The Royal Welsh Agricultural Society has played a leading role in the development of agriculture and the rural economy in Wales for over a century, since its formation in 1904.
Today our work includes providing support for business, social welfare and education in rural communities, and the organisation and staging of our ever-popular society events; the Smallholding and Countryside Festival, the Royal Welsh Show and the Winter Fair.
10:30 Shaun Bailey, NPTC
11:30 Meet the Producer
12:30 Shaun Bailey, NPTC
13:30 Alex Cook, Pink Peppercorn Food
14:30 Nerys Howell
10:30 Nerys Howell
11:30 Meet the Producer
12:30 Karl Cheetham, Gliffaes Hotel
13:30 Nerys Howell
14:30 Alex Cook, Pink Peppercorn Food
Chef/Lecturer at Newtown College for past 10 years. One of my roles is to mentor students for competitions in Culinary Arts with success in Wales Skills, UK Skills and Rotary Young Chef competitions.
In the turbulent world of restaurants and cooking one factor that has remained constant at Gliffaes Hotel, near Crickhowell, is the kitchen brigade headed up by Karl Cheetham. Karl has 18 years service at Gliffaes Hotel, starting from when he was a 16-year-old apprentice. After a few years away in North Wales and then returning to work his way up to head chef, a role he has had for 10 years. He has trained all his chefs and two have been with him for over seven years.
Favouring a seasonal approach to his cooking Karl works with several local suppliers to keep his menus interesting and he likes to have fun interpreting many classic dishes to keep them fun and relevant. Not only is he always open to new ideas but very much enjoys passing on his skills and is no stranger to cooking demonstrations. If truth be told, I think he rather enjoys having an audience.
Nerys established the company in 2005 and with her team of experts, consultants and associates provides a range of services for the food and drink industry. Nerys has years of experience working in the food, drink and hospitality industry having worked in both the private and public sectors. She has travelled widely both in the UK and overseas promoting food and drink from Wales.
She is the author of Wales on a plate (2009) – a bilingual book which includes traditional and contemporary recipes for Welsh produce and brings to life the traditions, lifestyles and cooking of Wales. The book was shortlisted for the Gourmand International World Cookbook Awards in 2010. Nerys contributes regularly on various television and radio programmes in both Welsh and English.
Home Cook to Welsh and British Street Food Award Winning Chef in just one long and challenging year. A true passion for Organic and Sustainable Welsh Produce. Pushing the boundaries for Modern Welsh Street Food by re-establishing Historical and Traditional Welsh Recipes with Bold New Flavours that will stand the test of Time and Tyranny.