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Food and drink winners announced at County Show

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FOUR local businesses which champion the use of Pembrokeshire produce have been officially recognised for the outstanding quality of their food and drink in the annual Pembrokeshire Produce Mark Awards.

Hand-picked scallops, locally-produced sea salt, home-made sauces and restaurants that make best use of local produce made up the winners that were presented with awards at a ceremony in the Food Hall at the Pembrokeshire Agricultural Show, Withybush, Haverfordwest, this morning (Aug 16).

The awards were announced by the Chairman of Pembrokeshire County Council, Councillor Paul Harries.

The Pembrokeshire Produce Mark scheme recognises county businesses which excel in providing or sourcing local food and drink.  Members display a unique logo which helps customers to identify that the product is local.

The scheme has more than 300 members, which are verified to ensure that the product they sell or use is made in Pembrokeshire.

There were two winners In the Best New Product category: the Pembrokeshire Sea Salt Company – with their homemade sea salt and salted caramel sauce – and Pembrokeshire Scallops.

The concept of producing salt first came to Sherrill Evans, when she was making sea salt body scrubs.

Given that she was living so close to the sea, she thought it might be worth giving salt production a go at home.

Armed with buckets, bottles and funnels, seawater collection and salt production experimentation began, returning some promising results.

The salt being produced was not only good enough to replace the shop-bought sea salt she was using for the scrubs, but the high quality taste and texture meant it was good enough to eat.

“We’ve come a long way since we were collecting seawater with buckets,” said business partner Josh Wright.

“In the year we’ve been operating, our range has been extended and now includes plain salt, five flavoured salts plus the salted caramel sauce, which has been a firm favourite with the public.”

Based just outside Newport, Pembrokeshire Sea Salt Company’s products, including salted caramel sauce, can be found in selected delicatessens, food festivals and local producers’ markets.

A desire to earn a living from the sea is what prompted local divers Neil Walters and Ceri Jones to start Pembrokeshire Scallops and the quality of their hand-dived scallops has quickly come to the attention of food lovers from all over the county.

A company with concerns for the environment at the forefront of their philosophy, they harvest the scallops by hand, leaving no damage to the sea-bed

Carefully choosing which scallops to collect and which to leave for re-breeding also allows the beds to re-populate.

“Pembrokeshire Scallops is dedicated to the scallop population,” said Neil who started the business two years ago with business partner Ceri.

They regularly have a stall at Haverfordwest Farmers Market.

“We formed because we love to dive and we love to dive in Pembrokeshire’s waters,” he added.

“Because we know the sea bed so well, we started diving specifically for scallops and other shellfish from the cold, clean waters off our coast.

“It means we’re able to choose the best scallops and shellfish for our customers.

“We focus on two things at Pembrokeshire Scallops: a desire to provide our customers with the best tasting shellfish and to ensure their homes on the sea-beds off our coast are well preserved and maintained for future generations to come.”

There were also two winners in the category for Best Use of Local Produce in a Hospitality Outlet and both came from St Davids.

They were St Davids Kitchen and the Blas Restaurant at the Twr y Felin Hotel.

Located in the heart of Britain’s smallest city, St Davids Kitchen truly is a local business.

From the five full time chefs to the pedigree Welsh black cattle they breed, everything served at the establishment comes from St Davids and the surrounding area.

“We pride ourselves on that,” said owner Neil Walsh, who along with his wife Ruth opened the restaurant less than a year ago after moving back to the area

“Our family can be traced back over 215 years to the city and we’re incredibly proud to live and work in St Davids and we base our restaurant on three key principles.

“We produce for our own restaurant, we trade fairly, openly and ethically with local producers and we provide well paid, full-time jobs with career progression.”

The produce they serve is so local they can even tell what field it came from be it the Welsh Black cattle they rear or the vegetables and pork they source from the nearby Farms for City Children.

They also have an agreement with the RSPB allowing them to source venison and ram lambs from Ramsey Island and they work with the National Trust on conservation grazing for their Welsh Black cattle on local heathlands.

Fish is procured from Solva and if what they want to use can’t be grown locally, they ensure it is bought from a local wholesaler.

“We support local farmers, producers and fishermen by buying the best from the best and delivering that to the plates of our customers,” added Neil.

As one of Pembrokeshire’s leading fine dining experiences, the Blas Restaurant at the Twr y Felin Hotel has come a long way since it opened 18 months ago. It has now cemented itself on the county’s gastronomic map with two Rosettes and a local food, drink and hospitality award.

Meaning ‘taste’ in Welsh, Blas attracts customers from all over the world who are drawn in by head chef Simon Coe’s culinary creations that are often described as ‘art on a plate.’

It offers a true taste of Wales and a menu that is influenced by the season and locality.

The use of local ingredients is central to that.

Local farms, butchers, wholesalers and fish mongers provide the bulk of their produce.

They’ll even go out and forage for it themselves.

Wild garlic leaves and blackberries picked from local lanes and bushes often find their way into Coe’s dishes.

“Our aim is to provide a warm, Welsh welcome for all of our customers and using local ingredients helps us achieve that,” says Paula Ellis, Group General Manager of Twr y Felin Hotel, Roch Castle and Penrhiw Hotel.

“Wherever possible we will use local produce. We source fish from Milford Haven and shellfish from Solva.

“The cows that produce the milk for Caerfai Cheese come from a field that’s seven minutes walk away and the vegetables and salad come from Pen Pant Farm at Nine Wells near Solva.

“We want our customers to have a taste of our language, our culture and heritage and they get that from the time they spend here and the food we create from local ingredients.”

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Anzac Day commemoration service held in Milford Haven

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IN a service held on Sunday (Apr 28), the Milford Haven Branch of the Royal British Legion led a poignant commemoration service to mark Anzac Day, honouring the valor and sacrifices of the Australian and New Zealand Army Corps (ANZAC) during the Gallipoli campaign in World War I.

The service, which took place at 11:00am, on Hamilton Terrace, Milford Haven, witnessed a significant turnout.

Attendees included members of the Australian Signals and Signal Company as well as representatives of Milford Haven Town Council and the Milford Haven Sea Cadets.

The service commenced with a welcome and introduction by Lt Col Warren Coetzer, followed by a rendition of the National Anthems of Australia, New Zealand, and Wales, embodying a spirit of unity and remembrance. The anthems were a moving tribute to the camaraderie and international bonds formed in times of conflict.

ANZAC service: Remembering soldiers who fought bravely (Pic: MHTC)

During the service, the Ode of Remembrance was recited, a profound moment that prompted reflection on the courage and fellowship of the ANZAC forces.

The emblematic Rising Sun Cap Badge and the Union Flag were prominently displayed on the event programme, symbolising the service and sacrifice of those who served under them.

Local dignitaries laid wreaths, and a two-minute silence was observed, offering a chance for personal reflection on the cost of war and the price of peace.

Sea Cadets and member of the public at the service (Pic: MH Sea Cadets)

The commemoration concluded with a prayer for peace, leaving the attendees with a message of hope and a renewed commitment to the values for which the ANZAC soldiers bravely fought.

The service was not just a remembrance of past sacrifices but also a reminder of the enduring spirit of the ANZACs, which continues to inspire and guide future generations.

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Survey of Picton Castle reveals groundbreaking medieval architecture

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THE first ever detailed architectural survey of Picton Castle, Pembrokeshire, has revealed a medieval castle ahead of its time in terms of design and high status living. Much altered in the Georgian period, the castle was surveyed by the author, Neil Ludlow, with Phil Poucher of Heneb – Dyfed Archaeology (formerly Dyfed Archaeological Trust) and funded by the Castle Studies Trust: it reveals a sophisticated building fit for royalty.

However, the building was actually built between 1315-20 by a senior royal government official called Sir John Wogan, who held office in Pembrokeshire, Northern England and Ireland and possibly fought on a military campaign in Gascony.

While outwardly it retains much of its medieval flavour, the interiors were extensively made over during the eighteenth century so that it now presents itself first and foremost as a Georgian country seat. But beneath this veneer, much medieval work still survives – though a lot of it is tucked away behind stud-walls, in cupboards, or is otherwise obscured.

Picton’s unique layout makes it a castle of great importance and architecturally ground-breaking for when it was built in the early fourteenth century. Most castles have at least some close parallels, but Picton is effectively one of a kind. Close study shows that it resolves as a central first-floor hall, flanked by services and a chamber-block to form a very early example of the three-unit ‘H-plan’ house.

The gatehouse – unusual in buildings of this kind – led onto an equally unusual ‘grand stairway’ to the hall; a second ground-floor entry probably led to an external kitchen and bakehouse.

The castle’s spatial disposition, access and circulation are meticulously planned, while the domestic appointments show a remarkable level of sophistication for the period, including what appear to be vertical serving-hatches between the ground floor and the service rooms above. At second-floor level, the east towers and gatehouse form two integrated suites of residential apartments either side of a chapel, in a manner firmly rooted within royal planning. The opposite pair of towers, at the west end, seem to have been united internally to form a residential chamber-block, for Wogan’s officials and guests, possibly served by latrines in the former west tower; the present partition walls are later.

Neil Ludlow told The Pembrokeshire Herald: “The enigmatic castle at Picton in Pembrokeshire is best-known for its magnificent Georgian interiors. But beneath this veneer is a medieval castle, from around 1315-20, with a unique layout. A towered hall-block with a pioneering ‘H-plan’, it reveals elements derived from royal planning, and sophisticated domestic arrangements including serving hatches between the floor levels. These innovations show it to have been a castle that was ahead of its time.”

Castle Studies Trust Chair of Trustees Jeremy Cunnington added: “The Castle Studies Trust is delighted to have funded the first ever detailed survey of Picton Castle and to have learned so much more about the medieval form of this unique building.”

Dr Rhiannon Talbot-English, Director at Picton Castle Trust told this newspaper: “Picton Castle has always been something of an enigmatic mystery: hidden gothic alcoves and arches, secret spiral staircases and untouched medieval Undercroft. Picton Castle Charitable Trust is extremely grateful to the Castle Studies Trust for its generous financial support which has enabled this research to be undertaken and we look forward to sharing this new knowledge with the public in a new exhibition about the early castle.”

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Solemn tributes at Freshwater West for WWII maritime tragedy

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IN an emotional gathering at Freshwater West, Pembrokeshire, the public and veterans convened on April 29, to honour the memory of the 85 souls lost in the tragic sinking of Landing Craft, Gun (LCG) 15 and LCG 16 during a brutal storm in April 1943.

The memorial service took place near the scenic, surf-popular beach, where the community assembled to reflect on the calamity that struck during a perilous wartime operation.

The service highlighted the sacrifices made by those aboard the LCGs, as well as six valiant crew members from the HMS Rosemary, who perished while attempting a daring rescue amidst the tempest.

Originally designed as Landing Craft, Tanks (LCTs), LCG 15 and LCG 16 were converted at Belfast’s Harland & Wolff shipyard to support amphibious operations by equipping them with heavy artillery.

Their redesign included the installation of two 4.7 inch guns intended for use during D-Day, suggesting that, had they survived, these crafts and their crews could have played a pivotal role in the Normandy Landings.

The crafts were en route to Falmouth when they encountered severe weather off the coast of Freshwater West.

Compounded by their flat-bottomed design, which was ill-suited for rough seas, both vessels tragically succumbed to the stormy conditions.

Denied shelter at Fishguard, they were compelled to continue towards Milford Haven, a decision that ultimately led to their sinking.

Today, the wrecks of LCG 15 and LCG 16 lie as protected war graves, and a poignant memorial stands overlooking the beach, a testament to the bravery and enduring legacy of the men lost to the sea.

Visitors to the memorial site at Freshwater West, which also hosts another commemorative marker at Thornton Cemetery in Milford Haven, can reflect upon the harrowing experiences faced by wartime naval personnel and the profound impact of their service.

The event served not only as a remembrance but also as an educational experience, particularly for younger generations unaware of the perils faced by their forebears during such tumultuous times.

The memorial at Freshwater West remains open to the public, offering a place for contemplation and respect, against the backdrop of one of Wales’ most beloved surfing beaches, where the echoes of history resonate with the sounds of the waves.

Pictures by Martin Cavaney

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