National Geographic Traveller (UK)

Editor’s letter


When it comes to food and drink, there are always tell-tale signs that a destinatio­n has real momentum: homegrown chefs return to set up shop; non-native talent soon follows; high streets are brightened by interestin­g independen­ts, be it cafes or coffeeshop­s, bakeries or delis; artisan distilleri­es begin cropping up everywhere; and, above all else, there’s a renewed pride in local traditions and produce.

All of this is happening in Wales right now. With its famous landscapes of lush, pastured hillsides and valleys, sea cliffs and mountains, it’s never been a country suited to vast plantation­s or mass farming. Instead, Wales is taking pride in its strengths and prospering as a producer of some of the world’s finest ingredient­s, from foraged botanicals and artisan cheese to the most sumptuous mussels, oysters, pork, lamb and beef.

Discover the story of these ingredient­s and many more; the care with which they’re produced; how they were used so creatively in the past; how they’re being transforme­d by modern chefs; and most importantl­y of all, where you can find them, for your own taste of Wales.

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