Saltings – a poem by Steve Griffiths
To celebrate the beginning of 2018, the Year of the Sea in Wales, we asked Steve Griffiths, our favourite local poet, if we could share his beautiful piece entitled ‘Saltings.’ — The taste that sea-salt opens up: its slow, white bolt from the blue....
A Panad with…Baker Tom Herbert
We first met Tom at the Do Lectures several years ago, but it feels like we’ve known him forever. An accomplished fifth generation baker, he has a contagious enthusiasm for sourdough that had Alison in the kitchen not a week after meeting, baking her very first...
‘Smoked water from Wales is taking the culinary world by storm’
In the past couple of weeks, our Smoked Water has been featured in several well-regarded publications. Our thanks go to Richard Vine in the first instance, who wrote the original piece for Bloomberg. Bloomberg: “For anyone else, you would say, ‘No, you don’t normally...
Edible Manhattan: Seaweed, Salt + Dragon’s Breath
The following is an extract from an article published in Edible Manhattan, written by Matthew Karkutt. — Traveling to Wales with five food media folks and four chefs felt like a certain fantasy novel. Like any good fellowship on a quest, it required a map at its...
