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In The Welsh Wind is a small distillery overlooking Cardigan Bay that specialises in creating bespoke spirits in copper pot stills. The distillery is largely focused on gin but has taken a recent interest in whisky. Owners Alex and Ellen have studied the whisky making process, learning to understand the grain, but endeavouring to bring their own unique spin on it. In The Welsh Wind’s ‘Welsh Origin Whisky’ is a single malt whisky distilled using Welsh-grown barley, made 100% ‘grain to glass’.
The inaugural distillation of Welsh Origin Whisky is currently being matured at the distillery in 30-litre casks. One thousand casks, laid down to mature until spring 2024, are available to buy both online and at the distillery at £1,500 for 30L. Investors receive a cask ownership certificate, regular updates on how the whisky is developing, and access to offers relating to In The Welsh Wind whisky.
So why not be a part of history and join the whisky revolution? Head to https://www.inthewelshwind.co.uk/ to buy now or contact them on 01239 872300
Culinary Courses, Cook-alongs and Cocktails
Amgueddfa Cymru’s second Digital Food Festival will return 6-12 September 2021. The digital event will replace the food festival that is usually held at St Fagans National Museum and will take place across the Museum’s website and social media channels to ensure the festival can safely take place. The event will feature a host of exciting courses, talks, music events and cookery demos. There will be a wide range of culinary courses to suit all ages including a patisserie course with Thibault Courtoisier, one of the winners of Bake Off: The Professionals 2020, a family cook along with Beca Lyne-Pirkis, a cook along with Michelin starred chef, Hywel Griffith and a cocktail masterclass with Blasus magazine. An online marketplace will also take place over Facebook, featuring over 40 Welsh food and drink businesses. They will be showcasing their unique Welsh produce throughout the festival week.
The Amgueddfa Cymru Digital Food Festival is a free event with some paid ticketed experiences. For the full festival programme, head to their website at https://museum.wales/whatson/food-festival-2021/
Breaking New Ground - Swansea’s First Vegan Gelato
Planning a trip to the beach this summer? Dreading a long drive and looking for your nearest vegan friendly coffee place? Ground Swansea is a new coffee bar run by Great Green Kitchen, offering 100% plantbased drinks and snacks co-owned by vegan chef and consultant, Helen Wilson. Business has been going strong at the coffee bar since opening day, and Ground Swansea is already catching the eye of the vegan community by releasing a vegan gelato, which they believe is one of only a handful for sale in the UK. If you head into Ground Swansea, make sure to try their decadent affogato, combining their gorgeous gelato with coffee to create the perfect summer pick me up.
Ground Swansea is further dedicated to being a plastic free business; no drinks are sold in plastic bottles, and you will only receive your drinks in biodegradable cups. You can enjoy your drink on the beach, knowing that you’re helping keep the oceans clear of plastic waste.
Keep up with Ground Swansea at https://greatgreenkitchen.com/ or give them a call on 07581 005605
A Partnership with The Parsnipship
The Parsnipship makes delicious and beautifully vibrant vegetarian and vegan bakes. To help them further expand their vegan range, they have recently acquired vegan nut-based cheese alternative producer Nutchi. The Parsnipship will sell Nutchi products as well as using Nutchi products in future recipes.
At the end of last year, The Parsnipship was approached by Nutchi, created by Charmaine in Cardigan, West Wales who had previously worked for them and knew they would make the perfect collaboration with Nutchi as they both work to cater to plant-based lifestyles. The Parsnipship are excited for the ‘partnership’ as it will help them expand their vegan range and help them move away from using dairy ingredients in their products.
The Parsnipship are hoping to show off their new range at the Abergavenny Food Festival in September, and at BlasCymru/TasteWales in October.
Contact The Parsnipship on 01656 857130 or visit their website at https://theparsnipship.co.uk/
Will the Abergavenny Food Festival Go ahead this Year?
Finally, something to look forward to! The Abergavenny Food Festival is still planning on going ahead on the weekend of 18th and 19th September.
Organisers want to bring people together to celebrate amazing food in a safe and controlled way. For those hoping to attend, tickets will not be available on the day as all tickets are being pre-sold so that attendance can be limited. Stroller tickets will cost £10 for a wristband and can be bought online or in person at EH Accountancy. Stroller tickets will give you the opportunity to see special guest performers such as Matt Tebbutt and Olly Smith (BBC Saturday Kitchen), Chetna Makhan (Food with Chetna), Chris Harrod (The Whitebrook Michelin-star Restaurant, Monmouth), Jane Baxter (cook, writer and co-proprietor of the Wild Artichokes Kitchen, Kingsbridge), Vanessa Kimbell (Sourdough School, Northampton) and Poppy O’Toole (Famous for her numerous potato recipes on TikTok, ‘Poppy Cooks’ is to be published by Bloomsbury in September), plus popular Barry-based Hang Fire girls, Sam and Shauna, trailblazers of the ‘slow ’n’ low’ BBQ revolution.
Any questions? Email them to affinfo@abergavennyfoodfestival.com
© Artur Tixiliski
Spring Forward
Since the autumn of 2020, Tŷ Nant Water, the iconic water brand of Wales, renowned domestically and internationally for its iconic cobalt and crimson glass bottles, has been under new ownership by an independent British Company.
Situated in the heart of west Wales in the hamlet of Bethania, Tŷ Nant Water is the established awardwinning producer of Tŷ Nant natural mineral water and TAU spring water, with both waters drawn and bottled at source in the beautiful 300 acre Tŷ Nant estate. The facility itself utilises wind power through an on-site wind turbine and continues to maintain the outstanding estate to organic principles, a policy that has been in place for over two decades. The rewilding of broadleaf woodland surrounding the estate encapsulates the purpose-built facility, which blends itself effortlessly into the landscape.
The new ownership sees significant plans well underway and the initial investment has secured continued business growth at record levels. Tŷ Nant products are truly unique in shape and colour, which offer a point of difference to the consumer and with a forecast of new product developments on the horizon an array of exciting announcements will be unveiled very soon.
www.tynant.com
Bee Good to Yourself
Welsh Brew Tea thinks you deserve a break. We’ve all been going through tough times, and Welsh Brew Tea wants to make it easier for you to look after yourself.
Welsh Brew Tea released their wellness tea ‘Bee Good to Yourself’ early last year, a 100% natural green tea, blended with Welsh honey, blackberries and wildflowers, perfectly designed with your wellbeing in mind. Green tea is thought to have a number of health benefits because it is high in antioxidants which can protect the body against disease, but this wellness tea also benefits the environment. Everything about the Wellness Tea is natural and good for the environment, from the sourcing of their ingredients to the biodegradable packaging. The honey they have selected for their tea comes from Cardiff University’s Pharmabees project which uses cutting edge research to explore ‘how the pollination of certain plants could lead to the development of drugs to treat serious medical conditions now resistant to traditional antibiotics - otherwise known as ‘superbugs’.’
Contact Welsh Brew Tea on 01792 363391 or go to their website https://www.welshbrewtea.co.uk/
The First 100% Welsh Rum
No, it’s not 100% proof, it’s the first Welsh rum to use molasses to make pure homemade rum from scratch. The Coles family run the biggest craft distillery in Wales where they produce gin, vodka and the first Welsh rum. The family set out to make the first Welsh rum in 2017 after a holiday to the Caribbean. Whilst in Jamaica head distiller Marcus was struck by inspiration and decided to do some research at the Jamaican rum factories, about what went into making rum, and how to make it the best quality. Upon arriving back home, they started trials to make their award-winning rum using a recipe sourcing their molasses from tropical plantations, yeast imported from the Caribbean, and Welsh water.
Order from Coles website at https://www.coles.wales/shop or call them on 01267 275395
Wrexham Lager - from Land’s End to the Highlands
Wrexham Lager has used the past year to completely turn their business around. It started with their new addition of Bootlegger 1974 Pilsner Lager, which was set to be released just as announcements were made that we would be entering a national lockdown last March. Quick thinking and proactive, Wrexham Lager did not let this stop them, and soon had a website up and running for customers to buy lagers directly from them to be delivered safely to their homes.
The brewery saw their dedicated fans filling in orders from all over the country - from Land’s End to the Scottish Highlands, their online orders have helped them reach more people than ever before. With the need to draw in more business, Wrexham Lager opened a shop on the premises to provide locals with their much-loved lager direct from the source.
It is no surprise that Wrexham Lager is working on their fifth expansion to keep up with demand!
Order at https://www.wrexhamlager.co.uk/ or call them on 01978 266222 or stay updated by checking out their Facebook page.
Aber Falls Inaugural Welsh Whisky Release
North Wales’ Aber Falls Distillery unveils its muchanticipated whisky. The distillery has already become hugely popular, being North Wales’ first whisky distillery in over 100 years. All ingredients are sourced locally from the region, including the much more difficult to source, Welsh barley. Uncompromising on quality, the distiller’s ethos of ‘field-to-fork’ also returns wasted ingredients back to local farms, who then uses it as cattle feed or fertiliser. Representing traditional values and working 7 days a week to produce new and inventive products, Aber Falls has all the attributes a whisky connoisseur can appreciate and savour.
In celebration of their single malt Welsh whisky, they have partnered with Great British Menu finalist and Ready Steady Cook chef, Ellis Barrie, who has created two perfect dishes to pair with the distillery’s whisky. One being a synonymous lamb dish, which suffices as a Welsh favourite, the other an earthy strawberries and cream meringue (the recipe has been shared with customers on their website).
To find out more head to https://www.aberfallsdistillery.com/en/
Luing Cattle – Perfect for the Welsh Climate!
Unlike other parts of the world, where water resources are depleted, or significant land is used to grow feed, Welsh sheep and cattle are overwhelmingly reared on natural resources. With high standards of animal husbandry and pastureland management, familyrun farms in Wales have helped preserve the unique landscape and will continue to do so for generations to come.
One beef and sheep farming couple who saw the potential in adopting a more sustainable way of farming are Iwan and Eleanor Davies of Hafod y Maidd Farm in Conwy. The farm, which is registered as a Site of Special Scientific Interest, has the terrain and grazing conditions that align with the natural habitat of Luing cattle – an extremely hardy breed originating from the Isle of Luing off the west coast of Scotland. They fatten the cattle at age when the grass conversion is at its highest, calving at two years and manage the peat bogs by grazing the Luings on it. It’s a highly efficient system that works for the farm and the environment. The Davies’ have more or less returned to the centuries-old farming systems of their forefathers.
Find out more at http://www.welshluingbeef.co.uk/
Dan Lydiate Returns to his Parent’s Farm
The Welsh Ospreys hero, Dan Lydiate, is preparing for life after rugby by returning to his roots as a farmer. Dan is now hoping for agricultural accolades with his herd of Welsh Black cattle on the 500-acre family farm, Ty’n y Berth, just outside Llandrindod Wells, in Powys. When rugby duties permit, the father-of-two travels back to Ty’n y Berth. Dan said: “I train down in Swansea with the Ospreys and on my days off I commute back to the farm in Llandrindod Wells. It’s a proper mid-Wales hill farm, predominantly sheep, and in the last two years I’ve bought a small herd of pedigree Welsh Black cattle. I’m diversifying into that and moving forward, planning for life after rugby back on the farm.
“My parents’ farm is organic as well, so it gives a nice balance with the sheep. I enjoy it and obviously while I’m still in training my parents and my older brother, Jack, look after the herd for me. My brother and I are the fifth generation on the same farm and we’re hoping to pass it on to the next generation.”
