In Wales the phrase ‘locally produced’ is so synonymous with quality that chefs rarely need to look far for great ingredients.
Welsh produce is as rich and varied as the landscape – the yield of a land of lazy rolling countryside, dark commanding hills, gentle rivers and dramatic coastlines. The latter provides a daily bounty of peerless seafood – fish and crustaceans at ports as bustling as Milford Haven or as timeless as Solva; oysters, mussels and clams from the Menai Straits and shellfish from Cardigan Bay or the Gower Peninsula, whose famous cockles are traditionally eaten with the inky seaweed delicacy of laverbread.
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