Harvesting Kelp, Seasoning with Salt, and Creating a Welsh gastronomic Utopia: Achieving a Local Food Paradise
Wales, a country known for its breathtaking landscapes and rich history, is also home to a vibrant food and drink scene. The author recently embarked on a gastronomic adventure, exploring the best of Welsh cuisine and hospitality.
The journey began in Cardiff, the capital city, where the author toured the historic Cardiff Castle, a structure that dates back to the 50s AD. The trip then led to Llangoed Hall, an Edwardian country house nestled in the Wye Valley. Here, eggs sourced from the estate's farm are transformed into culinary delights by Chef Nick Brodie and his team. Cage-free hens, ducks, and quails roam freely on the grounds, contributing to the freshness of the dishes.
In the heart of Cardiff, Tom Waters' Gorserestaurant stands as a testament to the quality of Welsh ingredients. The eatery prides itself on showcasing the national larder, offering a dining experience that celebrates Welsh produce. Heaneys Restaurant, another Cardiff gem, is renowned for its tasting menu and use of seasonal Welsh ingredients.
The author also experienced the unique flavours of Halen Môn sea salt, made on the island of Anglesey. The salt is produced through a meticulous process that involves filtering, evaporating, blending, and hand-shoveling before partial drying, milling, blending, and packaging.
A speedboat ride on the Menai Strait, the water that separates mainland Wales from Anglesey, offered a stunning view of the landscape. David Lea-Wilson, the husband of Alison Lea-Wilson, the owner of Halen Môn, even measured the water's salinity, which was found to be a supreme 3.2%.
The author also visited the Rhug Estate Organic Farm, where Lord Richard Newborough has steadily grown production since taking over leadership in 1998. The farm advocates for organic standards and a happier environment for the animals it raises. Witnessing lambs being born on the farm was a highlight of the trip.
The culinary journey continued at Café Môr, a food sea shack on wheels located at Freshwater West Beach in South Pembrokeshire. The staple ingredient, seaweed, is sourced right off the nearby shore. At Dylan's, seafood platters were served, with the restaurant buying prawns and mussels specifically from local fishermen.
The author maintains that the Pembrokeshire lobster roll surpasses its counterpart from Cape Cod. The trip ended with a series of ciders from Gwynt Y Ddraig, the Welsh Cider and Perry Company, being sampled at the underground restaurant, the Potted Pig.
Throughout the journey, the author also learned and used various Welsh phrases, including "Iechyd da" (to your health) and "Diolch" (thank you). This culinary adventure showcases the depth of culinary creativity and commitment to showcasing Welsh produce.
This story has been updated since it was first published on August 15, 2017, to include new experiences and establishments. Matthew Karkutt, a gay writer, performer, and karaoke starlet from North Carolina, works in the office of the president at Lincoln Center for the Performing Arts. The author acknowledges the contributions of Jordyn Kraemer for the photos and Layla Ehsan for the illustrations used in the article.
The author's gastronomic adventure delved into the diverse food-and-drink scene of Wales, as they explored renowned establishments like Tom Waters' Gorserestaurant and Heaneys Restaurant in Cardiff, both celebrated for championing Welsh produce. This culinary journey also embraced the breathtaking travel destinations of Llangoed Hall in the Wye Valley and the Rhug Estate Organic Farm, where organic standards and native produce are prioritized.
