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Horsemeat-Linked Company Closes Its Doors

18 Jun

A mid-Wales meat company which was implicated in the horsemeat scandal has entered administration and closed its doors.

Operations at Farmbox Meats were suspending on 12 February by the Food Standards Agency (FSA) as part of its investigation into the mislabelling of meat products. The FSA lifted the suspension in March and the business was allowed to operate under conditional approval which expired on 5 April. Approval to operate was refused by the FSA in April and the agency said Farmbox Meats initially looked to appeal this decision, but has subsequently decided to withdraw it.

On 6th June, Leonard Curtis Recovery administrators were appointed to Farmbox Meats Ltd of Tynparc, Llandre, Bow Street, Ceredigion.

 

 
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Newcastle Emlyn Food Festival

17 Jun

Running now for the third year, this is the nearest festival to Ian and I and had to push ourselves to get there by early afternoon after a morning meeting. I have been constructively critical of this festival over the last couple of years, and one of my grumbles was lack of banners, but I was pleased to see that banners were out very early indeed, at least a month or more before the event. That was a great start. I’d like to see more banners out of course, the more visitors attending the better for everyone. I was also pleased that part of the town, around the Clock tower wasn’t closed this year, as those retailers didn’t take stands at the festival but kept their shops open instead. Great news that the organisers have knocked that one on the head as visitors into the town want to see all shops open, not sections of it closed. I spent so long chatting that I didn’t have time to walk through the town and see if shops have joined in the festival spirit, or if there was a competition for the best dressed festival window, but if not maybe those ideas that might work in the future.

More good news with last year’s previous two smaller marquees had been ditched in favour of one large one and this worked so much better. It created a much livelier atmosphere. I missed Alan from Welsh Brew tea and one of our good coffee guys because it is handy to have tea and coffee inside the marquee, especially for producers running stand on their own, regular drinks are vital for those of us that talk too much!  The organisers had also sited the marquee to where I think was a better drained part of the field, because yet again this festival was blighted by rain on and off, with the week leading up to the Saturday virtually wet and windy every day. That was rotten as the previous week had been warm and sunny, but as one canny producer said to me, “it worked out for the best for us traders as it was too cold for people to head for the beach and once the rain started, people headed into the marquee for shelter and shopped!” I have to say that it’s only the second festival I’ve done this year when I couldn’t find a sulky or a grumpy producer in the food marquee – yippee!!!!

Some bad news though which was poor feedback from the producers outside in individual tents with food-to-go. They suffered dreadfully with the weather and had a disappointing day. I appreciate it’s an additional expense, but a 3-sided tent with some tables and chairs inside would I think given them a better chance. Standing out in the rain whilst your burger or whatever is cooking, is unpleasant. Adults, if pushed will walk around munching a burger, but if there are families with children or elderly parents, it really doesn’t work at all. Ideally it would be wonderful if a local sponsor could be found to give this idea a try. I understand that there are not that many medium/large companies in the area, but maybe some arm twisting is needed here!!!!

I always recommend inviting school children to provide some entertainment at a festival and the Emlyn organisers did a great job of doing just that. They’d planned plenty of family entertainment, much of it involving local school children, which meant a captive audience of mums, dads, grannies, granddads, aunts and uncles, no wonder so many producers were smiling. Another area where the organisers scored well was not having too many stands selling the same or similar products. Often at a festival you’ll get four cheeses producers, six jam/chutney makers, five beer companies etc, which is alright if you’ve literally thousands and thousands of people coming in. But if the festival can’t attract high attendance figures, and many can’t, then the organisers must be constantly aware that the producers who have paid to be there, must sell to make their money and they can’t achieve that with a low visitor turnout and lots of competitors selling the same products. We had lots of our Best Of Welsh & Borders producers in attendance and I know I can rely on them for accurate feedback, so I’m pleased to report a good event, despite the weather not really working with them in the week leading up to the big day.

The cookery demo kitchen was in action when I arrived and I was just in time to see the tail end of the demo by chef Gareth Johns from The Wynnstay, Machynlleth. Gareth is one of my favourite chefs, ok he’s not strictly local to Emlyn, but he’s not that far away either! He’s a leading light in the industry, one of our top Welsh chefs who is passionate about the ethos of good, clean and fair food. So much so he’s now a leading light for Slow Food in Wales. I’m was so pleased to hear Gareth say he was using meat from Glam Lamb, a producer at the event, and when I chatted to him later and I mentioned this and he explained his action plan. He said that when he’s invited to cook at any food festival he arrives early to make sure he can walk around the stands and select produce to cook. So I’m back on my soap box again as this is something I’ve been suggesting, but often failing to persuade festivals to do. Maybe I need to take this up officially with wag food to make it another ‘must-do criteria. Other chefs please note, it can be done and it should be done. Actually doing that on the day shows clearly the talent and ability of a chef that can think off the top of his/her head, support producers and then cook tasty dishes in front of an audience. Well done guys!

Chef Ian Williams from the Emlyn Arms, Newcastle Emlyn has to be congratulated for recommending Gareth and local chef Ludo to cook alongside him doing the demos. Chatting to Ian later he said how impressed he’d been with the quality of the food stands at the festival and he agrees with what some top chefs are saying, use the best quality produce and then you don’t really have to do much with it. So it was a thumbs up for the cookery demo area too, especially with their chefs promoting some of the producers. At the end of the day promoting producers, which means our super Welsh food too, is what a food festival is all about, and if it isn’t, then in my view it shouldn’t be running and certainly not being funded.

This festival was funded by wag; they’d asked for £5k but sadly only received £2,955 for reasons best known to wag. I’d love to have been a fly on the wall when that funding meeting took place and I could have heard for myself just why some festivals got what they wanted and others didn’t. Wag and I often have different views on what constitutes a successful festival, but of course I think I’m right as I visit more festivals than their team ever does! Add to that my Best Of Welsh producers to give me their honest views and I do think I’m in touch with what’s happening out there. Thankfully Carmarthenshire County Council helped out along with a few sponsors and there was no gate charge, so that was a huge help to encourage both locals and visitors into the festival.

I didn’t get a press release about this event which is disappointing, especially as wag has that listed on their ‘must-do’ criteria list. If my local paper can do pre-event coverage I assume they’d been sent a press release, but I’m still waiting for mine……

I heard a few grumbles that there weren’t any craft stands. This was not the fault of the festival but a further wag dictat. Another one, I hasten to say I’m not totally in agreement with. My view is that the more things there are to see and do, the longer people will stay, the longer they’ll stay and the higher the chance there is that they will spend more money with our food producers. I’m guessing the reason wag have pooh-poohed craft stands is because wag are putting money in to support food not craft, but surely a compromise could have been found. Couldn’t some craft fair groups have been allowed to ‘hire’ some field space and sort out their own marquee and stands? Just a thought…

As this is one of our local festivals, we do hear feedback from ‘Joe Public’. One comment heard was that the meat did not look fresh! Meat producers please do not go up in arms, I know your meat couldn’t be any fresher, but wanted to pass this on as food for thought. ‘Joe Public’ is sadly a regular supermarket shopper, fooled into the supermarket technique of seductive lighting over meat counters so meat looks bright glossy red.  I feel sorry for ‘Joe Public’ because as an aside, I bought some beef from one of our Best Of Welsh producers at the festival. It had been hung and was  almost black. Ok, I know most people don’t want it this well hung and it is certainly not what the supermarket meat shoppers want, they’d have been horrified. But the taste was wonderful and there was no shrinkage in the oven. There’s obviously an tough education job to do and I’d like to think HCC will take that on board, but I very much doubt it. But this comment that we heard is relevant to all meat producers and independent retailers. There are no quick answers I am afraid, but give me my well hung meat any day; it was a super Sunday lunch!

I’m so relieved Newcastle Emlyn made a success of their festival despite the weather trying to work against them. They made huge improvements over the last two years and long may they continue to do so.

 
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Royal Welsh Food Hall

13 Jun

Year after year the RWAS Food Hall causes more and more problems for our Best Of Welsh & Border producers. A couple of days  ago a producer emailed me saying they’d received an email from wag which I’ve shown in full below. It came through from wag on 11th June:

I hope you are well. During the 2012/13 financial year your company exhibited with the Welsh Government at the Royal Welsh Show 2012 and the Royal Welsh Winter Fair 2012 and as such I would really appreciate if you could provide some feedback on the support received:

1) Please quantify the volume of sales from each show

2) Please quantify your costs for attending each show e.g. staff, travel, accommodation, parking, refrigeration

3) Please give an indication of your net profit / loss at each of the shows

4) Did you trial / launch any new products at the show / exhibition

5) Number of new contacts made / identified at each show

6) Of these contacts how many have since become customers of your company?

7) What is the total financial value of any contracts / contacts made through each of the shows?

8) Any other comments with regards the support received

The feedback required is standard for all Welsh Government trade / consumer support so that we can get a feel for the benefits and also help us to evidence why we should continue to provide trade / consumer support to Welsh food and drink companies. I can confirm that this information will be treated in the utmost confidence and not shared with any third parties without your prior consent. Please could you kindly return the details to me by close of play on Tuesday 18 June to enable me to complete our event review.

Well in my media world, I’m working on my computer for 8-9 hours a day, so when emails come in they are actioned or deleted fairly quickly. But producers, by definition, are either out tending stock or producing their goods, or both, and never more so if they are small producers. Too many of them actually view their computer as a distraction, not a tool of their trade, which in some ways is understandable as many of them have had little, if any, computer training. Now I’m not saying that is a good for their business, far from it, especially when I’d a producer tell me he’d not checked his emails for a month! If wag knew their industry better, they’d be able to take this into account. But realistically it’s wag we are talking about, so that’s unlikely on many counts isn’t it? Wag knowing the industry better is merely a dream of mine, which is likely to remain just that a dream. Plus we are right in the middle of festival season, so surely giving these guys more time would be reasonable. If wag are running late on this and are now under pressure, that’s not the producers problem and in my view 7 days is not reasonable. Why can’t wag do a ring-around the Food Hall producers? I accept that this is a lot more work than sending one mass email, but my point on this is that you stand more chance of the smaller producers answering their phone than an email. I’m certainly not saying go through each question with each of them, as they’d not have that information to hand, but tell them you’ve sent an email through and why you need this information so urgently.

Now my next question is, do companies wish to reveal all? Do they wish to honest with wag? If they say they’ve had two bad shows, will wag take the opportunity to throw the producers out of the RWAS for good? Do they give false figures to ensure that funding remains and that they remain with a stand?

There is no legal accountancy reason for the producers to keep these figures, but good management would mean that they should have that information. But has the system changed? Are the producers no longer asked at the end of each event to complete a questionnaire? I’m sure that is still the case, so why are these questions being asked by wag once again? Why are wag asking for this year only? Why are the questions only related to financials and nothing to do with PR? Is this because wag food seems to pay scant regard to PR?

I think the Food Festival funding has come from the Supply Chain Efficiencies Scheme budget and was for £1.58m over the period 2008 to 2012, but again not sure. Another ‘think’ is that the money for food festivals was £1.5m, but which food budget/s the RWAS come out of is still a mystery. I’m still not totally convinced how will wag use this information will be used for, but then I’m a cynical jounralist. So what does wag then do with this information? Who sees it? Is it used as fodder for future applications? Wag is taking for granted that food producers will trust them with their confidential business figures, but fail to give producers the courtesy of explaining precisely why this information is needed. Food producers are rarely able to trust WAG and they no longer expect wag to be open in any sense of the word.

One of my concerns is that there is little, if any, comeback for our producers if they are thrown out of the Food Hall. Sure they  can ring Fernleigh and ask why, and then be fobbed off with the well-used – ‘we are over subscribed’, so really they are wasting their time. The producers I’ve spoken to are running scared that this will happen to them next year if they have the nerve to complain at all to Fernleigh. Or if they fall foul of wag or Fernleigh. I thought the era of bullying in the food department was over, but it appears not. I wish there was a better system in operation for the RWAS, I’ve certainly moaned about it long enough to give myself an ongoing headache, so I’m certainly not holding my breath on this one.

Time for change in wag food was years ago, but sadly it has yet to happen, if it ever will. …………………….

 
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Hybu Cig Cymru & PGI, Protected Geographical Indication

12 Jun

 

I have taken HCC to task on many occasions, but most certainly on their weak promotion of PGI, which is Protected Geographical Indication.  Some time ago, HCC ran a national advertising campaign showing the PGI logo, but my issue with them was who knew what that logo meant? Obviously their national advertising campaign was aimed at Joe Public, but I felt, as I still do very strongly, that readers across the UK would be clueless, should they even read the advert and know what the logo meant.

But I was further annoyed this morning when Ian told me he’d been talking to a Welsh butcher, who in welshfoodbites tradtion will be nameless, who had no idea what PGI meant – can you believe that? But deviating ever so slightly, I’ve asked HCC to supply me with a list of butchers in Wales, but they were unable to do so. With further prompting, HCC informed me that butchers have to tell HCC they exist and are trading, but even when this happens I’m told by butchers they still do not get the promtional material that HCC shout that they deliver. Perhaps this particular butcher is just another one that has fallen through HCC’s wide-holed net, so why would he know nothing about PGI, but it’s also not very helpful is it? I felt that I was wasting my time complaining to HCC about my view that Joe Public has no idea what PGI is all about then, so you’ll surely understand how I’m feeling about a Welsh butcher knowing nothing about PGI………………..

Actually Welsh Country magazine, with a very strong local food flavour, well about 10 pages of it, I am wondering how many of our passionate foodie readers would know what PGI means, I’m guessing not a lot of them.

Apparently Welsh lamb and beef were given PGI status by the European Commission in July 2003 and November 2002 respectively, however it is only of late that we some of us have heard much about it.  The main requirements of PGI Welsh lamb and PGI Welsh beef are that animals must be: born and reared in Wales; fully traceable; and slaughtered and processed in an HCC approved abattoir/cutting plant.

I’m rather disappointed that in this PGI saga, that seemingly nothing has improved, certainly for our side.

WCM has quite a few Welsh butchers supporting us on our Best Of Welsh & Borders listing so please don’t expect me to stop working or fighting on their behalf. But I do find it annoying that HCC and WCM cannot work together and help the people that matter, our brilliant butchers and marvellous meat producers. Instead HCC seemed focused on the overseas markets, which is fine, but it not their sole reason for being or their sole reason for getting funding.

 
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Port Talbot Food Festival

10 Jun

Ian and I  didn’t attend this festival, but this monring we’ve had some strong feedback through, sad to say it was not good. It took place at the Aberafan Shopping Centre on Friday and Saturday 7th & 8th June. I am so disappointed that I didn’t get a press release about this festival. I’ve no idea why not, maybe the organisers are still not aware Welsh Country magazine does a lot of food in every single issue!! However this festival was not funded by wag.

I found out indirectly that this festival was happening and very kindly sent it around our Best Of Welsh & Borders producers, but  with a statement that we were not recommending this event and had no idea if it was worth attending or not. Thanks goodness we sent it out with that caveat, as feedback to date has been so poor.

So bearing in mind I was not there to see for myself, I’ve been told that there were about thirty stalls, 6- or 7 selling booze, a couple doing ice-creams and then lots of stands pushing jams and preserves. There was also a cookery demonstration area, but a producer told me one cook was doing brioche….. I’m not sure what logic was working here, if any was, but was that a good recipe for this audience? Shouldn’t demos be targeted for each market? Was brioche using produce from the producers who the organiser’s had charged to be there? I really do think it is about time that if cookery demos, which are being pushed so hard by wag, that the producers attending are used, to their advantage. Plan ahead, use their produce, give them a decent plug, give them a copy of the recipe shown to take home. As a general comment, instead of paying top dollar for celebrity chefs, use local chefs or get some of the producers to do a demo. Many producers are so good at demos and of course so passionate about their produce which certainly comes through. Not to mention how much it generates interest in their stand and sales to, naturally.

Actually I was pleased I didn’t bother going, more so when I heard that parking was £1.00 an hour! How can that encourage people to meander around at their leisure when they have a £1 an hour charge ticking away in their head?

I’m so disappointed to hear that another food festival has not gone well. Obviously I can’t pinpoint any specific holes with not being there, but would I have attended if I’d received a press release? Well who knows………….

 
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Food Hygiene Rating Regulations – Scores On The Doors

06 Jun

One of the many perks of joining the Best Of Welsh & Borders producers is that we try and keep producers updated with food news, views and of course gossip. So this week we emailed around to all BOW the following: Food Hygiene Rating (Wales) Regulations 2013

The consultation document asks for comments on regulations which set out the detail of the statutory Food Hygiene Rating Scheme. Consultation period: 27/03/2013 – 21/06/2013

We wanted our producers, who are the people on the front line that are affected by wag’s latest food brainstorm, to have a chance to raise their feelings on the Food Hygiene Rating Scheme.

Delighted to get some feedback from our BOW and this is a short summary, no producers will be mentioned as that is the whole point of welshfoodbites, you can air your views, you can rant and rave, you can also praise too, but all your comments are confidential. I don’t care if we have hundreds who wish to be known as producer or trader that is fine. It is your opinions that are needed because as we are finding so many of you are thinking the same, but many of you are afraid to air your views officially through wag or food organisers because of repercussions. Well I hope I’ve taken that fear away from you and can assure you that the only people getting the backlash from wag are Welsh Country.

Anyway back to food hygiene. The concern amongst our BOW is that the information given to the consumer, our general public regarding the Food Hygiene Rating, is misleading. Let me explain, if you asked the man/woman in the high street, what do they believe ‘hygiene’ means, I am convinced that most of them would state ‘cleanliness’ as the obvious reply, that’s the first thing that comes into their minds. However the rating is not only about cleanliness, it is very much about completing the necessary paperwork demanded by the Agency.

All business’ have a responsibility to ensure that the produce which they are selling is safe to eat and, that all aspects of safety are strictly adhered to. There should be the necessary paperwork to complete, but the consumer should be made aware that in addition to cleanliness, the necessary paperwork has to be undertaken and it is the paperwork that is the major part of the scoring. One producer was told by an environmental health officer that even if a business was spotlessly clean and showing care, if the SFBB booklet had not been completed, then that business would only receive a rating of 1. Now I you’d think this hard to believe, wouldn’t you? But when I hear this same tale many times I am horrified. Plus I’m hearing tales that Environmental Health standards between our counties makes this far from a level playing field for our BOW to operate on and if the general pubic knew what has happening they would also have no faith in this scheme.

Of course paperwork has to be part of the rating, in order to prove to the various bodies that the regulations are being adhered to. However it is very important that full information be given to the consumer of what the rating entails, at the present time I do not believe that this is happening and I’m so cross that wag come up with an idea but somehow fail to think it through fully, from all angles.

 

 

 
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Sun Shines On Really Wild Food Festival

28 May

It’s not professional to have favourite food festivals, I know that, but being human, I must confess this is one of mine. Ian and I have been visiting this event for many years and the welcome we receive is always warm and friendly. Alison Belton is the lady in charge of promotion and marketing and if only some other festivals could clone her, their life would be a little easier! I get regular press releases about this event, their website is up-to-date, including food producers attending and I’m kept totally in the loop of what’s going on. There was also plenty of signage coming in too – another of my gripes sorted.

RWFF’s move from their usual site on the outskirts of St Davids to The Bishops Palace in the cathedral grounds, courtesy of CADW, plus changing the date again to take advantage of the Bank Holiday, was in many ways a massive gamble. But one I thought made total sense. Yet at the Smallholder the previous weekend, I had producers moaning saying this new venue would not work, the date wouldn’t work, they shouldn’t have said they were going to attend…………Well my reading of this was the Smallholder was too quiet, producers therefore had too much time to chat amongst themselves and the moaning began to take hold. Of course moving venue and date was risking, but at least give it a chance! Attending an event in a negative attitude never works, and I know because I’ve done it too!

Ian and I had a super drive across to St Davids on Saturday morning; the sun shining made our early start worthwhile and we had to be early as we had so many of our Best Of Welsh & Borders producers attaending. When we’d parked up, our first stop had to be Preseli Coffee whose mocha coffee I absolutely love. If Preseli stand is at a food festival, then my day is off to a good start. Preseli coffee owner Deryck’s stand was in the concession area, the Food-To-Go, or Sit-Down-And-Have-A-Chat-Area and I was pleased to see that another of my regular food festival gripes had been addressed. Tables and chairs were already set out here and it proved a very popular meeting/resting place as I called back here quite a few times during the day to check it out. Of course the weather helped this area, if the rain had arrived that would have caused problems, my only concern was perhaps more tables and chair were needed. As it was, people were happy to sit on the grass and enjoy a delicious array of local produce, goodness me you were spoilt for choice and there was no reason at all for people to leave hungry. It was a joy to see fresh fish, courtesy of Solva Fish. Fisherman Jonno had come up with a new idea of a fish box, containing a lobster, 2 dressed crab, and four sustainable fillets of fish, I think it’s a brilliant idea, plus Solva Fish can also mail order. I think this is going to be a winner for them and will help the people who are struggling to buy Welsh fish.

Walking through to the main food producer area, which was well laid out, each producer under bright blue and yellow pagodas made for a very cheery setting. But early on, I again met some producers that were saying it was quiet, people would be off to the beach etc, etc. Well it was a quiet start, but if I’m on holiday, getting up at the crack of dawn and rushing around is not holiday, it’s like work!!! The team from CADW were brilliant and justifiably proud of this wonderful setting. They have got really behind this new venture and I’m sure it will help them in the future. Early in the afternoon I asked CADW lady on the gate about numbers through and was given a very accurate 2,000, though it wasn’t even 2.00. Brian Powdrill has since emailed me and given me the official, verified figures through the gate were 2,220 on Saturday and 3,815 on Sunday. So if producers didn’t have a good time then maybe they need to reassess their trade stand and find other ways to tempt punters to taste and buy. We cannot escape the fact that the recession continues and here in Wales trade seems harder and harder, but if producers want to survive then they’ll have no option but to keep thinking and trying different ways to tempt visitors to spend. Some stands had made an extra effort, including Cwm Deri who had some festival offers including Pembrokeshire Pimms, which was delicious! Mike had a board advertising his specials and it appeared to be working well. Other producers did work hard to smile at punters and engage them in conversation, whilst the odd few, sat at the back of their stands and did not look at all happy, sure you can guess which stands did best. I must also mention that I was pleased to see many stands that had business cards and literature out too, another of soapbox gripes.

The guys parking cars were brilliant, so polite and helpful, in fact everyone I chatted to was friendly, not a grumble in sight. I am amazed that this festival has got together a team of volunteers willing not only to give up, in this case the bulk of a Bank Holiday a weekend, but to attend the necessary meetings to, which take place before and after the event. Founders Julia and Brian must take much of the credit for building such a great team.

I think more tables and chairs in the concession area, more waste bins dotted around, and more signage showing where the different areas are would help but with a new venue, I cannot imagine the headaches the team have had. As always though with the RWFF they never rest on their laurels and always listen to and want feedback, just make it constructive. I caught the end of a cookery demo which proved popular and I wonder if this event might consider using some of the producers, next year to showcase their companies. Another constant soapbox gripe is that anyone doing a cookery demo uses produce from the event, along with local chefs, thinking that this is  what these events are all about, bringing communities together and pushing our local food, which in this case was with a really wild theme. I’m sure there was a map somewhere but guess I missed it, but these are always a great idea.

So my congratulations to the RWFF team for your bravery in taking on a new venue and your determination and planning to make it work. You must all be shattered, but delighted in what you managed to achieve this weekend. Whoever said prayers in the cathedral for warm sunny weather, deserves a pat on the back too!
See you next year!  

 
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Y Talbot, Tregaron, Ceredigion

24 May

People have been asking me for good news, well I’ve got some guys, good news for a change. I’m lucky to be invited to quite a few events across Wales, but unfortunately I’m limited in the number I can get to, in between food festivals and farmers’ markets. But when an invite came through to spend an Open Evening at Y Talbot, Tregaron, I simply had to put it in my diary and get myself there.

Well it was a delightful drive through a pretty part of Ceredigion to arrive at Tregaron and what a pleasant surprise Ian and I had when we parked outside Y Talbot, the transformation of this historic and characterful inn can I can only described as totally amazing. I guess it must have been four or five years since we last called into Y Talbot and to be quite honest I could not believe the amount of renovation work that has been undertaken. It’s totally transformed this lovely Grade 2 Listed building without losing, its charm, character and ambience. Partners Mick, Nia and chef Dafydd have done an unbelievable job in taking on such a Herculean task and doing such a brilliant job on it.

We were joined at this Open Evening by many of the craftsmen that had taken part in the renovation work, all local companies, it is heartening to see that we have such quality tradespeople that can not only do building work, but are so skilled, they can not only keep the character of this beautiful building, but improve it. All those craftsmen have done such amazing work, that they should be very, very proud of themselves.

Also invited were local food producers and I was pleased to see many of our Best Of Welsh & Borders producers amongst them. It was great to have the chance to catch up in such a wonderful, relaxing environment. Food is a very important part of Y Talbot. Head chef Daffyd Watkin is passionate about local food, which is why we had so many local producers in attendance. I’m impressed with Daffyd, who only serves freshly cooked food, always using the best local ingredients. Visitors have the choice of eating in the pub or in the restaurant and food is served all day. If it’s just a drink you require, then you’ll be spoilt in the choice of Welsh beers, I couldn’t fault the selection on offer, especially as many are our Best Of Welsh producers too! It was a beer drinkers Welsh heaven!

As you might have guessed, the bedrooms were also well up to par, stylish, comfortable with luxurious bathrooms that have been beautifully finished with top quality specifications throughout, including family and rooms for disabled guests.  All this and a Welsh breakfast, plus there’s a garden area for those lovely summer days and balmy evenings.

Y Talbot is a superb venue for event, celebrations, dinners, conferences and weddings. Whatever festivity you have coming up, you’d do well to check out Y Talbot first. They can cater for 40 people in the restaurant and 130 in the function room and are happy to cater for hot and cold buffets, lunches and dinners, all you have to do is tell them what you’re thinking of and let them do the rest.

Tregaron, steeped in history, is a brilliant base for exploring the rural delights of Ceredigion and the new-look Y Talbot is certainly establishing itself as the place to stay for walkers, cyclists, motor bikers, bird watchers etc. there is just so much to do whatever your interest and families are welcomed too.

Many of the staff are Welsh speakers, food suppliers are included in the menus and everyone I met was so friendly and helpful, even with my endless questions.

I think what really chuffed me to bits was not just the remarkable transformation of Y Talbot, but the attitude of Mick, Nia and Dafydd. How local food is vital to the success of Y Talbot and how this really helps so many of our local food producers  businesses and how the transformation and success of Y Talbot will help to grow their food suppliers companies. But it doesn’t stop there, as all staff are from the local area and that includes 3 trainee chefs as well.

Time prevents me from writing more about this delightful place, but can I suggest that when you have a free moment, visit www.ytalbot.com and find out a little more about them and I’m sure it will tempt you to call in if you are in the area, or take a brak for the weekend and taste Welshj food at its best and relax in delightful, friendly place.

 
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Royal Welsh Show Criteria Update

22 May

For those of you not attending RWAS, but wish to know just how the application process is arrived at, then the information received today from wag might be of interest:

Guidelines & Criteria For Exhibiting In The Food Hall

THE RECRUITMENT PROCESS

Only one application per company is permitted. Multiple applications on behalf of a single company, trading under various names, will not be permitted.  Stands will be allocated to product categories to ensure a fair and even representation of all product sectors.

The categories represented will be:

  • Meat                                      
  • Cheese and dairy products
  • Drink
  • Organic products
  • Confectionery and baked products
  • Speciality foods

The Organisers reserve the right, without prejudice, to disregard inappropriate applications that are considered to be outside the guidelines laid out herein.

SELECTION CRITERIA

Applications will score highest from companies where:

  • food/drink is produced, processed or manufactured in Wales.
  • raw materials used include Welsh agricultural produce.
  • a new product, brand or service is to be launched at the Show – priority will be given to companies who will bring new innovative product to the event that will attract trade buyers and consumers to the Food Hall.
  • the application clearly demonstrates the long term added value for the exhibiting company that is expected to be created through exhibiting in the Food Hall.
  • the company does not exhibit elsewhere on the showground with the same offering, e.g. food-to-go.
  • there is limited duplication of the same food/drink provision in the Food Hall, in other words we will limit the number of similar products to be exhibited.
  • The company has not exhibited within the Food Hall before – particular consideration will be given to these companies.

I’m sure this ‘discussion’ will rumble on and I agree with a producer who has suggested, as we have in the past, that wag should still try and assist those that they have rejected by organising a market elsewhere on the showground. I believe that the Farmers’ Market run by Steve Shearman should still go ahead, all being well but that is not large enough to accommodate all producers that require space.

 

 

 
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Royal Welsh Food Hall

21 May

As always, the RWAS Food Hall never fails to cause anger and upset amongst Welsh food producers. I’ve actually lost count of the number of producers that stopped me at Sunday’s Smallholder event, have emailed me or telephoned in to complain.

My reading of the situation is that a number of producers who have traded on a regular basis in the Food Hall at the RWAS, have now been told they can no longer attend. The initial excuse, or explanation that we have been given is the regular excuse that  Food Hall was oversubscribed and all applications cannot be accepted. Apparently all applicants were sent along with their application form, the scoring criteria, and it was the scoring criteria that was used so that decisions could be made. Follows is the Welsh Government’s official:

A Welsh Government spokesperson said,
“The Food Hall at the Royal Welsh Show is jointly run by the Welsh Government and the Royal Welsh Agricultural Society with the application process for stand space being managed through event management company, Fernleigh.

Due to space limitations it was impossible to accommodate all applicants for stand space and a scoring criteria was used which included an emphasis on the use of Welsh produce. All applicants were made aware of this and a copy of the criteria was included in their application packs.

While we appreciate some applicants may be disappointed we remain committed to promoting the wealth of food producers we have in Wales and the quality of their produce.

Now dear readers, much as I want to, I’m not prepared to mention companies who this year have been unceremoniously ousted from the RWAS, but to say that some of these are well known Welsh companies, sums it up perfectly. Ian and I have now asked Fernleigh Design and wag food for a copy of the ‘criteria’ which seems to be the crunch item, but still waiting to receive it from either party.

So without that information I’d like to seriously take wag food and Fernleigh Design to task on their ‘emphasis on the use of Welsh products’. I’d like to know how many companies producing bakery goods can give assurance that they are using Welsh flour and Welsh butter? How many companies producing bara brith and Welsh cakes have found a supplier that grows raisins and sultanas in Wales? I thought wag food might have learnt a lesson from a company – now no longer in existence that persuaded wag that he grew tea in Pembrokeshire. So convincing was this company that wag gave him a True Taste Award and featured him on the front cover of that magazine!!! In part see where wag are trying to come from, but as usual they get it wrong because of their inability to see the bigger picture.

Ideally I’d like to give you examples of companies that have been unfairly thrown out, because that would allow you to understand more clearly how wrong this selection process appears to be, but as I haven’t asked for their permission to do so and bearing in mind it might well stop them getting a last minute stand, I shall reluctantly stay quiet!!! But as some of these are our Best Of Welsh producers, I am furious with both wag food and Fernleigh, and cannot believe that their isn’t a better way to sort this out.

Now you’d think was enough to go on with wouldn’t you? But I’ve sadly not finished having just been told by a third party that producers have been told to pay up by 31st May, if not they lose their stand. Nothing has been arranged for smaller companies to be able to make stage payments through to July, it’s pay now, in full, or else!!!!!

Without a doubt the Food Hall will have plenty of large companies who will not be stretched in the slightest having to write wag food one large cheque, but for smaller companies it is going to cause them enormous problems. In case wag are not aware or have just forgotten, Wales is still in the midst of a recession, people are cutting back on food purchases, the season so far has been a wash-out and last weekend’s Smallholder Show could hardly be described as even a vague success, sited in the old Food Hall. But isn’t it typical of wag that their focus seemingly remains on the big boys and no thought at all to the smaller guys. If wag food had any vague hope that some of these smaller companies might in the futrue grow, then my suggestion would be to stop trying to strangle the life out of them!

I did hear rumours from a source close to the wag food department that the RWAS Food Hall was going to change this year, but as yet that’s as far as I’ve got, no more news there. Wag food have not told me their plans for altering the Food Hall. Yes of course  some food producers need to become more professional. I’ve said that so many times on welshfoodbites. I’ve complained bitterly about producers not having signage on their stand, no banners, no business cards, no leaflets etc. but I wonder why this is not one of wag’s criteria, because it really should be.

The longer this goes on, the more concerned I am that wag food have lost the plot as far as Welsh food is concerned. OK I can already hear you saying they never knew what the plot was in the first place. But things have to improve whilst we still have some producers left. I’ve no idea at all where wag are getting their advice from, if they are getting any advice at all. But I sincerely hope wag are not paying for said advice, because you are being ripped off if that’s the case.

If, or when I get any updates, I’ll pass them onto you. All I can do is offer my sympathy for those of you that have been ousted without a reasonable explanation, but if what I’m hearing happens I think some traders will change their mind about accepting the stand they have been offered. So maybe some stands will still come along at the 11th hour. I’m really sorry we are again in this situation as an industry. Selfishly I don’t care if producers that aren’t with us on our Best Of Welsh & Borders producers listing, haven’t got in, but do feel so sorry for those of our BOW that have been thrown out.

 
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