Producers at Cywain's Royal Welsh Stand Increase Fivefold

20 July 2018


Twenty up and coming Welsh food and drink producers will be showcased on the Cywain stand at the Royal Welsh Show – the largest number ever featured by the expanding project.
As part of its assistance for producers Cywain – which supports the development of new markets for growth orientated businesses in the food and drink sector – provides the opportunity to attend events such as the Royal Welsh Show (July 23-26th).
This year’s Royal Welsh Show also marks a 400% increase in the number of producers Cywain is showcasing compared to the project’s stand (65 & 66) in the Food Hall in 2015.
The Food Hall is one of the most popular attractions at the Royal Welsh Show with tens of thousands of people visiting it to taste and buy an array of Welsh produce, and it therefore affords small companies a tremendous opportunity to showcase themselves and their products to a huge audience.
Attendance at such events, says Cywain Project Manager, Dewi Evans, helps smaller producers gain valuable contact with the public from which they can garner important feedback about their products.
“As well as being an opportunity for growing businesses to create new markets, events such as the Royal Welsh are instrumental in getting products into the public eye, and the producers themselves get to experience being in a very busy retail environment.
“The Royal Welsh show really is a shop window for Welsh food and drink and we are delighted at how the Cywain stand has expanded and that this year more producers will be featured each day than were during the whole week in the past.”


Botanical drink-drops, beer, bakes, meat, and ‘taste of Africa’ will feature on the stand for the first day of the Royal Welsh Show.


A series of life experiences have led to the creation of Anglesey-based botanical enterprise Positive Potions who will be showing their drink-drops at the Cywain stand.
Business founder Candida Meyrick’s life-long interest in herbs and the power of botanicals and holistic wellbeing were realised as her husband’s family owned a beautiful – but derelict – walled garden at Bodorgan.
Despite being told the garden was ‘impossible’ to restore, she has spent the past decade creating an organic, permaculture garden – but always with the idea that she could do something there that would be beneficial to others. 
When illness led to her cutting sugar from her diet, she struggled to find products which didn’t contain sugar, sweeteners or ‘natural sugars’, and so decided to create her own.
Last year Candida (who has also published six novels under the name Candida Clark) began experimenting with botanical tinctures and found them to be beneficial and flavoursome, and Positive Potions was born.
Her delicious 30ml drink-drops can be added to still or sparkling water and are packed with antioxidants and super-botanicals.
Positive Potions’ first four flavours – Love, Flow, Power and Bliss – will be showcased at the Royal Welsh Show. More varieties and products are in the pipeline as is the creation of a production facility close to the garden.
More information:


Four decades on from brewing beer as a student, Phil Chadwick has launched his own nano/microbrewery – Bragdy Môn - Anglesey Brewhouse.
With ‘quality not quantity’ their aim, and ‘Bragu’r Gwir – Brew The Truth’ the enterprise’s motto, Phil, his wife Karen, and son Adam began test brewing last September at their brewery in Rhostrehwfa near Llangefni, Ynys Mon.
More than 100 people applied to be tasters via the brewery’s Facebook campaign, with 12 people chosen to try four of the 11 test brews.
At 4.3% ABV the golden, hoppy and easy drinking Rhosneigr Indian Pale Ale (IPA) came out on top and became Anglesey Brewhouse’s initial core brew.
This ale, along with the subsequently developed ‘auburn and malty’ 5.5% ABV Treaddur Bay Extra Special Bitter (ESB), will be available on the Cywain stand. While the brewery’s third core brew – Beaumaris Strong Pale Ale is just completing its development and will be launched in the near future.
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Sara and Lydia Sharpe of Anglesey-based gluten-free baking and confectionary business - Cariad Bakery – have a passion for excellent quality, natural, ethical and locally produced food.
Last summer the mother and daughter culinary team set up Cariad Bakery to provide tasty treats for those with restricted diets. But their products are so delicious and yummy that everyone loves to eat them.
An environmental health officer and trained chef, Sara initially created her range of gluten and artificial additive-free baked goods and sweet treats in response to her own and her family’s food intolerances.
Unable to drink cow’s milk, Sara turned to organic Welsh ewe’s milk to make her ‘Forever Ewe’ confectionary range at her home in Coedana near Llannerch-y-Medd.
The new ewes milk treats – which will be launched at the Cywain stand - are made with 25% less sugar than the original recipes, contain even more delicious ewes’ milk and are made with completely unrefined sugars - people say they are ‘fab-ewe-lous’.
Alongside her ‘Forever Ewe’ confectionary Sara will be bringing a selection of her cakes, bakes and treats – some of which are also dairy-free – and Sara will have lots of samples for visitors to try.
More information: www.Facebook/ CariadBakery17


On-line meat enterprise – Farm & Fork – is building on a family tradition supplying quality meat from their North Wales farm.
It was Rich Jones’ Great Uncle Stanley who began the family farm and butchering business, and more than 70 years later Rich and brother-in-law Carl Andrew have launched their new on-line enterprise.
Farm & Fork is based on the family farm at Rhosllanerchrugog near Wrexham where the meat is cut to order at their on-farm butchery and delivered directly to customers’ doors nation-wide.
Winners at the Great British Food Farm Produce Awards and a coveted Gold Star at the Great Taste Awards in 2015, a range of Farm & Fork meat will be available at the Royal Welsh Show.
The meat from the farm’s grass-fed Welsh Black and Limousin cattle, and Traditional Welsh Mountain and Suffolk sheep, as well as some meat from local farms, is turned into a variety of cuts and joints to suit all occasions.
At the Cywain stand will be a range of Farm & Fork’s most popular products, including gourmet sausages and award-winning Welsh Beef steaks. Also being showcased is the business’ new website which has been specially designed to be user-friendly and make it easier than ever for customers to order quality meat boxes direct from a PC, tablet or smartphone.
More information:


Wales and Africa may be thousands of miles apart, but MargaretOgunbanwo takes inspiration and ingredients from both places.
Maggie’s Exotic Foods initially began as an outside catering enterprise, but it was Margaret’s family’s move to the Nantlle Valley in North Wales which proved to be the pivotal moment for the business.
The aim is to bring a ‘taste of Africa to Wales for those who can’t make it to Africa’, and with her family, Margaret produces a growing range of exciting sauces, spice mixes and chutneys.
Combining Welsh and locally produced ingredients where possible with her own African roots and heritage, Margaret has created the Asake range which is available in 200g, 100g, and 34g (handbag size) as well as gift packs. And customers have described them as ‘the sauce that keeps giving’.
The company’s ‘vibrant, original luminous’ Orange Chilli Sauce, the Great Taste Award-winning Roasted Chilli Sauce with Balsamic, and the Green Chilli Sauce are made with gluten-free ingredients and are also sugar, dairy and egg-free. While the Hot & Sweet Chilli Sauce with Mango & Sugar, and the Chilli Chutney are free from dairy, egg and gluten but contain added sugar.
The spice range includes Naija This & That, Pirate Stew Spice, Spice Up Chicken and Spice Up Beef.
The latest offering from Penygroes-based Maggie’s Exotic Foods is the South African-inspired Biltong made with Margaret’s own spice mix – and will be showcased at the Cywain stand.
More information:


Rhubarb, honey, ice cream, sea salt, and artisan preservesfeature on the Show’s second day.


Launching its first product at the Royal Welsh Show will be new Anglesey enterprise Fferm Riwbob Ynys Môn – Anglesey Rhubarb Farm.
Visitors will be able to sample and buy the business’ Rhubarb Compote which can be enjoyed in many ways – including on breakfast cereals, as a base for a crumble, with ice cream or yoghurt.
The Hooton family have been farming at Brynsiencyn since the 1960s, growing a variety of crops and raising livestock, as well as establishing an award-winning group of farm shops.
The growing popularity of rhubarb has led the family to increase the area of rhubarb grown on the farm – headed by son James - with plans in the pipe-line to create more rhubarb-based products.
Native to Asia and believed to have been used in China as early as 4,000 years ago, Rhubarb is actually a vegetable but is eaten as a fruit.
The versatile plant is thought to have first appeared in UK kitchens in the late 18th century, and during WWII sticks of rhubarb were given to children to dip in sugar as sweets were rationed.
With the launch of its compote and future product plans Fferm Riwbob Ynys Môn – Anglesey Rhubarb Farm is giving the traditional favourite a boost.
More information:


She may only be nine-years-old, but Lowri Ankers is very much part of her family’s award-winning beekeeping business – Lodge Apiaries.
With parents, John and Theresa and sister Branwen and brother Sidney, Lowri is very much hands-on in the business, and earlier this year she received her own colony of bees and hive at Treuddyn near Mold.
John’s association with beekeeping stretches back to his own childhood as his grandfather had several hives. In 2010 John took over two hives from a retiring beekeeper – initially as a hobby – but customer demand grew the family now has 76 colonies and is now a full-time business producing a variety of honey and beeswax products.
Although allergic to stings Theresa has joined the family enterprise and produces jams and pickles incorporating the honey and sells them at Mold Market.
Lodge Apiaries’ honey has also been used in an award-winning chocolate by artisan chocolatier, Baravelli’s, and is used by renowned butchers Edwards of Conwy in their sausages.
Lowri, who aims to join the bee farmers apprentice scheme and expand the business in the future, will be joining her family at the Royal Welsh Show where they will show Lodge Apiaries’ runny honey, soft set honey and heather honey, as well as the business’ new labelling.
More information:


Artisan North Wales producer Woodlands Ice Cream will be cooling things down on the Cywain stand with a range of tasty ice cream flavours.
Richard and Julie Done use organic milk fresh from their family’s dairy herd at Erbistock near Wrexham and combine it with locally sourced rich double cream.
The fourth generation to farm Asney Park Farm, with Richard and Julie making the ice cream and Richard’s brother, Michael, managing the farm business.
Richard and Julie will be bringing a number of flavours to the show – among them Peach & Raspberry, Lemon & Lime, Passion Fruit & Cherry and the ever-popular Honeycomb, which will be served in cones and tubs.


Pembrokeshire Sea Salt Co’s story began with Sherrill Evans’ wish was to create produce from the seascape surrounding her home  - and her salt is now used by some of the best restaurants in the UK.
Living on the coast at Dinas near Fishguard, Sherrill already used salt in body scrubs, so she set about researching and making sea salt approved for culinary use.
Enlisting the help of her friend Josh Wright, they began the process of laboratory testing and achieving the necessary production and quality standards for the sea salt to be used as a food product.
They capture the sea-water around Cwm-yr-Eglwys, next to the ruins of the 12th century St Brynach’s Church on Dinas Head, before drying it naturally to reveal the large, pure salt crystals.
Pembrokeshire Sea Salt Co’s official launch at the Lampeter Food Festival in July 2016 was a huge success. A few weeks later Sherrill took some Salted Caramel Sauce to Nevern Show where it quickly sold out, and she had to rush home to make more!
Their motto is ‘Pure-Natural-Tasty-Nothing Added’, further success at shows and markets has followed, and a range of flavoured sea salts have been developed - including locally foraged wild garlic, chilli, Sichuan pepper, black truffle, saffron and squid ink.
Used by several Welsh chefs and sold at a variety of outlets, Sherrill and Josh will be bringing the full range of salt products to the Royal Welsh Show, including natural sea salt, flavoured salts, salted caramel sauce, and gift packs.


From selling her home-made jam in the family pub, Anne-Marie Harries has created her own brand of award-winning preserves – Farmers Food At Home.
At the Royal Welsh Show she will be launching three new seasonal jams -Gooseberry & Elderflower, Strawberry & Pimm’s, Black Currant & Gin – along with a Pickled Cucumber Chutney.
Inspired by the abundance of home-grown produce available and blackberries gathered from Pembrokeshire’s hedgerows, Anne-Marie has perfected her jam, chutney and preserve recipes.
Using the wealth of local, seasonal fruit and berries, along with her family’s fresh garden produce, she makes over 25 different varieties of jams, marmalades and chutneys.
Among them are Crab-apple, Rosehip, Rhubarb & Ginger, Seville Orange Marmalade, Courgette & Tomato chutney, and the Great Taste Award one star-winning Chilli jam.
The Farmers Food at Home range is now regularly available at craft and produce fairs, and food festivals within Pembrokeshire and more recently further afield. Anne-Marie’s products are also available in some of the county’s supermarkets, shops, cafes, restaurants and delicatessens.
More information:


Day three of the Royal Welsh Show brings Sushi, tea, chillis, ice cream and cheese to the Cywain stand.


Swshi combines Japanese inspired dishes with Welsh ingredients to bring the taste of the Orient to Wales and beyond.
Trained sushi chefs, Siôn and Rhiannon Tansley, worked around the UK for the largest sushi restaurant chain in the country before moving back to Wales to start a family.
Keen to use their skills they began holding pop up sushi nights around Aberystwyth and found there was a real desire for quality sushi – which led them to form Swshi in 2016.
They source as much of their high-quality ingredients as possible from within Wales. Sustainably-sourced fish is bought from Aberystwyth fish market, the meat comes from a butcher in Tregaron, and even the soy sauce is from Abergavenny.
Swshi now operates a delivery service in several counties around Wales and the borders as well as pop up nights, festivals, and private catering. The couple also run a Mobile Swshi School giving people the opportunity try their hand at making sushi.
At the Cywain stand Swshi will be serving up a selection of fresh, handmade, burrito-style sushi rolls including Cardigan Bay crab, Sushi Salmon, and Vegetable, along with some tasty Japanese inspired snacks.
More information:


Elizabeth and Barry Chantler have travelled the world visiting tea plantations tasting and choosing the premium quality loose leaf tea they sell online at Chantler Teas.
The Fishguard-based business offers a wide range of teas which are only bought from small privately-owned plantations which are either signatories to Fairtrade and/or the Ethical Tea Partnership, ensuring the highest possible standards for estate owners and workers alike.
Environmentally conscious too, Chantler Teas use plastic-free, biodegradable packaging for all its products – which they will showcase at the Royal Welsh Show.
At the Show, they will also be launching an exciting new range of chocolate teas. These are made using vegan chocolate from another Pembrokeshire based company.
There will be an assortment of Chantler Teas own blended teas too - the Dragon, herbal teas, and their very special spiced chais.
Each has a Welsh theme, and are a combination of different ingredients, some based upon plants found in the Welsh countryside.
More information: 


Disappointed at the lack of variety of fresh chillies available in the usual supermarkets and high street shops, two years ago Owen and Michelle Rosser began growing their own.
The result was an abundance of chillies in different shapes, colours, tastes and heat - including some of the hottest in the world.
After many experiments, they created their first sauces and jams and, the Pembrokeshire Chilli Farm was born.
Since then they have added smooth fire and a greater variety in the depth of flavour to their range, with more sauces, jams and spice grinders.
Their range is available online and at shops and delis throughout Pembrokeshire and West Wales.
An assortment of fresh chillies will also be available during the growing season (August – October). On their ‘grow’ list for this year is Reaper, Scorpion, Ghost, Red Habanero, Chocolate Habanero, Aji Limon, Chupatino, Fatali Gourmet, Naga, Yellow Scorpion and Burmese Naga to name but a few.


Just a few months after going into production, Pembrokeshire-based Lochmeyler Farm Ice Cream will be making its debut at the Royal Welsh Show.
Lochmeyler Farm at Llandeloy dates back to 1270 and is believed to derive its name from ‘Lech Meilor’ which means ‘Pool of Meilor’.
It is with fresh milk from the farm’s dairy herd that Margo and Matthew Evans create the creamy ice cream which comes in a variety of flavours including Blackberry, Pembrokeshire Salted Caramel, Ginger, Chocolate, and Pistachio. These are produced in a range of sizes from small 120ml pots through to 3.75-litre catering tubs.
The couple began producing ice cream at the Food Centre Wales in Horeb, and now the final touches are being added to a production unit on the farm – fittingly housed in the old dairy.
Already making a name for itself, Lochmeyler Ice Cream is available at many outlets around the county, and Margo and Matthew have bought an ice cream bike which they take to outdoor events including weddings.
More information:


Jersey cattle are renowned for their rich, creamy milk, and at the Brooke’s Wye Valley Dairy Company that milk is turned into artisan ice cream and now cheese.
Farmers Robert and Irene Brooke began dairying in the Wye Valley in the 1970s, switching from Friesian to Jersey cows in the 1990s – and as a family started making ice cream on their farm at Devauden near Chepstow.
Now, with support from the Food Centre Wales at Horeb, their daughter Hannah has begun cheese-making on the farm – producing Angiddy, a mould-ripened soft cheese.
Within a few months the cheese began to pick up accolades including a silver award at last year’s Royal Welsh Show and a Gold Award at the World Cheese Awards, which has prompted the building of a cheese dairy on the farm.
The cheese is named after the river which flows through the farm, and Brooke’s Wye Valley Dairy Company will be showcasing Angiddy at the Cywain stand, as well as offering tasters of Fedw, the enterprise’s latest cheese.
 More information:


For the final day sausages, cheese, coffee, welsh cakes, and vegan treats take centre stage.


Finance and dancing may not be the first skills associated with setting up a sausage making enterprise, but Owen and Tanya Morgan have successfully changed careers to launch Carmarthenshire meat business, Myrddin Heritage.
The newly-weds ‘stumbled’ into farming, and after a year working on free-range pig farms in Australia, they realised it was the life they wanted to pursue.
At their smallholding near Llandysul, they rear a variety of slow-growing pig breeds using the prime cuts to produce their hand-made, free-range ‘Proper Posh’ sausages and also bacon.
Their debut at the Royal Welsh Show will feature their Proper Posh sausage range, including Classic Pork, Pork Chilli & Garlic, Pork & Herb, and Pork & Leek. They’re also planning to launch their latest product - Chipolatas. 
The couple started supplying the public and businesses with sausages in January this year and six months on they have quadrupled production, and also offer bespoke sausage-making.
More information:


From a Royal visit to the Royal Welsh Show, July has been a whirl-wind for Castell Gwyn Cheese.
Earlier this month the Llandudno-based cheese business was in the limelight when HRH The Prince of Wales visited the town’s Ysgol San Sior. Cheesemaker Jackie Whittaker has linked up with the pupils to produce cheese made with honey from the school’s beehives, and her cheese was on display during the royal visit.
Jackie, who also works full-time at Bangor University, began cheesemaking as a hobby and following a course at the Food Technology Centre on Anglesey ‘fell in love’ with cheesemaking and set up Castell Gwyn Cheese.
Her Camembert cheese won silver for best Welsh cheese at the International Cheese Awards, and Jackie now makes Artisan Fresh Soft Cheese in 100g pots, which she will be launching at the Royal Welsh Show.
Provenance is important, and the luxury soft cream cheese is made from locally produced milk, some with added flavours such as honey from Ysgol San Sior.
Available in Plain, Honey, Fresh Chives, Cracked Black Pepper, and Pesto varieties the cheese pots are fabulous on crackers, bagels and also great when added to pasta.
But that’s not all, the end of July brings even more activity, as Jackie is a judge at the International Cheese Awards in Nantwich - the biggest cheese awards in the world!  


Coffee-producing skills gleaned from across the world are behind family-run enterprise Black Mountain Roast.
Roasted in small batches in a barn on a farm near Hay-on-Wye in the Brecon Beacons National Park, Black Mountain Roast coffee is freshly produced in a cutting-edge Probat roasting machine.
An arm of established coffee business A Roast Aroma, Simon Theaker and the late Mungo Leir formed Black Mountain Roast in 2016, combining their passion for coffee with Simon’s hands-on experience of working at bespoke coffee outlets in Australia and training in Germany.
The company uses only the best, and ethically sourced, Arabica beans which are then roasted to order. The coffee is then bagged and sold to outlets such as hotels, shops, cafes, festivals and delicatessens.
At the Cywain stand visitors, will be able to try samples of Black Mountain Roast coffee, and also see beans from Kenya, Rwanda, Columbia, and Ethiopia as well as blended beans that have won Great Taste awards for Espresso and Breakfast blend coffees.
More information:


Henrietta Hensher originally had the idea for Simply Welsh Cakes back in 2010 and launched her range of sweet and savoury flavours taking them to various food festivals and direct to the customer.  
Having taken a break from this part of her food career Henrietta has now returned to her passion and relaunched the range in 2018.  Simply Welsh Cakes has been re-born and is enjoying its revival with great plans to expand and grow.
She has used her years of experience working in the food and hospitality sectors, and the enterprise is centred at the Simply Welsh restaurant near New Quay in Ceredigion, where Henrietta makes her delicious range of sweet and savoury welshcakes.
The range is made with natural, Welsh ingredients – there are no preservatives, flavours or colourings - and includes varieties such as Traditional, Chocolate & Chilli, Lemon Curd, Apricot & Almond, Rosewater & Marshmallow, Welsh Rarebit, Sundried Tomato & Parmesan, and Sage & Onion. 
To enable customers to make welshcakes, and also fellow Welsh tea-time favourite Bara Brith at home Henrietta has developed kits containing the same ingredients she uses herself.
All the kits come with full instructions and have a six-month shelf-life - customers only need to add an egg, butter and milk.
New products for the Royal Welsh will be two new types of welshcakes - Strawberries & Cream, and Apple & Cider – along with some new welshcake kit varieties.
More information:


A passion for vegan food inspired Hannah Seifert to launch her artisan brand of food products – Kind Protein – just two months ago.
In her home kitchen in Llantrisant, Hannah devises recipes and cooks her vegan dishes which are healthy and innovative, protein-packed, and made with only natural, sustainable ingredients.
Helping zoology graduate Hannah with the new venture is her partner David and younger sister Sophie.
There are currently two product ranges - Seitan Bites and Superfood Bars – both of which will be showcased at the Royal Welsh.
Seitan Bites are a wheat-based ready-to-cook meat alternative in bite-size pieces. High in protein, they have been eaten by Zen Buddhist monks as a meat and fish substitute for a thousand years. There are two varieties: Beef-Style, and Chicken Satay-Style. High in protein and low in saturated fat, they may be added to a variety of dishes.
The Superfood Bars are a fruit and nut-based bar, with an added superfood and a source of protein. There are two options - Banana & Chia Seeds and Apple, Cinnamon & Maca. The latest variety - "Black Forest" Cherry & Cacao bar – will be available at the Cywain stand too.
More information:

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