We continue, in our small way to spread the Slow Food gospel here in Wales, a recent Chutney and Marmalade workshop was held at Porth Farm, Caersws, by the indefatigable Lavinia Vaughan, which was very well received by the participants, and looks set to become an annual event.
We held a joint dinner with Coleg Powys, Newtown, combining their theme evening with a Slow Food dinner showcasing the best of local produce, the Menu as follows:
Seared fillet of Aberdyfi sea bass, codling risotto, ginger butter sauce. (Mandy Carter, Coleg Powys and students)
Loin and slow- cooked belly of Neuadd Fach pork, black pudding mash, Berriew cider gravy, Cwm Harri kale and roast roots. (Gareth Johns- Dyfi Valley and students)
A platter of local rhubarb- tart, poached spiced batons and ice-cream (Lavinia Vaughan- Severn Valley and students)
Fairtrade coffee, home- made chocolates and Bacheldre watermill bread rolls provided by Mandy Carter, Coleg Powys and students
We would like to thank Coleg Powys for their help and support with the evening, which opened up the work of Slow Food to a new and receptive audience.
Preparations are now in hand for AGM’s for both groups, coming events include collaboration with the Farmer’s Union of Wales on a recipe competition and book, visits to a honey producer, free- range poultry and egg producers, and (Welsh weather permitting!) a bring and share picnic at Plas Machynlleth. Plus of course, Terra Madre!
-Gareth Johns, Dyfi Valley Group Leader and Executive Chef and Proprietor at the Wynnstay Hotel, Powys
