07 March 2014
Anglesey Sea Salt Company Ltd invites expressions of interest from suitably
experienced main contractors to undertake construction of a new 990 square metre
building at Brynsiencyn,Anglesey.The works comprise a single storey steel frame
building with metal roof, raft foundations,mechanical & electrical installations,
food grade internal wall linings, external works and drainage installations.
Value approx £900,000. Contractors wishing to be considered should apply in
writing only to Anglesey Sea Salt c/o Advent Project Management Ltd, Suite 1a,
Ash Court, Parc Menai, Bangor, Gwynedd LL57 4DF.No other media or address will
be accepted.Deadline to apply Midday 14th March 2014. Contractors satisfying the
initial basic criteria will be invited to tender by March 18th with the start on site date
May 2014. Project supported by Coastal Communities Fund,Welsh Government,
Sustainable Development Fund and Halen Mon.
Mae Cwmni Halen Môn Cyf yn gwahodd datganiadau o ddiddordeb gan brif
gontractwr proﬁadol a chymwys i ymgymryd â gwaith adeiladu adeilad 990 metr
sgwâr newydd ym Mrynsiencyn Ynys Môn.Mae’r gwaith yn ffurﬁo adeilad ffrâm
ddur un llawr gyda tho metel, sylfeini rafft, gosodiadau mecanyddol a thrydanol,
leiniadau wal fewnol yn addas ar gyfer bwyd, gwaith allanol a gosodiadau draeniau.
Gwerth tua £900,000.Dylai contractwyr sy’n dymuno cael eu hystyried wneud cais
ysgrifenedig yn unig at Halen Môn, (drwy law) Advent Project Management Ltd,
Swît 1a, Llys Onnen, Parc Menai, Bangor, Gwynedd LL57 4DF.Ni dderbynnir unrhyw
gyfrwng neu gyfeiriad arall.Y dyddiad cau ar gyfer cyﬂwyno cais yw hanner dydd
14 Mawrth 2014. Gwahoddir contractwyr sy’n cwrdd â’r meini prawf sylfaenol
cychwynnol i gyﬂwyno tendr erbyn 18 Mawrth a bwriedir cychwyn y gwaith ar saﬂe
ym mis Mai 2014. Cefnogir y prosiect gan Gronfa Cymunedau’r Arfordir, Llywodraeth
Cymru, Cronfa Datblygu Cynaliadwy a Halen Môn.
01 March 2014
'To be born Welsh Is… privileged. Not with a silver spoon in the mouth, but music in the blood & poetry in the soul' - so tweeted BBC Wales on St David's Day. The only thing we felt lay forgotten was 'good food in the stomach', because we have such a bounty of Welsh produce to offer the world from our small country.
So this year, together with an array of other Welsh producers - selling everything from Penderyn whiskey to Welshcakes, Tregroes Waffles to Snowdonia mushrooms, we hosted a tasting market inside the world-famous Fortnum & Mason in London's Picadilly.
The daffodils were out in full-force, our professional merchandiser Jacqui made sure our market stands looked top-notch, a professional harpist played traditional Welsh songs to accompany our tastings, and Fortnum's told us it was one of the most successful markets they have hosted.
All in all, a rather successful two days. Many thanks to the Food Hall supervisor Danny, and everyone from Menter a Busnes who put so much work into the event.
24 February 2014
We always feel an affinity with food producers who have principles about what they do, and are passionate about what they create. Artisan baker Alex Gooch is no exception to the rule.
'Good bread takes patience, passion and instinct. The wild yeast starter and long fermentation act as a natural preservative and flavour enhancer, giving the bread superb depth and character. Making bread brings you into the moment completely. It stimulates all of the senses whether it be the feel or look of the dough, the sweet toasted smell of the baking bread, or the crackle as you squeeze a stone baked ciabatta.'
Another reason why we get along with Alex is, of course, that he cares about the ingredients he uses. He describes Halen Môn as a 'magical' sea salt, commenting that 'the dedication and passion that Alison and David put into producing their salt is reflected in the quality.'
The ingredient plays a major role in my bakery. It has been in bread that has won me competitions including the BBC Food and Farming Awards best food producer, Waitrose and Country Living Made in Britain Awards, Great Taste Awards and most recently the World Bread Awards, where I won two categories (ciabatta and flatbreads) and was second in two categories (sourdough and speciality). I love the provenance of Halen Môn, and the sheer physical beauty of it. It really gives the X Factor when added to bread.'
And Alex's bread certainly has the X factor - made slowly and with care, his sourdough is what a loaf should be - delicious, satisfying and wholesome.
If you ever get the opportunity to try Alex's bread around South Wales and Hay on Wye, we urge you to - he makes everything from a Sharpham Spelt loaf to a Raisin Rye. His loaves will soon be available to order online, and he also offers some rather good courses.
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