I’m sure lots of you saw this mill restoration project and the creation of the Baker’s Table. Well I’ve been trying for ages to get there and hadn’t made it, so decided to visit the Talgarth Festival, which I’d heard so much about, and this was the perfect opportunity to do two jobs at once.
Well I’m so glad I did because at the festival were: Preseli Coffee, Merlin Cheese and Ralph’s Cider – prefect! I asked Ralph why they hadn’t gone to Haverfordwest and it was quite simple, they weren’t invited……………………… Communication is the key to improving our food industry and years on, it still isn’t working. Why not?
So what about the Bakers’ Table? They have been incredibly fortunate to have received a lot of money for this massive project, from the Big Lottery Fund. I know many establishments, and not just here inWales, will be green with envy at this beautiful building and how they have managed to complete a restoration project keeping the character of the mill too. The quality of the workmanship both inside and out was brilliant.
So back to my main interest – food and service. Well it’s a long time since I queued to wait for a table, but that seems to have been a regular occurrence here since they opened. But the wait wasn’t long and did give me time to have a good look around and I can say the wait was really well worth it. It was waitress service and all food freshly prepared to order. They had installed a wood-fired bread oven producing traditionally baked bread and pizza using stoneground flour from their own watermill. The project has a commitment to producing local, seasonal quality food and working hard with local producers to achieve this. They even list some of their local producers in their menu and on their blackboards. The Baker’s Table is run as a Community Interest Company and any profits will be ploughed back into the business or into the community.
I couldn’t fail to be impressed with this ethos and counted at least ten people working there and I mean working, no chatting, playing on mobiles or reading the newspaper here. The speed they cleared the tables, how quickly the orders came out, bearing in mind food is prepared only when ordered and the friendliness of the staff made our visit there a pleasure. Ian and I shared a Miller’s Lunch which was local ham, two local cheeses, beautiful fresh bread, seasonal salad, an apple and a tasty plum chutney. There really was plenty for two and the quality was a credit to the producers – without a doubt. I did though refuse to share my cake with Ian though and devoured a moreish chocolate and ginger cake, but in the interests of research, had to taste Ian’s barabrith which was moist, fruity, hmmmm another moreish one!!!
I did have to test our young waiter man, asking him the name of one of our cheeses and was delighted and relieved that it was Perl Wen from Caws Cenarth – our near neighbour!!
If you are in the area please call in and if you’re not, trust me it is worth making the effort and building it into a day out.