Bodnant Welsh Food Centre
Bodnant Welsh Food Centre
home of passionate producers and fanatical foodies

The Cookery School at Bodnant Welsh Food
The Cookery School
inspiring courses for all abilities

Bodnant Wine Cellar
The Wine Cellar
offering a diverse range of wines, from the vineyards of Wales to as far reaching as Australia

Furnace Farmhouse
luxury 5 star bed and breakfast accommodation with spectacular views across the Conwy Valley

Award Winning Farm Shop
showcasing the finest Welsh foods and drink produced both in-house and from suppliers across Wales

Hayloft Restaurant
rustic food with a modern twist, the best of Bodnant and local Welsh produce

Photography supplied courtesy of Nicolette Wells & Darren Williams
We’d like to propose…
… a spectacular setting with exquisite food and drink for a memorable occasion

What’s On
from festivals and fayres to wine tasting and cookery courses, there’s always something going on at Bodnant Welsh Food Centre

Award Winning
crowned the best retailer in Wales in the Farm Shop & Deli Awards 2015

Steak Friday
Spend £12 or more on Bodnant Welsh black beef steaks and receive a free homemade sauce!

Discover the true taste of Wales at Bodnant Welsh Food Centre

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.

baking ingredients on a wooden table

Learn to bake

By on April 26, 2015

Carving out the time to bake is important on so many levels yet, despite the popularity of ‘bake off’ and other such culinary voyeurism, most of us do not have the skills and the confidence to do so. Right now, baking would seem to be big business with the homeware department of stores up and down the country filled with pretty little fripperies, retro measuring cups, and many surprisingly useful items. But how many of us would consider baking a tea time treat as normal as whipping up an omelette for tea? I’m hoping plenty, but I won’t hold my breath.

Why should we learn to bake?

There are many reasons why we should learn to bake and, for me, the recently media touted truths about sugar stand at the forefront. Cheap carbohydrates are making us fat. With cheap being the operative word here. Fancy a muffin? Here’s four; they are absolutely massive and will only cost you a quid. They also taste like polystyrene but hopefully you won’t notice as all the decent bakeries closed down a lifetime ago and nobody bothered to teach you to bake.

Baking is not supposed to be fast, and it is not supposed to be cheap. Our view of how much food should cost is blinding us to the reality of producing food. It puts the good folk out of business and makes available all sorts of things that we really should not be eating on a regular basis. We don’t need to ban sugar completely or eat raw cacao and avocado in the name of enjoyment; we simply need a little perspective. Buy the good stuff that you can only afford once in a while or make it yourself. Chances are that you may only bake at home once a week tops, so your consumption will automatically be in check.

Other reasons we should learn to bake

There are a whole host of reasons why we should learn to bake, or at the very least let a skilled and passionate local producer do it for us. Passionate may seem like a dreadful cliché when it comes to writing and talking about food, but it is the truth. The bare bones of good food is the loving hands that created it; read like Water for Chocolate if you don’t believe me.

Learn to appreciate good food

First up; appreciation and understanding. Decent baking and patisserie is where art and science meet. An amalgamation of ingredients designed to elicit immense pleasure, a good chocolate brownie will stop you in your tracks and force you to acknowledge the sensation. Then move on; any well-worn hedonist will tell you that the trick to pleasure is knowing when to stop.

Use decent ingredients

Sows ears and silk purses spring to mind. The more substance and flavour in your ingredients, the better the finished product will be. The palette that you work with is fairly small, so use the best that you can find. Make this connection between produce and the food that you eat and it will inform your entire cooking and eating life from here on in.

Calm your soul

Time in the kitchen can be exceptionally therapeutic. Approaching the bench with a calm mind, and working through a series of often repetitive tasks, can still the mind. Discovering that you gain something through the creative process can be an enlightening experience if you have never explored that side of yourself before. Relax, enjoy, go at your own pace; your baking will be better for it.

The end product

Baking of course results in something that you and others can eat. That is ultimately the point. It is a rare cook that does all of this purely for themselves; most of us do it because it brings pleasure to others. Slightly less altruistically, there are few cooks who do not thrive on the accolade and acceptance that this brings. Being told that you have done well is something that we all need from time to time.

Learn to bake with Bodnant

We do rather a lot of baking here at Bodnant. We teach skills in our cookery school, we have a range of quality baking ingredients in our farm shop, and of course we have our own in house artisan bakery. We also have lots of information and recipes here on our blog.

So go on. Learn to bake. What have you got to lose?


Bodnant’s butchers carve big slice of the glory at Welsh food awards

By on April 22, 2015

Butchers and pie makers at a centre of excellence for Welsh food have scooped a massive haul of five gold awards and three silver prizes at a prestigious competition. Success came at the double for the pork pie from the

Welsh black burger with blue cheese and tomato relish

Welsh Black burgers, blue cheese, and tomato relish

By on April 21, 2015

Again, in the spirit of hand-held summer eating, I have veered toward fast food with this recipe. But there is fast food, and then there is slow fast food; and that is exactly where we are heading. I have called

pulled ork recipe in a bread bun with homemade plum barbecue sauce

Pulled pork recipe with plum barbecue sauce, grilled radicchio and shallots

By on April 20, 2015

It’s that food festival time of year again and with it comes the promise of hand held food; usually involving piles of barbecued meat, soft white bread, and enough sauce to drip down to your elbow. So, with that in


Book a Table at the Hayloft

foodcymru on Twitter
Latest Tweet: Bodnant’s butchers carve big slice of  the glory at Welsh food awards - via @FoodCymru
6,767 people follow foodcymru