Local, Welsh Produce Suppliers

 

Organic Welsh Black Fillet
Fferm Tyllwyd, Felingwm Uchaf, Carmarthen. www.organicwelshblackbeef.co.uk.

Situated 3 miles from the hotel. The beef is produced in the most natural way, using no chemicals and incorporating a natural balanced system of agriculture. In June 2003 in London's La Chaumiere Restaurant, twelve of the city's greatest chefs concluded that their fillet of Organic Welsh Black Beef would win the first prize for standard, appearance, colour, tenderness and flavour. This was in competition with all other beef meals of this country and the continent. They had their second success in October 2003 by winning the bronze prize in the True Taste Wales competition in the 'newcomer' category where we were awarded at the Celtic Manor in Newport, Gwent

Other meat including home cured bacon
Julian Cooper Butcher, Llandeilo

Goats Milk Fudge
Ffynnongrech Farm, Talley, Llandeilo.
www.kid-me-not.com.uk.
Kid Me Not goat's milk fudge uses milk from their herd of mainly Anglo Nubian and Toggenburg goats on their farm near Talley, about 8 miles from the hotel. They use goats butter from Delamere Dairy, produced in Caerphilly. The fudge is ideal for people who are cow's milk intolerant or who are unable to drink cow's milk for other reasons.

Pickles, Jams, Honey, Marmalades, Chutneys
Brynmelyn Farm, Horeb, Carmarthen.
The farm, 3 miles from the hotel, grows much of the fruit that goes in to the jams, pickles and chutneys. They also have their own bees from which they make their lovely honey.

Water Buffalo Milk Icecream
La Belle Rouge, Llanon, Aberystwyth.
www.labellerouge.com.
Gelato di Latte di Bufala means ice-cream from the milk of the Buffalo and that is exactly what it is. They use no artificial ingredients whatsoever just Buffalo milk, Buffalo cream, sugar, organic egg yolk and a pinch of salt. The mix is made slowly and in small quantities before it is pasteurised and aged overnight. It is then made into ice-cream the following day. Attention to detail and the finest ingredients mean that Gelato di Latte di Bufala is a premium artisan dairy ice-cream, hand crafted with diligence and passion.

Foie Gras
Romy Cuisine, Hay On Wye.
Made by adding only salt, pepper and white port this was a Gold Award True Taste winner in 2004.

Icecream
Mary’s Farmhouse, Crymych, Pembrokeshire

Pembertons Petit Fours
The Welsh Chocolate Farm, Llanboidy, Carmarthenshire

Petit Fours
Trellis Confectionary, Port Talbot

Smoked Salmon
Rhydlewis Trout Farm and Smokery, Llandysul

Carmarthenshire Dry Cured Ham
Albert Rees, Carmarthen.
www.carmarthenham.co.uk
Carmarthen hams are cured in the traditional Welsh farmhouse way under controlled temperature conditions and then air dried to mature. The company was set up in 1962 following a family tradition of bacon curers that had been market traders in west wales since the late 1800s.

Perl Las and Perl Wen Cheese from Caws Cenarth
(Winner of Gold and Bronze True Taste of Wales awards),
Glyneithinog Farm, Boncath, Dyfed.
www.cawscenarth.co.uk .

In the heart of West Wales, is a small family enterprise - Caws Cenarth Cheese. Here, where Welsh speaking Gwynfor and Thelma Adams have been farming for over 42 years, the cheesemaking business was established in April 1987 as a response to the E.C milk quotas which had threatened the viability of the family farm.

Thelma and Gwynfor's initiative is acknowledged to have instigated and led the revival of Welsh Farmhouse Caerffili and Caws Cenarth is now the oldest established producer of Welsh Farmhouse Caerffili. Perl Las is a truly different Blue Cheese - when young it has a light taste and a salty flavour but when mature it becomes golden in colour and stronger in taste yet still delicate. It fills the mouth with an array of exciting tastes.

Described by the Organic Food awards judges as 'lovely and unique with a strong lingering flavour'.  Best British Blue Export 2005 - British Cheese Awards. Perl Wen was developed in 2000 and when young displays the characteristics of both a Caerffili and a Brie. The softness of the outside blending with the fresh lemony centre. Perl Wen can be eaten at almost any age. When ripe, it becomes paler and develops a brown tinge. At this stage Perl Wen develops a unique flavour with a soft, rich paste.

Caerphilly Nantybwla
Caws Ffermdy Nantybwla, Carmarthen

Llanboidy with Laverbread and Smoked Cilowen Cheese
Llanboidy Cheesemakers, Cilowen Uchaf, Whitland. www.llanboidycheese.co.uk
The traditional Llanboidy and Llanboidy with Laverbread cheeses are made with the unpasteurised milk from Sue’s own herd of rare breed Red Poll cows milk considered “eminently suitable for cheesemaking” by 19th Century connoisseurs. That this is still the case was apparent when, over a century later, Sue took the Gold medal at the 2001 British Cheese Awards.

Cambrian Mountain Celtic Blue Brie
Heritage Cheeses, Aberystywth

Celtic Promise Cheese
Teifi Farmhouse, Glynhod, Llandysul

Goats Cheese
Cothi Valley Goats, Cilwr Farm, Talley, Llandeilo.
www.cothivalleygoats.co.uk

Free-range Eggs
Tirbach Farmhouse, Brechfa

Fish and shellfish including coracle-caught Sewin and Salmon
The River Teifi and Cardigan Bay Crab, Lobster, Bream and Sea Bass
The Villa, St. Dogmaels, Cardigan.
Len Walters is one of the few people to have a license to coracle fish on the River Teifi. He also has crab and lobster pots in Cardigan Bay and also catches sea bass, skate, mackerel, prawns, etc.

Flour for bread making
Y Felin, The Mill, St. Dogmaels, Cardigan.
www.longferry.co.uk/yfelin.
Y Felin is one of the last working water mills in Wales producing traditional stoneground flour. Y Felin is set in picturesque surroundings adjacent to the 12th Century Abbey of St Dogmaels. Y Felin produces a range of stoneground flours and a guided tour of the mill is both enjoyable and educational.

Penclawdd Cockles, Mussels, Laverbread
Raymond Rees, Carmarthen

Welsh Brew Tea
Mumbles, Swansea

Wine
Michael Llewelyn, Michael Anthony Wines, Haverfordwest