Howel Food Consultancy specialise in providing a range of creative, innovative and quality services for the food and drink industry. We are passionate about the quality of food and drink produced in Wales and are committed to improving and developing the profile of Wales as a provider of excellent quality produce to the food service industry throughout Wales and abroad.
Our dynamic team are experienced in developing new concepts and ideas and providing practical help and support:
- Enabling the industry to be more competitive and successful. - Developing the food culture in Wales. - Promoting the industry to the world market.
08.07.10 Taste of London
Last month Howel Food Consultancy were fortunate to represent the Welsh Assembly Government at the Taste of London event held in Regents Park . With over 10,000 food lovers visiting the event, the show was a huge success and a must for all gastronomes! With food tourism as the focus the winning combination of True Taste producers, hoteliers, restauranteurs, food festivals and an interactive quiz – True Taste Trivia proved irresistible to the thousands of visitors to the show! Prizes were given to top scorers including ‘food Wales eating out guide’. One lucky winner won a two day break at a top Welsh hotel of their choice, courtesy of Welsh Rarebits and a second prize was lunch for 2 followed by a tour of award winning Ancre Hill Vineyard in MOnmoutshire Exhibiting at the event were; Calon Wen, Ancre Hill, Toffoc, Caws Cenarth, Gower Cottage Brownies, Elwy Valley Lamb, The Pudding Compartment, Blaenavon Cheese, The Village Dairy, the Cider and Perry Association, Welsh Rarebits, Cardigan River and Food, Cardigan sea food festival, Cowbridge festival and Conwy Feast festival.
07.05.10 Nerys features in Canadian magazine!
This feature has been taken out of the Canadian magazine, ‘Fresh From the Kitchen,’ by Sarah Phinney.
One of many highlights was meeting Nerys Howell, a culinary expert and chef who hosts a nationally televised cooking show. Nerys gave us a cooking class inside a huge glass dome at the Welsh Botanic Gardens.
Until recently, there has been little written about Welsh cooking. It seems that the Welsh way of cooking has been denied on the grounds that it lacks sufficient distinction from the rest of Britain and Ireland. “There are also other reasons such as the effect of self-denying Puritanical religion and past hardship which understandably colour our attitudes to our native cookery,” Nerys says. As well, many of the traditional dishes were passed orally from mother to daughter and did not need to be written.
The good news is that Nerys has published a book, “Wales on a Plate: Traditional and New Recipes for Welsh Produce” She gave each member of our tour a copy. It’s a gem of a book.
However, to keep the traditional recipes alive, Nerys points out that its essential to adapt to modern day palettes, cooking methods and ingredients. Some of her cooking tips include; reduce the amount of fat, oil, sugar and salt in the recipe; replace some of the ingredients with modern day such as dried cranberries, or blueberries instead of currants and sultanas, and grill, stir fry or steam, rather than fry, roast or boil.
Now its time to try a taste of Wales. Won’t you raise a glass and join me? “Iechyd da!”
