CEGIN Y CARDI

 

Leading lights of the local food scene are focusing this year on sustainable, seasonal eating, nutrition and taste. 

 

‘Cegin y Cardi’ - our Festival Kitchen - is inspired by the Slow Food movement, celebrating the pleasures that food can bring, as well as its relationship to community and the environment. Join us as we explore the bigger impact of how you see, taste and think about your food.

RAW & VEGAN 

Margaret Crook (Recipe for Health UK) & Jayne Holland (Veganishmum)

  

Are you curious about raw & vegan food, but you’re not sure how to go about it? Nutritional therapist and raw food connoisseur Margaret Crook, joins forces with the Food Awards Wales 2019 Winner for ‘Best Street-food’, Jayne Holland. These two chefs have different experiences of how food affects your wellbeing, and they will be discussing this along with a demonstration of how to make raw and hot vegan flatbread fillings.

SLOW FISH 

Gareth Johns (Wynnstay Hotel, Machynlleth)

 

Gareth will be demonstrating what you can do with lesser known fish and seafood, showing you different catches and different techniques in two ‘Slow Fish’ sets over the day. You will probably see him dashing about between stalls to handpick produce from traders present at the festival itself, because Gareth is serious about supporting local producers.

SWSHI SCHOOL

Rhiannon (Swshi)

 

This interactive Swshi School can teach 15 participants how to make a selection of maki, futomaki and uzomakui rolls. Get a quick sushi history lesson and watch Rhiannon demonstrate some pro-slicing skills. And the best bit – you eat what you make!

 

Swshi uses fresh ingredients from local suppliers.

 

Thanks to funding from the Seafood Festival Fund, places for this workshop are just £5pp. We will be signing up on a ‘first-come-first-serve’ basis, on the day, at the Festival Info Point.

MAKE YOUR OWN SAUERKRAUT 

Lauren (Parc y Dderwen)

 

Ever wondered how to make your own sauerkraut? 

'What are my salt ratio's?'

'How do I sterilise jars?'

'Sour-what?'

 

If none of that makes any sense to you, then let us tell you about the probiotic wonders of sauerkraut. 

 

The use and abuse of antibiotics along with processed food heavy diets has radically altered the microbial ecology in our guts. Beginning to understand the importance of a healthy gut flora and the role (good) bacteria plays in diet, health and wellbeing fermented foods seek to re-balance the war on bacteria and bring back some (friendly) wilderness to our bellies.

 

Thanks to funding from Food & Drink Wales, places for this workshop are just £5pp. We have a capacity for 15 people, and will be signing up on a ‘first-come-first-serve’ basis, on the day, at the Festival Info Point.

SLOW FOOD TALK

Daf Wyn Rees, Gareth Johns & Jack Wild

 

Our host, Daf Wyn Rees, will hold a short discussion panel with two local experts on the Slow Food movement - Gareth Johns (Slow Food Cymru) and Jack Wild (Bara Menyn Bakehouse). 

 

As Slow Food Ambassador for Wales, Gareth champions the use of local ingredients and the simple principles of “Good, Clean and Fair Food for all”. Head chef at the Wynnstay Hotel, Machynlleth, Gareth promotes sustainable food and encourages other chefs to use ingredients from the ‘Ark of Taste’ in their menus, such as the Badger Face Welsh Mountain Sheep, the Pedigree Welsh Pig, Penclawdd Cockles, and the Denbeigh Plum. 

 

Jack Smylie Wild founded the Bara Menyn Bakehouse – ‘a leading light of Welsh baking’ – because he is passionate about the benefits of slow fermentation and ethical produce. Resisting ever-growing demand and instead choosing to produce limited loaves every day means that these bakers can give their process full attention. Keeping things small, slow and beautiful creates bread with supreme taste and texture. Inspired by the traditions of Welsh baking, Bara Menyn’s food philosophy is to see ‘a food business not merely as a vehicle for profit but as an intersection within a web of people, plants and animals, which needs to evolve sustainably and consciously.’

CREATIVE CRAB

Mandy Walters (Cardigan Bay Fish)

 

Local fishing legends, Mandy & Len Walters, have been catching and distributing fish to Cardigan Bay for the last 15 years. Mandy is a long running favourite at the festival, and will once again show you how to dress a crab and how to knock up a quick crab linguine. 

 

Cardigan Bay Fish are running two stalls this year, with a bunch of new recipies & products. Don't miss them. 

SLOW COOKED PORK

(Block - Oven - Plate)

Dafydd Davies (Dewi James) & Cornell Uys (Castell Malgwyn)

 

Last year we had a great steak set from meat-duo Dafydd Davies (local butchers, Dewi James) and Cornell Uys (Head chef at Castell Malgwyn / Hammet House). This year the boys turn their focus to slow-cooking larger cuts of meat, as they demonstrate to you a treatment of a local pork belly joint and the different rub recipes and techniques that Cornell uses. A guide from the block, to the oven to the plate. Also briefly looking at the variety of slow cook options that Dafydd can recommend. ‘Wow’ your friends and save some pennies by getting a more economical cut of meat, and make a spectacle out of it!