Win­ter fair showcasing Welsh food

Sporting Shooter - - Shooting In Wales -

Pen­nant Val­ley Game was one of the new Welsh food busi­nesses pro­mot­ing their prod­ucts at the Royal Welsh Agri­cul­tural So­ci­ety Win­ter Fair in Builth Wells in Novem­ber. Pheas­ant is one of Pen­nant Val­ley Game’s most pop­u­lar game meats, much of which is sup­plied by Izzy’s hus­band Daniel, head keeper at the Llech­wed­dy­garth pheas­ant shoot in Pen­nant Mel­lan­gell, near Oswestry.

As well as tra­di­tional oven-ready birds, Izzy also pro­duces stuffed pheas­ant breasts and pheas­ant sausages. Be­lieved to be the only pro­ces­sor of game meat in Wales, trace­abil­ity of sup­ply is an im­por­tant fac­tor for the busi­ness. Other va­ri­eties of game are avail­able too, with the pro­viso that Pen­nant Val­ley Game has played a role in its hunt­ing.

Also on offer at the show, and worth look­ing out for to go with your cold game meats, are a range of pick­les and chut­neys from Mewn Pi­cil from North Wales. Run by Bethan Batty from Llansan­nan, Mewn Pi­cil’s pre­serves are made by hand in small batches us­ing lo­cal sea­sonal pro­duce. Pro­duc­tion gen­er­ally starts in Septem­ber and runs through to De­cem­ber.

For honey lovers, Mêl Cil­gwenyn, which won a Great Taste Award last year, pro­duces Car­marthen­shire wild­flower honey, which is fil­tered three times and bot­tled on site in Llan­gen­nech. Mêl Cil­gwenyn is run by bee­keep­ers Richard Jones and Rho­dri Owen who also run the Bee Free project, a char­ity that uses the skills of bee­keep­ing to help ex-ser­vice­men and women man­age the ef­fects of post-trau­matic stress dis­or­der.

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