News

How Pembrokeshire’s beaches were used as practice for the world’s biggest invasion

Published

8 months ago

June 6, 2024

TODAY marks the 80th anniversary of D-Day, when the Allied forces landed on the beaches of Normandy, France as part of Operation Overlord; a concerted and successful attempt to liberate Europe from the grip of German occupation under Hitler.

The invasion of Normandy (codenamed Operation Neptune) was a massive amphibious assault involving 7,000 ships and 11,000 aircraft. A decoy plan, Operation Fortitude, led the Germans to believe the main target was Pas de Calais. It was a major milestone in securing victory for the allied forces.

Tenby, Saundersfoot, Amroth and Laugharne had already experienced their own version of the Normandy landings – in practice form.

Our local beaches were the location for an extensive two-week-long practice, Operation Jantzen. The exercise commenced on July 22, 1943, and was, thankfully, the only land invasion of Wales during World War II.

Under the watchful eyes of Winston Churchill and Lord Mountbatten (rumour has it that Eisenhower also attended), 100,000 American, Australian, British and Canadian forces had a rare opportunity to practice every element needed for a successful attack on “Fortress Europe”, this involved the initial landings, the setting up of Headquarters and even the moving and stockpiling of vital supplies that would be needed by troops on the front line.

Newsreel footage clearly shows trucks somehow being driven onto flat-bottomed transports in preparation for the training excercise on Tenby Beach, a beach more commonly associated with bathing, swimming and making sandcastles.

The Regimental War Chronicles of the Oxfordshire & Buckinghamshire Light Infantry Vol3 1942-1944 records that the First Bucks Battalion had been training in Ayrshire before moving to West Wales.

The road convoy of over 200 vehicles left Ayr on the July 8, 1943, and the main body departed by train three days later. Troops disembarked at Haverfordwest station, where three-ton lorries lifted them to Picton Park.

Picton Park, consisting of Nissen huts and tents, provided an excellent concentration area and preparations for Exercise “Jantzen,” due to start on the July 17, were pressed forward.

All was ready, but the exercise was postponed owing to bad weather, and the move to the assembly area at Cresselly did not begin until July 20.

The area allotted to No. 6 Beach Group consisted of the village of Saundersfoot and its immediate hinterland. There were two small beaches and a tiny port, and the country behind the beaches was hilly and heavily wooded, with narrow country lanes.

No. 5 Beach Group had an equally difficult area some miles to the east with a steep, shingle bank at the head of the beach which made exits and entrances serious problems.

The first key plan prepared before the exercise needed little adjustment and the deployment of thousands of men and hundreds of vehicles and guns proceeded most smoothly.

Coasters and barges were loaded at Tenby and beached at Saundersfoot on a falling tide.

Stores were unloaded first to barge and then to lorry, and, when the coasters had dried out, direct to lorry. Folding boats were not used and the DUKW had still not made its appearance.

On August 5 (D+14) the exercise was closed.

A great many lessons had been learned from “Jantzen.” The organisation and training of the group were sound. The complicated deployment drill had worked smoothly although it had been shown how vulnerable any beach organisation is to deterioration in the weather.

The effort was not only limited to troop movements.

The first major supply exercise involving barges (36 in 3 flotillas), 36 coasters and other forces, took place at Tenby, South Wales in July/August 1943 in Exercise “Jantzen”.

As part of the preparation for sailing across the English Channel for the Normandy landings, “dumb” Thames River barges sailed from the south coast of England around Land’s End and across the Bristol Channel under their own power.

The barges acted as kitchen vessels and troop transports during the exercise.

They subsequently made even longer coastal voyages over to Normandy as supply vessels.

The beaches of west Wales were chosen because they mimicked the conditions of Normandy being a mixture of salt flats, shingle and wide sandy areas overlooked by dunes. In addition, earlier in the war some of them had been extensively fortified and defensive measures put in place as part of the preparations for invasion.

The importance of experiencing the ‘draft’ of landing beaches was vitally important as were the changing tidal conditions around the West Wales coast.

The area’s roads were also used to give troops experience of moving along thin, rural roads with heavy armour like Tanks and Armoured Troop Carriers.

Speaking to the BBC in 2007, Bentley Howell, whose family lived at Wiseman’s Bridge Inn at the time, remembered some of the events surrounding Operation: Jantzen.

“My half-brother, who was about 40 years old, was at the time the licensee of the Wiseman’s Bridge Inn, Permbrokeshire. In his old age, he used to tell me of his wartime memories and particularly about the day that Winston Churchill called in for a pot of tea.

“A full scale invasion landing practice took place, involving up to 100,000 men, DUKW’s, other landing craft, and troopships disgorging their loads onto the sands of the Saundersfoot bay.

“The publican, John Henry Mathias, or ‘Jack the Bridge’ as he was affectionately known, was appointed a Coastguard because of his local knowledge, and although the whole area had been sealed off for security reasons and a 10pm curfew imposed, Jack was exempt from this and wandered at will.

“Officially, the troops were not allowed to drink, but for 1s 6d they had all they could eat – home killed ham, eggs, fried bread and apple tart. Jack entertained them with tales of a ghostly monk who roamed the tunnels between Saundersfoot and Wiseman’s Bridge.

“One day, several large staff cars swept down the narrow lane to the pub. It was about 3pm, but in those days the pub was open all hours. A blonde woman in an ATS uniform carried out ‘a plain Welsh tea’ to the party of about 15 high ranking officers – later it was learned that she was Sarah Churchill; Winston Churchill surveyed the troops on the beaches together with Admiral Viscount Mountbatten. It was rumoured that Eisenhower was also present”.

For several years after the War, the letter signed by Churchill, thanking the licensee for his hospitality hung on the wall in the pub premises.

In fact, the rumours about Eisenhower’s presence in Pembrokeshire were true, but not quite in the way supposed.

The late and much-missed Vernon Scott wrote in his book An Experience Shared: “Had residents been told on the first day of the fourth month of 1944 that the Supreme Allied Commander, General Dwight D Eisenhower, was in Pembroke Dock, they would have surely dismissed it as an April Fool leg pull. But America’s top soldier in the European Theatre of Operations, really was in the area.”

Eisenhower came to west Wales to inspect the men of the 110th Infantry Regiment, at that time based at Llanion Barracks in Pembroke Dock.

By April 1944, the Regiment was going through last-minute training for the Normandy landings and push for victory.

The Supreme Commander Allied Forces’ visit came as a surprise to the GIs stationed in the County. ‘Ike’ arrived in secrecy at Tenby and was whisked to Pembroke Dock in a staff car kitted out with miniature stars and stripes for the occasion.

The GIs called Pembroke Dock ‘Blitz Ville’, surprised at the extent of the bomb damage in such a small town on the far fringes of Wales.

Pembrokeshire wears its battle-scars proudly, from the huge castles built hundreds of years ago to suppress the native Welsh, to the fuel depots, RAF airfields and anti-aircraft gun bases that were literally thrown up around the county to help protect Great Britain from the power of the Nazi war machine.

The south of the county bore the brunt of Hitler’s wrath. On August 19, 1940, a fuel depot at Llanreath, Pembroke Dock, was bombed by the Luftwaffe. The resulting fire spewed thick, black, oily smoke into the blue skies of Pembrokeshire for 18 days.

The dense plume of smoke could be seen from as far away as the North Devon coast and the fire claimed the lives of 5 Cardiff-based firemen who had been sent down to help deal with the raging inferno as an estimated 100,000 gallons of oil burned.

600 German prisoners of war were also imprisoned in Pembrokeshire during the conflict, with many being placed at local farms to plough, plant and help the Allied war effort ‘dig for victory’.

Looking around today, it’s hard to imagine the full military might of the Allies being put through their paces on our beaches, but our county’s role as a staging area for the biggest naval landing in human history cannot be underestimated

News

Neyland councillor defends actions following petition for resignation

Published

6 hours ago

January 17, 2025

Tom Sinclair

A STATEMENT has been issued by Cllr Mike Harry in response to a petition calling for his resignation, which was handed in during the Neyland Town Council meeting on Monday (Jan 13). The petition, organised by Mrs P Percival-Maxwell, accuses Cllr Harry of making inappropriate remarks and creating division within the council.

In his detailed statement, Cllr Harry rejected the allegations, describing the petition as “factually incorrect” and part of a targeted effort to discredit him and further destabilise the council.

Cllr Harry explained that his email, which is at the centre of the controversy, was a response to what he described as “insulting and threatening” messages from fellow councillors Brian Rothero, Steve Thomas, and David Devauden. He clarified that the term “degenerates” referred specifically to those individuals, who he accuses of relentless bullying and harassment of the Town Clerk, not Neyland residents.

He also pointed out that the “constituents” referred to in the petition are, in fact, a group of five individuals who attended an unauthorised meeting and whom he alleges are regulars at a local pub owned by Cllr Rothero.

Cllr Harry claimed that the ongoing behaviour of Cllrs Rothero, Thomas, and Devauden has rendered the council dysfunctional and unable to serve the people of Neyland effectively. He described their actions as consistently disruptive, highlighting the negative impact on the Town Clerk and the council’s ability to progress key matters.

“I’d simply had enough and had to finally call it out for what it is,” he stated, noting that his email was directed at a total of eight individuals who, in his view, show no interest in the council’s proper functioning.

Cllr Harry, who has served on Neyland Town Council for nearly 20 years, emphasised his dedication to the community and its residents. “The interests of the residents of Neyland have always been paramount to me,” he said. He expressed frustration over the current tensions within the council, calling the situation “particularly difficult and insulting” and not reflective of why he became a councillor.

The petition has deepened divisions within Neyland, with some residents supporting Cllr Harry’s defence and others standing by the petition’s call for his resignation. The issue highlights broader concerns about the council’s internal dynamics and its ability to address key issues for the community.

Charity

Two shouts and nine hours at sea for Angle RNLI

Published

9 hours ago

January 17, 2025

Tom Sinclair

ANGLE All-Weather Lifeboat was requested to launch at 9:15pm on Wednesday night, 15th of January to assist a 25 meter commercial landing craft with 8 persons onboard taking water in St Brides Bay. The vessel was under tow from a tug following a grounding and salvage operation.

St David’s All-Weather Lifeboat were on scene with their salvage pump having already been transferred onboard, and Little Haven Inshore Lifeboat had also attended during the evening.

Angle Lifeboat made best speed to the area and arrived on scene 30 minutes later and soon had their salvage pump transferred onto the casualty vessel to assist with keeping the water ingress at bay.

Both lifeboats began to escort the tow but whilst west of Skomer Island, however a change of plan, and in light of the vessel still taking water a plan was made to alter course and proceed to Broad Haven Beach with a view to beach the vessel to prevent it sinking.

The lifeboats then spent the next few hours escorting the tow and providing safety cover. Upon arrival off Broad Haven, and with the tidal state not right to beach the vessel the lifeboats stood by whilst pumping efforts continued.

At 3:15am, with the situation now improving, St David’s Lifeboat was released and returned fo station. Not long after at 4am, with the water ingress now under control, Angle Lifeboat was subsequently stood down after the master confirmed he was content with the vessels condition.

Just over 3 hours before, at 5:30pm the crew were paged to assist a 10 meter pleasure vessel that had suffered electrical failure off the VPOT oil terminal on the Milford Haven waterway.

As the crew were already at station preparing to launch on exercise, the crew were soon underway and with the casualty vessel not long after.

Following a quick assessment the vessel was soon underway and with tow towards Neyland Marina.

Once off the entrance to the marina, the vessel was transferred into an alongside tow and placed safely alongside a pontoon within the marina.

With no further assistance required the lifeboat was stood down and the crew returned to their usual Wednesday night exercise.

Community

Welsh International Culinary Championships to showcase best of Wales

Published

12 hours ago

January 17, 2025

Tom Sinclair

AROUND 150 talented chefs, front of house staff, apprentices and students from across Wales will showcase their skills over three days of competitions at the Welsh International Culinary Championships (WICC) 2025 next week.

The International Convention Centre Wales (ICC Wales) in Newport will become the Welsh hospitality, butchery, food and drink hub from Monday to Wednesday, as competitors seek to make a name for themselves on the national stage.

Welsh Culinary Association National Chef of Wales Competition at the ICC Wales. Picture by Phil Blagg Photography. PB005-2024

Four coveted national titles will be at stake as well as Skills Competition Wales glory at the WICC which hosts a Castell Howell Food Show for the first time.

The WICC is open free of charge to visitors, including pupils of local schools. Visitors can pre-book tickets to experience the dishes cooked in three finals at: [email protected] .

Organised by the Culinary Association of Wales (CAW), the WICC will feature the National Chef of Wales and Welsh Apprentice Butcher of the Year Finals on Monday, Skills Competition Wales competitions on Tuesday and the Vegan and Junior Chef of Wales Finals on Wednesday, followed by the awards dinner in the evening.

WICC skills classes, organised by the CAW, will also be held over the three days.

The National Chef of Wales final will be contested by 10 chefs. Sam Everton from Llangeler, Llandysul, a catering lecturer at Coleg Ceredigion, Cardigan, will be bidding to win the Junior and National Chef of Wales competitions in consecutive years. The only chef to achieve this feat was Danny Burke, from Connah’s Quay who now runs Olive Tree Catering, Runcorn.

Wayne Barnard from Caerphilly, who works at Llechwen Hall Hotel near Pontypridd, will be hoping to improve on his third place last year while Matthew Owen from Cardiff and Rebekah Wright, from Ebbw Vale, who both work at the Celtic Manor Resort, return for another shot at the final.

They will line up with Celtic Manor Resort colleagues Patrick Millard from Bargoed, Ionut Rosca from Newport, Gareth Jenkins from Fleur de Lis and Pratik Bhandarkar from Newport.

The other finalists are Sam Rust from Swansea, who works at The Grove, Narberth, and Jordan Howorth from Baschurch, who works at Shrewsbury School for Independents by Sodexo and helped the Culinary Team Wales win a gold medal at the Alen Thong Golden Coffee Pot Young Chef Challenge in Sharjah in May.

The finalists will have three hours to cook three courses for 12 diners featuring GI Welsh ingredients and Cygnet Gin. The menu must include a plant-based starter suitable for a vegan diet, a main course featuring two different cuts of GI Welsh Beef and a dessert featuring hot, cold and chocolate elements and a biscuit or tuille.

The Welsh Apprentice Butcher of the Year final will be contested by Kieran Thomas, who works for Albert Rees Ltd, Carmarthen Market and Ollie Holden-Davies, who works for Neil Powell Butchers, Hay-on-Wye.

Sponsored by the CAW and Cambrian Training Company, the competition allows the butchers 30 minutes to cut a whole Welsh Lamb carcass into primal joints and one hour and 40 minutes to create a visually exciting display of products showcasing their skills and creativity.

Rebekah Wright will also contest the Welsh Vegan Chef of the Year final against Celtic Manor Resort colleague Byron Burns, from Pontypool and former National Chef of Wales winner Ryan Jones, from Maesteg, head chef at the Principality Stadium, Cardiff. They will cook a three course menu for six diners in two-and-a-half hours.

The competition, sponsored by Henley Bridge, challenges chefs to cook an appetiser with 50% warm components, a main course with a minimum of three components, including microgreens and a dessert including chocolate, tea and two fruit puree products.

The Junior Chef of Wales finalists are Katie Duffy who works at The Halfway, Llanelli who finished third last year, Junior Culinary Team Wales captain Calum Smith who works at Shrewsbury School for Independents at Sodexo and Niruth Wijetunga and Gold Ayinia-Adeyemi, both from Newport, who work at Celtic Manor Resort.

The chefs will have two-and-a-half hours to cook a three course pescatarian meal for six diners with a plant-based starter suitable for a vegan diet, a main course featuring trout and a dessert including one hot and one chocolate element. The competition is sponsored by Cygnet Gin.

The winner will be automatically seeded into the UK semi-final of the Young National Chef of the Year.

Winners of all three competitions, together with the Welsh Apprentice Butcher of the Year, will be announced at the awards dinner.

CAW president Arwyn Watkins, OBE, said: “It promises to be a fantastic three days of competitions to showcase the culinary, hospitality and butchery talent, as well as the quality Welsh food and drink products, that we have here in Wales.

“This time next year, we shall be in the final stages of preparing to host the Worldchefs Congress & Expo 2026 at ICC Wales – the first time this global event will have been held in the UK.

“Hopefully, the WICC will help identify the chefs who will represent Wales in finals at the global event. As the host, Wales has been gifted places in the Global Chef Challenge, Young Chef Challenge, Vegan Chef and Pastry Chef finals.

Sponsors of the WICC are Castell Howell, Cambrian Training Company, Roller Grill UK, MCS Technical Products, Capital Cuisine, Churchill, Cygnet Gin, Henley Bridge, Food and Drink Wales, Kentaur, City & Guilds UK, Essential Cuisine, Ecolab, Hybu Cig Cymru / Meat Promotion Wales, Terry’s Patisserie Ltd, Willo Game, Fresh & Tasty Microgreens, Radnor Hills, Robot Coupe and Friedr Dick GmbH & Co.

Pictured: The Welsh International Culinary Championships will showcase culinary, hospitality and butchery talent over three days.