now upon us, picnic season has certainly arrived. So, wherever you will be choosing to enjoy the sunshine – whether in the hills, on the beach, or just in your own back garden – here are our recommendations for the quintessential Welsh picnic hamper!
Picnic
For excellent local honey produced in North Wales, look no further than Hedgerow Honey. Take your pick of their various honeys made from the nectar of Borage, Heather, local wild owers, and more – each with a unique avour. Better yet, get a few jars and nd your favourite! (£7-8 / 300g from hedgerowhoney.co.uk). Gwynedd’s Pen Y Bryn Apiary also o er their award-winning Mêl/Honey from their 150 hives of Welsh native Black Bees. (£8.95 / 454g from penybrynhoney.com).
For adding avour to sandwiches or cheese and crackers, we recommend Patchwork’s Spiked Red Onion Chutney – with caramelised red onions, a pinch of chilli and cumin, and a glug of Old Tom Ale – or their Tomato & Roasted Red Pepper Chutney. (£3.25 from patchworkfoods.com)
To get the best out of your bread and other baked goodies, you’ll need a quality butter. Our pick would be Castle Dairies’ Caerphilly-made Halen Môn Salted Butter – it’s churned from Welsh milk, seasoned with Anglesey salt, and quite simply delicious. (£3.15 / 200g from blasarfwyd.com or available at Tesco).
Bread Where better to start than with fresh bread – a true staple of al fresco dining. Our choice for a more savoury palate is Alex Gooch’s Dark & White Sourdough. is is an open-textured sourdough with a beautiful, avoursome crust and a pleasant nutty avour, and it is available at delicatessens and Waitrose outlets around Wales. (Visit alexgoochbaker.com for info). If you’re a er a reliable sliced loaf, try Henllan Bakery’s Spelt Honey for a delicious and subtly sweet bread, perfect for sandwiches. (Available from various retailers).
©Cristian Barnett Condiments
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Edwards of Conwy’s Traditional Pork Pie (£5.85). A multiple award-winner, this is a proper 1lb butchers’ pie that’s just perfect to share on a picnic. e best pastry in the business. (edwardsofconwy.co.uk).
For cheddar fanatics we would recommend Collier’s Powerful Extra Mature Cheddar (Asda, £1.50 / 200g) or Dragon Mature Welsh Cheddar (Sainsbury’s £1.50 / 180g) as reliable, delicious examples of Wales’ most popular cheese. Snacks Still room for a little more when it comes to savoury snacking? Jones’ Halen Môn Sea Salt Crisps are the quintessential Welsh choice for crisps. Made with 100% Welsh grown potatoes, hand-cooked and avoured with the famous Halen Môn PDO Anglesey Sea Salt harvested on Anglesey. (£2.95 / 150g, jonesogymru.co.uk).
perfection
Caws Tei ’s Mature Tei is a mature Gouda style cheese aged for over six to twelve months, during which time it develops a strong nutty avour and a rm texture. A complex and mouth-watering cheese. (£5.25 / 180g, tei cheese.co.uk).
Meat If you are a fan of charcuterie you will absolutely want to pick up some cured Welsh pork from e Baker’s Pig. ey o er a range of cured, fermented and smoked products all made using pork from their Carmarthenshire farm’s free-range Berkshire pigs. We recommend the Salami Picante (£8.25) for a spicy kick, and the cured Coppa with Fennel & Black Garlic (£4.25) for unbeatable sandwiches. (Available direct from thebakerspig.com).
Cheese Named a er the company’s founder, elma’s Traditional Caer li from Caws Cenarth is a crumbly cow’s cheese with a mild but nuanced avour pro le. Caer li is a creamy tasting cheese with an earthy quality and notes of lemon and sea salt. (£4.90 per 160g, cawscenarth.co.uk).
For the ultimate Welsh cheese biscuits, opt for Cradoc’s Vegetable Crackers in either the Chilli, Garlic & Ginger, or Beetroot & Garlic version. ese are some of the best crackers on the market that really give an extra level of complexity to compliment cheeses and chutneys. (£2.99 / 80g from cradocssavourybiscuits.co.uk).
For lovers of Welsh Beef, Trailhead’s Original or Black Pepper Beef Jerky will be a welcome addition to the picnic basket. It’s made from 100% PGI Welsh Beef silverside. Aside from being full of avour thanks to the exceptional quality of meat used, it happens to be packed with protein and low in fat. (£3.30 / 40g from trailhead nefoods.co.uk).
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Cakes
Soft Drinks
Radnor Hills’ Infusions Blackberry & Pomegranate is a real taste of summer, with lightly sparkling British spring water delicately infused with all natural blackberry and pomegranate. Beautifully light and refreshing, this is a great thirst quencher on a hot summer day. (£11.99 / 12 x 330ml from radnorhills.co.uk). For a so drink with a surprisingly hard kick, try Llanllyr Source’s Fiery Ginger Beer. Made with natural ginger and spices that provide a pleasantly refreshing and bold drink. For something a bit more gentle, try their Ginger Ale, or Lemonade made with organic Sicilian lemons and limes. (£1 / 200ml from aberfallsdistillery.com).
Fruit A er something healthy to cleanse the palate? Why not tuck into some delightful PDO Vale of Clwyd Denbigh Plums? e only plum native to Wales, this iconic fruit is possessed of a natural depth of avour that is favoured by chefs and consumers alike. e plum’s unique qualities recently secured it protected status within the Welsh GI family of products.
For another delicacy synonymous with Wales, look no further than Village Bakery’s Welshcakes. ese traditional griddle scones are made with Welsh butter, currants and mixed spice, with a recipe that dates back to a 1900s farmhouse in the Vale of Ffestiniog. Serve with butter or your favourite jam. (£2.50 from welshfood.co.uk).
Popty Bakery’s Bara Brith Fruit Cake is an exquisite example of one of Wales’ most iconic cakes, made by the Williams family in the foothills of Snowdonia. (£3.00 from major supermarkets across Wales). Or, for a twist on the classic recipe, try Pen Y Bryn’s Honey Bara Brith. (£5.00 from penybrynhoney.com).
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Blanket Finally, be sure to check out Melin Tregwynt for a great selection of artisanal wool blankets and throws, all loom-woven here in Wales using traditional methods. e perfect way to enjoy your picnic in comfort and style, and also show your support for Welsh cra smen and women. (Price dependent on size, visit melintregwynt.co.uk for info).
Now the main course is over, here are our top tips for a tasty treat to round o your summer picnic.
Located on the doorstep of the Pembrokeshire Coast National Park, curious foodies can venture out into a remote Welsh country that’s currently enjoying a growing reputation for fresh produce and coastal cuisine, supplied by a new wave of independent producers, cafes and restaurants. Despite the renovations and new tourism offerings, Milford Haven is still Wales’ largest fishing port, and home to the local in-shore fleet. This nautical town was built on fish, and its proud marine heritage is widely reflected in the many fish dishes and seafood offerings on menus at Milford’s waterfront restaurants and chic Takebars.
Their sea bass, sardines and mackerel menu offerings are also sourced from local fishermen, operating in the choppy waters around Pembrokeshire. Order the half pint of shell-on prawns and a refreshing Tir a Mor Gin from Little Haven to start your seafood feast and opt for a Welsh take on Bouillabaisse, served with baked sourdough bread to dunk in your aromatic fish stew.
Deckedcoastline.out in soothing shades of deep-sea blue contrasting with muted tones, the contemporary restaurant strives to provide a relaxing and memorable dining experience with big marina views out of floorto-ceiling windows, and locally sourced seafood.
While the restaurant’s exterior is a tad nondescript, inside you’ll find a rather charming, rustic interior along with windswept al fresco dining that overlooks the boat-packed marina.
Piping hot Neapolitan rustic-style pizza can be found at Impasto, where this waterfront pizzeria perfectly blends Italian and Pembrokeshire produce. Inside you’ll find a simple, stripped-back design with tiled flooring, unfussy wooden tables and condiments in industrial tomato tins, creating an effortlessly cool, European vibe.
a trip to this oceanside dining hotspot and discover vegetarian and vegan bistro dining, handmade ice cream and chocolate, fresh seafood and locally produced artisan bread and baked goods.
Martha’s Vineyard
As part of a multi-million-pound redevelopment programme, Milford Waterfront and Milford Marina are fast gaining a reputation as an emerging destination in Wales with plenty to offer hungry visitors.
Loaded salads and a selection of classic tagliatelle dishes grace the menu, but traditional Neapolitan pizza is the real draw here. The dough is made daily and customisable pizzas are cooked to order in around 90 seconds in their traditional stone oven, ensuring swift service and molten hot fresh slices.
Veggie options are also available here and include spiced falafel gyros and a vegan Korean burger complete with Kimchi and spicy Gochujang ketchup.
© Portia Jones Impasso Pizza Martha’s Vineyard
Impasto Pizza Bar
Seared scallops, prawns and pan-fried hake fillet can be found at Martha’s Vineyard, a family-run bar and restaurant with marine-inspired décor and impressive waterfront views best enjoyed with a Celtic Pale Ale from Harbwr Brewery in Tenby.
Milford Waterfront
Destination
A strong seasonality and sustainability ethos is reflected in the seafood and meat-heavy menu that features local lobsters and crab caught and delivered fresh from the ‘Martha Rose’ day boat in Little Haven.
Dulse, Tŷ Hotel Milford Waterfront
Try the salami, mozzarella and San Marzano tomato topped ‘Devil pizza’ for a spicy kick on a soft, thin crust drizzled with chilli oil.
The latest hotel offering in the Celtic Collection is the 100 room, Tŷ Hotel Milford Waterfront that comes with an exciting new dining venture for the port town called Dulse, named after Pembrokeshire’s edible seaweed that grows abundantly around the rocky
From a 17th-century whaling town and shipbuilding outpost to a modern marina, Milford Haven has developed into a touristic, waterfront destination with an impressive array of independent restaurants and cafes alongside upscale accommodation. Portia Jones takes us on another foodie tour.
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Foam
with local produce, homemade items and luxurious treats, the boxes come in a range of themes and flavours to suit all tastes. Their cutesy ‘movie night’ box is particularly enjoyable for a delicious night in, with camembert in a heart-shaped ciabatta, salami roses pizza pastry twists and marshmallows and Alongpopcorn.with their popular boxes, the café also offers baked goods, baguettes, breakfast items, sweet treats, ice creams and hot drinks for those looking for quick eats around the waterfront.
Dilly’s Chocolates
The warming, wood-panelled bar and restaurant have an almost ‘alpine lodge’ vibe with hipster light fixtures and vintage-style chairs to sink into with a decadent Coco’scocktail.is known locally as an excellent sunset spot where the cool kids gather on the quayside, at the sunset bar opposite the restaurant, to sip carefully crafted espresso martinis, as the sky blazes with colour.
A lively spot with panoramic views of the Milford Haven Waterway, dog-friendly Foam is known for its afternoon tea, indulgent champagne brunch and sun trap Formallyterrace.the
Cosalt Ship Chandler’s building back in 1907, Foam has been thoroughly modernised into a stylish café bar that caters to the fancy brunch and the late-night cocktail crowd. The dinner menu features all your favourite pub classics, with grill items, Atlantic ale cod and a range of burgers made with buns within their own bakehouse ‘sugar loaf’. Their themed grazing packages can also be enjoyed with friends in Pembrokeshire’s first al fresco ‘dining domes’ that enjoy impressive 360 panoramic views of the waterfront.
The Cheesy Cow
Pembrokeshire local Simon Crockford is the talented, executive head chef charged with creating innovative dishes inspired by the coastal landscapes and changing Typicalseasonality.dishes include grilled tiger prawns served simply with garlic butter and lemon and oven-roasted whole plaice with seaweed buttered new potatoes that capture the unique ‘umami’ flavour of the versatile seaweed that’s sourced from local shores.
Dining 29www.taste-blas.co.uk
The Cheesy Cow
COCO’sFoam Restaurant
An artisan chocolate shop right on the waterfront, Dilly’s specialises in luxurious hand-crafted chocolates from Pembrokeshire, sold in stylish surroundings. The small shop has an almost opulent ambience with sleek branding and a glass fronted counter lined with exquisite chocolates. Sample a selection of chocolate barks, bombs and selection boxes of hand-decorated, ganache enrobed
Sunday lunch is particularly good here with generous offerings of meat including Blockwell’s Welsh beef, roast shoulder of Lamb, or cashew and mushroom terrine complete with crispy roast potatoes, seasonal root veg and heavenly red wine gravy.
chocolates with a range of bespoke flavours including Honey and Almond, Gin and Lemon, and Dark and Frutti.
Self-catering guests at the marina’s luxurious floating cabins can order beautifully presented graze boxes to take away from the local takeaway Café, the Cheesy ThCow.ese sweet or savoury signature boxes can be enjoyed on the smart wooden decking of these distinctive, adults-only ‘floatel cabins’ that are located right on the Packedwater.
COCO’s Restaurant Heritage meets modern in this trendy restaurant and bar located in the Grade II-listed ‘Sail Loft’ building that once used to service the historic Nantucket Whaling ships.
Sources tell us that the brewery soon became a focal point within the community of Felinfoel, employing upwards of fifty people, with one local man commenting that the village’s people would often find ‘any excuse to go into the brewery for a drink’. Over 140 years on, Felinfoel’s beers are still brewed in that same building overlooking the River Lliedi.
The Johns (direct descendants of founder David John’s sons) and the Lewises (descended from his daughter Mary Anne) worked together to retain a family majority within the company, thereby allowing it to remain independent despite constant attempts by outside interests to take over. The shares previously purchased by third parties have all since been brought back into family hands.
Throughout the latter half of the 20th century, Felinfoel continued to modernise. The old open coal-fired vat was replaced with a modern copper one, much to the delight of the Head Brewer at the time, Fred Cheesewright. He said: ‘We don’t have to work in a continuous fog any more.’ Some of Felinfoel’s most celebrated beers were created in the 70s and 80s, including their iconic Double Dragon.
Wales’ oldest brewery, Felinfoel, to this day remains a family-run and entirely independent business – something which is increasingly rare in the brewing world. A company with a long and storied history, Felinfoel was founded in the village of the same name in 1856 by local man David John, to capitalise upon the increasing popularity of the ales he brewed for his pub, The Union Inn.
The brand’s most recent ale, Felinfoel IPA, was released earlier this year, and the brand continues to grow its line of real craft ales as it passes on the baton to the next generation of the family. The company stands as an example of the values both of tradition and of innovation, and retains the forward-thinking spirit that led to a revolution in the world of beer.
Later, Felinfoel Head Brewer Sidney John said that: ‘the Americans had brewed a beer to suit the can, while Felinfoel found a can to hold the perfect beer’.
Jeremy is the 6th generation of the family to work at the brewery, and he will continue to brew award winning Welsh beers here in Felinfoel. “I look forward to teaching my children the value of community and how the pub brings people together. We must continue to use local quality ingredients to make excellent beers that everyone will enjoy.”
In addition to being a publican and a brewer, David John was the owner of a number of iron and tin works in the area surrounding Llanelli. It was largely a result of his family’s interests in that industry – which was facing serious decline in the early- to mid-20th century – that Felinfoel decided it would be the first brewery in the world to offer real ales in cans, rather than bottles. By this time, the running of the brewery had been taken over by David’s sons, Martin and David, and his daughter, Mary Anne – beginning a line of family ownership which continues today.
Producer Profile
This was finally achieved in 1936, providing a muchneeded boost to South Wales’ struggling tinplate industry, and heralding in what papers at the time called an ‘epoch-making’ revolution in the history of Inbrewing.the1960’s Felinfoel would face one of the biggest challenges in its history, as the Llanelli brewery Buckley’s sought to take over control of the company.
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Felinfoel – keeping it in the family
Although canned beer may be something we now take for granted, it was at the time a momentous innovation within the industry. Only in America had canned beer been available to consumers, and with questionable results in terms of quality. The main issue facing brewers on the other side of the Atlantic was that they had not found a suitable material to line the can with, to preserve the beer’s flavour. As a result, they had to resort to pasteurising the beer before it was canned.
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An event particularly important to Trailhead’s MD was the Get Jerky Devil’s Staircase Ultra Run, a hellish 31mile race through the hills of Mid Wales! Arwyn says “ e Devils Staircase is set in Nant Irfon where my family and our forefathers have worked the land in the beautiful Irfon Valley for centuries, it was only right that Trailhead should support this challenge.”
It’s been a tumultuous few years for many Welsh food businesses, however Trailhead Fine Foods are proud of where they are now and how they have got there.
Trail!
With 19g of protein per 40g bag & its resealable pouch, it’s the perfect nutritional partner for an adventure.
e team took this challenge by the reins, and kickstarted their campaign by supporting Welsh rally drivers in national and international competitions, with the Get Jerky logo emblazoned across the cars.
Since this, Trailhead have supported a range of sporting events, athletes and activities to really highlight the health bene ts of their beef jerky, working with Adrenaline Sporting Events, athlete Andy Davies and so many more!
Trailhead was acquired by Arwyn Watkins OBE, chef & foodie, in 2018. Arwyn’s love of bold avours and the food industry was the perfect recipe to take the Get Jerky brand to the next level!
Hit the
As well as producing all their beef jerky in-house, the team have been busy getting the Get Jerky name out there, particularly as a high protein, healthy snack!
“ e race also t perfectly with the Get Jerky brand because the snacks are nutritious and high in protein, providing the fuel for customers to enjoy endurance activities.”erewas even a avour named a er the epic challenge. “ e extreme heat and adventurous avours used in Devil’s Wrath represent an exhilarating challenge, which is exactly what this trail race is all Trailheadabout.” are now very proud of what their product and brand represents, and will continue to make sure the Get Jerky brand grows, as well as their product range! In fact, a BRAND NEW tasty snack is soon to be added to the Get Jerky family. Trailhead are going to be launching Limited Edition Wild Venison Jerky at this year’s Royal Welsh Show, in two avours – the delicately seasoned Original and ery Spicy Chilli! Stocks are limited, so be sure not to miss it!
Get Jerky snacks are now available in Co-Op stores across Wales, and in more than 100 stockists across the UK, including service stations, farm shops, delis, convenience stores, tourist attractions, petrol stations, breweries, pubs, hotels, and more. e tasty snack is also available on their online store and on Amazon. www.trailhead nefoods.co.uk
e Welsh producer has continued to use local ingredients, responsibly sourced PGI Welsh beef, and in-house, homemade recipes to create their premium beef jerky snack. Each of their 8 avours is marinated in their own unique recipes for up to 24 hours, airdried for up to 4 hours using a state of the art oven, and sliced by hand to ensure each piece is high quality.
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Between the 18th and 21st of July, sixteen food and drink businesses will be given the opportunity to attend the Royal Welsh Show – one of the UK’s largest agricultural events – and be part of Cywain’s trade stand. With producers of coffee, beer, chocolate, preserves, and much more due to attend, Cywain will be providing a platform for exceptional Welsh food and drink to reach the Show’s visitors – typically numbering over 200,000 per year. Some notable clients who have previously benefited from Cywain’s support at the RWS include Maggie’s African Twist, free-range pork producer Myrddin Heritage, and Drop Bear Beer Co. – which is now the UK’s top rated alcohol-free Dewibrewery.Evans,
Cywain Project Manager, had the following to say about RWS 2022: “We are delighted to be back at the Royal Welsh Show and to be able to give 16 of Cywain’s clients a chance to test trade again at the Food Hall, selling direct to the public, and more importantly meeting buyers of all sizes from the United Kingdom. This is undoubtedly one of the best opportunities for our producers to enter new markets and grow their business, which is central to the Cywain Amongstproject.”
menterabusnes.cymru
In August, more of Cywain’s clients will also be attending the National Eisteddfod, Wales’ largest annual Welsh-language music, poetry, and arts festival being held this year in Tregaron, Ceredigion (30 July –6 August). Cywain producers will feature as part of the Menter a Busnes stand, where in addition to reaching the 150,000 visitors attending the festival, newer businesses will have the opportunity to test trade their Alsoproducts.planned throughout the week are various tasting sessions, during which time visitors will have the chance to try a range of Wales’ best coffees, spirits, honey, preserves, cheeses and other products. On Tuesday there will also be a showcase of fine Welsh seafood from the on-site restaurant, Platiad and on the Friday visitors will have a chance to get an up-close look at some of the honeybees which produce Bee Welsh Honey.
the producers in attendance will be Pembrokeshire Gin, the Cross Hands-based roastery Alfie’s Coffee Co., cheesecake producers Marie Cresci and Pantri Eleri, and real craft ale breweries including Magic Dragon, Antur, and St. Davids Old Farmhouse.
Both the Royal Welsh Show and the National Eisteddfod are set to be fantastic cultural events with a strong focus on celebrating what Wales has to offer the world as a nation. As such, both the RWS and the Eisteddfod are ideal platforms for some of Wales’ best up-and-coming producers to demonstrate the quality and craftsmanship that sets Welsh food and drink apart on a global level. We would urge anyone interested in either event to go along and visit the Cywain stands to learn more about the producers mentioned above, and to try some excellent Welsh food and drink! Additionally, if you are a small food and drink business owner seeking support to grow your brand, further develop products, and reach new markets, then why not reach out to Cywain to discuss what opportunities might be on offer to you?
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Cywain backs Welsh producers at Royal Welsh Show and National Eisteddfod of Wales
museum.wales/whatson/food-festival
Amgueddfa Cymru Old Monty Cider
After hosting an online event last year due to lockdown measures, the organisers are excited to be back hosting an in-person festival once again. The museum will be brought to life, with a range of over 80 food, drink and arts and crafts stalls popping up in between the old historic Welsh buildings.
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Eccentric wins big The Eccentric Spirits range distilled at award-winning Mid Wales distillery In The Welsh Wind, picked up three awards at the prestigious Global Gin Masters 2022. The brand’s Young Tom Gin was awarded a master medal and Dewi Sant Gin and Cardiff Dry Gin were both awarded gold medals.
Open from 10-11 September in the Welsh National Museum of History, Saint Fagans, for a jam-packed weekend filled with all your local foody favourites, pop-up stalls, Welsh music and family fun.
Ellen Wakelam, co-founder and director of Cardigan based In The Welsh Wind Distillery, said: “We take pride in the spirits that we distil, and are thrilled that our Eccentric Spirits range is being recognised on an international stage.
“Cardiff Dry Gin, also a gold medal winner, is inspired by our capital city’s quirks, and our Master Medal winning Young Tom Gin uses distilled IPA to introduce malty sweetness.”
The distillery is now pioneering the first fully Welsh whisky using locally grown barley, entirely processed and matured at the distillery site in west Wales.
Amgueddfa Cymru Food Festival returns Food festival lovers, keep this pencilled in your calendar: Amgueddfa Cymru Food Festival returns.
Having created a sustainable event that preserves the museum’s beauty and also looks out for the local community, Amgueddfa Cymru have teamed up with Food Cardiff who will be running an amazing food activity area for those wanting to learn more about Cardiff’s Gold Sustainable Food Places bid. Surplus food from the event stallholders will be collected by Fareshare Cymru and redistributed to those who need it.
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After a challenging few years with little to no customer and peer feedback, it was a boost to the company’s morale to win the awards. Coming in gold in the dry cider and oak-matured classes, silver for their sweet perry and bronze for the medium cider Old Monty Cider is delighted with the achievement.
“Since Eccentric Spirits has been with us at In The Welsh Wind, we have ensured that the botanical profile of each spirit celebrates the inspiration behind its creation. Our gold medal winning Dewi Sant Gin is inspired by sea spray and we use a coastal infusion of aromatic herbs to portray this on the palate.
Old Monty Cider crowned Crowned over the Jubilee weekend, Old Monty Cider received champion status at the Welsh Cider and Perry Championships held at Caldicott Castle, Chepstow. The award holds stringent criteria; drinks can only be produced using 100% fresh pressed fruit with no added water, flavourings, or sweeteners. Impressively Old Monty Cider is the first and thus far the only company awarded P.G.I status.
Bringing a diverse range of street food bites, guests can indulge in a stone-baked pizza from Ffwrnes, an ultimate vegan burger from Captain Joys, tasty desserts from Pudding Wagon, and sip on a cold drink from William Brothers cider to name a few.
Running as a blind taste competition, judging was carried out by all the attending Welsh producers. After Old Monty Ciders’ great success hopefully other Welsh producers will be inspired to apply for P.G.I. status, as this is the highest standard of quality for cider and perry anywhere in the world.
Mared Maggs, Head of Events, Amgueddfa Cymru National Museum Wales commented “We’re thrilled to be able to invite visitors back to St Fagan’s to enjoy the Food Festival in person this year. We’re excited to once again be celebrating a wide range of Welsh producers and a diverse range of talent from across Wales at the Withevent.”cooking
demos taking place in the old cobblestone houses, circus skills taught to children on the grass and an arrangement of activities taking place across the museum, the whole family can enjoy a great day out. BBC Horizon and Tafwyl will be partnering to bring some of the best live Welsh bands who will be blessing the museums’ acoustics with the sounds of traditional Folk, Pop and Rock.
Eccentric Spirits offers consumers variety, with a range of different Welsh gin and spirits while In the Welsh Wind Distillery produces award-winning Signature Style gin and Palo Cortado cask-aged gin under its own brand.
35www.taste-blas.co.uk MORGANS BREW TEA We are specialist suppliers of loose leaf teas and infusions from established plantations. Our blends are sourced from a collection of old and new recipes. We sell our own brand of 46 loose leaf teas and accessories via online webshop. We love to share our passion for tea in all its myriad forms and delight in inspiring our customers to try new flavours and recipes.We want to encourage our customers to think differently about they use tea and infusions for drinking and culinary use. Our aromatic and flavour-rich blends are endlessly versatile; whether it be a satisfying cuppa, a delicate herbal pick-me-up, as an aromatic culinary ingredient or as a twist to an elegant cocktail. From black teas to caffeine-free, from herbal to fruit infusion – all our teas are blended for your enjoyment. You can drink our teas and infusions in the morning, mid-day, afternoon, evening - and as a nightcap. T: 01938 552 303 | M: 07713 440 558 | E: hello@morgansbrewtea.co.uk | www.morgansbrewtea.co.uk Oldford House, Berriew Road, Welshpool, Powys SY21 7SS
Cardiff’s upmarket restaurant Pasture is expanding with a second space in the city, creating a new direction for the brand that will incorporate a newly imagined menu and a speakeasy bar.
Impressively employing 80 staff members, Pasture will be welcoming a further 30 new members to their team.
www.thegowergincompany.wales/welcome
Bryn Williams culinary showcase at the Welsh Game Fair
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pasturerestaurant.com Gower
PastureGin
Welsh Games Fair News
The on-site restaurant will focus on sustainability practices and game, and Bryn, an advocate for sustainable cooking, will be using locally sourced ingredients in his dishes. Guests will have the opportunity to chat with him as he mingles in the VIP area across the three days of the event.
Foraging botanicals is one of Andrews’s greatest passions, picking and distilling the ingredients he finds on his walks along the Welsh coast is what inspired Gower Gin to open. For their speciality Sloe Gin, Andrew and Sian gathered a large troop of foragers. Grandparents and their grandchildren from the local community came out in full force to forage sloes. Gower Gin ensures it follows the foraging code to help keep the Gower special for everyone.
Gower Gin blazing the sustainability trail
The basement has been knocked through, transforming into a large lounge bar, a relaxing space that will expand on the drinks that are currently on offer at Pasture. This new bar will include secret doors for guests attending the private dining lounges.
The Welsh Game Fair takes on a new Masterchef to lead the culinary charge for the next inaugural event in September. Local boy Bryn Williams will be formulating his own bespoke menu catering to the VIP guests, demonstrating his abilities through an open-air cooking experience.
Only using recycled packaging and eliminating all plastic, owners Sian and Andrew Brooks were honoured to win the award of sustainable business of the year at the Welsh food and drink awards.
Gower Gin commented “We love the Gower we try everything we can to protect the environment. Sustainability governs all the decisions we make and we are constantly reviewing our protocols”
www.welshgamefair.org
Bryn, Chef Patrón of Odette’s in Primrose Hill and at Porth Eirias, commented “I was delighted to see that Wales is getting its own Game Fair to celebrate the amazing culture, countryside and produce that the country is rightly so proud of, and I had no hesitation in saying yes when I was asked to be involved.”
Exploring new Pasture
Often booked to capacity in its Cardiff and Bristol branches, Pasture has created a totally unique dining experience. With kitchen grills and dry-aged Welsh pastured meat on full display, guests can experience their food with their eyes before devouring it with their mouths, watching as hanging whole cuts get sliced into premium Incorporatingsteaks.dishes from its original menu, Pasture envisions a more modern take for its new space. Just a stone’s throw away from the original Pasture on St Marys, the Restaurant opposite the castle will be serving up a menu of small plates, incorporating a nouveau touch on some of the current dishes on offer, bringing different cuts of meat and fish to the menu.
Surrounded by the idyllic beauty of the Snowdonia mountains overlooking the blue waves of the Gwynedd coast, in Stad Y Faenol, the Welsh games fair will host a weekend of events from 9-11 September dedicated to conserving Welsh heritage through the celebration of Welsh Fieldsports. James Gower, The Game Fair Ltd managing director, added: “We’re pulling out all the stops to make the GWCT Welsh Game Fair the event of the year for Wales and I’m over the moon to share the news that Bryn is joining us!”
Offering training and experience by employing more young chefs, bar workers and waiters, Pasture is aiming to open the new space at the end of summer, in August.
The Gower is regarded by many in the Southwest as the pearl of Wales. With some of its gorgeous sandy shores renowned globally, Gower Gin has bottled the beauty of this treasured coast, leading distilling practices that protect, conserve and embrace what is wildly available.
As if that wasn’t enough, their rapid and successful growth has been acknowledged with the title of ‘Best Food and Drink Start-Up’ at the Wales Start-Up Awards. ‘We are obviously blown away by the critical acclaim we have received for the taste and look of our rum, but absolutely delighted for the Welsh business community to recognise us in the broader sense of our business and how we work’ added Gregor. Definitely a company going places.
Craft Butchery Team Wales is stepping up training and honing skills in preparation for their debut at the World Butchers’ Challenge in Sacramento, California on September 2 and 3.
It’s all happening at Devil’s Bridge Rum. The recent launch of a handy and gift-perfect 20cl bottle signals the rollout of differing sizes around the flagship 70cl bottle, which, with its delectable Bara Brith influenced spiced rum, has created a huge impression since launching. The logic of a 20cl bottle is to have a size that’s an easy way to get into the brand, works well as a gift, encouraging customers to try something new but will also appeal to hospitality and trade. MD, Gregor Shaw, explained: ‘The launch of 20cl bottles heralds the start of an exciting few months for Devil’s Bridge. We have some great plans in place to grow the range so watch this space for exciting news as the year progresses…’
The Welsh Saucery News
Over three hours and 15 minutes, competing teams create a themed display of value-added products that are designed to inspire and push boundaries, yet which are also cookable and would sell. The teams will be judged on technique and skill, workmanship, product innovation, overall finish and presentation.
The Welsh Saucery expands with artisan retailers Online sauce business, The Welsh Saucery launched in lockdown from a Pembrokeshire farm and is now expanding into artisan retailers throughout Wales. Founded by Kara and Steve Lewis from the family farm just outside Haverfordwest, The Welsh Saucery range of cook-in sauces, speciality condiments and dry rubs are all made to Kara’s recipes with natural ingredients and no artificial preservatives.
Team sponsors are Food and Drink Wales, Atlantic Service Company, Kepak, AIMS (Association of Independent Meat Suppliers), Hybu Cig Cymru - Meat Promotion Wales, Cambrian Training Company, Innovative Food Ingredients, M. E. Evans Butchers, Dick Knives and Tiny Rebel.
“While the online business has performed well, we’re excited to reach a new group of customers by working with as many of the specialist, artisan food and drink retailers in Wales that we can,” she said. With close links to the land, Kara and Steve are committed to using natural ingredients and to producing in the most sustainable way possible. The Welsh Saucery is one of a handful of businesses chosen to join the Welsh Government’s Sustainability Cluster which are being supported to work towards B Corp certification. For the full range of sauces and rubs visit the company website at: thewelshsaucery.co.uk
Welsh butchers bid to become world champions
Kara explained: “We’ve built a strong range through developing our own family recipes and responding to customer feedback. We cover multiple meal types and cooking styles - from cook-in sauces as a quick allin-one solution, to our dry rubs for those who like to spend a bit more time in the kitchen. We’ve developed two sauce collections - classic condiments like ketchup and BBQ sauce and a chilli collection which pushes more adventurous flavours like our pineapple and habanero sauce.
Craft Butchery Team Wales co-ordinator Chris Jones, head of Cambrian Training Company’s food and drink business unit, explained: “It’s an entirely new experience for the butchers because this will be their first team competition and they don’t come any bigger than the World Butchers’ Challenge.” Mr Jones, who will be Wales’ judge at the competition, also commented, “They are all understandably proud to be representing Wales, because not many people get that chance, and we shall be doing our utmost to fly the Welsh flag with style.”
www.devilsbridgerum.com
Craft Butchery Team Wales Devil’s Bridge Rum
Devilishly good rum
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The team, formed in 2020 and is managed by retired butcher and experienced competition judge Steve Vaughan from Penyffordd, is a division of the Culinary Association of Wales. Team captain Peter Rushforth from Innovative Food Ingredients, Lytham St Annes, is joined by Craig Holly, from Chris Hayman Butchers, Maesycymer, Hengoed, Tom Jones from Jones Brothers, Wrexham, Matthew Edwards, a lecturer at Coleg Cambria, Connah’s Quay, Dan Raftery from Meat Masters Butchers, Newtown, Liam Lewis from Hawarden Farm Shop and Ben Roberts from M. E. Evans Butchers, Overton-on-Dee.
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All capped by a sublime trio of desserts – a beautiful Summer Fruit Tart a French chef patissier would have been proud of, a zesty light and creamy cheesecake and the coup de grace, a multi-layered, rich, dark Chocolate Marquise accented by a cherry sorbet, chocolate foils and raspberry pearls. Amazing stuff.
Holm House, Marine Parade, Penarth
Restaurant Reviews
Nestled above Penarth’s Esplanade on ‘millionaire’s row’, with fine views overlooking the Bristol Channel, is Holm House, a grand 1920’s pile that was once the home of a wealthy shipping magnate. It’s now a sensitively converted boutique hotel, restaurant and spa that combines traditional features such as oak panelling with contemporary décor and furnishings to create the best of both.
Owners have used the window afforded by Covid to further develop its crowning glory, a terraced patio and garden, to refurbish rooms, many of which come with a stunning view and relaunch the menu. Each room is unique, tastefully decorated and spacious often with a lounge area whilst the flagship suites have sumptuous roll-top baths in front of a picture window. It’s a tough call, but with its views, lounging areas and general feel, the garden is probably Holm House’s jewel in the crown. As we lounged in one of the new sunken firepit ‘rooms’ on the terrace on a balmy spring evening, B and I saw in the sunset with a selection of stunning and vibrant frozen house cocktails, bread and olives and an artisan charcuterie board to top off the Med vibe.
Holm House isn’t about one thing, though any one element is justification for a visit in itself. It’s the whole package that truly sets it apart and makes for a very special experience – the view, the vibe, the décor, the service and the dining experience make an extended stay a must.
As a chill descended we moved up to the restaurant, which also has a vista over the channel. Our window table provided a panoramic view of Flatholm and Steepholm whilst the restaurant itself, though contemporarily decorated has a slightly colonial feel thanks to the exposed period features and mullions of the original house.
Our starters arrived to the sound of a very talented songstress strumming in the background. B’s Asparagus spears were perfectly cooked – firm with a delightfully light, crisp tempura batter. My expertly pan-seared Mackeral was crisp outside, moist in, delicate yet full of the taste of the sea, and kindled fond memories of Mediterranean holiday meals on quayside Albbq’s.dente gnocchi, crunchy toasted pumpkin seed and the gently sweet, deeply flavoured butternut squash sauce were a great basis for B’s main. But the tangy, creamy toasted brie topping was an inspired touch that lifted it to another level. My Pan Fried Chicken breast begged the question ‘why can I never get my chicken to taste this good at home?’. Perfectly seasoned, cooked just right and complemented by a lemon and leek risotto of spot-on consistency and abundant flavour.
Paul Marinewww.holmhousehotel.comKellyParade,PenarthCF64 3BG. Tel: 029 2070 6029
The aim is to fine tune the elements of lamb production and processing that influence taste, tenderness, aroma and juiciness to ensure the highest possible product consistency.
The results showed that the samples taken from grassfed lambs had significantly higher amounts of five healthy amino acids. Essential amino acids are at the core of many vital processes within the body including muscle development and repair, and immune function.
Consumers in London taking part in a taste test of samples of Welsh
Technology is being combined with a major survey of consumers to help farmers in Wales to ensure the reputation of one of the country’s most famous products – Welsh Lamb.
WelshLamb Lamb is analysed by scientists using the Warner-Bratzler shear force
39www.taste-blas.co.uk
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“Samples were taken at different points within the lamb production year; May, August, November and February, with a balance of lambs of different genders.”
Alongside this work, trials on meat tenderness have been carried out at Aberystwyth University, using the Warner Bratzler Shear Force method – a widely recognised instrumental measurement of tenderness.
Together with taste, tenderness is one of the most important factors that prompt consumer satisfaction and repeat purchase, with more than 75% of consumer panel members over 45 believing that tenderness is ‘very important’ when purchasing lamb.
Hybu Cig Cymru - Meat Promotion Wales Senior Meat Quality Officer, Elizabeth Swancott, explained: “Chump muscles are used for the shear force project, allowing for a direct comparison of meat tenderness from lambs of different genders and across the seasons. “Lamb samples have come from 26 farms across Wales, and we’ve worked with four major processors to have an integrated approach within the supply chain.
The five-year Welsh Lamb Meat Quality Project is led by Hybu Cig Cymru - Meat Promotion Wales (HCC) and funded by the Welsh Government and EU. The project results, due at the end of the year, will be used to further enhance the quality and reputation of PGI Welsh Lamb as a world leading brand.
Welsh Lamb aims to stay a step ahead
The most recent taste panel was held at the University of West London, where over 150 consumers gathered to undertake a blind taste-test of Welsh Lamb. Such events will continue to be held across Britain until 2,000 people will have taken part, helping the industry to analyse the impact of factors such as the animals’ diet and processing methods on eating quality.
The Welsh Lamb Meat Quality Project is one of three 5-year projects in the Red Meat Development Programme which is funded by the Welsh Government Rural Communities – Rural Development Programme 2014-2020, which is funded by the European Agricultural Fund for Rural Development and the Welsh Government. More information on the tenderness testing and the wider Welsh Lamb Meat Quality Project can be found atWelshhttps://bit.ly/3xe9H3ALamb
She added that it was known that tenderness could be influenced by many different factors. These range from farm to processing, packaging, storage and cooking.
The project is also analysing samples of Welsh Lamb for their nutritional qualities, with grass-fed lamb scoring highly in the results so far.
4. Place the butter on the bottom half of the rectangle. Fold over the top half of the pastry to cover and ‘seal in’ the butter.
8. Roll out your puff pastry into two equal rectangular pieces, place the potato into the centre of one piece, egg wash around the edges, and place the second sheet over the top. Push out the air and seal the pastry as close to the edge as possible.
4. For every layer you make, grate a generous amount of black truffle, season with salt and pepper and repeat until you fill the dish.
2. Crush the whole garlic cloves with the back of a knife and add with the thyme to the pan with the beef.
4. Once the butter is foaming, add in the second half and baste the fillet generously. Cook for a further 2 minutes on each side then pour the contents of the pan onto a tray with a j cloth or kitchen roll to rest.
1. Firstly, take the 200g of butter place between two sheets of greaseproof paper and using a rolling pin, beat into a 1cm thick rectangle and place into the fridge to become hard.
PGI Welsh Fillet of Beef
8. Serve with a slice of terrine, beef fillet and jus roti with any truffle left shaved over the top.
5. Cover the layered potatoes with chicken stock then cover the dish with foil and place into the oven for 50-60 minutes or until the stock is absorbed and top is golden.
6. Allow the dish to cool then place into the fridge for a minimum 3 hours but ideally overnight until set and firm.
3. Roll out the pastry on a floured surface into a flat rectangle approx. 1cm thick. This is known as the détrempe. Keep the sides straight as this will help you when folding the pastry later on. It should be roughly three times as long as it is wide with neat edges and corners.
2. Use your fingertips to rub the diced butter into flour until it reaches a loose breadcrumb consistency. Add the milk and use your hands to bring together the pastry and form it into a rectangular block. Wrap the block in cling film and refrigerate for at least twenty minutes but ideally up to an hour.
40 www.taste-blas.co.uk Welsh PGI Fillet of Beef with a Monmouthshire Summer Truffle and Potato Crusted Terrine Ingredients Makes four portions PGI Welsh Beef • 2 x 10oz Welsh PGI Fillet Steaks • 100g Salted Butter • ½ Bunch of Thyme • 1 Litre Beef Stock • 200ml Red wine or Port Potato and Truffle Terrine • 6 Large Potatoes • 30g Welsh Summer Black Truffle (optional) • 2 Litres Chicken Stock Puff Pastry • 500g Plain Flour • 250g Milk/ Cold Water • 150g Butter Diced • 200g Butter Block • 10g Sea Salt or if you’re not feeling brave use • 1 Roll Readymade Puff Pastry Method
7. Carefully remove the potatoes form the dish and trim away the edges to make a clean cut rectangle.
7. Remove from the fridge and place the pastry on a floured surface with the folded edge perpendicular to you then repeat steps 5 and 6 again for a total of 6 times, resting for 20 minutes in the fridge between each folding 8. Finally roll the pastry out to your desired thickness when needed.
2. Wash, peel and re wash your potatoes then slice using a mandolin or sharp knife into 2mm slices.
1. Place a frying pan onto the stove and heat until smoking. While the pan is heating up place you beef fillets onto a plate, drizzle with olive oil and season generously with salt and black pepper then place into the smoking pan. Remember to lay the meat away from you not to splash any oil onto yourself.
6. Reduce by half the pour in the beef stock then reduce until the sauce thickens
Recipes
1. Pre heat the oven to 180c/ Gas mark 4.
5. To make your sauce, pour in the red wine and deglaze the pan to retain all the flavour from the cooking.
Recipe by Will Richards, Hospitality Training Officer at Cambrian Training Company. If you would like to discuss Apprenticeships, please contact Cambrian Training on info @cambriantraining.com or 01938 555 893
6. Fold the bottom third of the rectangle into the centre. Now fold the top third on top of that so the pastry is now three layers thick. Rest in the fridge for at least 20 minutes
7. After the sauce has thickened, remove from the heat and stir in the butter to help thicken and give the sauce a shine.
Relevant to Professional Cookery 2 (Units 16, 20 and 32) Professional Cookery 3 (Units 11,14 and 20 Puff pastry
3. Seal the meat until evenly dark brown on all sides then drop the heat to a medium flame and add in half the butter.
3. Take a small sized ovenproof dish and begin to layer the potatoes making sure to overlap them into a scale like pattern.
9. Egg wash the pastry and bake for 35/40 minutes then leave to rest for 10 minutes before slicing and serving.
Welsh Black Truffle Crusted Terrine
5. With the folded edge pointing away from you, roll out the pastry to a rectangle roughly 3 times as long as it is wide as in step 2.
41www.taste-blas.co.uk 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 TodayTregwynt.our blankets, throws and cushions can be found worldwide; from hip hotels to design led stores, in galleries and museums, on film and TV. Alongside our stock supported ranges, we offer bespoke fabrics and can work with designers, architects and specifiers to create unique personalised solutions - simple in spirit, satisfying in quality and timeless in design Woven in Wales. WETHaverfordwest,Melinmelintregwynt.co.ukTregwynt,Castlemorris,Pembs,SA625UX+44(0)1348891225info@melintregwynt.co.ukmelintregwynt.co.uka working woollen mill since 1912
Pan-fried Welsh Lamb served with broad bean, beetroot and feta salad
6. Mix the remaining salad ingredients in a bowl, add the beans and the beetroot mixture then pour over the dressing and serve immediately with the warm lamb and feta.
4. In the same pan, heat a little oil, add the onion and garlic and stir. Add the beetroot and rosemary and colour the beetroot gently, approximately 5 minutes. Remove from the pan and allow to cool.
Recipes
5. Slice the lamb into thin slices.
For the rub: • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp garlic powder • 1 tbsp oil • Small knob butter
Prep time: 20 mins | Cook time: 20 mins | Serves: 2-3 Ingredients • 1 x boneless loin (cannon) of PGI Welsh Lamb or 2 x PGI Welsh Lamb leg steaks
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• 4 small cooked beetroot, quartered • Handful of rocket leaves • Handful of mint leaves • 75g feta cheese, cut into cubes
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For the dressing: • 1 tbsp olive oil • 1 tbsp runny honey • 1 lemon, juice and rind Method 1. Mix the ingredients for the rub and use to coat the lamb.
For the salad: • 150g frozen or fresh broad or soya beans 1 tbsp olive oil • 1 red onion, finely sliced • 1 garlic clove, crushed • 2 sprigs fresh rosemary, leaves removed and roughly chopped
2. Cook the beans according to the packet instructions, then drain and refresh them in cold water. Peel the skin off the broad beans, as the colour will be much brighter (optional).
3. Heat the oil in a frying pan and, over a high heat, sear the lamb on all sides, being careful not to burn it. Reduce the heat and add the butter. Cook for approximately 4 minutes each side or to your liking, turning occasionally and basting with the butter. Take the pan off the heat, cover with foil and allow to rest while you finish the salad.
3. Heat the oil in a large frying pan and, over a high heat, brown the meat well on all surfaces.
4. Transfer the meat into the slow cooker or in a deep casserole dish and pour the sauce ingredients over the meat.
5. Cook on low setting of slow cooker for 6-8 hours, or 4 hours in oven 150˚C / 130˚C fan / Gas 2, until the meat is very tender and shreds easily.
43www.taste-blas.co.uk Welsh Beef barbacoa sharing platter Prep time: 30 mins | Cook time: 6-8 hrs (slow cooker) / 4 hrs (oven) | Serves: 6 Ingredients • 1.2 – 1.5kg PGI Welsh Beef brisket or chuck, left whole • ½ tsp salt • ½ tsp freshly ground pepper • Oil for frying For the sauce: • 2 tbsp chipotle paste • 500ml beef stock or dark ale • 100ml apple cider vinegar • 2 limes, juice only • 6 garlic cloves, peeled and crushed • 1½ tbsp ground cumin • 2 tsp dried oregano • ½ tsp ground cloves For the tangy lime dip: • 150ml crème fraiche or soured cream • 1 lime, juice and zest • 2 garlic cloves, crushed • 1 tbsp sweet chilli sauce To serve: • Chopped coriander • Pickled red cabbage • Baby gem lettuce cups • Tacos or tortillas Method 1. Place all the sauce ingredients in a large bowl and whisk lightly to mix well. 2. Season the beef.
6. Remove the meat from the sauce and, using forks, shred the meat. Add some or all of the sauce to the shredded meat and use to fill the tacos or lettuce cups. Top with the tangy lime dip, pickled red cabbage, chopped
coriander.Recipes
7. Serve sprinkled with chopped mint and flaked almonds.
Porc tagine with apricots, sultanas and orange
Recipes
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6. Remove the lid and add the couscous, chickpeas and orange. Continue to cook until all the liquid has been absorbed – for approximately 20 minutes.
3. In same pan, fry the onions and garlic until lightly browned. Add the meat back into the pan.
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Ingredients •
44 www.taste-blas.co.uk
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Prep time: 20 mins Cook time: 2hrs 30 mins 5+ 1 tbsp oil 650g porc collar or shoulder, trimmed and large diced 2 onions, chopped 2 garlic cloves, crushed 2 tbsp Ras el Hanout 400g can of chopped tomatoes 600ml porc or vegetable stock 75g sultanas 75g dried apricots, quartered 400g can of chickpeas, drained and rinsed 100g couscous 15g toasted flaked almonds 1 orange, rind and juice • a handful of fresh mint leaves, roughly chopped Method 1. This recipe is suitable for slow cooking on the hob or in the oven; if oven cooked preheat the oven 180°C / 160°C fan / Gas 5.
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2. Heat the oil in a frying pan and fry the diced porc until browned. Remove from the pan.
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4. Add the spice and stir for a few minutes, then add the tomatoes, stock, sultanas and apricots. Transfer into a lidded saucepan if simmering on the hob or into a lidded ovenproof dish if cooking in oven.
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5. Cook for 1½ – 2 hours until the meat is tender.
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Ingredients 150g Rhubarb 150g Honey
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Ingredients One inch of peeled cucumber, Juice from half a lemon, Half a pint of Morgans Brew Vanilla cold tea Quarter of a pint of sparkling water Quarter of a pint of ginger beer
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Cocktail
Shrub
Alternatively, for those who would prefer to abstain, indulge in a delicious tea based Mocktail, courtesy of artisan Welsh tea blender Morgans Brew Tea. This Caribbean inspired Vanilla and Ginger Beer Mocktail will have your tastebuds tingling in anticipation.
**For the Raspberry and Rhubarb
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Strawberry Basil Smash In the Welsh Wind Signature Style Gin50ml Raspberry & Rhubarb Shrub** - 25ml Lemon Juice - 20ml & Rhubarb
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• Eccentric Dewi Sant Gin – 50ml • Welsh Cask Vinegar – 20ml • Simple Syrup* - 15 ml Fresh strawberries – 2 plus half to garnish Fresh basil – 8 leaves plus a sprig to garnish
Sour and flavours. We hope you enjoy them as much as we do! In the Welsh Wind don’t take their cocktails too seriously, but they do enjoy something with depth of flavour, something that lingers, and you might be surprised to discover that a craft vinegar can bring that added layer that lifts your cocktail from the great to the amazing. Vinegar has been used for years to make ‘shrubs’ – a way of preserving fruit by combining it with vinegar and sugar to create a sweet cordial type juice. Equally, if the vinegar is mellow enough, such as their Welsh Cask Vinegar, it can be used straight in cocktails.
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• Two tablespoons of Pomegranate Cubed mango and pineapple • Welsh honey and sugar syrup to taste Method 1. Mix the lemon juice, cucumber and pomegranate. Pour the juice into a glass
jug. Thoroughly mix the vanilla cold brew with honey and sugar syrup to taste. Add the sparkling water and ginger beer a little at a time until the taste is to your liking then pour into the jug and stir. Decant into a serving jug three quarter filled with ice and finish by topping with mango and pineapple of the month
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*For Simple Syrup Simple syrup is easy to make at home. The basic recipe is 1 part sugar to 1 part water. Add to a small pan over a medium heat and stir until the sugar is dissolved then cool and store in a lidded jar or bottle in the fridge. Keeps for around a month.
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Ah, the cocktail! While there’s nothing like the pleasure of a G&T sipped in the warmth of a summer evening, sometimes it’s good to change things up with some mixology. Read on for some tantalising cocktail recipe ideas created specifically for In the Welsh Wind and Eccentric gins, picking out particular notes and complementing them with other ingredients
Ingredients
Adding depth to Cocktails
150g Raspberry Vinegar Method: Finely chop the rhubarb and add to a bowl with the honey. Leave overnight. The next day, scrape the contents of the bowl into a small pan and add the vinegar. Heat to just below boiling then remove from the heat and allow to cool. Store in a lidded jar or bottle in the fridge.
Method 1. Add all the ingredients to a shaker and shake (without ice – it’s called a ‘dry shake’). Add ice and shake again to chill. Double strain into a cocktail glass and garnish with rhubarb.
Vanilla Tea and Ginger Beer Mocktail Method 1. Add 2 strawberries to a cocktail shaker and muddle. Pour in the gin, vinegar and simple syrup. 2. Clap the basil between your hands to release flavour and add to the shaker. Fill the shaker with ice, close with the top and shake till the outside of the shaker feels cold. Double strain into a cocktail glass and garnish with strawberry and basil.
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• Egg White • Rhubarb Garnish Raspberry
Tyfu busnes trwy gydweithio Growing business through collaboration Os ydych chi’n gynhyrchydd bwyd neu ddiod - gallwn ni eich helpu chi hefyd! Rydym yn gweithio gyda chynhyrchwyr ledled Cymru yn cynnig cefnogaeth a gwybodaeth i ddatblygu a thyfu busnes. Gadewch i ni ddechrau’r sgwrs, cysylltwch â ni heddiw... cywain@menterabusnes.co.ukIfyou are a food or drink producerwe can help you too! We work with producers from across Wales giving them support and the knowledge they need to develop and grow their business. Let’s start the conversation, get in touch with us today...
Pen Y Bryn is one of Wales’ leading apiaries and honey producers who, in addition to offering a range of local honeys and jams, have come up with some excellent honey-infused sauces to provide the very best of accompaniments to your roast dinner. Pen Y Bryn offers apple, mint, and cranberry sauces, and each is made to an artisanal recipe with the finest ingredients, whilst substituting the typical refined sugar for natural, delicious honey. Their tangy and tart Apple Sauce makes a fantastic addition to pork roasts. The honey provides a subtle sweetness without becoming saccharine, which allows the acidity of the apples to shine. We can’t think of a more tried-and-tested flavour combination than apple and pork, and the honey provides the perfect vehicle for bringing those two flavours together. The Mint Sauce is likewise exceptional, and again avoids excessive sweetness, allowing you to savour the fresh, zesty counterpoint that mint provides to Welsh Lamb dishes. The Cranberry Sauce provides deeply rich and fruity flavours to poultry, which the honey complements rather than overpowers.
The Welsh Dry Gin is a pleasantly dry, somewhat savoury tipple with a nuanced and layered flavour profile. A complex mixture of botanicals and spices, including cardamom and coriander, as well as citrus and subtle herbal notes, give this gin a heady quality and a true depth of flavour. A real class apart, this excellent gin is best enjoyed as part of a leisurely afternoon or evening drink, allowing time for the various flavours packed within to be revealed.
47www.taste-blas.co.uk Summer treats Read on for good dollop and a hearty swig of summer inspiration from this taste.blas smorgasbord of Welsh quality product reviews..
The Pink Gin is a slightly sweeter drink with a counterbalancing sour edge to it. Notes of fragrant raspberries and grapefruit come to the fore, though light and well-balanced, followed by a hint of heat offered by the peppercorns used in its distillation. A great summer aperitif, or a welcome addition to add a twist to your favourite gin cocktails.
Gin galore
Classy condiments
Food and Drink
All are excellent examples of how quality, local ingredients and craftsmanship can produce far superior results, when compared to the mass-produced alternative!
Jones and Co.’s Sawschilli is a versatile and balanced chilli sauce which provides a fantastic accompaniment to a whole host of dishes. Hot without being overpowering, and neither too sweet nor too dry; this is a warming, flavoursome treat with notes of pepper, ginger, garlic, and citrus, which cut through and provide some counterpoint to the heat.
Barry Island Spirit Co. is a fully independent spirits company started by local couple Tim & Claire Whalley. Their craft-distilled and small batch gins are made using selected botanicals and spring water from the Brecon Beacons, in order to achieve a pure and delicious drinking experience.
Jones and Co. Artisan Sauces offer an excellent range of high-quality condiments which in addition to being leagues ahead of your typical big-name brands, are also suitable for veggies, vegans, and coeliacs. Their Sawsbrown is a must for fans of HP or Daddies brown sauces. Not overly sweet, one is able to pick out the various ingredients that go into the sauce’s making – including dates, tamarind, fennel, and star anise. Sawsbrown packs a flavourful punch and makes a great addition to a Full Welsh, rarebit, or sandwiches. No longer is brown sauce confined to greasy spoon cafes –this one deserves pride of place on your dining table.
Honey-infused heaven
Their WRU IPA is a hoppy, floral session pale ale with notes of pine and citrus shining through. With its balanced bitterness, this one is an easy-drinker suitable for long afternoons spent either in the stand of the Principality Stadium, or in front of the telly.
The WRU Gold is a slightly more gentle golden ale with overtones of malt and light citrus followed by a hoppy kick. Clear, crisp, and refreshing, this ale is a great all-rounder. And, as with the IPA, a portion of all proceeds go to the WRU.
Brewing up a storm
Food and Drink
Rose tinted glasses Brecon Gin, brought to you by the same people behind Penderyn Whisky, have added to their multi-award winning line of spirits with their Rose Petal Gin Distilled, like all of Brecon’s products, using the very purest Brecon Beacons spring water, and flavoured with a blend of botanicals including rose petals, strawberry, raspberries and juniper, this is a delicate and light spirit with exceptionally well-balanced character. Not at all sweet, unlike many pink gins on the market, this is a dry, floral and refreshing tipple which is perfectly suited to the summer weather, and makes an excellent evening drink. Notes of liquorice, coriander, and cinnamon shine through without dominating the palate, and provide a warming counterpoint to the bright and fresh notes provided by the berry and citrus. Best enjoyed alongside your favourite tonic with ice, grapefruit and fresh mint leaves to garnish.
We would absolutely recommend Radnor Preserves Hand-Cut Pink Gin Marmalade, made using Brecon Gin from the Penderyn distillery, pink grapefruit, and a splash of Angostura bitters. This marmalade boasts a zesty and bold flavour profile with a clean and refreshing quality. The taste of the gin’s botanicals combine excellently with the citrus, and can be picked out without overpowering the grapefruit. This not overly sweet and chunky, hand-cut marmalade is a perfect addition to the breakfast table, especially wellsuited to croissants or fresh bread.
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A brewery centred on one of Wales’ most breathtaking landscapes, Brecon Brewing is the winner of numerous awards and accolades from CAMRA, SIBA, and various other beer and ale aficionados. Having recently become the official brewer of both Welsh Rugby and Welsh Football, their latest range of drinks celebrate the nation’s two favourite sports.
Red Wall Lager is the new pint of Welsh footie. Pale golden in colour, this is a clean and fresh lager and the perfect thirst quencher. Despite obviously being more muted than the ales on offer, Red Wall retains the characteristic floral-and-citrus profile that Brecon is known for, and is an overall excellent lager – ideal for summer days.
Radnor Preserves is an artisanal marmalade and preserve company started by Joanna Morgan in 2010. The decision to start making jams, marmalades, and chutneys started in Joanna’s rural cottage, born out of necessity. Living in an isolated location in the Arden Forest, with a thriving garden but no electricity, Joanna began crafting her concoctions as a way to preserve the fruit and veg she was growing. Over ten years on, Radnor Preserves is the winner of many fine food awards and is sold around the world. Joanna’s products are now made in the heart of Wales and still use the very best local ingredients, prepared by hand and cooked in small batches in order to provide the best possible flavour for discerning palates.
Perfect preserves
49www.taste-blas.co.uk To advertise in taste.blas magazine call Paul on 029 2019 0224. The magazine that celebrates food and drink in Wales LEGENDARY | WELSH | HONEY Award winning honey, delicious honey based jams, sauces and chutneys and honey by products. And new for 2022 – honey Bara Brith. Bees were introduced to the Edwards family when a swarm landed on a plum tree in the front garden of the farm back in the 1930’s and Welsh Black Bees continue to form the nucleus of our hives to this day. Pen Y Bryn Apiary Ty Cerrig, Ganllwyd, Dolgellau, Gwynedd, LL40 2TN Tel www.penybrynhoney.com07890512820
Cake with a pint of Brenin Enlli, a malty brew from Cwrw Llyn which smells much darker than it looks, the voice of Gwilym Bowen Rhys transports you back to the days when the castle was a symbol of oppression rather than the scenic backdrop to a community event. e piglets in the Coleg Glynlli on Animal Pen reminded me of that old rule of stockjudging: ‘a good pig is like a pear.’ Just a hint, do decide who is the designated driver because the samples from Aber Falls Distillery alone are enough to tempt the most abstemious. I have long been a fan of their gin and their Small Batch is one of the few ‘designer gins’ to merit the premium price but the whisky was a revelation to me and it’s no surprise to learn that the Historical Releases are sold out.
Myfanwy Alexander
ere’s a full year of festivals out there to enjoy, some showcasing their local area’s produce, some going big on a single ingredient. Caerphilly was almost obliged to host a festival called e Big Cheese but the Denbigh Plum Festival is less well-known, celebrating Wales’ only native plum. Chillis in Merthyr, mussels in Conwy, apples at Erddig, there are opportunities to sample and learn about so many of our home-grown ingredients. And if we want to learn more about and treasure our Welsh food heritage, there will be a chance at e Abergavenny Food Festival where author Carwyn Graves will discuss his stimulating new book ‘Welsh Food Abergavenny,Stories.’ofcourse, is the big daddy of Welsh Food Festivals and can be a bit overwhelming. It is worth remembering how much there is to experience and therefore, planning is essential. Bring enough bags, or you will end up with the bottle of carbon neutral rum on top of the whinberries, as happened to me once. I nd that booking too many sessions with famous visiting chefs can leave me ba ed: don’t forget to leave plenty of time for browsing, engaging with people who are passionate about food. In fact, I would go so far as to say, if your kitchen mojo has vanished, you will nd it again in no time at all. Just get yourself down to a festival and enjoy.
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Rekindlekitchenyourmojo
First up this year for me was the gloriously sited Caernarfon Food Festival, as if we even need an excuse to visit this most scenic of towns. is is a well-established festival which is not resting on its considerable laurels but always looking to innovate without losing its distinctiveness. It’s a very Welsh festival, re ecting the character of the area. e range of food available is eclectic but as you look out over the Menai Straits washing down your Fat Bottom Welsh
One of my friends, renowned as the creator of the best pheasant casserole in Montgomeryshire, which is a hotly contested title, explained that, during lockdown, she had compiled a list of the dishes she o en cooked and it was only one hundred and thirty seven items long. e rest of us just gulped: the dishes which are frequent iers in my kitchen had dwindled to a mere half dozen. As I scanned this very impressive list, I realized that making a sauce of whatever is in the fridge and serving it with dull pasta was selling myself short, let alone any poor dab for whom I happened to be So,cooking.fromthe depths of my culinary rut, I know I need to raise my game. At the same time, however, I am ever more conscious of the need to make responsible consumer choices: how should I gain inspiration without clocking up innumerable food miles? One of my favourite ways to recharge the inspiration is going to a food festival and, luckily for us, Wales is equipped with plenty so there is bound to be one within striking distance of wherever you live.
However passionate any of us might be, we all sometimes run a little low on culinary inspiration. at’s why we love TV chefs and delight in the most obscure recipe books, even if they remain unopened on the shelf. I’m shameless in picking up ideas from my friends. In a post lockdown conversation with a couple of friends, I admitted to falling into a rut, although, admittedly, not a rut as deep as when my children drew up a formal petition asking for what they described as ‘a chicken break,’ i.e. forty eight hours without the appearance of that versatile ingredient.
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4. Add the garlic and the white part of the spring onion, cook whilst stirring for 1 minute until softened, add the cumin and stir for a few seconds. 5. Add the jalapeño, tomatoes, and black beans, stirring occasionally for approximately 5 minutes until the mixture has thickened slightly.
Caerphilly Chilaquiles
Ingredients Method
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2. Cook 8 pieces of tortilla at a time, for 2-3 minutes per batch, turning frequently. Take out of the oil once ready and place onto a plate lined with kitchen paper.
6. Combine the tortillas and coriander into the bean mixture and divide into serving dishes. 7. Top with a fried egg, and sprinkle with the Caerphilly and remaining pieces of spring onion.
Vegetable oil, to shallow fry 6 corn quarteredtortillas, • 2 garlic cloves, finely diced • 1 green spring onion, thinly sliced 1 tsp. ground cumin • 1 tbsp. finelyjalapeñopickledchillies,chopped • 400g tomatoeschopped • 400g black beans Handful choppedcorianderfreshleaves, • 4 fried eggs • 100g Dragon Caerphilly cheese • Green chilli, sliced 1. Fill a frying pan up to halfway with oil and heat over a medium to high heat. Test that the oil is ready by dropping a piece of tortilla into the frying pan, if it sizzles the oil is hot enough.
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www. dragonwales.co.uk /DragonCymru @DragonDairy @Dragon_Wales Mexican Quesadillas Ingredients Method For the Quesadillas… • 4 corn tortillas • 150g Dragon mature Cheddar, grated • Leftover chicken or other cold meat • 1 green or red pepper, diced • 1 red onion, chopped • Small handful of fresh coriander leaves, finley chopped • Sour cream and guacamole, to serve For the Salsa… • 1 yellow pepper, diced • 1 small mango, peeled and diced • 8 cherry quarteredtomatoes, • 3 spring onions • 1 tsp. chopped jalapeno peppers (optional) • Juice of 1 lime • Salt and pepper 1. For the CombineSalsathe chopped peppers, mangoes and cherry tomatoes in a bowl.Stir in the lime juice and jalapeños (if you’re using) and a pinch of salt and pepper.Set to one side. 2. To make the Quesadillas Place two of the tortillas flat onto your work surface, and top each with grated cheddar, cooked chicken, peppers, onion and coriander. Place the remaining tortilla on top and press down gently. 3. Over a medium/high heat, in a frying pan fry your quesadilla without oil for 2-3 minutes on each side until the tortilla is crisp, cheese has melted, and the chicken heated through thoroughly. Keep warm while you cook the other tortillas. 4. Cut the quesadillas into quarters and serve with the salsa, sour cream, and guacamole.
3. Heat a tablespoon of the oil in a clean pan over a high heat.
eatwelshlamb.com Welsh UNIQUELYSummerLamb.sorted.WELSH.IT’SINTHETASTE.CaramelisedWelsh Lamb chops and roasted veg traybake
