Business
Welsh Whisky producers urge restaurants to feature Welsh GI produce
A GROUP of Welsh whisky producers have come together to launch a new campaign which encourages restaurants in Wales to feature more GI (Geographical Indication) protected products.
The five Single Malt Welsh Whisky PGI producers – Penderyn, Aber Falls, Dà Mhìle, In the Welsh Wind and Coles collectively hold UK GI status, which recognises them nationally and internationally as producing a quality product with a distinctive style.
The new campaign is backed by Welsh Government research which highlights that nine out of ten hospitality guests believe it important for venues to have a good range of dishes with Welsh ingredients. Four out of ten would be prepared to pay more for dishes with Welsh ingredients and 25 percent of respondents would be discouraged from visiting venues with no Welsh food offer.
There are currently 20 GI products in Wales, and the GI Single Malt Welsh Whisky group is urging more chefs and hospitality venues to use and promote these examples of authentically Welsh produce on their menus.
The campaign has been launched with the help of three Welsh chefs who have partnered with the group to create a package of recipes which showcase ideas for using GI produce to others in the hospitality and tourism sector.
Chefs Osian Jones of Crwst and Chris Walker of Yr Hen Printworks, both based in Cardigan and Douglas Balish from the Grove of Narberth have created recipes, demonstration videos and food & drink pairing recommendations for the campaign.
Recipes include Welsh Beef PGI short rib with a Single Malt Welsh Whisky PGI pepper sauce and celeriac and a Single Malt Welsh Whisky PGI Crème Brûlée. The chefs have recommended food pairings for Welsh Single Malt Whisky PGI including a Traditional Welsh Caerphilly Cheese PGI souffle with Welsh Leeks PGI paired with Dà Mhìle Single Malt Whisky PGI.
Stephen Davies, chief executive of Penderyn Distillery said: “As we recently marked one year since Single Malt Welsh Whisky gained UK GI status, we all appreciate the international recognition and value of the GI brand as a mark of quality, authenticity and provenance. Coupled with the clear evidence that visitors and hospitality guests are actively seeking out Welsh produce on menus, there’s a win-win opportunity here for our great Welsh restaurants and producers,” he said.
Cabinet Secretary for Climate Change and Rural Affairs, Huw Irranca-Davies MS, told The Pembrokeshire Herald: “The GI process is a fantastic way for our high quality producers in Wales to tell their stories and showcase the expertise, sustainability and tradition that goes into these products. Welsh Government is actively encouraging and supporting more producers to apply for GI status as we build our national and international reputation as a distinct food and drink nation. We are delighted to support this new campaign and look forward to seeing more Welsh GI products on menus throughout the country”.
Ellen Wakelam, co-owner of In the Welsh Wind added: “Being part of the Single Malt Welsh Whisky PGI family has given the Welsh whisky producing distilleries the chance to collaborate at a deeper level, and has strengthened our individual and collective voices on the UK and International playing fields.
“This is a great opportunity to collaborate with established Welsh hospitality brands and bring the Welsh whisky story to a wider audience. We’ve all had a great experience working together as chefs and producers to create this campaign and we’d urge chefs and producers all over Wales to develop similar relationships to build a truly unique and distinctly Welsh menu offer,” she said.
The campaign is being promoted through Welsh Government’s Food & Drink Wales and Visit Wales networks. Hospitality venues can download recipes and information about Welsh GI producers, and watch the chefs’ recipe videos here.
The PGI Welsh chefs’ recipe collection is:
Douglas Balish, The Grove of Narberth:
Atlantic Edge Pembrokeshire Rock Oyster with Carmarthen Ham PGI and Single Malt Welsh Whisky PGI
Pairing: Aber Falls Single Malt Welsh Whisky PGI
Single Malt Welsh Whisky PGI chocolate tart with smoked Halen Môn salt PDO
Pairing: Penderyn rich oak Single Malt Welsh Whisky PGI
Traditional Welsh Caerphilly cheese PGI souffle with Welsh Leeks PGI and Single Malt Welsh Whisky PGI
Pairing: Dà Mhìle Single Malt Welsh Whisky PGI

Osian Jones, Crwst, Cardigan:
Single Malt Welsh Whisky PGI Crème Brûlée
Chris Walker, Yr Hen Printworks, Cardigan:
Chocolate cremeux, malt ice cream and a Single Malt Welsh Whisky PGI & cherry caramel
PGI Welsh Beef short rib with a Single Malt Welsh Whisky PGI pepper sauce and celeriac
Three Single Malt Welsh Whisky PGI cocktails:
- Dà Mhìle Single Malt Welsh Whisky PGI Old Fashioned
- Penderyn Portwood Single Malt Welsh Whisky PGI Manhattan
- In the Welsh Wind Single Malt Welsh Whisky PGI Cherry Whisky Sour.


Business
Wolfscastle spa earns prestigious AA recognition
WOLFSCASTLE COUNTRY HOTEL and Spa in Pembrokeshire is celebrating national recognition after its luxury spa was included in the prestigious AA Recommended Spa Awards.
The accolade highlights the hotel’s commitment to delivering high-quality wellbeing experiences, exceptional service, and first-class facilities.
The AA Recommended Spa status is awarded to venues that provide an outstanding guest experience, combining professional expertise, premium treatments, and a relaxing environment. The recognition places Wolfscastle among a select group of leading spa destinations across the UK.

Hot stone massage in the Wolfscastle Country Hotel & Spa treatment room.
The spa, which has been open for nine years, has established itself as one of Pembrokeshire’s top wellness destinations, welcoming both hotel guests and day visitors seeking relaxation in a tranquil countryside setting.
Facilities include hydrotherapy experiences, thermal suites, and dedicated relaxation areas, alongside a wide range of luxury treatments designed to help guests unwind and recharge.
Bethan, Spa Manager at Wolfscastle Country Hotel & Spa, said: “We’re absolutely delighted to be recognised by the AA as a Recommended Spa. The team here work really hard to make sure every guest feels relaxed, welcomed and properly looked after from the moment they arrive.
“To receive this recognition is very special for us and reflects the care and effort our therapists put into every treatment.”
The award further strengthens the hotel’s reputation as one of West Wales’ leading hospitality destinations, offering award-winning dining, boutique accommodation, and premium wellness experiences.
Guests can enjoy spa days, overnight breaks, and tailored treatments throughout the year.
For more information or to book, visit www.wolfscastle.com.
The hotel is also marking a significant milestone this year, with owner Andrew Stirling celebrating 50 years at the helm.
Business
Pembroke South Quay boat shed expansion plans submitted
A PADDLEBOARDING and canoeing company’s call for an extension to a boat shed at Pembroke’s South Quay, below its historic castle, has been submitted to county planners.
In an application to Pembrokeshire County Council, G Booth of Paddle West CIC, through agent James Dwyer Associates, seeks permission for an extension to the stone-built boathouse, adjacent to the cliff on South Quay fronting the Mill Pond, Pembroke.
A supporting statement says: “It is intended to erect a single storey ‘lean-to’ building, or ‘shed’ for the storage of boats, such as canoes and kayaks, and related equipment, on a vacant space adjacent to the existing stone-built boathouse.”
It adds: “The boathouse and the intended adjacent boat storage shed is located, as is to be expected, in close proximity to water, the Mill Pond. The Mill Pond is the main area of activity for Paddle West, a Community Interest Company, providing boating activities, kayaking, canoeing and paddle boarding, frequently for young people and families.”
It goes on to say: “It is intended that the structure would be lightweight, erected on the exiting hard standing. The ‘shed’ would be used for the storage of boats and related equipment.”
With regard to the historic setting, it adds: “Although the stone-built boathouse appears not to be listed, it is recognised that the walls above are listed and together they are a piece.
“Accordingly, through form and external materials proposed, timber cladding and profile sheet roofing, the aim is to ensure that the structure would be subservient and muted and not detract or compete with the visual aesthetic of the boathouse or historic walls. In effect the addition would blend into the background.”
The application will be considered by county planners at a later date.
The boathouse is sited near to the new Henry Tudor Centre in South Quay, which is due to open in Spring 2027.
The centre, expected to receive around 30,000 visitors a year, will tell the story of Henry Tudor, son of Pembroke, his Welsh ancestry and his impact on our national story, Welsh culture and our wider British heritage.
The restored derelict South Quay buildings will also house a new library and community café, and a healthcare, social services and supported employment facility in the adjoining premises.
Business
Pembrokeshire hospitality rates relief scheme backed
A WELSH Government-funded scheme to provide rates relief for hospitality businesses has been backed by senior Pembrokeshire councillors.
A report for members of Pembrokeshire County Council’s Cabinet at their March meeting said: “Welsh Government has introduced the Food and Drink Hospitality Rates Relief, this relief is aimed at eligible businesses in Wales in the food and drink hospitality sector for example, pubs, restaurants, cafes, bars and live music venues.
“The aim of the relief is to support eligible businesses to manage continued cost pressures. The relief will apply to all eligible occupied properties by offering a discount of 15 per cent on non-domestic rate bills for the period April 1 to March 31, 2027. The relief is capped at £110,000 per business across Wales.
“As this is a temporary measure, Welsh Government is providing the relief by reimbursing local authorities that use their discretionary relief powers under Section 47 of the Local Government Finance Act 1988.”
It concluded: “The food and drink hospitality rates relief 2026-27 requires the local authority to adopt a discretionary scheme [as outlined] and in accordance with the criteria and conditions specified in the guidance issued by Welsh Government.
“It is proposed that Cabinet resolve to adopt [the scheme] which can be applied to administer the relief. Welsh Government will reimburse local authorities for the relief provided in line with their guidance via a grant under section 31 of the Local Government Act 2003.”
Members backed the recommendation.
All eligible businesses must apply for this relief by the March 31, 2027, and an application form will be available on the council’s website from the April 1.
The maximum cash value of the rates relief allowed, across all properties in Wales occupied by the same business should not exceed £110,000. Businesses claiming the relief must declare that the amount being claimed does not exceed those limits.
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