Wales Food and Drink
Wales’ gastronomic stock is rising, as more and more visitors discover that it’s laced with pleasures for foodies. The old adage runs that Wales has more sheep than people – and it’s true that lamb is never off the menu for long – but there’s more to Wales than this.
The coastline provides a great variety of fresh fish and shellfish: mullet and brown shrimps are common on the Gower peninsula, as well as cockles, whilst several producers have awards for their crab and smoked fish. These producers have attracted a legion of new fans that care about provenance. Farmers’ markets and food festivals have gained popularity.
Cockles: Usually served steamed.
Cheese: Look out for Caerphilly and local goats’ cheeses.
Salt-marsh lamb: Lamb raised on salt marshes to graze samphire and sorrel, usually served with rosemary.
Bara brith: Fruit loaf made with tea-soaked raisins and currants.
Laverbread: Bread made with seaweed and oatmeal.
Welsh cakes: Scone-like small flat sweet pancakes made with sultanas or currants.
Welsh oggie: A large pastie stuffed with meat and vegetables.
Welsh cawl: A meat and vegetable broth, usually with lamb and leeks.
Monkfish: Often served with laverbread.
Welsh rarebit: Cheese on toast.
Cider: Try Orchard Gold or the pear-based Perry Vale.
Brains: No, not actual brains, but a dark ale.
Things to know:
A service charge (usually 10-12.5%) might be included in the prices stated on the menu but it is more likely to be added to the bill at the end. This is technically an optional charge. Where ‘service is not included’, a tip of at least 10% is expected.