What are some traditional beverages in Wales
RANGE FOOD & DRINK ON THE GO
Food design is a must
It tastes like more than just the sea in Wales
Text and photos: Winfried Dulisch
He was really only looking for confirmation of his prejudices against British cuisine there. Instead, our author Winfried Dulisch found numerous delicacies on the Isle of Gangsley and on the north Welsh coast that make a trip to Wales worthwhile.
This cultivated plant was widespread throughout the Roman Empire. From the Atlantic to the mouth of the Danube - and in the Mediterranean region anyway - the Romans harvested and pressed their grapes and thus also shaped the enjoyment habits of us who were born later. Only the province of Britannica was unsuitable for growing the sensitive berries. That is why the Scots and English used their grain as raw material for the production of alcoholic beverages.
The Welsh people living in the west of the British Isles have not been able to make a name for themselves as distillers or brewers. A cult brand like Guinness or prominent whiskey labels cannot be found in Wales. And that's good. While creative luxury food designers find their way into fine schnapps producers or winegrowers elsewhere, such delicacies as the caramel candies from Virginia Teague are made in Wales.
Your Vanilla Fudge can only be described in the words of an enthusiastic wine lover. Because this sugar-cream composition convinces with a balanced harmonic interplay of acidity and sweetness. With all the abundance of the body, the mild proportions dominate over the astringency. The bouquet reaches its climax in an extremely persistent finish, which urges the connoisseur: never again say “caramel candy” to such a carefully developed vanila fudge.
Smoked sea salt
Even sour makes fun. The Anglesey Sea Salt Company delivers its round boxes with the label "Halen Mon" - in the Welsh language the name for sea salt. The extremely mild salt flakes are offered in several flavors. Alison Lea-Wilson, product developer for Halen Mon, can name a use for each of her creations: "Our smoked sea salt goes well with various ice cream variations."
For seasoning exotic fish and meat dishes and chocolate creations, the food designer recommends a sea salt that has been enriched with Tahitian vanilla. And for a vodka with tomato juice - better known as Bloody Mary - Alison Lea-Wilson gives the tip: “Sea salt with a celery flavor. It is also very suitable for a Virgin Mary - that is, tomato juice without vodka. "
The basis for all these spicy additions is natural sea salt, which is obtained from fresh Atlantic water on the Isle of Anglesey. The Anglesey Sea Salt Company uses a process for evaporation that is modeled on nature. This combination of traditional methods and high-tech production gives the crystals their unmistakable crisp and preserves the original sea salt taste.
The Menai Suspension Bridge connects the mainland with the island of Anglesey
The Welsh sea salt is obtained from fresh Atlantic water without chemical additives. The production facilities for Halen Mon are on the Isle of Anglesey. This island is the northernmost point of Wales and is connected to the mainland by two bridges that are among the technical masterpieces of the 19th century.
58 letters that have it all
Another traffic attraction for visitors to Anglesey is the village of Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch. The railway station there achieved world fame not because of its architectural qualities, but because a resourceful tourism manager invented the longest place name in Europe for it during the times of Queen Victoria. The translation for these 58 letters is: "Marienkirche in a hollow of white hazels near a fast vortex and in the area of the Thysiliokirche, which is located at a red cave".
The train station in Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch
English tourists only know the village in the south of the Isle of Anglesey as "Gogogoch". After Gogogoch - and especially in its much more tranquil surroundings - you drive from Liverpool or Manchester just under two hours to hike on the weekend or for a short vacation on quiet beaches or cycle through the lush green meadows. And then enjoy the typical Welsh hospitality.
The German visitor to a Welsh inn is pleasantly noticeable: Here, it's not just the eye that eats - but also the ears. In most German eateries, the guest is served a booming musical sauce from clanking loudspeakers. In the rural areas of Wales, background sound is either not part of the accompaniment at all or only in a well-dosed manner. There could be three causes for this beneficial abstinence.
First: Welsh cooks would rather save on the costs of the music sprinkling than on the food ingredients. Second: The catering employees like to do their job and do not need any whipping beats to drive them. Third: The Welsh people love to chat with guests at the next table at a comfortable volume - for example about the good steak from a black Welsh beef.
Inn sign on the Isle of Angleseye
The Welsh Black Beef is the real winner of the BSE scandal - if a slaughter animal is allowed to feel like a winner at all. Because when discussing healthy beef, the black shaggy animal from Wales scores with inner values: Its meat is rich in those fats that are absolutely necessary for a healthy diet.
Compared to cattle that are fattened with grain and concentrated feed, the grass and green plant eaters from the Welsh pastures produce six times more omega-3 fatty acids; they are not produced by the human body and can only be ingested with food. The gourmet appreciates these properties far more in Welsh Black beef: Fine aroma, delicate fiber and balanced fat content - ideal conditions for a roast beef à la Anglaise.
The Food Technology Center (FTC) in Llangefni, a small town on Anglesey, guarantees the future quality of luxury foods and food from Wales. This food technology institute is part of Coleg Menai - a college that also teaches marketing and arts students. The FTC employees have worked with Welsh farmers to create several delicacies - from salted butter to various ice cream specialties and sophisticated meat-smoking methods.
The food technologists from Llangefni are particularly proud of a blue cheese that they developed together with a regional manufacturer: Gorau Glas. “Gorau” is the Welsh word for “best”, “glass” for “blue”. Gorau Glas is now degrading Roquefort to the second best blue mold product on cheese shelves across the UK - and not just Wales.
A cheese is tested in the Food Technology Center
The FTC is always open to laypeople. Companies - not only from the food industry - like to send their employees to a team building seminar (formerly called a company outing) in Llangefni. There the seminar participants can learn in the morning how to make ice cream; in the afternoon you will be initiated into the secrets of sausage production.
Sausage is more than just sausage
But it's really about the sausage once a year when the FTC organizes Sausage Day. - Sausage? Many a continental European thinks of Sausage of the disappointment he experienced in the breakfast room of a British hotel when he put such a meat creation on his plate for the first time - and never again later. Because the word “sausage” is translated correctly with “sausage”, but the sausage tastes were shaped differently in Great Britain than in the rest of Europe.
In this regard, the FTC “Sausage Day” campaign is a pan-European confidence-building measure. Because this is where the truly tastiest sausage recipes of the year are awarded. In 2008 the first prize went to the creator of a chocolate and chilli composition. From here, too, congratulations to the winner.
Juliet West with her pudding creations: chocolate and ginger
The Pudding Compartment company in Conwyn, North Wales, on the other hand, tends to maintain the good old sweets tradition. Juliet West and her husband Steve founded this manufacturing company for premium puddings and desserts in 2007. In 1283 the Norman King Edward I had Conwyn Castle built in the same town, from where the English exercised their power over Wales for centuries. As a provocation for the Welsh subjects, the English kings still call their successors “Prince of Wales”.
Prince Charles is increasingly presenting himself as a friend of the Welsh people. He even bought a house in Wales for himself and his Camilla. He is also said to have already enjoyed the products from the pudding compartment. No wonder. Charles has lost a reputation as an eco-prince. And because the Compartment Puddings from Conwyn are made with eggs from free-range chickens, Welsh butter and milk as well as Fairtrade spices, they shouldn't only taste good to the Prince of Wales.
Bakery next to the castle in Conway
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