Yr Wyddgrug Dudley

-*

-I'm in Mold for the final programme

-of this series...

-..from the Welsh food festivals.

-Are you ready for a feast?

-Subtitles

-Welcome to Mold in Flintshire.

-The Mold Food & Drink Festival

-is held over two days in September.

-This is its seventh year.

-Over 100 high quality

-food producers are here...

-..to showcase the best

-this area has to offer.

-The festival is held

-near the town centre.

-Last year,

-it attracted 12,500 visitors.

-I'm hoping for a good turnout

-again this year.

-The festival attracts producers

-from far and wide.

-It's an important food festival

-but food isn't the only attraction.

-There are craft exhibitions

-and live music for the whole family.

-I think this will be

-a good festival.

-The standard of produce

-I've seen so far is very high.

-There's some great food here.

-One producer who's grown a lot

-over the years is the Rhug Estate.

-It's now an organic farm.

-I went to meet the farm manager,

-Gareth Jones.

-The Rhug Estate is located

-near Corwen.

-It's one of three estates under

-the ownership of Lord Newborough.

-The Wynn family moved to Rhug at

-the beginning of the 18th century.

-Since then,

-they've worked diligently...

-..to raise the standard of the land

-and develop a thriving business.

-Gareth, how are you? Are you OK?

-Who is your employer?

-Who is your employer?

-

-The eighth Lord of Newborough.

-I've been here for almost 20 years.

-I was only about 12 when I started!

-It must be hard work -

-you're losing your hair!

-What's left has turned grey, too!

-Can I have a look around?

-Of course. Let's go.

-In a northerly direction

-to Gwyddelwern...

-..and southerly to Cynwyd...

-..the estate stretches

-over 12,500 acres...

-..with 170 tenants

-renting farmland and buildings.

-Gareth, there's

-a wonderful view from up here.

-It's nice on a day like today

-when the sun is shining.

-We haven't had many days like this

-over the summer.

-It's been difficult

-to harvest hay and cut silage.

-Most of the land you can see here

-belongs to Lord Newborough's estate.

-We farm around 2,500 lowland acres.

-We also have land that stretches up

-to the Berwyn mountain.

-We have 1,500 acres up there.

-The estate is well known to some

-of Britain's most prominent chefs.

-One of our best customers is Raymond

-Blanc from Le Manoir, near Oxford.

-He buys a lot of meat from us.

-That's important to us.

-That was one of our aims

-when we set out.

-We wanted to work with

-the highest quality restaurants...

-..not only in Britain,

-but around the world too.

-We now export to Singapore,

-Hong Kong and Macao.

-That's developed

-over the past two years.

-What stock do you keep here?

-What stock do you keep here?

-

-Beef cattle and sheep primarily.

-We have around 550 beef cattle.

-We lamb around 3,500 sheep.

-We keep around 700 turkeys

-for Christmas.

-We also produce 450-500 chickens

-every week...

-..and we have 100 geese

-and around 50 bison.

-It's becoming more like a zoo

-every day!

-The Rhug Estate doesn't restrict

-itself to traditional farming.

-Lord Newborough

-and his team of workers...

-..keep their eyes

-on geothermal developments...

-..as they generate energy

-using water power from the lake...

-..and solar panels.

-One development

-that's caught my eye...

-..is the comprehensive deli shop...

-..which offers all kinds

-of specialist food and drink.

-This steak is perfect

-for this week's guest.

-She's a local girl,

-often seen on TV...

-..but do you remember this?

-Sian Lloyd was one of the stars

-of the small screen in 2011.

-She was a competitor on Pryd O Ser

-and we had a lot of fun with her.

-Well, Sian, have you done

-a lot of cooking since then?

-I'm far more confident

-in the kitchen now.

-I don't use the microwave

-as often as I used to.

-If I'm cooking meat or fish

-with sauce...

-..I try to make the sauce

-from fresh ingredients.

-Beef steak with rocket salad,

-tomato and Parmesan cheese.

-I know you like steak.

-This comes from Rhug.

-Mam buys meat from Rhug.

-You told me some time ago

-that you cook soup in the winter...

-..and make salads in the summer.

-It's better than soup in the summer

-and salad in winter.

-Have you moved on from there?

-Have you moved on from there?

-

-I like cooking something in a pot.

-I can put it in the pot

-before work...

-..and I have a casserole

-when I come home.

-Mam's bought me a slow cooker.

-I'll use it over the winter.

-How do you like your steak?

-How do you like your steak?

-

-Medium rare.

-Medium rare.

-About three minutes each side.

-This goes straight into

-the frying pan.

-Seal the sides before laying it

-in the frying pan.

-That's the sound you want.

-That's the sound you want.

-

-The sizzle.

-You need a sizzle.

-What are we having with the steak?

-What are we having with the steak?

-

-A salad of rocket...

-..tomato and pine nuts.

-With a little Parmesan cheese.

-Everyone knows you

-as Sian Lloyd, Wales Today.

-Yes.

-You didn't start out

-in the world of news reporting.

-No, I studied

-in a law college in Chester...

-..after leaving university

-with a degree in law.

-Then I went to London

-for more studies.

-I then worked in an office

-in Hong Kong. That was fun.

-I wanted to be a journalist and

-I joined a local company in Wrexham.

-They produced radio news bulletins

-and that's how I started.

-To complement the salad,

-a mustard and olive oil dressing.

-Add a drop of boiling water

-to dilute it.

-Are you moving to a new job?

-Yes, in TV Centre in London.

-I'm on an attachment

-for three months, until January.

-That's exciting.

-It's the same line of work

-but I'm working for network news...

-..on the One and Six O'Clock News

-and the Today Programme on Radio 4.

-I'll be everywhere!

-Remove the inside of the tomatoes

-before slicing into cubes.

-After allowing the meat to rest,

-cut into strips...

-..before placing it on the salad.

-To finish it off,

-some Parmesan cheese.

-Parmigiano Reggiano.

-Shavings!

-Right, it looks fantastic.

-How does it taste?

-Why would you ask me that?

-Why would you ask me that?

-

-That's my job, asking people.

-Mmmm! It's lovely.

-Another simple recipe

-for your salad and soup portfolio.

-Thank you.

-Good luck in London.

-Time to return to the festival.

-I love tasting

-all the different flavours.

-I like a good pork pie

-and these are hand made.

-I'd better be quick

-or it'll all be gone.

-It's nice seeing family businesses,

-such as Llangollen's Jones Butchers.

-This meat comes from their farm.

-From the gate to the plate,

-literally.

-This is a food and drink festival...

-..so I can't leave

-without tasting some Purple Moose.

-Delicious.

-After a taste of beer, my mouth

-was crying out for ice cream.

-What is Mon Ar Lwy's latest flavour?

-Raspberry and apple crumble.

-It sounds very nice.

-There you go.

-Mm, nice. Fresh and light.

-Just like me!

-An old friend of mine, chef Graham

-Tinsley, is busy exhibiting today.

-You've been busy today.

-You've been busy today.

-

-Very busy.

-I'm concentrating on fish -

-there are so many textures...

-..so many different varieties.

-You're also the manager

-of the culinary team for Wales.

-That takes up a fair bit of time.

-All my days off.

-A lot of organizing, especially

-when we go to the Olympics.

-I'm taking two teams this time...

-..which we haven't done

-for a few years.

-We've got some wonderful talent

-coming through.

-It's the future,

-not only of the industry...

-..but the future of the senior team.

-You are knocking on a bit!

-You are knocking on a bit!

-

-Thanks, Dud!

-I visited Graham

-at his place of work, Carden Park.

-Home to two championship

-golf courses...

-..Carden Park is a luxury hotel.

-It can cater for hundreds of diners

-at the same time.

-It's quite a challenge

-for Head Chef Graham Tinsley.

-He's making a cod loin

-with oxtail ravioli.

-First,

-he brushes the cod with butter.

-Next, he dips it in flour.

-Add a little salt and pepper

-before sealing it in a frying pan.

-The cod needs around five minutes

-in an oven on a high heat.

-To accompany the cod,

-home-made ravioli.

-Graham rolls it into thin strips.

-He cuts it into circles,

-adds the filling...

-..presses it into the required shape

-and allows it to rest.

-After five minutes,

-take the cod out of the oven...

-..remove from the frying pan

-and leave to rest.

-Next, crushed new potatoes.

-After cooking, add butter,

-and then, with the back of a fork...

-..crush the potatoes

-into small pieces.

-Add chives and mix well.

-Time to cook the ravioli.

-Boil for about four minutes.

-Finally, some simple vegetables.

-Add small onions to the frying pan,

-chopped bacon...

-..peas and beans.

-Squeeze the juice of half a lemon

-over the top.

-Add the fish juices.

-There we go,

-a cod loin with oxtail ravioli.

-Phwoar!

-Did you really think

-I wasn't going to taste this food?

-Come on, I never stop working!

-Surf and turf,

-the perfect combination.

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-Subtitles

-Subtitles

-

-Subtitles

-Welcome back to

-the Mold Food & Drink Festival.

-Everyone's busy buying and tasting.

-We've visited one large company

-on the Rhug Estate.

-But there are smaller companies

-at this festival...

-..which produce everything

-under one roof.

-I'm in Ruthin,

-the home of Patchwork Pate.

-This company started

-from the enthusiasm of one woman...

-..who wanted to generate

-a greater family income.

-It's now a successful company.

-Patchwork Pate is a familiar name

-to visitors of food festivals...

-..and delicatessens.

-They recently opened their own shop

-on the outskirts of Ruthin.

-I started with 9 from housekeeping.

-Someone asked me to make pate,

-which I hadn't a clue how to make.

-I legged it home, made the pate -

-they liked it.

-I grew from there.

-Which was the first pate?

-Which was the first pate?

-

-Chicken liver, brandy and herb.

-40 pates later,

-that's still the number one.

-You've developed other lines,

-apart from the pate.

-I don't know if we should be

-doing them, but pastries.

-We do pies and quiches. We make

-chutneys, which we should be doing.

-Where can you buy the product?

-Where can you buy the product?

-

-Farm shops, delis...

-..local high streets are good,

-and we also do airlines.

-30,000 feet up, not a good idea.

-Come to our shop instead.

-You could buy a lot of pate

-for that. Shop with us instead.

-They produce everything in Ruthin.

-Mags and Jenny try to

-get the best from their team.

-They work

-in a purpose-built factory...

-..but everything

-is still made by hand.

-There's an interesting story

-behind the design of the packaging.

-Tanya told me more.

-Tanya told me more.

-

-It's colourful, it's fun.

-The idea behind the pate packaging

-is that it creates one patchwork.

-The sun, the Carter family home,

-the river...

-..the market...

-..and finally, packaging which

-reflects the interior of the house.

-Which is your favourite?

-Which is your favourite?

-

-Spinach and nutmeg. I like that one.

-Very interesting. I couldn't leave

-without having a taste.

-Spinach and nutmeg is a favourite

-in the airline for vegetarians.

-I love it melted on salmon at home.

-It's one of everybody's favourites

-in the building.

-The brandy and herb

-outstrips sales of all our products.

-That's super.

-I've enjoyed my visit.

-I've enjoyed the tasting.

-All the best in the food fair.

-Thank you.

-Back to the festival.

-It's taste time again!

-We have a stall here

-selling vinegar from Anglesey.

-The production crew have dared me

-to taste the hottest.

-There's a kick in this one,

-but it has plenty of flavour.

-Very nice.

-Ralph's Cider & Perry

-produces a cider...

-..which they turn into a liqueur

-for the Queen.

-This is over 10 years old.

-I'm expecting a tasty treat.

-Oh!

-How has the day been

-for Patchwork Pate?

-What's been

-the most popular one today?

-Chilli and lemongrass

-and the Welsh Dragon.

-They're going like hot cakes!

-They're going like hot cakes!

-

-You had to say that!

-This blackcurrant liquorice jam

-has won a True Taste Award.

-I tend to eat jam on hot toast...

-..but if you warm the jam up and

-pour on ice cream, it's special.

-In a show like this, you see

-high quality food everywhere.

-With so much food here,

-and in other shows across Wales..

-..why do people

-bother shopping in supermarkets?

-It's the part of the programme

-where I test people's taste buds...

-..with produce from the show.

-I have some Snowdonia Cheese

-to taste.

-I've been joined by Rebecca

-from Menter Iaith Sir Y Fflint.

-How important

-is your presence at this festival?

-This is a great place

-to promote the Welsh language.

-This is a great opportunity for us.

-There are thousands of people here.

-People have visited your stand

-just to see what's happening.

-You've dragged them out here

-for the taste test.

-A warm welcome to you.

-Taste the different cheeses

-and guess which flavour they are.

-How will they do with the first one?

-There's a fruit of some sort.

-Cranberry?

-A fruit.

-A fruit.

-

-Cranberry?

-That's called bouncing berry.

-Easy. How about the next one?

-This is strange.

-This is strange.

-

-I'm not sure.

-Orange.

-It's called amber mist - whisky!

-Don't eat any more!

-I hope the next one is more suitable

-for young people.

-It's hot. Chillies.

-Chilli.

-It's really hot.

-It's really hot.

-

-It's chilli.

-One more to go.

-No idea.

-Apple?

-Ginger?

-Ginger?

-

-Well done. Correct.

-It's ginger.

-You can buy more

-from the Snowdonia Cheese stand.

-You can also buy them online.

-While everyone enjoys the sunshine,

-it's time for me to cook.

-I'm preparing a dish for the

-festival organizer, John Les Tomos.

-Before coming here, I tried

-to find out what you liked eating.

-I'm up against it today.

-You don't eat many things.

-No, no, no.

-I'd planned to do something

-with rice.

-No, rice goes in a pudding.

-That's it. Nothing else.

-Today, it's sausages and mashed

-potato with one extra ingredient.

-There are so many

-new food producers in Wales.

-Is it difficult to attract them

-to the show?

-No, we've had to turn away

-around 30 producers this year.

-We don't have enough room.

-I know you don't like onions.

-I don't like them, full stop.

-I don't like them, full stop.

-

-I'm adding a shallot to the sauce.

-You do like sauces on food.

-It'll be fine in the sauce.

-Have faith in me.

-We'll soon see.

-You were on the news years ago.

-I appeared on Heddiw for five years

-and I worked for the BBC for ten.

-I worked with Alun Evans

-and the late Emyr Daniel.

-And Beti George.

-For my sins, I was also

-the manager of Tebot Piws.

-That was some responsibility.

-That was some responsibility.

-

-The lads were quite a handful.

-It took some organizing.

-It took some organizing.

-

-You must have some stories.

-Could you repeat them in public?

-Could you repeat them in public?

-

-Some I could never repeat in public!

-Down in Pembrokeshire,

-we had a shock once while driving.

-The back wheel of the car rolled

-past us at the traffic lights!

-The car went down to the floor

-on that side.

-We told the hotel owner

-all about it...

-..he replied,

-"Yes, yes, that's it, yes, yes."

-Dewi said, "And there was

-a giraffe on the road."

-"Yes, yes."

-After that night,

-Dewi wrote the song Ie, Ie, 'Na Fe.

-Yeah, yeah! There I go now!

-The sauce is simple - one shallot,

-tomato puree and some white wine.

-Do you like wine? I thought so.

-Not a little, but a lot!

-In it goes.

-On the subject of wine,

-you run a public house now.

-Yes, about four miles outside Mold.

-I don't serve food!

-Just crisps!

-I'm adding tinned cherry tomatoes

-and some finely chopped tarragon.

-It's time for the pate.

-Mix it carefully

-with the mashed potato...

-..double cream

-and a cube or two of butter.

-Mix thoroughly

-and the meal is ready.

-Look at that - simple and delicious.

-Hey, I'm not just saying this,

-but that's spot on.

-The sauce is lovely, fair play.

-That's lovely.

-I'll go and get your wife.

-I'll go and get your wife.

-

-She'll be shocked.

-She won't believe I'm eating this.

-Thanks for the invitation. I've

-enjoyed myself. I hope you have too.

-Well, that's it.

-My journey around Welsh food

-festivals is over for this year.

-I'm back in December with ideas on

-how to make your Christmas easier.

-Until then, from Mold, ta-ra.

-S4C Subtitles by Adnod Cyf.

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