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We’ve got some delicious summer sampler suggestions for you this month! It’s always exciting to discover new wines that really move you. We’re kicking off with a refreshing Cremant Rose from the Loire that will sharpen you up, next on
Read MoreWhy not combine two Welsh favourites in one dish? Laverbread and Welsh rarebit go deliciously well together and the addition of the smoked haddock is a bonus. This month’s recipe comes courtesy of Graffeg’s ‘Flavours of Wales – The Seaweed
Read MoreThe Dining Debate Much has been written in the press in recent weeks about ‘no shows’. I wrote on this subject in the March issue of Bay, when I said, “I was staggered to discover that this disgraceful lack of
Read MoreIt’s time to rejoice, summer in Swansea is here! After these few months of lockdown, we’ve come up with an exciting line up of interesting and delicious wines for you. Starting with two cool and delicious rosy roses followed by
Read MoreThis month’s recipe comes courtesy of Graffeg’s ‘Flavours of Wales – The Seaweed Cookbook’ by Gilli Davies with photographs by Huw Jones, as featured in Bay’s Dr Alyson Hitch’s book review. INGREDIENTS 400g raw king prawns, shelled 200g pasta 175g
Read MoreThis month’s recipe from eatwelshlambandwelshbeef.com is the perfect comfort food and is kind to your purse as well as your soul. It will feed 4 hungry people but add more pasta and vegetables to make it go further if necessary.
Read MoreEl Fuego Most of us equate celebrations with food – I certainly like to go out to eat on my birthday, but this year that wasn’t an option. My daughter and I have taken it in turns to cook every
Read MoreRachel from the COOL BEANS COOKERY SCHOOL and V HUB brings us a summery recipe for July. Gazpacho is served very cold and makes a refreshing starter or light lunch. Gazpacho 900g ripe tomatoes, halved and cored 1 small cucumber peeled
Read MoreWe’ve got St. David’s Day, Mother’s Day and the beginning of British Summer to celebrate this month of March! To help get into the Welsh spirit of things, Mumbles Welsh Dry Gin may be just the place to start. For
Read MoreThe Dining Debate – Are you responsible for spoiling it for everyone else? Last month I had a very interesting discussion with Steve Homer of Taste Swansea, on the subject of no shows at restaurants. I was staggered to discover
Read MorePulled meats are very much on-trend and are really simple to cook. They use the cheaper cuts of meat that lend themselves to slow cooking, making them meltingly soft. INGREDIENTS 1.5kg Welsh beef brisket For the dry rub: 2tbsp coarse
Read MoreThe Greek Acropolis The brightly lit Greek restaurant caught my eye as the traffic crawled along the Kingsway on a wet Swansea evening, and I made a mental note to pop in next time we were eating out. Just a
Read MoreBen, from The Front Room Café, Mumbles, has a fabulous recipe for February. It’s just the right sort of dessert to complete a Valentine’s Day supper, served warm with a large spoonful of clotted cream. Honey and treacle tart Basic
Read MoreWe’re well into 2020 and if alcohol free February is for you, it’s a perfect time to think about grown-up soft drinks which is a flourishing category in the drinks trade. There are plenty of non-alcoholic soft drinks to choose
Read MoreThis is the perfect supper dish for a cold February evening; the ginger and chilli are perfect ingredients to give you a warming glow. And because it is a stir-fry, it’s super quick to prepare too. Lamb is very reasonably
Read MoreApart from happily receiving wine, a few other gift suggestions that wine lovers may appreciate this time of year include wine decanters, wine glasses, gift sets and WSET (Wine & Spirit Education Trust) Wine and WSET Spirit qualification vouchers. Sharing
Read MoreBay is delighted to welcome chef Ben from The Front Room Café in Mumbles on board this month. In the coming months, Ben will guide you step by step in creating desserts that will wow your friends and family. This
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