taste. blas 24 - St David's Day - May 26

St. David’s Day - May 26

ALL THE WORLD’S A STAGE

Wales takes the spotlight

TRAI NING DAYS

Loco’s go local

MEAD IN WALES

Mead goes mainstream

Publisher’s Letter

Known Knowns

It’s a funny old world right now, full of uncertainty. Trans-Atlantic banter ips daily, threats seem to loom from every direction, and a government elected by a landslide only 18 months ago already looks shaky. Wales, too, faces an election that could go any number of ways, depending on where you sit. Meanwhile, economic news swings between gloom and sunlit optimism.

All this can leave us feeling a bit battered. So perhaps it’s worth stepping back and focusing on what we do know. Welsh food and drink is in remarkably good shape, as our feature ‘Wales steps up to the plate’ shows. More producers than ever are launching brilliant new products, and surveys on the Value of Welshness reveal growing appreciation - from consumers and trade alike, at home and across the world - for the quality of our produce and the skill of our chefs. e arrival of the Worldchefs Congress and Expo at ICC Wales this May is further proof. is is the chef world’s crème de la crème event, and in more than

a century it has never before come to the UK. e fact it’s chosen Wales, not London or Edinburgh, speaks volumes about how far our food and drink scene has come. e future looks bright.

Elsewhere in this issue, we take a foodie trip around Wales by train, explore the revival of mead - our most traditional drink, now being reinvented in unexpected ways and go 100% native for St David’s Day. We uncover shy goings-on in Aberaeron, follow Jon Gower as he meets sporting heroes carving out new careers in food and drink, join Caroline Sarll at the Welsh Rarebit museum (yes, it exists), and take a break to read Myfanwy Alexander’s heartfelt ode to Mario’s Tregroes Wa e ice-cream. Enjoy!

Paul Mulligan Publisher

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Jon Gower

On the ball

ere are those, in various elds who can add magic to their other skills. In rugby, one thinks of mercurial backs such as Shane Williams, seemingly turning into a wraith as he evades the opposing line of defence, who then looked clumsy, as if trying to tackle fog. Wordsmiths and poets can reinvent and reinvorate language itself with their gi s. And in cooking the same ine able abilities are so o en on display. Certainly by the wizards at Cardi ’s Hiraeth Kitchen restaurant who can conjure up amazing things without the apparent use of wands or spells. And, this season, nobody mention the wooden spoon.

Now I’m a rugby fan who reasonably expects a heart attack to follow, say, an electrifying try in the annual eighty-minute war against old foes, England or the feisty cockerels of France. So imagine my delight when I heard the Hiraeth conjurers were cooking up a six course meal to accompany the Six Nations. It has obvious and respectful echoes of Six by Nico.

What’s the game plan, Andy? During the Six Nations tournament he and fellow chef Lewis Dwyer serve up a dish from each of the competing countries, featuring ingredients typical of each of the half dozen nations. “ ere’s a Guinness butter and a soda bread, both typically associated with Ireland, sticking to our style as we always start with a nice piece of bread and butter.”

ere’s also a bif of Japanese inspiration as Andy explains: “Fermented leeks is something we’ve gone with before and you can’t have a Welsh dish without the leeks. We turn Welsh rarebit into a creamy foam and add potato for a bit of body. Representing England we’ve gone for sh and chips and blinged it up a bit, made it a bit more restaurantey. But we didn’t want to go too far as it’s just one of those dishes that everybody seems to love.”

e French selection is a classic, beef bourguinon, where they’ve brined and slow cooked the meat, nished in the pan with loads of butter. It’s nished with pangritata crumbs cooked in pancetta fat. e word “magni que” comes easily to mind.

en they took a fairly typical Scottish dish, namely cranach, normally oats served with raspberry and whisky on Hogmanay or Burns Night but now in a Hiraeth incarnation involving oranges marinaded in whisky, giving it a little bit of a kick, like adding Finn Russell to the squad.

Italy comes on eld as a tiramisu. eirs is a “Chocolate sorbet with a co ee syrup and a mascarpone that’s been laced with a bit of massala. Instead of ladies ngers we use rusks, Farleys rusks coz they take us all back to childhood, a blast from the past.” Like invoking the name of scrum half Francesco Pietrosanti. e long ago past.

is playful mix of food and rugby got me thinking about all those rugby players whose names grace a wide range of foods and drinks. Wales and Britain’s most decorated player, Alun Wyn Jones, whose rum liqueur, Mimosa Rwm Espiritu mixes rum and cold pressed co ee, now available from Tesco to Transport for Wales trains. It also commemorates the voyage of the Mimosa, which carried Welsh settlers to Patagonia. When the former Welsh captain launched his signature rum in 2023 he noted that not only did he gain his rst cap for Wales in Puerto Madryn, Patagonia against the Pumas but also that it was 158 years since that pioneering voyage. is, by an astonishing coincidence, was the precise number of caps Jones played for his country. A magical realist novelist couldn’t make it up. Rum seems to be mightily popular with the rugby boys as suggested by much capped Welsh forward Richard Hibbard’s Mortal Bunny Spiced Rum, now available in a black cherry version. He’s also the driving force behind their Strawberry Cream Liqueur and the delightfully named Sand Rabbit Welsh Gin, an appropriate sip at Hibbard’s Sand Rabbit Bar and Grill, set amidst the sand dunes of Aberavon, as the sun goes down.

Staying in the scrum, former Cardi forwards Dillon Lewis and Brad yer are now purveyors of Fat Dragon co ee – while former Welsh players, James Hook, Shane Williams and Lee Byrne are behind Perthyn, a low-alcohol spirit as well as Fab Four Co ee. eir Colombian beans are available both as a Lions blend or as a Grand Slam variety in keeping with such rugby pedigree. Everyone roasts theirs di erently, but nobody wants to spill the beans.

It’s all proof that food, drink and rugby are inextricably entwined, like the muddy laces of an old prop’s boots. And to think I’m old enough to remember when rugby fare on the terraces was just rivulets of foamy bitter, packets of pork scratchings and hot pies warmed by gushes of steam from the espresso maker.

Happy St David’s Day

Dydd Gŵyl Dewi Hapus

Our collaboration with Halen Môn Sea Salt feels like a natural fit.

As a family-run, like-minded artisan Welsh food producer, their unique, crunchy sea salt pairs perfectly with our craft and reciperesulting in a deliciously salty butter that truly packs a punch.

Real Meals on Wheels

Our regular columnist Jon Gower is currently Transport for Wales’ writer-in-residence, taking him to all parts of the country. So he gets to try first class menus and enjoy the fare at station cafes, not to mention being nosy about passengers who bring their own.

There are many Welsh restaurants blessed with fine views but none compare with those available to the diner on a train. The fields unfurl and hawthorn hedges ribbon away. Hills undulate and the landscape changes constantly to the rhythmic beat of wheel on rail. On a long train journey it’s as if time itself slows down, the day unwinding before you like pizza dough.

Travelling by train through Wales, the American travel writer, Paul Theroux suggested that, “Because of its steady level progress a train was the perfect way to see a landscape – it was impossible to be closer to the ground.” Through the windows he viewed a “landscape of legend slightly out of focus, full of blurred castles and giants and dragons that were actually cliffs.”

I think of the blurry castle of Llansteffan, viewed from the train at Ferryside and of the giant Idris, after whom Cader Idris is named, his stony face peering down as you journey on the Cambrian Line towards Fairbourne.

I take one of those long train journeys from Cardiff to Manchester as a diner in first class. The first course appears as we approach Abergavenny, with local peaks such as the Skirrid and the high spine of the Black Mountains hoving into view. It’s a romantic way to dine and Ceri Bower, Head of Hospitality for Transport for

Wales concurs entirely: “There’s something of olden days about it, it harkens back.” I duly sip my sparkling Radnor Hills water, made in the romantically-named hamlet of Heartsease.

The quality Welshness of the on-board food is complemented by the presence of premier hosts in first-class. Ceri enthuses, “They’re wonderful. I see praise coming in for them constantly. They’re in charge of everything from welcoming you onto the trains to serving you in a way comparable with being in a restaurant to helping you navigate your journey. They’re spinning a lot of plates, pun intended.”

One such premier host is Katie Edwards, who started out on the trolley service but then started serving food on Mark IV trains bound from Cardiff to Holyhead. She initially found working on a moving train a little difficult but after a few months had found what she calls her “train legs.”

She agrees that part of her job is making people happy, especially those who are celebrating birthdays or anniversaries and reckons she’s had 99 per cent customer satisfaction so far. It helps that it is, “Spectacular food. I’ve never had a bad reaction, to be fair, everyone’s been super pleased and is often over the moon.”

I’m joined at my table by Mark Roberts, the Head Chef for Transport for Wales, who’s worked for the company for just over a year. He marshals a travelling brigade of fourteen chefs – three based in Holyhead, two in Manchester, three in Shrewsbury and the others quartered in Newport. One of the biggest challenges, Mark suggests, is knowing how many people you’re going to serve: “Some days you could serve fifty, some days you could do two. You also have to factor in the weather and cancellations.”

We know that chefs are often miracle workers when it comes to conjuring up meals in confined spaces: the kitchen on a train is certainly one. When I ask Mark how much room he has he opens his arms to suggest something half as wide as himself.

“We’ve obviously got two combi ovens, a grill, a fourinduction hob, a boiler, a microwave and an area to keep all the crockery and plates.” I’m reminded of Keith Whitehead, the plump chef conjured up by the comic novelist Martin Amis “who was so fat, inevitably some part of him was under the grill.”

Part of the solution to the issue of space is to preprepare food, then brought on board on aircraft-style trolleys. Mark explains, “When you’re creating dishes, you can’t take up too much space. You literally have five drawers that are sixty centimetres by twenty centimetres wide, so trying to fit the ingredients for a three-course menu is very complex.” Having a prep kitchen in Newport has also enabled them to offer a lot more variety by batch-cooking twice a week.

Mark is also responsible for the onboard menus, with four changes a year, as well as festive fare at Christmas. “The current menu reflects the time of year I worked on it. Everyone wants something warming and comforting. The soup is full of the flavour of roasted vegetables. The pork belly is a six-hour, slow cook, with spices in the meat and a nice crackling on top.”

Mark then enthuses about the mains. “Flat iron steak is not a cut that you see very often: it comes off the shoulder, the feather blade. As long as it’s rested enough time it’s a subtle and tender steak. We serve it with classic dauphinoise potatoes which are warming at this time of year.” He tells me they source their Welsh beef from Celtic Pride, a premium brand from wholesaler Castell Howell. That same Welshness is there in the tea they offer, too, as it’s Paned Gymreig from Gower-based Welsh Brew Tea.

Mark also shares his thinking about other menu components. “My dad brought me up cooking pasta but it’s a bit tricky on the train. So, there’s a rice risotto dish with smoked haddock, fresh leeks and creamy Blaenafon cheese which all work well together.”

It took me fully two train stops to decide on pudding, finally plumping for the lemon cheesecake which was airily light and zingily tart. Awesome, as the kids say.

Of course there will be some passengers who bring their own food. The Heart of Wales service from Swansea to Shrewsbury doesn’t have a dining car but that doesn’t bother the three women sitting opposite me as they set up tulip glasses for prosecco and cocktail flutes for espresso martinis.

Janice Williams, Denise Thomson and Joan Taylor are travelling in style to Shrewsbury. Joan enthuses about their first course’s “beautiful red, organic salmon and there’s an egg cooked to perfection. All done fresh this morning.”

At the appropriately named Whistle Stop café on Abergavenny station, sisters-in-law Sarah Shaw and Nicola Shaw are busily making breakfast items. Their bestseller is the bacon bap, each roll stuffed with lusciously thick slices, sourced from local butcher, Bromfields Butchers in Gilwern. Nicola explains: “We ask him to cut it thick so it’s not your cheapy, supermarket bacon that turns to water.”

At the Whistle Stop they serve tea in china pots and don’t use cheap teabags. As for the tea itself: “We always make it strong unless the customer asks otherwise. We actually have one who actually says I’ll have a cup like piss. Those are her exact words, every time.” I tell them I hope the cuppa still involves a teabag and they both laugh out loud.

There’s a very different cafe in Caerphilly. When the Ukrainian war broke out in 2022 NHS employee Sian Lewis sponsored sisters Hanna and Ludmilla Famtsova and their daughters to come to Wales from the city of Dnipro, in the centre of the country. Coffi Kava on Caerphilly station, marries the word for coffee in Welsh and in Ukrainian, showing two cultures meeting, right next door to the ticket office.

Ludmilla, known as Luda guides me through the mouthwatering selection of Ukrainian cakes on display. “There is raspberry cloud cake, which is fluffy sponge with raspberry jam, sour cream and cream cheese – it’s not very sweet but nice.” I’m reminded of “Naughty but nice,” once a slogan for fresh cream cakes. It was written by the novelist Salman Rushdie. Another of his marketing masterworks was ‘Irresistibubble’ for Aero milk chocolate bars. But I digress.

Hanna started baking when she was about 13 years old and communicated the passion to her sister. So, opening a café is a dream come true. “We’ve had great support from people in Caerphilly,” Hanna enthuses. “There are people who come to the station especially because they’ve heard about us and Transport for Wales have been really supportive, so we’re really pleased with our reception here.”

You can live all your life in Wales and think you know it well. But then you take the train to Caerphilly or Fairbourne, or take the railway long-haul to Holyhead and realise that there are discoveries awaiting you around every corner. Or every curve in the track.

Land of Honey

Rich, flavoursome and with a deep honey essence, Welsh mead has been around for millennia. Now it has had a renaissance and is once again a trendy tipple of choice. Here are just some of the fine ‘honey wines’ you may wish to sample on St David’s Day…

Believed to be the world’s oldest alcoholic drink, mead is once again on the Welsh menu. Rarely as sweet as many expect because the honey ferments into alcohol, the historic tipple is now widely seen as an alternative to wine, beer and cider – with or without food.

Here in Wales, the bard Taliesin is said to have penned a poem entitled Cân y Medd (Song of the Mead) around AD550, while Medieval Brythonic war poet Aneirin’s epic manuscript, Y Gododdin (circa AD600), describes warriors drinking the King’s mead.

In fact, nowhere is mead still more popular today than in Wales, where we have producers who not only create traditional versions of the honey wine but also push boundaries with their exciting new tastes, twists and combinations…

Hive Mind Mead

The beekeepers and mead makers at Hive Mind in Monmouthshire pride themselves on their authentic mead created from 100% British honey, some of which comes from their very own bees. At the same time, they remain at the cutting edge of their game, breaking new ground with products featuring a range of exciting flavours, including Dark Cherry. The company’s Wye Valley Traditional Mead (14.5% ABV) scooped the Great Taste Golden Fork Award in 2023 for its medium-sweet, floral and warm honey flavour. Some of this is now set aside to mature in oak whiskey barrels, bringing dark, woody notes to the party as Oak Whiskey Barrel-Aged Traditional Mead (16% ABV). More adventurous mead-lovers might like to try Hive Mind’s sparkling version, in flavours such as Honey and Sour Cherry and Honey and Raspberry. And for a little fun, why not also sample the company’s new Honeyade in flavours including Rhubarb and Ginger?

hivemindmead.com

Mountain Mead

In Tregarth, in the foothills of Snowdonia, Mountain Mead produces batches of Welsh mead from natural ingredients, including high-quality honey. Mead maker Mike Cooke mixes his raw honey by hand to create his mead. His multi-award-winning Honey Buzzard (13% ABV) is a classic sweet, traditional mead, which can be a perfect replacement for a dessert wine. Mountain’s Medium Sweet Traditional Mead (13% ABV) is also a treat in a glass – created from sunflower honey, it is

delicious served on its own, with tonic and ice or in a “meadjito.” Coming soon is Banananila (13% ABV), a medium sweet mead made with Spanish orange blossom honey, bananas and Madagascan vanilla. This tasty bottle won the Best of Show Award in the Mead Madness Cup Americas.

mountainmead.co.uk

Afon Mêl

At Afon Mêl Honey Farm and Meadery, nestled above New Quay, the bees are free to forage on sycamore, hawthorn, willow, clover and blackberry – and the resulting 100% pure honey has a depth of flavour that carries through to Afon Mêl’s meads, brewed here for over 20 years. Embodying a boldly floral aroma, with notes of caramel and a long finish, the company’s Heather Mead (14.5% ABV) scooped the Golden Fork Award in 2019. The perfect accompaniment to a cheese board, it also works well with pasta dishes and cake. For a different tipple, try the elderflower Nebala Gunlathu (10.7% ABV), an elegant number, with a sweet and warming finish, or the elderberry Nebala Woduridaz (10.7% ABV) – dark, rich and robust, with deep berry flavours.

afonmel.com

Morgan’s Brew Tea

Morgan’s Brew Tea from Welshpool has teamed up with Mountain Mead to produce some very special bottles of unique honey wine. The company first made its name through its own black tea blend and has since expanded to offer an extensive range of other teas and various products. Now its Bach Batch meads (all 13% ABV), created by adding loose leaf tea before fermentation, are hitting the mark. Hedge Row is a medium sweet mead, with a deep, earthy profile, full of berry flavours. It is superb with cheese, game and mixed in a cocktail. Also look out for Cardigan Caravan and Oriental Cherry. Cardigan Caravan offers a winter-warming floral flavour, with a smooth honey backbone, while Oriental Cherry features hints of wild fruit and has a subtle tartness that balances beautifully with its hints of sweet cherry blossom.

morgansbrewtea.co.uk

St David’s Day Dining

If there is ever an occasion to dish up a selection of Welsh delicacies, it is St David’s Day. Here are some of our celebratory, meal-by-meal suggestions…

St David himself may have been reputed to have consumed nothing but leeks and water, but those wishing to mark our patron’s day this year will wish to sit down to something a little more exciting.

Today, the country’s pantry is packed with delicious temptations of all kinds, providing ample choice when it comes to every single meal on the day we celebrate Welsh culture.

Some of the traditional Welsh food items we still enjoy in modern times may well have been around in the 6th century. Others are much more contemporary or embody a 21st-century twist – but all are still very much products of our land, our skills and our passion.

So…

Why not start St David’s Day with a brimming Welsh cuppa – and what could be better than a steaming pot from Tidy Tea? The Ceredigion-based producer has a range of options from its traditional Welsh Black to its seasonal Winter Warmer.

A Welsh breakfast wouldn’t be the same without laverbread. Try Pembrokeshire Beach Food for a fine helping of the hand-harvested seaweed delicacy. Team it up with some fresh cockles from Selwyn’s on the Gower and smoked bacon from the Welsh Homestead Smokery in the Cambrian Mountains.

Those looking for an even heartier plateful might like to add a couple of grilled Red Dragon Welsh tomatoes, a fried free-range egg and a slice of locally baked sourdough. Round your breakfast off with a cup of strong coffee from Swansea’s own Welsh Brew.

For lunch on St David’s Day, you could choose between a brimming bowl of lamb cawl or leek and potato soup, either of which will be full of flavour if made the day before and given the chance to rest in the fridge overnight. Heat them up and enjoy them with some Welsh cheese from Trefaldwyn, Caws Cenarth or Caws Teifi and a handful of crackers from Brecon-based Cradoc’s.

It’s hard to imagine still having the appetite for a mid-afternoon snack after your day of dining so far, but a traditional Welsh afternoon tea could be just the treat to tempt you. Daffodil Foods, based on the Llŷn Peninsula, creates hampers packed with products such as scones with Welsh clotted cream and raspberry compote. Time to put the kettle on again!

Next, any St David’s Day evening feast for meat lovers must, of course, include Welsh Lamb. Choose between lean Mountain Lamb, plump Lowland or delicate Salt Marsh, each with its own unique flavour. Heap your plate with potatoes from Pembrokeshire, leeks of course, and vegetables from Blas y Tir or your closest market garden. For veggies, bubbling Welsh rarebit can also be paired with side dishes and served as part of a main course. See Caroline Sarll’s column in this issue for some mouth-watering rarebit ideas.

As St David’s Day draws to a close, why not cut yourself a slice of rich, indulgent Bara Brith or round off the patron saint’s day with a time-honoured Welshcake or two? Popty Bakery’s award-winning Bara Brith is perfect for the occasion, while Blasus Welshcakes have an exciting selection, ranging from Traditional to Pecan and Maple Syrup. Any of these will slip down beautifully with another cup of tea or even something stronger – perhaps a nip of PGI Welsh Whisky from Aber Falls Distillery, Penderyn or In The Welsh Wind…

Mountain Mead – Whispers of Druids, Taste of Legend mountainmead.co.uk

MORGANS BREW TEA

We are specialist suppliers of loose leaf teas, infusions, tea distilled Gin and tea blended Meads. 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.

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

Welsh Food and Drink Steps Up to the Plate for 2026

It has been a sensational few months for Welsh food and drink, but the year ahead promises to bring even more excitement to the table

If 2025 was the exquisite hors d’oeuvre, served to tantalise the taste buds before the delicious entrée arrives, 2026 certainly promises to be a feast to remember for Welsh food and drink.

The past year has seen such magnificent successes at the outstanding Blas Cymru/Taste Wales 2025 event, the launch of an array of innovative new products and the announcement of an exciting selection of Welsh food items to be awarded Protected Geographical Indicator (PGI) status.

Now the industry is looking ahead to a spectrum of landmark events that will further showcase the impressive selection of food and drink products that Wales has to offer – and Welsh hospitality will also step into the spotlight when the Worldchefs Congress and Expo 2026 is staged in Newport in May.

Shining brightly

Blas Cymru/Taste Wales 2025, a signature brokerage event organised by the Welsh Government for the Welsh food and drink industry, was held at ICC Wales in October. Bringing together producers, suppliers, buyers and food industry professionals from right across the globe, the biennial showcase was a resounding success that has already resulted in over £45 million of forecasted business opportunities.

More than 150 Welsh food and drink producers from Wales showcased some 3000 new products to hundreds of buyers from places as far afield as the Middle East, East Asia, North America and Europe, as well as across the UK, driving exports and further elevating Wales within global food and drink.

The Rising Star Market Place garnered attention for offering buyers the opportunity to connect with upand-coming names in Welsh food and drink, and was the backdrop to many new product launches – ranging from innovative sparkling teas to carbon-neutral baby potatoes.

North Wales-based Flavour Moments won the Most Exciting New Product Award for its handcrafted Goat’s Cheese Pearls, filled with bursts of honey, pear and fig. Other highlights from the 30 Rising Stars included a spread of mouth-watering surprises from companies such as Castle Dairies. The Caerphilly-based premium butter producer presented its new Halen Môn Sea Salt Butter and its Halen Môn Sea Salt Spreadable. For those seeking sweeter options, artisan chocolatier Coco Pzazz was there to introduce its wares including Rolled Truffles and Bilingual Welsh Bars.

Pembrokeshire Gold promoted its new cold-pressed rapeseed oil including Chilli, Lime and Ginger Dressing and Orange Infused Rapeseed Oil – and Welsh Homestead Smokery made the journey from its smallholding in the Cambrian Mountains to launch its zingy Smoked Bacon Jam and Smoked Chorizo Jam.

The Welsh drinks sector also held its own, with many exciting new products for 2025. Tidy Tea, from Ceredigion, was on the boil with its new Tokyo Blossom, while Radnor Hills Mineral Water Company sparkled brightly with its Radnor Splash Cans. Also attracting great interest was the new Honeyade collection from South Wales beekeepers and mead makers, Hive Mind, in flavours including Lime and Mint and Strawberry and Basil.

Hive Mind Mead and Brew Co also presented its Rum Aged Traditional Mead (18% ABV) and Hiraeth Welsh Dry Heather Mead (14.5% ABV), while Pembrokeshire-based Barti Rum made waves with its handy cans in apple, lemon and punch varieties. Also in the Welsh alcohol arena was coffee upcycler Grounds for Good, with its Aperoffi (11% ABV).

The Hafod Brewing Co came from Mold to showcase its new Wavelength (5% ABV) and its fruity pale ale My Name is Nelson (4.8% ABV). Other notable presences were Gwynt y Ddraig, from Llantwit Fardre, with its new zero alcohol cider and canned Black Dragon (7.2% ABV), and Blighty Booch, with its kombucha starter pack. This Conwy-based producer has also recently launched a new Spiced Plum drink made from fruit unique to North Wales.

Cradoc’s travelled from Brecon with its latest breadsticks, while Sip Syrup brought its natural coffee products from Ceredigion. Gower Gin presented its new cardboard box unit and refillable bottles, and there were new products from Bossa Nova Chocolate, the Crafty Pickle, chocolatier Mr Holt’s, Jones Crisps. Mario’s Ice Cream, from Cross Hands, and GG’s Gelato, from Penclawdd, wowed the buyers with their delicious desserts, while Mumbles-based Dewkes saw to it that canines were also catered for.

Gaining PGI status

Blas Cymru/Taste Wales 2025 also saw some exciting new introductions within the Welsh whisky forum. In the Welsh Wind, from West Wales, brought its new Brychan Welsh Blended Whisky (46% ABV), while Aber Falls Distillery, from North Wales, launched its new Madeira Single Malt Welsh Whisky (47% ABV).

Single Malt Welsh Whisky is, of course, one of the many Welsh delicacies that now has PGI status, alongside more immediately recognisable items, such as Welsh Lamb, Welsh Leeks and Welsh Laverbread. And, as of 2025, the list of authentic Welsh food and drink products meeting the strict production standards and geographical requirements required to be granted PGI status reached a triumphant 24.

Joining the likes of Carmarthen Ham, Conwy Mussels and Welsh Beef were Dovey Native Botanical Gin, Pembrokeshire Native Oysters, Pembrokeshire Rock Oysters and Welsh Heather Honey. Formally

recognised for their distinctive qualities and regional heritage, these PGI products not only now gain valuable market advantage but also help preserve traditional production methods and champion Welsh products on the international stage.

The value of Welshness

There could be no better time than 2026 for Welsh food and drink to step up to the plate, according to Sophie Colquhoun, Director of insight specialists Category-Insight. An experienced leader in food marketing, she is involved in delivering the Insight Programme for Welsh Government Food and Drink, conducting a survey every year in a bid to understand the “value of Welshness” and what consumers seek from the food they buy in shops or order in restaurants. Focusing one year on retail and the next on out of home, she has seen soaring demand for “Welshness” in recent times.

“I am genuinely surprised about how much the value of Welsh products has become so much more important to people in Wales,” she admits. “If you look at our results, nearly every metric has seen an increase in people’s desire to have access to more Welsh food.”

For example, in her most recent research, 80% of Welsh shoppers said they would choose Welsh for top products (like for like) and 65% agreed they would pay more for Welsh food items – up from 44% in 2017. Furthermore, eight out of 10 said they believed it was important for their retailer to stock a good range of Welsh products and two-thirds said seeing “Welshness” on packaging would encourage shoppers to buy.

While seven out of 10 think their retailer does already have a good range of Welsh food and drink, it was interesting to note that two-thirds would like them to offer more, and that outside Wales, 80% of shoppers in England thought it was important their retailer stocked a great range of brands with Welsh, Scottish and English provenance.

“When it comes to Welsh food and drink, people talk about these key themes,” she says. “They talk about supporting their local economy; they think that it’s fresher, better quality and better tasting, and that food and drink form Wales is percieved as being better for the environment.”

Her research has, however, highlighted the fact that consumers are still not always aware of the “Welshness” of a product: “So the message for hospitality is to make sure they highlight and promote the fact that they are using local Welsh foods – and, from a producer’s point of view, if you have a story to tell, then tell it,” she emphasises.

“Yes, it is about the product and how delicious it is, but there’s often also a really great story behind a lot of these local brands, and people want to hear and understand those stories.”

Marking St David’s Day

No occasion offers the chance to highlight the “Welshness” of food and drink products more than St David’s Day – and a variety of events have been lined up by the Welsh Government’s Food Division, Food and Drink Wales (FDW), and other organisations to mark the occasion. From activities scheduled to take place in Cardiff Central Square to Wales Week London’s VIP dinner at the Guildhall, this year’s celebrations of the patron saint of Wales bring with them the opportunity to tell many of the tales behind the country’s products.

FDW’s flagship St David’s Day event will take place at London’s historic Spitalfields Market, where a curated group of Welsh food and drink businesses will showcase their products from Saturday, February 28 to Sunday, March 1. Emphasising the commercial strength and diversity of the Welsh food and drink sector, while offering an opportunity to meet producers, explore products and understand the stories and supply chains behind them, it will feature a range of producers.

Among those present will be Flavour Moments again, together with Ferrari’s Coffee, from Bridgend, and Maggie’s African Twist, bringing its chilli sauces and seasonings from North Wales. While Pen y Bryn Apiary will have some of its award-winning honey available to be sampled.

Radnor Preserves, from Newtown, Rogue Welsh cakes from Newport and the Patty Man, from Cardiff, will also be setting up at Spitalfields, along with producers of some of the finest Welsh alcoholic beverages. Visitors should look out for wine from Mydflower, near Llandovery, Vermouth from Still Wild in Pembrokeshire, and farmhouse beer and natural cider from Sobremesa Drinks, near Talgarth. Also present will be Gower Gin and Aber Falls.

The aim of the culinary celebration is to highlight Wales’s credentials as a modern food nation with a growing reputation for high-quality, provenanceled products across retail, catering, hospitality and speciality markets. Set within one of London’s most established food trading destinations, Spitalfields Market provides a high-profile platform to present the country’s food and drink to buyers, industry stakeholders and influential audiences.

The event will demonstrate how Welsh producers are combining heritage, protected status and local sourcing with innovation and brand development. It will underline the commercial importance of provenance, origin and PGI status, alongside the role of sustainable farming, skilled production and strong brand storytelling in driving growth.

Wales on the world stage

Having just returned from successful participation in the world’s largest food and beverage sourcing and innovation show, Dubai’s Gulfood 2026, the Welsh Government’s Food Division is also looking ahead to major global events for 2026. Subject to change – and again under the FDW brand – it hopes to be at Food and Hospitality Asia (FHA) in Singapore in April and

Summer Fancy Food in New York in June. Closer to home, but also attracting international attention, will be the UK Food and Drink Shows, taking place at the NEC in Birmingham from April 12 to 14. These include the Food and Drink Expo and the Farm Shop and Deli Show.

The follow-up to Blas Cymru/Taste Wales 2025, the Blas Cymru/Taste Wales Conference will be held across two days in October at Venue Cymru in Llandudno. This is expected to focus on key themes, such as sustainability and business skills, with workshops and seminars for Welsh producers.

What is in no doubt, however, is that the Worldchefs Congress and Expo will be the jewel in the crown of the glittering array of food and drinks events taking place here in Wales this year. Described by the Welsh Government as a significant milestone for the country, reflecting its commitment to excellence in food, hospitality, sustainability, and farm-to-table practices, it will foster connections and collaborations within the culinary community. It will also encourage the exchange of ideas, inspiring new creations and providing an opportunity to showcase food and drink from Wales to an international audience of culinary artists.

A Team Wales partnership, including the Culinary Association of Wales (CAW), ICC Wales and the Celtic Manor Resort, with support from the Welsh Government’s Food Division, worked ceaselessly on the bid to host the major global event. Headed up by Arwyn Watkins, OBE, President of the CAW, years of planning and lobbying saw them secure the necessary support from right across the world.

Now the event, which will be centred on the theme of Pasture, Passion, Plate, is expected to attract more than 800 chefs and 5,000 visitors from some 110 different countries. To be delivered by CAW and staged at ICC Wales from May 16 to 19, it is, according to Mr Watkins, “the culinary equivalent of Wales hosting the football World Cup finals.”

“To be putting Wales on the world stage and on the culinary map like this is hugely significant,” he stresses. “I cannot emphasise enough what an opportunity this is – an occasion where the world is actually coming to Wales, rather than us having to travel across the globe, to experience the Welsh food service sector and our incredible food and drink products.”

Launched by French chef Auguste Escoffier and other key names in Paris in 1930 and organised by the World Association of Chefs’ Societies (WACS), a global network of chefs’ associations founded in 1928, this is the 41st staging of the biennial event.

“This is the first time ever in its 98-year history that the event has been held in any part of the United Kingdom,” Mr Watkins, CAW President for 11 years now, observes.

A member of WACS and run entirely by volunteers, CAW represents and champions chefs who are Welsh or work in Wales, while also supporting and promoting the country’s food and drink. With over 400 members, including chefs, college lecturers, and suppliers to the hospitality industry, it exists to promote excellence in the art of professional cookery within Wales. Its teams compete in the Culinary Olympics and the Culinary World Cup.

Committing to excellence

Highlights of the Worldchefs Congress and Expo will include the presence of the Expo’s Ambassador, international singer and founder of Cygnet Gin, Katherine Jenkins OBE, who will perform her specially written anthem “When you return to Wales” at the opening ceremony.

An event partner and official exhibitor, luxury Welsh spirit Cygnet says it is proud to demonstrate what Welsh craft truly represents: exceptional quality, authentic innovation, and an unwavering commitment to excellence. The company stresses it feels privileged to share its story with the global culinary community and to play a part in strengthening the country’s reputation for premium, artisanal produce.

Katherine herself adds: “When I created Cygnet, it came from a deep belief in never settling for anything less than the very best. That same spirit runs through Wales itself – in our people, our craftsmanship, and our extraordinary food and drink community.

“To welcome the world’s finest chefs to experience what we create here, on Welsh soil, is a moment of immense pride for me. Supporting this is about celebrating Wales, its talent, and its unmistakable sense of excellence, on the global stage.”

Food and drink innovators

Celebrated chef Marco Pierre White will give a keynote speech at the event, and workshops and presentations will be led by other industry experts, covering topics from modern cooking techniques to the latest trends in food and beverage.

The Expo will also host the final of the Global Chefs Challenge, for which the semifinals have already taken place across five continents in four categories: Pastry, Senior Chef, Vegan Chef and Junior Chef, with Wales having a representative in each final.

“There will be 40 chefs competing from 25 countries as far afield as Fiji and Vietnam, Australia, the USA, Singapore and Hong Kong,” explains Mr Watkins. “This is not only an opportunity for Wales to host a world event, but it is our chance to tell the great story we have here about Welsh food and drink.

“Very often, our businesses have to travel abroad to try to get their products in front of people, but this is a huge opportunity for the whole Welsh food and drink sector because about 60% of all the delegates attending will either be influencers or buyers.”

Delegates will be accommodated at Celtic Manor Resort and hotels in the surrounding area, generating over 5,000 bed nights in total.

The Welsh Government’s Food Division will exhibit at the Worldchefs Congress and Expo 2026 under the Food and Drink Wales (FDW) brand. The primary

function of its section will be to promote the Welsh food and drink industry and its high-quality products and ingredients.

This showcase area will be similar in style to the Business Lounge at the Royal Welsh Show and Blas Cymru/Taste Wales 2025. Food Division officials will work closely with Hybu Cig Cymru (HCC) to prepare and deliver demonstrations and samples to an audience of international chefs and foodservice buyers seeking new products for their market.

The FDW section aims to promote Wales as a nation of food and drink innovators at the global meeting point for industry leaders. Unlike Blas Cymru/Taste Wales 2025, it will focus on food service-oriented products and ingredients rather than products destined for retail. This limits the number of companies available to be invited to be represented.

The Welsh Government also sees the event as an opportunity to showcase Wales as a tourism and hospitality destination and build on the strong reputation of food and drink from Wales, linking provenance and quality, as evidenced by the country’s range of products with PGI status.

Mr Watkins agrees: “Some of the best chefs in the world will be competing right here in Wales. These are people who operate at a very, very high level – and they are looking for some of the best ingredients that are available in the world.

“And, I’ve got to be honest, in Wales, we do have some of the best ingredients that are available in the world.

“When I speak to international chefs, they all know about Welsh Lamb. They know a little bit about Welsh Beef too sometimes, but not about some of the other phenomenal products we have here, such as our fish, cheese and drinks.”

A legacy for Wales

Mr Watkins recently announced that he and CAW Vice President, Colin Gray, owner of Capital Cuisine,

Bedwas, plan to stand down later this year. It was Mr Watkins himself who came up with the theme Pasture, Passion, Plate, believing it encapsulates the very essence of Welsh food and drink and honours the sustainability and craftsmanship of local Welsh produce.

“I wanted to try to connect everything,” he explains. “Everyone knows about Welsh Lamb, but do they know that it’s born and raised on sustainable pastures?

“I also wanted to emphasise just how passionate creative people in Wales are about what they do. We are passionate about our culture and our language – and the story of all of that is translated into the creativity you see on our plates.”

He adds: “We aim to deliver a legacy that supports the ambition of Wales on the world stage. We will not only be making memories at the Worldchefs Congress and Expo, but also business partnerships that will support the Welsh economy into the future.”

Indeed, as registration for day passes to the Worldchefs Congress and Expo opens in March, focus on the event will ramp up and global interest in Welsh food and drink will intensify. Welsh food and drink has never been busier and the spotlight on the country’s exceptional ingredients has never been brighter.

As the goal is set firmly on fostering growth, boosting the economy and driving export, sustainability and innovation will also remain at the heart of the industry as the year ahead promises a myriad of exciting new developments for Welsh producers and hospitality.

With such an abundance of events on the plate for 2026, Welsh food and drink is stepping up again. The industry is rightly celebrating its significant success and is now looking towards a future that is stronger than ever.

www.worldchefscongress.org

Dyma Bwyd a Diod. Gwlad. Gwlad.

#CaruCymruCaruBlas This is Food and Drink. This is Wales.

#LoveWalesLoveTaste

Brecon Carreg and the FAW: A Natural Partnership Rooted in Welsh Pride

When two proudly Welsh institutions come together, the result feels less like a sponsorship and more like a shared statement of values. That is certainly the case with Brecon Carreg’s newly announced threeyear partnership as the Official Water of the Football Association of Wales (FAW).

For more than 45 years, Brecon Carreg has been part of everyday life in Wales. Bottled at source in the Brecon Beacons since 1978, it’s a brand many of us recognise instantly, whether it’s on the table at home, or grabbed on the go. Now, in a new three-year partnership, Brecon Carreg will be hydrating the Cymru national teams and supporting Welsh football at every level. Hydration may not grab headlines in the same way as goals and trophies, but it plays a crucial role in performance. Through this partnership, Brecon Carreg will supply its natural mineral water across matchdays, training sessions and FAW events, ensuring players are supported with high-quality hydration when it matters most. As the exclusive “Official Water of the FAW”, the brand will also feature across stadiums, digital platforms and training environments, strengthening the connection between the teams, the fans and the landscapes that define Wales.

What makes this collaboration particularly meaningful is the shared sense of identity. Brecon Carreg’s water comes from a protected underground source in the heart of the Brecon Beacons National Park, an area known for its natural beauty and purity. That strong link to place mirrors the FAW’s deep roots in Welsh communities, from grassroots football right through to the national stage.

“As a proudly Welsh brand, we’re delighted to support the Football Association of Wales and the national teams as their Official Water Partner,” says Eleri Morgan, Brand Manager at Brecon Carreg. “Hydration is a vital part of performance, and this partnership allows us to provide that support while also celebrating Welsh pride, health, and sustainability.”

Those values are increasingly important to today’s consumers, who want brands to stand for something beyond the product itself. Brecon Carreg has built its reputation on trust, quality and consistency, supplying customers across Wales and beyond.

From the FAW’s perspective, the partnership strengthens ties between national sport and Welsh business. “We’re very proud to partner with Brecon Carreg as the Official Water of the Football Association of Wales,” says Noel Mooney, FAW CEO. “This collaboration is rooted in shared Welsh values and a commitment to supporting team performance. By working with proudly Welsh organisations like Brecon Carreg, we can continue to strengthen the connection between our national teams, Welsh businesses and communities across Wales.”

That community focus is central to what comes next. Beyond supplying the national teams, Brecon Carreg will be present across FAW hospitality, events and grassroots initiatives, with opportunities for fan engagement planned throughout the partnership. It’s a collaboration that reflects the idea that football, like food and drink, brings people together, encourages healthier lifestyles and fosters a shared sense of pride. As Welsh football continues to capture attention on the international stage, this partnership feels like a natural step forward. Rooted in place, focused on wellbeing and proudly Welsh, Brecon Carreg’s role as Official Water of the FAW is a reminder that sometimes the strongest partnerships are built on what we already share.

www.breconwater.co.uk

The Perfect Pairing

Tea and Welsh Cakes, with a little help from Cywain

Brew and Breathe

As the days begin to stretch and the temperature slowly creeps upwards, it’s easy to understand why our Welsh ancestors marked the start of spring as the beginning of the year. After months of hibernation, we find ourselves moving into a more sociable, energetic and productive season.

But with busier diaries comes a new challenge to protect our wellbeing. Finding pockets of peace will be more important than ever, ensuring that “burnout” remains a word we scroll past on LinkedIn, rather than something written on a doctor’s note.

This balance between productivity and pause sits at the heart of many Welsh businesses today, especially premium herbal tea brand Brew & Breathe.

During the surreal days of the COVID-19 pandemic, founder Jenni Edwards noticed a rise in stress and anxiety within her friend group and family. She then began creating small pouches of herbs for them to brew, using herbs with specific properties, encouraging them to invite calmness into their routines during an uncertain time.

Known at first as Cwtch in a Cup, the concept evolved as Jenni began developing different blends to support energy, relaxation, balance and sleep. “I realised the name no longer fit once I introduced different blends,” she explains. “Each tea needed its own purpose.” The result was Brew & Breathe: a premium herbal tea company paired with a wellbeing app, encouraging

people to slow down, breathe and step out of autopilot, even if only for five minutes while the kettle boils. Based in St Fagans, Cardiff, Brew & Breathe officially launched last September and now offers a variety of premium teas available online, each one linked to a breathing exercise, journaling prompt or mindful action through the companion app.

“As I always say, a cup of tea can change the direction of your day,” Jenni says, “and so can a deep breath. Giving yourself that permission to take a break for at least five minutes and step out of being in autopilot can really make a difference.”

From energising daytime blends to calming night-time brews, each product is designed to gently guide the drinker back to basics. All ingredients are ethically sourced, which has always been an important part of Jenni’s ethos, especially due to her experience in the human rights sector.

From China to New Zealand, America to Australia, her life was a significantly busier, more corporate place before she moved back home. Being back in Wales means a great amount to Jenni, who feels connected to the place she’s called home all her life.

“Being Welsh is a huge part of Brew & Breathe’s identity”, she says, “Having grown up in Cardiff and now living in the beautiful St Fagans, being a part of the community is extremely important to me. I hold classes in the village hall, sell at local markets and I hope to eventually translate the Wellbeing App into Welsh to extend out to the Welsh speaking community.”

“The support I’ve received from Welsh Government programmes such as Cywain are also second to none, and I also know they aren’t available across the border.”

Cywain has supported Jenni and Brew & Breathe through many ways so far. From branding support, business planning, study tour opportunities to Blas Cymru and Bread & Jam 2025, and a test trading opportunity just recently at the Royal Welsh Winter Fair, Cywain continues to be present in Brew & Breathe’s journey.

Bethan Williams, regional growth manager for the Cywain programme, has been a part of Jenni’s journey from the beginning. “I am so pleased for Jenni with the launch of the business and to hear of the great feedback she’s been receiving. Jenni has been amazing to work with - always ready to take up the opportunities provided and gives 110% to everything. I look forward to following Jenni’s journey and her future successes!”

“Bethan has been fundamental in the support I’ve received,” says Jenni. “From pointing me in the direction of other opportunities to improve my business, to branding advice, to now signing me up to digital marketing support, Cywain has been brilliant. Even as just a sounding board, Bethan is always there when I need her at the other end of the phone. It’s so valuable.”

Looking to the future, Brew & Breathe are also looking to expand their flavour profiles in new premium herbal blends. From a dreamy tea which includes passionflower, oat tops, chamomile and vanilla, to a “gut-balancing” blend which includes fennel and marshmallow root, there are a wealth of aromas and flavours coming our way very soon!

brewandbreathe.co.uk

Rogue Welsh Cakes

Another company who are known for their bold and pioneering flavours, is the Rogue Welsh Cake Company. Born in October 2020, following the start of the COVID-19 pandemic, Joe and his Mam decided to introduce something a little different to their stall at the Indie Superstore farmer’s market in Canton.

Joe had originally set up the market stall to pursue a venture of selling organic refillable deodorant pots and was also working as a mental health support worker for the NHS. After some time at the market, and seeing the need for variety, Joe decided to go down a different route completely after having an ideas session around the kitchen table with his Mam.

“We’ve always been the kind of family who like to experiment”, says Joe, “with it being common practice to hold ‘taste tests’ in our kitchen, say, if one person says they prefer Galaxy over Dairy Milk, we would hold blind-folded test sessions to prove which one is best. Flavours have always been a passion of ours.”

Joe’s Mam has always made Welsh cakes, and found tasty, well-made cakes hard to come by. Having two children who didn’t like raisins also posed a challenge however, which resulted in the creation of many interesting and different flavour combinations for the traditionally simple Welsh cake.

From replacing the raisins with chocolate chips, to creating coconut and mixed spice Welsh cakes, the kitchen was always filled with a symphony for the senses. The name was born from the idea that they were breaking the mould and jutting out of tradition’s path.

“We don’t do traditional!” Says Joe, “And what do you call a Welsh cake company who goes against the grain?

Rogue! Rogue Welsh cakes!”

After their application to sell Welsh cakes was accepted at the farmer’s market and they were all set up, it was clear to see they were in the right place, with the right idea. 150 Welsh cakes were gone in an hour, with 250 sold in an hour and a half the following week.

“It spiralled, in the best way possible!” Joe says excitedly, “I dropped my shifts at the hospital to make Welsh cakes full time, and once Newport market had one more space for one more business – we knew we had to go for it.”

The Rogue Welsh cake Company now do a variety of events, from masterclasses in offices, or at public events, teaching people how to make the cakes or live cooking demos, Joe seems to have his fingers in many pies (or Welsh cake batter)

“Joe is such an enthusiastic client”, says Bethan, Regional Growth Manager for Cywain.

As The Rogue Welsh Cake Company was an established business when they approached the programme, there were many other types of support available to Joe, proving once again how Cywain can work for many different businesses at different stages in their journeys.

“He is always full of ideas, and as he was already an established business when he approached us, we were able to offer him other tools, such as the Peer-to-Peer support. He is very proactive with creating a network of connections, and I’m excited to see what the future holds for him.”

Cywain have also aided Joe through mentoring, shaping a business plan and putting him in touch with the AMRC.

“The support is endless and of an incredibly high quality.” He says. “The support is continuous, it can be a lonely place running a business, and knowing Beth is on the other side of the phone is comforting. Having help from Cywain feels like having a very knowledgeable best friend, who’s just a phone call away!”

Joe also had the opportunity to test trade at the Royal Welsh Show in 2024, where he wore his now iconic Welsh Lady dress and hat.

“I love getting the Welsh dress on and the bonnet on. Being a Welsh company is important to me. I’m learning Welsh, my kids go to a Welsh school. I’m proud of our culture, and although it’s a big responsibility to make the most iconic Welsh dish, I wouldn’t have it any other way!”

Supporting Welsh businesses is also at the forefront of Joe’s mind such as using local printers for marketing paraphernalia. Using only regenerative flour is also important to their business ethos, as well as the quality of the bake.

“The quality of the flour is paramount to our recipe. We always say, quality goes in and quality comes out. We want to source the highest quality ingredients with as small a radius as possible.”

The Rogue Welsh cake Company created arguably the most Welsh of all flavours, and won a Great Taste Award in 2023, for their Bara Brith Welsh cakes. With six staples available to order on their website, and a changing flavour monthly, there are plenty of different Welsh cakes for you to try from The Rogue Welsh Cake Company. Who knows what will be next!

roguewelshcakes.com

Welsh Brew Tea–Infused Welsh Cakes A St Davids Day

Looking to try cooking something a bit different this St David’s day? Why not try a Welsh Brew Tea infused Welsh cake recipe and challenge yourself to use as many Welsh ingredients as possible!

Ingredients

Tea Infusion

• 2 Welsh Brew Tea bags

• 100 ml hot Welsh milk

• 1 tbsp Welsh honey

Welsh Cakes

• 225 g self-raising flour

• 110 g Welsh salted butter, cold and cubed

• 75 g dried Welsh fruit (raisins/currants)

• 50 g honey (or sugar substitute if allowed)

• 1 Welsh free-range egg

• 2–3 tbsp of the Welsh Brew tea infusion

• Pinch of sea salt (Halen Môn) For Cooking

treat using all-Welsh ingredients

• Extra Welsh butter for greasing the bakestone/griddle

Method

Make the Tea Infusion

1. Warm the milk until steaming (not boiling).

2. Add 2 Welsh Brew Tea bags and steep for 8–10 minutes for a strong flavour.

3. Remove tea bags, stir in 1 tbsp Welsh honey, and let cool slightly.

4. This creates a naturally sweet, creamy, Welsh Brew–flavoured liquid for binding the dough.

Prepare the Welsh Cake Dough

1. In a bowl, rub the cold cubed Welsh butter into the flour + pinch of Halen Môn until you get breadcrumb texture.

2. Stir in the dried fruit

3. Add the egg and mix.

4. Add 2–3 tbsp of the tea infusion until the dough just comes together.

5. Avoid overmixing to keep it tender.

Shape the Cakes

1. Lightly flour a surface.

2. Roll the dough to 1 cm thick

3. Cut out rounds using a 6–7 cm cutter.

Cook on a Welsh Bakestone

1. Heat a bakestone or heavy griddle on medium-low.

2. Grease lightly with Welsh butter.

3. Cook the cakes 3–4 minutes each side, until golden brown and risen.

Serve

Brush with a tiny bit of warm Welsh honey if desired.

Best served warm with a cup of Welsh Brew Tea, of course!

Caroline Sarll Rarebit

Revelation

An inveterate acronymophile, our family’s WhatsApp lexicon is peppered with mumsnet-trouncing, arcane words such as lyid (love you ine ably, darlings) and a fave from our girls’ formative years, cottie (cheese on toast, with cutesey su x). Cottie. Aah. Still love it, because it echoes the Italian “cotti”, meaning “cooked” and has throwback connotations of my warm, babyoiled babas in their cots. Bit cheesy, I know – which leads me nicely into this missive’s focus: Welsh Rarebit. I knew September 3rd is the dish’s National Day, but I’m shamefully late to the table in discovering that, in celebration of our world-renowned cheesy delight, there is an International Welsh Rarebit Centre in Brecon. And it took an incomer to address the paradoxical paucity of the dish on our home turf. Netherlands-born, founder Rose Geraedts was shocked when she relocated here. “It’s one of your most wellknown dishes and yet most ca s I went into seemed to be dominated by bacon sarnies”. Tell me about it. Nowt on my patch either.

at old Ecclesiastes chestnut, “ ere is nothing new under the sun” is deliciously debunked by Rose’s innovative approach. Based in Defynnog’s old schoolhouse, the retro chalk blackboard menu is a turophile’s paradise of quirky combos and mouthwatering mash-ups on the trad “caws pobi”old school (literally) meets maverick. Alongside the Classic, arrest your palate with Korean-style Kimchi, the Seasonals (the Winter/Christmas sticky g jam, with Cenarth Perl Las, rosemary and walnuts is a masterpiece) and - chef’s kiss - the Limited Edition gustatory and alliterative triumph of “Wimbledon Wabbit”, a balsamic-strawberry and brie-blended, tennisy twist on the OG recipe. OMG. You’re served (ha!) a succulent yet creamy, saliva-prodding synthesis. Ace. e Posh Rabbit – asparagus and tru e oil – sings weskits and wellies, and the Guinness in the Stout Irish (it is substantial!) lends it a distinctive “hoppy” avour. Tick, tick, tick, tick, tick!

e go-withs on any menu are o en a damp squib. Not here. Each version comes with “rabbit food”, a “zingy”, colourful salad sourced from Penpont’s walled garden or Rose’s own plot, where she also grows the herbs for the meticulously complementary garnishes. ere’s pickled samphire with the Tunny Rarebit, one of the two non-vegetarian o erings. e other’s a Spanish Chorizo, devoured with relish (a piquant salsa in this case) by my Hispanic-heritage hubby. I

swear I heard him purr. e lingering tastiness of the all-Welsh cheeses – Dragon, Perl Las, Pantysgawn and more – alongside Rose’s eggless, our-free roux, ensures none of the recipes su er from that “viscid salve” texture captured in Samuel Beckett’s cheese on toast apotheosis in Dante and the Lobster. Unlike the sawdusty, dry “Oxford Rarebit” (cheek!) I recently had in the dreaming spires, Rose’s toppings are addictively juicy and the bread doughy-centred (doe-y?) yet perfectly toasted. With every squidge and crunch of my Classic, it rid me of that allegedly inconvenient truth with which vegans berate us lactos, that cheese is an adipose-forming sin. Utter nosh-tosh. Eat at Rose’s and you will embrace it as a (daily) virtue. Amen.

Rose’s re-naming of the schoolhouse is a further creative coup, a theatrical, jazz-hands nod to the globally-inspired recipes and cosmopolitan clientele. ey arrive “from far and wide” - but occasionally on a fool’s errand. “An Italian couple once jabbed repeatedly at the menu, asking ‘Which ones have the rabbits in?’” quips Rose, with an a ectionate, Gino d’Acampoinspired delivery. Another clueless customer rang and asked her to rehome their pet bunny.

Cue the puzzlement surrounding the recipe’s moniker: “I think it falls under the umbrella of terms the English disparagingly invented to imply Welsh poverty”, muses Rose, “like the Welsh comb, meaning just using your ngers. And historically, particularly in Wales, cheese would have been a substitute dish for more expensive rabbit”.

Food writer, the late Jane Grigson agreed, famously calling the corruption to “rarebit” a “false etymological re nement”. Infallible (wink wink) Wiki says “Welsh” is used pejoratively – a “dysphemism” for penury.

Rarebit or rabbit, what Rose has created (bar the tuna and the chorizo!) is a patriotic, gastronomically and linguistically creative antidote to the meat-munching massive. And, eco-win, there is little waste (le over bread becomes crispy croutons for the homemade soup). Full marks!

Diarise Defynnog, I urge you all – an annual trip at least. I just wish our centuries-old, famous recipe were as ubiquitous across Wales as Welsh cakes, cawl and bara brith.

Rare by name, but please, not rare by nature….

ai177123381414_TasteBlas ad 1.pdf 1 16/02/2026 09:23:37

Moor Up for a Feast in Aberaeron Destination

Often overshadowed by its better-known neighbour, Ceredigion remains one of Wales’s most quietly compelling counties — especially when it comes to food and drink. This unspoilt corner of West Wales is steadily building a reputation for its rich food culture, where local producers, growers, and chefs are quietly elevating the region with bold flavours, craft-led approaches, and a deep connection to the land and sea. And nowhere is that spirit more alive — or more delightfully eccentric — than in Aberaeron.

Did you know that each summer, the seaside town holds a funeral for a fish? But not just any fish — a giant papier mâché mackerel, paraded through the town to the sounds of a jazz band, mourned by blackveiled “widows,” blessed by a local reverend, and finally set alight on the beach at sunset. The Aberaeron Mackerel Fiesta, hosted by Aberaeron Yacht Club, is a light-hearted farewell to the fishing season — and it’s just one of many reasons this charming harbour town deserves a spot on your travel list.

Another? The sheer number of places to eat and drink. You don’t need to look far in Aberaeron to find something delicious — from hearty breakfasts to seafood lunches and evening meals that celebrate the best of local produce.

The Stubborn Duckling is an excellent place to start, especially on a Sunday. A cosy, contemporary bistro where seasonal cooking and quality ingredients take centre stage. Their Sunday Roast is a real highlight — generous, well-executed, and full of flavour. If sticky toffee pudding is on the menu, don’t hesitate — rich and comforting, yet just indulgent enough, it’s a fitting finale while there’s still a touch of chill in the air.

For breakfast, McCowan’s delivers classic morning staples in a relaxed, welcoming setting. It’s the perfect place to start your day — whether you’re planning a stroll through the town’s pretty coloured buildings and harbour views, or setting off along the coastal path.

Y Seler, set just by the harbour, offers a menu that’s perfect for a relaxed lunch, a cosy dinner, or simply

a glass of wine with a view. Over the summer, their popular tapas menu highlights seasonal seafood and small plates, reflecting the bounty of the nearby waters, while the main menu year-round features dishes to tempt all tastes. As winter gives way to spring, the focus shifts to fresh, seasonal ingredients and lighter flavours, making it a delight to visit at any time of year.

For dessert — or just because you’re by the sea — The Hive serves its famous honey ice cream year-round. Take it down to the harbour wall and savour it in the salty air; even in early spring, there’s something undeniably uplifting about ice cream by the water.

Looking for your coffee hit? Lazzaro is a relaxed, family-owned deli known for excellent coffee, a good selection of teas, and sweet and savoury deli bites — plus some of the best people-watching in town. Whether you’re stopping in for a morning espresso and pastry or something more substantial from the counter, it’s a great place to slow down and soak up the atmosphere.

Don’t skip Watson & Pratt’s — an independent organic shop and bakery with locations in both Aberaeron and nearby in Lampeter. With a strong focus on local, sustainable, and ingredient-led produce, it’s a brilliant alternative to the supermarket shop. You might drop in for a loaf of fresh bread, but you’ll likely leave with a basket full of organic vegetables, artisan cheeses, pantry staples, and a few unexpected finds that celebrate the best of land and sea.

And of course, no visit to Aberaeron would be complete without a nod to some of its long-standing favourites. The Harbourmaster remains a go-to for elevated dining with a coastal view, while The New Celtic Restaurant and Llond Plat both serve up classic fish and chips — perfect for enjoying al fresco with a view of the harbour.

Step outside the town, and you’ll find the fields, farms, and workshops of producers who are shaping Ceredigion’s quietly powerful food identity.

Dining

Gwinllan Llaethliw, an award-winning, family-run vineyard tucked into the rolling hills just outside Aberaeron, is putting Ceredigion on the Welsh wine map. Growing a wide variety of red and white grapes — including Rondo, Regent, Solaris, Bacchus, and Pinot Noir — they produce an impressive selection of still and sparkling wines, from red and white to rosé and sparkling rosé.

In addition to wine, Hansh — their cider launched in 2020 — is sweet, fruit-forward, and packed with juicy apple character, with hints of lemon, raspberry and lime. Whether you’re after a celebratory sparkle or a generous pour of red, Llaethliw’s bottles bring a true taste of award-winning Welsh craft to the table.

If The Hive’s ice cream gives you a taste for honey, head straight to the source. Afon Mêl Honey Farm, just a short trip from Aberaeron, offers more than just honey — it’s a celebration of bees and their crucial place in our ecosystem. The live bee exhibition gives a rare chance to see honeybee colonies at work behind glass, complemented by informative displays about their importance. Visitors can relax in the licensed coffee shop with sweet and savoury treats, explore the Meadery exhibition — home to one of the UK’s largest collections of real mead — and purchase wonderful honey products including raw Welsh honey, beeswax items, and a range of traditional and spiced meads.

Welsh Homestead Smokery, a small-batch smokehouse nestled on the edge of the unspoilt and wild Cambrian Mountains, delivers big on bold, handcrafted flavour — and nothing says comfort food with a twist quite like their Smoked Honey Lamb Bacon. Made using lamb from their own flock and cured with Welsh honey, it’s smoky, savoury, and just a little bit sweet - it’s their signature product for good reason. Their fiery smoked chilli jams pair beautifully with cheese or rich meats, while their range of smoked salts and seasonings brings instant depth to everyday cooking. If you like your flavour with a touch of fire and a whole lot of craft, this is one to seek out.

Glynhynod Farm, situated between Aberaeron and Cardigan, is home to Caws Teifi Cheese, a family-run

operation dedicated to producing award-winning artisan cheeses from the finest locally sourced raw milk. Their acclaimed range includes traditional Caerphilly, mature Gouda-style wheels, and a distinctive halloumi-style cheese. Renowned across Wales, their creamy, complex cheeses are a must for any cheese board. The farm also has a small shop filled with lovingly made local produce, and hosts occasional events that celebrate its original ethos — combining hands-on learning with the joy of feasting. On the same farm, their sister company Da Mhile operates an organic distillery crafting exceptional spirits, including their Single Malt Welsh Whisky (PGI), alongside gin and rum, adding another vibrant element to this family enterprise.

Speaking of exceptional spirits, In the Welsh Wind Distillery, based on the coast near Tanygroes, produces distinctive small-batch gin, vodka, whisky and rum — all crafted with a deep connection to the local landscape. Their latest release, Brychan, is an award-winning blended malt whisky, made entirely from Welsh single malts and officially recognised under the Welsh Single Malt Whisky PGI. Blending casks from their own cellar with those from trusted Welsh distilleries, it marks a confident step forward for modern Welsh whisky, delivering integrity and complexity in every sip. Their gins are just as evocative — herbaceous and coastal in character, equally suited to a refreshing G&T or a thoughtfully mixed cocktail. The distillery also offers tours and hands-on blending experiences, making it a must-visit for curious drinkers and craft spirit enthusiasts alike.

Before you leave, don’t forget to raise a glass to Aberaeron’s producers — small in scale, rich in character, and the heart of what makes this town a joy to revisit with each season. Even as winter eases, the town exudes a quiet charm — with brisk coastal walks, hearty food, and a slower pace that make it an ideal early-year escape. Whether you’re visiting for a long weekend or just passing through, this little harbour town offers plenty to savour, whatever the weather.

Jo Chard @wanderingwelshfoodie

The Welsh Cheese Company Deli and Bar

Having previously enjoyed the concept beyond our borders, we didn’t need asking twice when Wales’ foremost cheese maestro, Tom Pinder, invited us to review the Welsh Cheese Company’s latest addition. It is part deli, stocked with many of Wales’ best artisan cheeses and carefully chosen accompaniments, and part chic eatery, o ering an expertly curated Welsh cheese and wine dining experience.

Entering through the deli, the space opens into a small perfectly formed dining area, with contemporary décor and clever arty prints. e vibe is informal, with a gentle buzz of conversation underscored by so jazz. Our friendly waiter, Ellie, greeted us, taking time to talk us through the menu and her recommendations. Following her advice, we opted for three cheeses each, paired with a ight of Welsh wines

and accompaniments. en, impulsively, we added one more cheese, just for the hell of it.

And where better to begin than a cheese that helped spark Wales’ reinvention as a hub of world-renowned artisan cheesemaking – elma’s Caerphilly from Caws Cenarth, accompanied by Welsh Lady’s lemon curd. elma is a mature Caerphilly, from an age-old family recipe, with a crumbly, open texture and a hint of brie-like creaminess. Its sharp lemony, salty tang was li ed by the sweet lemon curd. Similar but di erent, we tried its stablemate, Perl Las, a renowned blue-veined, creamy, so cheese partnered with Calon Lan chilli jam. e relative strength of both made for a great match, the sweet heat from the jam cutting cleanly through the savoury blue. It was remarkable how both cheeses transformed the paired Llanerch Bacchus Dry White, shi ing it from elder ower and grassy notes to vibrant citrus.

Next up was Brooke’s Dairy’s Blue Wenallt with Jones Kimchi. A rich, Gorgonzola-like blue made from golden milk from Brooke’s own Jersey cows. Buttery creaminess balances the delicate blue veining, while the sharp vinegary kimchi spins it in a di erent direction, adding tartness and spice. By contrast, the delightfully tangy Brefu Bach goats’ cheese drew in the sweetness of plump dates and honey, the dense mousse-like texture dissolving in the mouth to release a clean, tangy sweetness. Llanerch’s slightly oral Rhosyn Rosé proved an excellent match.

On to the nal ‘main’. Tei Mature, a raw-milk, aged, Gouda-style cheese, delivers a satisfying crystal crunch and deep nutty intensity, working brilliantly with Coco Pzazz’s salted caramel fudge. e buttery to ee sweetness and gentle saltiness of the fudge was its perfect foil. e marriage of Carmarthenshire-based Norton & Yarrow’s Brightwell Ash and Carmarthen Ham was also sublime. is bright, citrussy, silky goats’ cheese is coated in ash to encourage natural moulds. Paired with the ham’s sweet-salty richness, it creates an extraordinary sweet-citrus, creamy-savoury hit. ese pairings called for a red with presence, and White Castle’s Regent delivered.

And so, to er, pudding? Not quite. Instead, we opted for a bonus cheese: Caws Tei ’s legendary Saval with Welsh Homestead’s Bacon Jam. Saval’s pungent rawmilk character is challenging but rewarding, while the sweet, smoky bacon jam adds depth and warmth. A must-try.

roughout our meal, Cradoc’s crackers quietly enhanced the experience, particularly the Pear & Earl Grey, which worked across the board, as did the Pettigrew sourdough. e quality of the cheeses, wines and accompaniments alone would ensure a memorable evening, but what truly elevates the experience is the opportunity to learn the stories behind them, turning an excellent meal into something genuinely enriching.

e Welsh Cheese Company Deli & Bar 591 Cowbridge Rd E, Cardi CF5 1BE www.welshcheesecompany.co.uk

Cinnamon Grove is a small family-owned Distillery situated in the heart of beautiful Pembrokeshire west Wales at Cinnamon Grove farm

Recognised as Pembrokeshire’s first gin distillery creating wonderful, unique, handcrafted premium Gins, Vodkas and Rums using fresh fruits and pure well water from a well at the farm.

Tours of the distillery and tastings are offered in the Gin barn at the Distillery.

Products can be seen, sampled and purchased at the distillery shop every Thursday and Friday and most food festivals and shows around Pembrokeshire.

Cinnamon Grove, Farm Old Hakin Rd, Haverfordwest SA61 1XG 07946 906309 www.cinnamongrovegin.co.uk

Hold the front page

Making a splash down on the Waterfront

Pembrokeshire’s Milford Waterfront is planning another impressive line-up of seasonal events in 2026, having launched on March 1 with a St David’s Day ‘Festival of the Sea’, followed by near-monthly events.

These include Easter activities in April, the annual Beer Festival in May, trips on the Waverley Paddle Steamer in June, with the Carnival in early July and lots more to be announced through the year.

Rounding off 2026, the Fireworks spectacular returns in November with a packed festive offering planned for a Christmas finale to the year. As usual, many of the events are supported by the Milford Haven Round Table.

They will stage the ever-popular Beer Fest on Bank Holiday Saturday, May 23. Running from midday to 10pm it will offer an impressive line-up of real ales, lagers and ciders, as well as summery fizz and Pimms. Adding to the festival vibe will be a programme of live music with a street food zone serving a tasty array of dishes.

Known for its marina, shops and lively events programme, the Milford Waterfront is becoming quite the magnet for artisan food start-ups choosing to create right beside the marina.

Among the most familiar names is The Scoop Ice Cream Parlour and Coffee Shop, which celebrates its 10th anniversary this year. Run by Milford Haven local Carl Wonnacott, The Scoop has grown to a respected producer in its own right.

When it opened in 2016 – after Carl set up shop in what was the old Docks Police Office – there was a single freezer holding just seven flavours of bought icecream. Today, the counter can display up to 24 tubs of homemade ice cream flavours at once, with more than 40 in rotation and new ideas constantly being tested in the background.

For more information visit: www.milfordwaterfront.co.uk/whats-on

Trefaldwyn is now officially a big cheese

Trefaldwyn Cheese, a small artisan producer in Powys, have officially achieved SALSA (Safe and Local Supplier Approval) accreditation – a mark of approval prized by many large buyers such as supermarkets – highlighting their commitment to high-standard, rigorous, and safe food production practices whilst ensuring quality for their award-winning blue cheese and other products.

The Montgomery-based business produce smallbatch, handmade, pasteurised cow’s milk blue cheese products, including Trefaldwyn Blue and Ruby Red – the former described as a creamy, savoury, and rich cheese with a buttery texture. The award is particularly noteworthy for a blue-cheese producer given the rigorous standards that have to be met.

Hailing the significant milestone in a Facebook post, Trefaldwyn Cheese said: “We have been on cloud 9 all weekend after receiving the news – we’ve worked so so hard for this, and can’t quite believe what we’ve managed to achieve.”

National Chef of Wales Dion enjoys his day of the dragon

A former winner of the prestigious International Escoffier Challenge Grand Final in France has added the National Chef of Wales title to his glowing list of honours.

Anglesey-born Dion Wyn Jones, executive chef at Rookery Hall Hotel & Spa, Nantwich, beat seven rivals to take the coveted dragon trophy at ICC Wales, Newport.

His winning dishes opened with Pembrokeshire lobster tart with Jerusalem artichoke, emulsion, sea herbs and sauce made from shells. The main course was Welsh Lamb loin, sticky lamb neck, Lamb fat carrot jam and minted lamb sauce.

The dessert was pear and dulce chocolate, fueilletine biscuit, Penderyn single malt whiskey, pear and Welsh perry sorbet.

The Junior Chef of Wales award went to Caitlin Meredith, a Coleg Ceredigion catering student from Aberystwyth who works part-time at the two Michelin star Ynyshir Restaurant and Rooms at Eglwys Fach, near Machynlleth.

Both the National and Junior Chef of Wales finals, organised by the Culinary Association of Wales, were held alongside Castell Howell Trade Food Service Show.

Scientists tip offal to take our diets back to the future

The type of meats once enjoyed by our Victorian forbears might make a return as a new superfood, scientists have claimed. Once a staple of the British diet, offal fell out of favour in the 1960s, despite being relatively inexpensive and an acknowledged source of vitamins and minerals.

Now staff from the IBERS Research Institute at Aberystwyth University have teamed up with Hybu Cig Cymru – Meat Promotion Wales to probe the fall in demand for meats such as liver, heart and kidneys as well as raising awareness of their high nutritional content.

Dr Siân Mackintosh from the Agricultural Systems Research Group at IBERS, said: “Where they are not being used, these nutrient-dense ‘forgotten meats’ represent a significant loss of nutrients from our food chain and could instead be used to support human dietary health when incorporated as part of a balanced diet.

“There could also be environmental benefits and less food waste if these meats were eaten more regularly.”

New delicious drinks launched by Radnor Hills

Radnor Hills has launched two exciting new drinks for 2026. Radnor Spring is a new low-calorie sparkling spring water available in four refreshing and fruity flavours. It is enriched with B vitamins to satisfy a growing number of customers looking for added benefits in their soft drinks. Radnor Hydrate is clean and simple, a refreshing 60% natural fruit juice and 40% natural spring water in a Tetra Pak carton in three delicious flavours.

Both brands are made using the exceptionally pure Welsh spring water sourced from the fifth-generation family farm’s land and packaged in just minutes from the ground to the production line, for maximum freshness. The Powys headquartered business has won a number of awards for its sustainability.

Find out more at: www.radnorhills.co.uk

Pie and mash shop aims to be a Pembrokeshire smash

Pei – Pembrokeshire’s first pie and mash shop – which has opened in Fishguard with the aim of bringing a taste of London’s East End to north Pembrokeshire – is the creation of Martin Ibberson who was inspired after visiting one of the capital’s oldest establishments.

He has given the West Street premises a total renovation from floor to ceiling to create an authentic pie and mash shop vibe with half-tiled walls, heritage colours, banquette seating and a new counter.

“It’s good hearty food and it’s nice to bring something a little bit different to the town,” says Martin. “I’m a Yorkshire bloke, living in Wales, trying to do an East End thing – but who doesn’t love pie and mash?”

Pei, 23 West Street, Fishguard

Welsh Lamb marketing strikes a chord with consumers

Last summer and autumn, HCC conducted its annual multimedia marketing campaign for Welsh Lamb to coincide with peak availability of the product. You may have seen the adverts on TV or social media with the strapline ‘Uniquely Welsh. Experts in their Field’? If so, you were amongst the 3 million targeted households across England and Wales that the Welsh Lamb brand successfully reached.

The results revealed that the campaign delivered over 34 million opportunities to see (impressions)that’s a lot of potential customers who were targeted to take note – leading to over 200,000 clicks to the www.eatwelshlambandwelshbeef.com website, where hundreds of mouthwatering Welsh Lamb recipes can be found. They range from quick and easy mid-week dishes to fancy meals for a special occasion – perfect for a family gathering to celebrate St David’s Day or Easter!

Specialist AdMaxim technology was used for the first time, aimed at driving consumers to specific supermarkets across England and Wales, and a Sky TV advert broadcast across targeted households in southeast England. Together, they contributed towards an uplift in impressions which drove people to click for more information.

Former rugby player, Jonathan ‘Fox’ Davies was recruited as a brand ambassador and featured in recipe videos and content designed for Instagram. This helped inspire consumers to choose Welsh Lamb for quality, taste, and tradition. If you’re on social media, follow and tag the Welsh Lamb accounts for a daily dose of recipes, competitions and more.

Caribbean Jerk Pork Chops with Mango Salsa

Prep time – 20 mins

Cook time – 20 mins

Serves 2

Ingredients

• 2 pork chops

• 1 tablespoon oil

• 1 tablespoon lime juice (keep rind for the salsa)

• 2 cloves garlic crushed

• 2 tablespoon Jerk seasoning

• 1 tablespoon brown sugar

• 1 tablespoon soy sauce

For the mango salsa

• 1 mango, flesh diced

• 1small red onion, finely chopped

• 1 large tomato, diced

• Handful of coriander, chopped

• 2 tablespoons mango or passion fruit coulis

Method

1. Mix together all the ingredients for the

marinade. Pour into a zip seal bag and add the 2 chops, mix well and refrigerate for at least 1 hour.

2. Place under a hot grill for 6-8 minutes each side, cook until golden and the skin is crispy and chops cooked through. (You can cook in the air fryer 200’C for 15-20 minutes).

3. Make the salsa by mixing all the ingredients together.

4. Serve with the chop and griddled corn on the cob.

www.porcblasus.cymru

Sticky Asian Welsh Beef Ribs

Cook time 210 mins

Prep time 25 mins

Serves 4

Ingredients

• 1 tbsp oil

• 6 Welsh Beef short ribs

• 500ml beef stock

• 2 tsp paprika

• Salt and pepper

• 4 cm piece fresh ginger, grated

• 3 cloves garlic, grated

• 1 tbsp apple cider vinegar

• 1 tbsp dark brown sugar

For the sticky coating:

• 4 cm piece fresh ginger, grated

• 1 red chilli, finely chopped

• 2 tbsp honey

• 3 tbsp reduced salt soy sauce

• 2 tbsp hoisin sauce

To garnish:

• Spring onions

• Sesame seeds

Method

1. Pre heat the oven to 170C, 140 C Fan, Gas 3

2. Place the oil in a frying pan and heat, add the ribs and fry all over to brown and crisp the surface.

3. Place the stock, paprika, seasoning, ginger, garlic, vinegar and brown sugar in casserole dish and stir well. Add the ribs and cover the dish tightly with foil or a lid.

4. Place in the oven and cook for approximately 3 hours until the meat is very tender but not falling off the bone. When cooked carefully remove the ribs from the stock, retain the liquid if you wish to thicken to make a sauce.

5. In a small bowl mix together to ingredients for the sticky coating sauce then place in a frying pan and bring to the boil. Add the ribs and spoon the sauce all over the ribs, heat for a few minutes until the ribs are really sticky.

6. Serve scattered with sesame seeds and spring onion slices or curls.

7. Delicious served with a slaw. eatwelshbeefandlamb.com

Traditional Welsh Lamb cawl

Prep time: 20 mins

Cook time: 180 mins

Serves: 5+

Ingredients

• 650g PGI Welsh Lamb shoulder or neck, diced

• Sprigs of fresh thyme

• Seasoning

• 2l vegetable stock

• 1 tbsp oil

• 1 large onion, roughly chopped

• 3 whole leeks, washed, trimmed and sliced

• 4 large carrots, peeled and diced

• ½ swede or 2 parsnips, peeled

• 4 large potatoes or 12 small potatoes, scrubbed and diced

Method

1. In a large saucepan, fry the lamb until brown.

2. Add the onion and leeks, and cook for 2 minutes, until soft.

3. Add the remaining ingredients.

hours.

eatwelshbeefandlamb.com

Collier’s Welsh Rarebit on Ham Hock with Celeriac Remoulade and Rocket

Prep time – 1 hr

Cook time - %hrs

Serves 8

Ingredients

• 1 Large ham hock slow cooked and the meat pressed into a suitable small loaf tin lined with cling film, allowed to cool and set under a small weight for a minimum of 8 hours.

• For the Rarebit

• 38g Butter

• 38g Flour

• 100ml Milk

• 125ml Beer/Ale

• 225ml Beer/Ale reduced to almost a glaze

• 265g Grated Collier’s Cheddar

• ½ tablespoon of English Mustard

• Worcestershire sauce and Tabasco sauce to taste

• 1 egg yolk

• 1 small celeriac – Peeled, finely shredded and lightly salted

• 40g Grain mustard

• 100g Good quality mayonnaise

• 80g Mixed seasonal leaves including rocket

• 8 Slices of good Sourdough bread for grilling

Method

1. Melt the butter and add the flour to make a roux. Heat the 100ml of milk and 125ml together with the reduction of beer and bring it to a boil. Gently pour this onto the roux to make a thick sauce and cook gently for 5 minutes. Stir in the English mustard, and season with the Worcestershire Sauce and Tabasco.

2. Remove from the heat and stir in the grated Collier’s Cheddar followed by the egg yolk. Pass through a fine sieve whilst hot and allow to cool. Slice the set ham hock into 8 equal thick pieces.

3. Grill the sourdough. Spread equal amounts of the Rarebit over the top of each ham hock slice.

4. Squeeze out any excess moisture from the celeriac and mix with the grain mustard & mayonnaise. Grill the rarebits under a grill until golden brown.

5. Place on a plate with some rocket and seasonal leaves. Toast (grilled sourdough) and celeriac remoulade.

collierscheese.com/recipes

Heart-Shaped Welsh Cakes with delicious Castle Dairies Butter

Soft in the middle& golden on the outside these are perfect finished with our deliciously creamy Castle Dairies Butter

Makes : 10–12 Welsh cakes

Prep Time : 15 minutes

Cook Time : 15 minutes

Ingredients

• 225g plain flour

• 75g caster sugar, plus extra for dusting

• ½ tsp mixed spice

• ½ tsp baking powder

• 100g Castle Dairies salted butter, diced

• 60g currants or sultanas

• 1 egg

• A splash of milk, if needed

• Extra Castle Dairies salted butter, to serve

Method

1. Sift the flour, baking powder and mixed spice into a bowl, then stir in the caster sugar.

2. Rub the Castle Dairies butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.

3. Stir through the currants or sultanas.

4. Add the egg and mix to form a soft dough, adding a little milk if needed.

5. Lightly flour a work surface and roll the dough out to around 1cm thick. Cut into heart shapes using a cutter.

6. Heat a lightly greased griddle or heavybased frying pan over a medium heat.

7. Cook the Welsh cakes for 3–4 minutes on each side until golden brown and cooked through.

8. Remove from the pan and dust lightly with caster sugar while still warm.

9. Serve with a generous knob of Castle Dairies butter on top and enjoy warm with a cup of tea or coffee and some fresh strawberries.

castledairies.co.uk

Spicy Sweet Chilli Cauliflower Bites (Vegan)

Crispy, sticky, and ridiculously moreish— the ultimate plant-based treat!

Ingredients

• 1 medium cauliflower, cut into florets

• 100g plain flour

• 150ml plant milk

• 1 tsp baking powder

• 1 tbsp Pembrokeshire Chilli Farm Rub (your choice of heat)

• 2 tbsp Pembrokeshire Chilli Farm All Welsh Sweet Chilli Sauce with Welsh honey (for glazing)

• A little sliced spring onion for garnish

Method

1. Preheat oven to 200°C (or use an air fryer at 180°C).

2. Mix flour, plant milk, baking powder, and rub into a smooth batter.

3. Coat cauliflower florets and place on a lined baking tray.

4. Bake/air fry until golden and crispy (20–25 mins).

5. Toss in All Welsh Sweet Chilli Sauce until coated and sticky, add spring onion

6. Serve hot with extra sauce for dipping. www.pembrokeshirechillifarm.com

Food & Drink Reviews

Aber Falls Welsh Vodka

From the beautifully designed bottle, resplendent with fluted glass and a cork stopper, it’s immediately obvious this isn’t your common or garden vodka. This sophistication extends within where it’s almost as though the distillers have sought inspiration from the pure waters that flow over nearby magnificent Aber Falls.

Strikingly clean and crisp with a beguiling smoothness, this is a vodka you could happily savour neat over ice. I often find vodkas challenging neat, as many singe your throat on the way down, but not this one. What’s more, it’s got real character with a delicate sweetness, so much so, it reminds me a little of the spirit you’d find in a good malt whisky, before it’s been aged in barrels. This has me wondering if it’s made from malted barley, or if Aber Falls use a whisky-style still to make it. As a base for cocktails, it’s cleanness comes into its own – it’s a great vehicle for other flavours, particularly in a vodka martini, or a Moscow mule, adding gentle character with no roughness. A class act indeed.

www.aberdistillery.com

Y Deli Soups

Baby it’s cold outside. Literally. So, what better than a lovely, hearty bowl of soup. Step forward, Y Deli, a Castell Howell brand, and their partnership with Karamat. Currently, availability is limited to the trade, but that might change. The principle is straightforward – you take a paste, mix in water and heat. Simple. But don’t mistake these soups for glorified cup-a-soups or even draw comparison to tins. They’re in a different league and as rustic and full flavoured as home-made soups. The leek and potato is indeed hearty and chunky with a satisfying and warming peppery kick, all underscored by a mellow onion base. The tomato and basil is full flavoured and probably more French than Italian in its approach, with an intense, sundried tomato profile and darker complexion. The fragrant basil is plentiful and cuts through the intensity of the tomatoes to create a zesty, mediterranean herbfest. The whole soup is perfectly seasoned with a satisfyingly thick consistency. Great anytime, but especially on a grey day.

www.castellhowellfoods.co.uk

Hafod Freestyle West Coast IPA

Mold based, Hafod Brewery have long taken inspiration from visits to the spiritual home of craft brewing – the west coast of the USA. Freestyle is a fine example drawing on this experience, imbibing it and then using it to create something a bit different that just works. In Freestyle’s case, you have the satisfying bitterness of a great West Coast IPA, married to secondary dry hopping that adds even more fruit and

hops. The result is a beautiful dark golden pale ale that’s a crisp, biscuity and hoppy little number, with a touch of honey on the nose and delicious melon and pineapple on the palate. This tropical slant on a strongly hopped, bitter pale works exceptionally well as a counterpoint and lends a lovely balance.

www.welshbeer.com

Pembrokeshire Chilli Farm All Welsh Ingredients Sweet Chilli Sauce

Here’s a perfect example of what happens when some of Wales’ best artisan producers collaborate. Pembrokeshire Chilli Farm and Gwenyn Gruffydd Welsh Honey, supply the two main ingredients and worked together to perfect the sauce, with supplementary ingredients from Anglesey Sea Salt and Pembrokeshire Cider.

The result is a universe away from those onedimensional, sugary, bland chilli sauces available on the high street. Pembrokeshire Chilli Farm grow a myriad of different chillis and possess an encyclopaedic knowledge of all-things chilli. The blend they’ve used here, whilst nicely hot with a lovely slow, moderate ‘burn’, brings great flavour too – fruity, earthy and savoury with a hint of smoke. And Gwenyn Gruffydd’s Welsh honey makes a huge difference too. As anyone who’s tried their honey will attest, its wonderful stuff, and it elevates the sauce in a couple of key ways. It adds honey’s depth and flavour, replacing that sickly sugar syrup taste, common to most Sweet Chilli sauce, with that far more natural, earthy and healthy sweetness unique to honey. The result is a wonderful, versatile sauce that’s equally at home with artisan cheese as it is spring rolls. And it’s a country mile better than any Sweet Chilli Sauce we’ve tasted before.

www.pembrokeshirechillifarm.com

Wilfred’s Pies

My search for the perfect pie has too often ended in disappointment. Labels such as ‘deluxe’ or ‘artisan’ have raised hopes, only for them to be dashed when reality bites. With excellent reviews online, my expectations for Swansea based, Wilfred’s Pies were high, and, thankfully, weren’t misplaced. Named after the 90-yearold family company’s founder, Wilfred Lewis, they’re Lewis Pies’ premium, handmade range.

It’s immediately clear from the pastry that they’re rather special – not too thick but with excellent shape, perfect crisp and flaky texture and a lovely shortcrust flavour. The good news continues with the abundant fillings. We tried three variants, all of which were packed with plenty of meaty chunks and gravy. Saucy Cow is a classic steak and ale – slow cooked beef in a rich and beery Welsh ale (from Glamorgan Brewery) thick gravy, laden with herbs and spices, perfectly

seasoned and oh so moreish. The Lamb and Black’s substantial chunks of lamb were supplemented by hearty veg, all in a black garlic (carefully aged white garlic) sauce to add a lovely molasses, umami flavour to the earthy lamb and veg. Wonderful. And then there’s the stunning Steak’n’Blue. Slow cooked steak in a creamy Caws Cenarth Perl Las gravy, that combines the richness of Wilfred’s gravy with Perl Las’ gently salty and subtle blue cheese magic. Wilfred would be proud indeed. And my search is over!

www.wilfredspies.com

Black Mountain Preserves

Helen, of Black Mountain Preserves, deep in Bannau Brycheiniog, is fascinated by traditional preserve making. She has dedicated herself to making small batches of jams and chutneys, using the old-style open pan method and delicious combinations of natural ingredients.

We tried her Lemon Gin Marmalade and Rum & Black Jam on crusty sourdough toast. The marmalade is beautifully lemony, with just a gentle sweetness. The Black Mountains Lemon Gin, lends a delightfully herby, juniper bitterness, accentuating the citrus tones, yet subtle enough not to feel too boozy for breakfast. The vibrantly jewel-like Rum & Black is as beautiful on the eye as on the palate. Again, gently sweet allowing the flavour of the fruit to shine with Da Mhile’s wonderful Dark Skies rum adding depth to the whole. Later, we sampled Helen’s Red Onion & Thyme Jamalade with a crumbly mature cheddar. The sweet, sharp fruitiness of the chutney perfectly complemented the cool savouriness of the cheese. What a way to zip up a weekend lunch and no wonder they win awards! Every jar is filled with the best and with absolutely nothing nasty. This is traditional preserve making, preserved for generations!

www.blackmountainspreserves.com

Pembrokeshire Pinky Gin

Far out west, In the Welsh Wind have been capturing the delightful quirkiness of Wales in their small-batch Eccentric range of spirits. Pinky Gin, inspired by the Thrift, the iconic, perky, coastal wildflower, is no exception. With a raging pink bottle and new improved recipe, Pinky is certainly no wallflower. While its round, cherrylike tones make it smooth enough to sip neat, Pinky really comes into its own when mixed. Combined with a quality tonic, the inherent flavours are released into a crisp and vibrant drink full of the herby citrusness of lemongrass. Pinky truly is a pink gin with purpose. Following Eccentric’s mixologist’s advice, we created a range of gloriously perky cocktails (using coriander, elderflower and cherries). But then, allowing the playful spirit of the gin to move us, we went off-piste creating our own. A truly fun evening of pink gin cocktails ensued.

www.eccentricspirits.com

Blasus Welsh Cakes

While Welsh cakes abound, it is not easy to find one ‘off the shelf’ that tastes as good as one fresh ‘off the planc’. Step up Blasus, a family run Carmarthenshire business. Blasus founder, Sarah, who has been using quality ingredients to bake small batches of awardwinning Welsh cakes for a decade, has turned it into an art form. Blasus Welsh cakes, really are thick circles of joy. Arriving packaged in their distinctive Welsh blanket livery, golden and with a gentle dusting of sugar, they are delicious cold but are glorious if popped onto a pan and eaten warm. They may be thick but they’re perfectly cooked and delightfully light and fluffy. We were lucky enough to taste three varieties. Blasus’ ‘traditional’ Welsh cakes are buttery-perfection, with a gorgeously sumptuous texture, plump, sweet sultanas and gentle hints of cinnamon. The Pecan & Maple Syrup are a delightful Welsh-Canadian fusion. Again, beautifully dense, but this time with gently sweet maple-syrup notes and softly nutty pecan pieces enhancing both taste and texture. And finally, we tried the Penderyn. What a triumph! With hints of honey and ginger and those warm smoky almost sherry-like whisky notes characteristic of this fine single-malt, the Penderyn Welsh cakes are unrivalled in richness. Blasus!

www.blasuswelshcakes.co.uk

Nonna Assunta’s Liqueurs

There is a long tradition of Italians coming to Wales and enhancing our own wonderful food and drink heritage with the flavours of the Mediterranean. Swansea based, family firm, Nonna Assunta is a true example of this. Using family recipes and drawing on the legacy of their grandmother, Nonna Assunta, they have created small batch, handcrafted fruit liqueurs that are filled with all the vibrancy of Italy and are a far cry from anything mass-produced. We sampled three. We began with the Limoncello. The aromas reminiscent of lemon sherbet sweets made our mouths water and we were delighted to discover the real lemons within. The beautiful balance of sweet and tart citrussness made it a smoothly sipable liqueur. The Arancello was new to us. With zesty high notes complementing rounder pithy tones this was deliciously bursting with real oranges. And the Limecello was gorgeous too, but rather different. Less zesty and with a wonderfully gentle tanginess, courtesy of the limes, we could not decide which was our favourite. There was nothing for it but to dive back in!

www.nonnaassuntaliqueurs.co.uk

Cygnet Infinity

Nothing hits the spot like a good G & T but there are times when although we crave a proper aperitif, we just don’t want the alcohol. And while there is a growing market of zero-percenters, most are pale imitations of the real thing. This is absolutely not the case with Cygnet Infinity. Distilled using the same core range of botanicals as their glorious Cygnet 22, the Katherine Jenkins owned, Swansea-based company have made a few additions, and distilled it again to create a unique non-alcoholic but convincing ‘spirit’.

As always with Cygnet, luxury and elegance go hand in hand. Infinity is beautifully blush-coloured and bottled in a graceful glass flask, etched with flowers. Sipped neat, it has a fresh lemony citrus-ness on the nose, alongside softer floral notes and a honied sweetness. On the mouth, those succulently rounded notes, courtesy of the manuka honey are immediately apparent, entwined within a web of other tastes, citrus, herby and gently floral, all delivered with a satisfying spicy kick, that feels almost alcoholic. When paired with tonic Infinity created a long refreshingly crisp drink, with honied tones, a lively pepperiness and deeper grapefruit notes. Infinity is a deliciously complex drink to be enjoyed totally for itself rather than as a substitute for something else.

www.cygnet-distillery.com

Coco Pzazz

Having stepped into the world of artisan chocolatemaking accidentally, Lori Whinn set up Coco Pzazz in Llanidloes, holding her own ethical values close by treating suppliers and the environment with care. The chocolate is excellent, created in small batches from quality ingredients. Yet it is the design of the packaging that initially stands out. Each chocolate bar has a character of its own, thanks to the incredible artwork. We sampled four bars, all packaged within different eye-catching Victoria Attic bird artwork from MidWales based, Fox & Boo.

The Classic Milk Chocolate is luxuriously smooth and so creamy, but with a deep chocolatiness that makes it head and shoulders above mass-produced ‘candy’ masquerading as milk chocolate. The Lavender Milk Chocolate is intriguing and like nothing we’ve tasted before. A familiar rich milk chocolate sweetness on the tongue, but the delicately floral lavender notes sweep through the mouth and nose, complementing the whole. The Salted Pistachio White Chocolate has a profound creaminess that is brought into relief by the salty nougat-like nuttiness of the pistachio - fascinatingly complex layers of flavour that work well together. And finally, we try a very grown-up Peppermint Crunch Dark Chocolate. Fresh and minty forward with deep dark chocolate notes lingering behind and a pleasingly contrasting, smooth and crunchy texture. Delicious and beautifully packaged, these bars would make perfect gifts but are just too good to give away.

www.cocopzazz.co.uk

Cinnamon Grove Plum Gin

Using pure water from a 17th century well on the family farm near Haverfordwest, Cinnamon Grove have added a limited-edition Plum Gin to their range of small batch, hand-crafted spirits. Golden in colour, it has a deep fruity sweetness, reminiscent of bountiful orchards when sipped neat. When paired with tonic it becomes a long, refreshing spritz, that is crisply bitter and yet retains a sumptuous, plummy sweetness. A definite addition to anyone drinks’ cabinet!

www.cinnamongrovegin.co.uk

Radnor’s Fruitily Flavoured Sparkling Drinks

The innovators at Radnor have been pondering how to support a generation who spent their school years loving Radnor Springs drinks but have now moved into the fast-paced environments of higher ed and work. With maturing taste buds and a strong sense of responsibility towards the environment, young adults are seeking soft drinks that hydrate but also offer that small treat. Enter Radnor’s new range of sparkling flavoured soft drinks, very low in calorie, made using their famous Welsh spring water and delivered in 100% recyclable bottles. We sampled the whole range. All are crisply fizzy, gently (rather than overly) sweet and extremely refreshing. The Pineapple & Grapefruit has all zingy citrussness of a hot sunny day. The Mango & Passion Fruit is totally tropical, think far-away, sun-drenched beaches. The Black Cherry & Blackcurrant is full of those round berry flavours we associate with a soft British autumn, while the Strawberry and Raspberry offers that deliciously floral taste we associate with early summer and picnics in the sunshine. With added B vitamins, these are ready just to grab and go.

www.radnorhills.co.uk

Blighty Booch Kombucha

Looking after our health can feel like a battle between worthiness and taste. But every now and then we’re given a helping hand by something that is good for us, yet also delicious. Blighty Booch organic Kombucha, brewed in small batches in Conwy, is a perfect example of this. Kombucha is fermented black tea which feeds the gut microbiome, leading to a wealth of health benefits. Mark Pavey, co-founder of Blighty Booch, began home-brewing Kombucha to restore his own microbiome, before deciding to share the elixir with a wider audience. Having previously tried bland ‘high street’ kombucha offerings, we can confidently say these blow the competition away.

Opening the Original we were met with a gentle whoosh of fizz, which was common to all, and the pleasant scent of fermentation. Kombucha should be slightly sweet (sugar is used in the process) without being overpowering and Blighty Booch Original certainly hits that spot. It is subtly sweet with a gentle tang and crisp sparkle. Lovely! We moved onto the award winning, Ginger. Again, the same faintly fermented aroma, but this time with ginger overtones, the tart kombucha flavour complemented by invigorating, but not excessive, gingery notes. Much more balanced and refreshing than a ginger beer. Next was the Nettle and Rosehip, arguably the most elegant of those sampled. Softly rounded floral sweetness from the rosehip and cleaner, herbaceous notes from the nettle marry with the underlying kombucha tang. This has a delicate character all its own. We finished with a newcomer to the stable. Made with PDO Denbigh plums, grown by Gareth Roberts of Llaeth y Llan, the Spiced Plum is satisfyingly complex with a gentle tang supplemented by sumptuous, deep dark fruit flavours with a hint of spice, reminiscent of a good, fruity red wine. A very pleasant contrast and another winner. These are wonderful living teas, deliciously drinkable and wholeheartedly healthy.

www.blightybooch.com

Conwy Brewery Welsh Pride

As I write we’re in the middle of the Six Nations and approaching St David’s so why not have some Welsh Pride. This is Conwy’s take on something like a traditional copper bitter, a style of ale that the beer needle is swinging back to after years at the hoppy, pale ale end of the gauge. With a beautiful copper hue it certainly looks the part. There’s a lovely whiff of citrussy malt to invite you in, then a pleasantly bitter, maltiness on the palate with hints of caramel and moderate floral hops. The finish is all bitter buttery toffee. It’s easy to see why this style is making a comeback – it’s so easy drinking but interesting at the same time. More please.

www.conwybrewery.co.uk

New from Old

Myfanwy Alexander

As the year yawns and stretches inro spring, I’m always rather restless, coming out of hibernation in search of what’s new. I’m not always the most experimental of cooks, being more likely to make a rhubarb crumble than a celeriac foam but there comes a time when the lengthening days spark explorations. At the same time, however, as I learn more about our Welsh food tradition, I’m also inclined to think we’ve had a lot right in the past, especially the quality of our ingredients. ere is a way of squaring this circle, by exploring those Welsh producers who are innovating from a traditional base, or reviving lost treasures.

e rst of my heritage innovators provided one of the products I used in a project I ran at the Royal Welsh Winter Fair, where I asked primary school children to help solve a mystery where the clues were di erent foods they had not tasted before. To those of us worried that the future consumers will be unadventurous fast-food guzzling nitwits, I have good news: the young participants were eager to try new tastes and, though they didn’t all like everything, and why should they, their readiness to take a culinary chance was very encouraging. However, the highest approval for new foods was reserved for items which combined the excitement of the new with the comfort of the familiar. On blind tasting a piece of Tei Cheese’s aromatic and lively Nettle Cheese, a lad from a Nepali background noted its familiar avour and when the secret ingredient was revealed as nettle, he regaled us with tales of his grandmother’s delicious nettle soup.

Tei ’s Nettle is almost my favourite from their range but not quite. Tei Seaweed is a cheese created by the happy marriage between two classic Welsh staples and for those of us who love the mood-enhancing breath of iodine in laverbread but are not quite so keen on the texture, it is ideal. Make yourself a sandwich of this jaunty cheese and your lunchtime workdesk snack will transport you away to a sunny West Wales beach: it’s more than a cheese, it’s a beach picnic all year round.

One of my favourite seaside haunts is North Pembrokeshire and on a recent visit, I had the opportunity to visit Car y Mor, an inspirational group of people putting enviromental ideals into practical action. Wales was once internationally famous for shell sh but a er su ering from pollution, over shing and a boom/bust economic cycle, the sort of production which once sustained so many rural communities seemed gone forever. Enter Car y Mor with their innovative, co-operative spirit. ey are

now a collective of 500 members, including what they rather quaintly call ‘land and sea farmers.’ In 2024, they formed a partnership with Jonathan Williams’ ‘Pembrokeshire Beach Food Company’ and the result has been simply splendid. Of course they do excellent seafood, Welsh Oysters, Spider Crabs etc but I love taking their products home, whether that be in the form of dried dulse to sprinkle in a quiche or the award winning Môr Ketchup which used to rejoice in the punning name ‘Kelpchup.’No supper is ever dull with this piratical condiment lurking in your cupboard.

Few companies make products with deeper historical roots than Hive Mind in Caldicot: we Welsh have been drinking mead as long as we have been writing poems and criticising our neighbours. But Hive Mind have taken honey drinks in quite another direction with their Honeyade. I think the idea is their refreshing non-alcoholic varieties give booze-free choices but they also make perfect mixers. e original Honeyade is a great tonic replacement with gin and the rhubarb and ginger is a great way of giving a bit of va-vavoom to an uninspiring blended whisky. Bring on the summer!

My nal ‘back to the future’ choice is probably heavily in uenced by a character in my latest novel, a young policeman from an Italian family with ice-cream heritage. is Welsh-Italian mash-up in my ction is mirrored in my life and in my food choices. Marios are one of Wales’ leading ice-cream producers but they’re still innovating, winning awards and generally making lush stu . I was going to enthuse about their bara brith ice-cream which is a masterly blend of cream, fruit and spice but then they decided to collaborate with a company as legendary as themselves: Tregroes Wa es. When my children were small, these wonderful wa es weren’t available everywhere, which made it easier to persuade them to eat their main courses: their passion for Tregroes Wa es would have lead them to try to live only on them, had that option been available. We now live in a golden age where not only are the wa es themselves available everywhere but Marios have brought out an icecream in collaboration with Tregroes. Francesca Dellavalle of Marios described the Tregroes Wa e Ice-cream as a ‘VIP Party Experience,’ and she is not wrong. Having said that, I would way rather sit at home with a bowl of wa e ice-cream than brave a celebrity party, even in my spring exploring mood.