Welsh food and drink producers are heading to the West Country this weekend for the three-day Pub in the Park food and food festival (June 21-23).
Billed as ‘the ultimate pub garden unlike any other’ the event takes place in the Royal Victoria Park in the heart of the historic city of Bath.
Four up and coming Welsh producers will be dipping their toes into festival scene which be a fusion of live music and fabulous food with Michelin-starred chefs adding to the mix of pop-up pubs and restaurants.
Producers, Cymru Confectionery, Myrddin Heritage, Sober Drinks, and The Fudge Foundry will be serving up a treat at the event which sees music acts such as Basement Jaxx, Texas, Will Young, Gabrielle, and Soul II Soul Sound System.
They will be attending under the auspices of Cywain – a Menter a Busnes delivered project that supports the development of growth orientated businesses in the food and drink sector in Wales.
Cymru Confectionery will have sweet treats galore at Pub in the Park.
The Cardiff-based confectioners use traditional methods and family recipes spanning three generations and only the most natural and traditional quality ingredients to create their confectionery.
The company’s array of hand-made goodies includes its signature Peanut Butter Fudge and Turkish Delight, along with Scottish Tablet Fudge, Truffles, Marshmallows, Chocolate, Brittles and a new vegan range.
Earlier this month Cymru Confectionery opened its first pop-up shop at The Castle Emporium in Cardiff.
More information: www.cymruconfectionery.co.uk
When they debuted at last year’s Royal Welsh Show, Myrddin Heritage’s sausages went down a storm.
Now the Carmarthenshire couple will be serving up four different types of sausages to sell as hotdogs at Pub in the Park.
Owen and Tanya Morgan rear a variety of slow-growing pig breeds at their smallholding near Llandysul using the prime cuts to produce their hand-made, free-range sausages and burgers – including bespoke sausages.
The Myrddyn Heritage range can be found in a growing number of shops and delis as well as restaurants and eateries across Wales.
Along with a good old classic at Pub in the Park they’ll have a spicy sausage – for those who like a bit of heat – and will also be launching a new Pork & Beer sausage, which is made from beer from Welsh brewery Tiny Rebel.
More information: www.myrddinheritage.co.uk
Delivering fun and flavour to Pub in the Park – but without the alcohol – will be Welsh mocktail brand, Sober Drinks.
The company’s founder – Richard Pollentine – hit upon the idea of creating a non-alcoholic cocktail while on holiday. Having decided to give up alcohol himself the trained chef wanted to produce a soft drink that still contained the bright cocktail vibe.
The result was Newport-based Sober Drinks, which currently has two non-alcoholic beverages to its name.
Particularly appealing to students, the drinks have already been snapped up by two universities – Cardiff University and the University of South Wales.
The vibrant and eye-catching mocktails come in two flavours (and colours) – Blue and Green. Blue’s flavour is a mix of pineapple, coconut and orange, while Green is kiwi, coconut and orange flavoured. Two more Sober Drinks will be added to the range later this year.
More information: www.soberdrinks.co.uk
The Fudge Foundry
Firm favourites will be available to try and buy from The Fudge Foundry.
Pembrokeshire confectioner Natalie Mills has 15 varieties of fudge in total in her handcrafted ‘Classic’ and ‘Luxury’ ranges.
There will be six flavours to choose from at the Pub in the Park weekend, including the popular Pembrokeshire Sea Salted Caramel, Creamy Vanilla, and Fiery Ginger & Chilli, along with Banoffee Toffee, Dark Chocolate Mocha, and Strawberries & Cream.
The fudge is chocolate based – using the finest Belgian chocolate – resulting in a very moreish and creamy texture that is totally different from a traditional ‘crumbly’ Scottish tablet fudge. One taste and you will be back for more!!
More information: www.thefudgefoundry.co.uk