23.02.10 St Davids Day
Are you planning a St David’s Day event and need some ideas? Or would you like to send your clients and friends a special Welsh gift to celebrate our Patron Saint? It’s not too late to get in touch for some inspiration! Call us on 029 2022 0822 or e-mail enquiries@howelfood.co.uk for some ideas. Alternatively, why not combine St David’s Day with Give a Book Week (27 February - 6 March) and treat your friends or family to ‘Wales on a Plate’ - a culinary exploration of traditional and contemporary dishes from Wales. To order your copy e-mail enquiries@howelfood.co.uk.
23.02.10 British Tourism Week
Howel Food Consultancy was recently invited to join the‘On Your Doorstep…’ workshop organised by Capital Region Tourism (CRT), the lead tourism body for South East Wales, which attracted more than 100 senior figures from the tourism industry. The aim of the day was to encourage local businesses and authorities to work together to ensure success for Wales tourism and employing joined up thinking to offer the best visitor experience possible. Amongst the key note speakers were Peter Bursnall, chair of the Visit Wales sustainable Tourism Forum; Nery Howell of Howel Food Consultancy and John Winton from the Churches Tourism Network. Each speaker called on delegates to devise ways to integrate sustainability, culture and local produce into their business as a way of developing new products and packages for visitors and making their stay a uniquely Welsh experience. “Visitors tell us that it is the uniqueness of Wales that attracts them back time and time again. If we can build a stronger sense of place, then there are vast opportunities to be exploited in the visitor market here, across the UK and overseas,” notes Peter Cole. “The debate and discussion during today’s workshops has led to some exciting ideas. We hope that the local tourism associations will develop this model and hold similar workshops to encourage business to work together more to create unique visitor opportunities based on local heritage, landscape, produce, culture and facilities”
23.02.10 Nerys’ book features in ‘Give a Book’
Give a book day returns to 2010 following it’s success in 2008 in the National year of reading in Wales. Supported by the Welsh Assembly Government, the campaign sets to feature as an annual World Book Day in Wales. As the new face of the Campaign, Lucy Owens chooses to give her husband, Rhodri, Nerys’ book,’Cymru ar Blât/Wales on a Plate.’
Now at a special price of £5.50, ‘Cymru ar Blat/Wales on a Plate,’ is the perfect gift for all generations.
11.02.10 Howel Food Consultancy now on Facebook!
Howel Food Consultancy is now on facebook! Catch up with Nerys and the HFC team on their latest news and gossip. Follow the link to join the Howel Food Consultancy group on Facebook....
07.01.10 Happy New Year!
Happy New Year to you all! Refreshed and rested after the Christmas festivities , we are looking forward to another busy year at Howel Food Consultancy! In addition to all the projects planned and events we organised – 2009 proved to be an exciting year with Nerys launching her book of traditional and contemporary Welsh recipes – Wales on a Plate and the second in the Coginio DVD series featuring regional Welsh recipes. With 2010 under way we are busy working on International events in Barcelona and Singapore and closer to home preparing for St David’s Day on March 1st. Keep up to date with the latest events on our News page.If you haven’t registered yet for our free Recipe of the Month do so now to receive the ‘Recipe of the Month’ directly into your inbox each month – click on the link of the left to register. As an introductory flavour try January’s recipe of the month…
Three Fruit Marmalade with Penderyn Makes approximatly 4.5Kg
Ingredients
1.6Kg made up of a selection of lemons, limes, grapefruits and oranges 1.5L water 2.5Kg preserving sugar 100ml Penderyn whisky Method
Put all the fruit, whole, in a large saucepan and add the water, cover and bring to the boil before reducing the heat and simmering for 1½ to 2 hours. Carefully take the fruit out and place in a colander sitting in a deep dish (to collect any juice) and leave to cool. Once cooled cut the fruit in half and scrape out the pulp into a sieve over the saucepan pressing down with a wooden spoon to get as much of the juice out as possible. This thick juice is full of pectin which will help the marmalade to set. Add any juices from the dish to the saucepan too. Add the sugar to the saucepan and stir over a medium heat until all the sugar has melted. Cut the peel as finely as you want and add to the saucepan. Turn the heat up and fast boil for 15-20 minutes until the marmalade has set. Stir in the whisky before leaving the mixture in the saucepan for 10 minutes to cool. Pot, seal and label.
