Canolfan Tir Glas collaborating with Ceredigion County Council at the Eisteddfod in Tregaron’

CTG Coordinator was invited to arrange a programme of cookery demonstrations by Ceredigion Chefs and Food and Drink producers, to showcase the range of produce available in Ceredigion. The Ceredigion Village stand was the perfect set up to include a cookery corner, and a display area for a small selection of the food and drink items available within the County.

The programme started on Saturday 30th July with Gareth Ward, Michelin Star Chef from Ynyshir, demonstrating some of the taster dishes available on his menu. It was clear by the reaction and support of the Eisteddfod visitors that this was a very popular event.

This was followed on the Sunday by a demonstration and discussion around Welsh Grain which highlighted the need to re establish the wonderful Hen Gymro as a source of wheat, long forgotten. The first session at 11 saw Andrew and Liz Neagle from ANUNA in Capel Dewi, and Ann Parry from Y Felin Ganol in Llanrhystud leading the session with Andrew demonstrating how he produces his sour dough. This was followed by a later session at 2.30 which took the form of a discussion around wheat growing, with members of the audience contributing to the talk. Local farmer and producer of the Hen Gymro John Evans highlighted the issues around harvesting and storage which led to some interesting comments. This session has prompted and highlighted the need for further talks and discussions which CTG hope to develop soon.

From Monday 1st August to Saturday 6th August, the sessions focused on a different town each day. Staring on the Monday at 11 am with Aberaeron, and a cookery demonstration by David Simms, one of the Chefs from the Harbourmaster, who was supported by General Manager Dai Morgan. Councillor Clive Davies helped David in preparing a lobster dish to the delight of the visitors. At the 2.30 session the visitors heard about Gwinllan Llaethliw as owners Siw and Richard Evans, shared their journey of developing a vineyard just outside Aberaeron. This included sampling a range of wines produced at Llaethliw.

The morning session on Tuesday was dedicated to Cardigan and showcased CRWST as Catrin one of the owners talked about how she and Osian had developed their business. One of the dishes from the CRWST menu was produced during the session, with the help of Ceredigion County Council Leader, Councillor Bryan Davies. In the afternoon Huw Morgan from Coleg Ceredigion and two of his young students, Caitlin Parry and Sapphire Francis, delivered a cookery demonstration which showed the great skills being taught at the Catering College.

It was Gareth Richards who entertained the visitors during both the Wednesday sessions when Lampeter was the featured town. Gareth was joined in the kitchen by other producers from Lampeter. Tom Conti Lewis handed out samples of Conti’s Ice Cream, Elliw from Llaeth Gwarffynnon talked about their milk bar and glass bottled milk and Meinir Evans shared her story when during Covid she set up her online business to sell Hathren Brownies.

The featured town on Thursday was Aberystwyth and who better to do that than Nathan Davies from SY23. The visitors flocked into the building for his 11.30 demonstration as Nathan showcased Welsh Lamb and other local produce he uses in his Michelin Stared restaurant. Nathan was supported by Sara Beechey who manages the Aberystwyth Farmers Market for Ceredigion County Council.

Friday’s morning session featured Llandysul and the Ardd community garden project, with a range of dishes being cooked using produce from Yr Ardd. This session was delivered by Hazel and supported by Llinos Hallgarth from Cered. Llinos has been supporting the community led Yr Ardd project as part of her role working for Cered, the Welsh Language initiative for Ceredigion. In the Welsh Wind were invited to join the session as Dan talked about the range of products available by In the Welsh Wind and for sale in one of the Ceredigion Cabins at the village. The afternoon session was dedicated to Teifi Cheese and Da Mhile from Glynhynod Farm, Llandysul. Robert from Glynhynod talked about the Cheese and other products as Glamorgan Sausages were being cooked using their Teifi seaweed cheese.

As Saturday was to feature Tregaron, Coffi a Bara were going to talk about their business but sadly the busy week had taken its toll and so this had not been possible. However visitors were able to purchase the wonderful range of croissants, which you can find in their cafe in town, in one of the cabins set up by Ceredigion County Council for Ceredigion businesses to use to sell items during the Eisteddfod. The sessions were closed on the Saturday with Y Bechgyn who talked about Sour Dough for health. Robert and his partner, who produce loaves for the Friday market at Llandysul, gave a very interesting presentation on the health benefits of sour dough and the visitors were given tasters of the bread served with melted Hafod cheese and Mêl ap Griff Honey.

The week long programme was a wonderful opportunity to share news about Canolfan Tir Glas in relation to sustainable food and farming and featured so many of the wonderful food and drink producers in the County.