WELSH SURPISES

IFOR’S WELSH WAGYU

A staple on the tasting menu at Gareth Ward’s Michelinstarred Ynyshir restaurant (pictured), this Kobe beef comes from cows lovingly reared by Ifor Humphreys and family on his farm in Powys. They graze in clover-strewn fields and — to keep up the Japanese tradition — are occasionally given Monty’s ale as they approach maturity. The final product is tender, marbled and extremely flavoursome. iforswelshwagyu.co.uk

TEIFI ORGANIC HALLOUMI

Originally created as a oneoff for a festival, Caws Teifi Cheese’s halloumi proved so popular, the Ceredigionbased producer has made it a permanent part of its organic cheese selection. It’s delightfully squeaky, lightly salted and ideal drizzled with some local Welsh honey. Even better, for every kilo of halloumi sold, Teifi donates 10p to the Welsh Wildlife Centre. teificheese.co.uk

RHUG ESTATE BISON BURGERS

As well as its Welsh lamb and beef, in recent years the Rhug Estate has become equally well-known for its bison, which produce lean meat with a gamey taste. Head to the estate’s takeaway restaurant, On

The Hoof, and get a bison burger to go. The estate has also intrdouced a herd of Japanese sika deer, with the first venison from it available next year. rhug.co.uk