Wales’ food history and cooking is based on the rural nature of the country and the diets of the working people, from farmers to fishermen, the coal miners to people working on the land.
The history of food in Wales wasn’t so much based around chefs and restaurants, but around the produce served in the small town cafés and pubs for the locals. You could pick up cockles and seaweed — laverbread — in Pembrokeshire, or Snowdonia lamb, game, wild mushrooms and lobsters from Anglesey. But this has changed significantly over the past two decades with some brilliant restaurants opening, though they still champion local Welsh produce. Many look not just to champion the produce, but the traditional dishes do. I feel sure the Welsh restaurant scene has a hugely positive future.
