When you visit Wales, it’s likely that you’ll want to try some of the local produce, and here in North Wales we’ve got lots for you to try. Wales is known for some great local produce; from Welsh lamb to Welsh cakes.
Welsh cakes are a delicious cake, and part of Welsh history. Baked on a griddle, they’re a bit like a flat scone (but definitely not a scone!!) with currants and dusted in icing sugar.
To try some of the best, head over to Cwmni Cacen Gri, who have been baking Welsh Cakes for years, and try some of the best the area has to offer and try some unique new flavours to give Welsh cakes a contemporary twist.
You’d be confused as there’s no bread to see here! Laverbread is actually a puree of something called laver – a delicious (you probably have to try it to believe us) pureed seaweed, known in these parts as Welsh caviar!
Traditionally it was given to miners for breakfast, but now is mostly found paired with toast or seafood. Definitely one to give a try. Head to Bodnant Welsh Food Farm Shop to give this a try.
Bara Brith is as Welsh as it comes. A Welsh tea bread made with currents, raisins and candied peel, it was traditionally served sliced and buttered at tea time.
If you want to experience it today, you can choose it as part of your afternoon tea menu at Portmeirion or try one of the local bakeries in Porthmadog, who all sell this tasty tea bread.
Dating back to the 18th Century Welsh Rarebit used to be called Welsh Rabbit, although no rabbit was ever served as part of this dish! Consisting of cheese, mixed with milk and eggs and then seasoned with salt and pepper, and these days often containing lots of other great flavours.
Basically Welsh Rarebit is a bit like posh cheese on toast – find a good one that’s flavoured with mustard, a good Welsh ale or some Worcester sauce.
If you want to try one whilst you’re visiting, head to Hebog in Beddgelert where you’ll find quite a few of the traditional foods on the menu.
Welsh Cawl is a bit like a stew or soup (the word Cawl actually means soup or broth in Welsh), and was first eaten in the 14th Century when it would have been cooked in a cauldron over the fire. Some people claim it’s the national dish of Wales.
For people who had money for meat; bacon, goat or occasionally lamb would go in the cawl, but otherwise it’s a mix of leeks, cabbage, swede and potatoes or whatever was to hand, all cooked in one pot.
You won’t often find this on the menu in restaurants and cafes, but if you fancy having a go yourself, here’s a Welsh Cawl recipe to try.
Probably what Wales is most well known for, Welsh lamb was once upon a time such a precious commodity that 200 years ago it was only eaten on special holidays or celebrations.
These days Welsh lamb can be found on a number of menu’s like Hebog’s where you’ll find a Welsh lamb burger or rack of Welsh lamb.
We serve some pretty tasty Welsh beef and cheese in our restaurant in Porthmadog not to mention Welsh ice cream so why not pop in, or book a table now if all this food talk has given you an appetite?