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Gigi Gao’s Favourite KaFei Coffee houses have been part of our culture since the 17th Century when coffee was introduced to Britain from the Middle East. Coffee is now the second most traded commodity after petroleum, which is hardly surprising
Read MoreThe month of May has arrived and the elusive season of summer is finally upon us. To celebrate, why not try a sensational sparkling wine from South Africa which is made the same way Champagne is. Then, on to a
Read MoreIt’s hard to know where to start with börek. Shapes, textures and fillings can vary according to taste, and the varieties are nearly endless. Börek is a common term for a savoury pastry made from wrapping thin loaves known as yufka
Read MoreThe Spring build-up in the beehives continues; the queen will be laying more and more eggs. As we’ve said previously, worker bees live for around 5 to 6 weeks in summer, and with the queen laying up to 2000 eggs
Read MoreMK @ The George One of my very first jobs as a teenager was as a waitress at The George in Mumbles. It was short lived, but it gave me a very great respect for anyone working in the hospitality
Read MoreBay has teamed up with The Crazy Baker to bring you a sweet treat of a competition. We are delighted to offer one lucky reader the chance to win a dozen gourmet doughnuts worth £46 courtesy of local, family run
Read MoreI absolutely love asparagus and think that there is no better way to prepare them than on a cast-iron pan or grill. The flavour of asparagus completely changes when it is grilled, it tastes so much better than when it is
Read MoreIn the beehive Spring is fast approaching and so does the activity in the beehives of Marcus and Shelley Treadwell in Penclawdd. Here’s the latest news from Garddfach. It’s a critical time for the bees, as they begin their spring
Read MoreIt’s April and Spring! Why not celebrate with a few unusual picks? We’ve got two simply delicious white wines, one from Portugal and one from Hungary, both using local grape varieties. An unusual sparkling Gavi and a sensational red Zinfandel
Read MoreAfter closing for the month of January, Langland’s reopened after a sparkling revamp in early February. The interior has had a cheerful makeover with a fabulous plant inspired motif, while still retaining its beach-side theme. The menu has also had
Read MoreWe are fast approaching spring as I write, though it’s still a little cold to be doing a full inspection on the hives. Opening the hives to do a complete check of frames at this time is likely to chill
Read MoreThis is a true classic of Greek cuisine and an alternative for your Easter Sunday celebration dinner. There’s nothing like fragrant local lamb flavoured with garlic, lemon and oregano to bring the essence of a Greek holiday to your table.
Read MoreMarch is here and with it, the first burst of bright and beautiful daffodil colours. Speaking of colours, look out for the new and fresh, blue bottled Albarino from Adegas Terrae, the natural red wine Solara from Romania, the perfectly
Read MoreI absolutely love asparagus and think that there is no better way to prepare them than on a cast-iron pan or grill. The flavour of asparagus completely changes when it is grilled, it tastes so much better than when it
Read MoreWe are delighted to welcome a new contributor to bay for 2022 – Marcus Treadwell of Garddfach Honey is a Gower beekeeper based in Penclawdd. We can learn a lot from bees and their community; they work as a team
Read MoreMussels are cheap, quick to cook and sustainable – they have the luxury factor of seafood but at a fraction of the price of clams, prawns or scallops. Mussels saganaki is a traditional Greek appetizer served at every Psarotaverna (fish
Read MoreFebruary is upon us and warming, rich wines are still required. We’ve a charming Chenin Blanc, a powerful Portuguese red wine that is simply a stupendous value, a calming Corbieres and a fabulous Franciacorta sparkling rose. Our WSET Level 1
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