So it is best to plan a visit to one particular region and savour its delights at leisure. In rural Wales one needs to learn patience on the roads, as farm traffic, farm and wild animals, horse boxes and supermarket lorries can slow down a journey considerably.
BEST NORCAL FOODIE TOWNS PLUS
The handful of restaurants of note struggled to find any local produce, and most catering establishments didn't even bother.īut now a growing number of chefs in Wales are taking advantage of artisan cheeses, organic vegetables, Welsh Black beef, salt-marsh and mountain lamb, plus crabs, lobsters, scallops, mussels, salmon, sewin (local sea trout), bass and sole landed by inshore boats. Vivier lorries transported lobsters, crawfish and crab to lucrative continental markets loads of prime Welsh lambs went the same route, and beautiful pure milk disappeared into large creameries. Until recently the principality was barely considered as a food destination: the cream of Welsh produce regularly disappeared. It's about as diverse a terrain as you could find in the British Isles, and within sight is a quite amazing range of food - fish and shellfish from the coastal waters, a host of organic meat, vegetables and dairy products, and the mountain sheep that hang on to the crags of Snowdonia in search of sparse summer vegetation. Look past the tumbling screes and torrential rivers, and the vista takes in the remote Isle of Anglesey in the north, the great sweep of Cardigan Bay to the west and the Brecon Beacons in the south.
From the summit of Snowdon, the whole of Wales is laid out below you.
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