Wales’ growing reputation as a nation of passionate producers and fanatical foodies is nowhere more apparent than at the Bodnant Welsh Food Centre. Set in the heart of the Conwy Valley and surrounded by the stunning scenery of Snowdonia, Bodnant’s multi-award-winning Welsh Food Centre provides a memorable visit, whether it’s for a few hours, a day or even longer stay in the adjoining farmhouse.
Wanting to delve deeper into the subject of barbecue this year, I thought I would turn my attention to America; the undisputed champion of all things barbecue. Thinking I would play around with a little smoking, it suddenly occurred to me that, over there, barbecuing and smoking amount to the same thing. What we know as barbecuing is known by countless Americans as grilling. Not to be confused of course with broiling, which to us is using the overhead grill on the cooker to make a piece of toast. Come on; keep up. It all makes perfect sense actually. It is when you start to find cup measurements intuitive and practical that you know you have crossed over to the dark side. Read more…
A Welsh centre of excellence has been handed an industry “Oscar” for its conservation work at an historic Conwy farm. The seven-strong panel of judges in the prestigious RICS awards praised Bodnant Welsh Food Centre for breathing new life into
I have already written at length about bread and so in preparation for this piece re-read Andrew Whitley’s original ground breaking book on the subject. Titled ‘Bread Matters’ (hence the header here), it is the best book on real bread
Cooked lettuce was once just the province of the French, but recent years have seen a surge in popularity; at least in restaurants, which is after all where most food trends begin. Various French springtime recipes capitalise on the marriage