Cuisine of Gower

Until the twentieth century, the peninsula was virtually cut off from other markets due to poor roads, and no rail connection.

The population of the peninsula was employed in agriculture, fishing, labour on the farms and larger country estates, weaving and, in the north, coal mining and cockling.

In the 18th century, surveys indicate that crops grown in Gower included corn, hay, flax, hemp, hops and fruit.

[1] Many Gower villages were self-sufficient in food, and residents paid a yearly rent to the lord of the manor for fishing rights.

[1] In south and west Gower a feudal or manorial system of open fields, and related areas of common land for the grazing of livestock, had developed after the Norman invasion.

[1] North and east Gower retained the traditional Welsh landholding pattern, based on a family group and located around the gwely, or homestead.

[1] The Norman and Welsh areas of Gower were roughly divided by the common lands of Clyne, Fairwood, Pengwern and Cefn Bryn.

The Board of Agriculture's report for South Wales of 1814 commented: "The soil in this limestone is excellent for both the tillage and pasture, being a brownish marly loam, of good tenacity in some places; in others, on a few degrees of declivity, light and somewhat sandy, so as to be occasionally damaged by the larvae of the cock-chaffer.

It produces with good management, plenty of all kinds of grain, and swards naturally with the sweetest grasses".

On the sandstone areas, such as Cefn Bryn, Davies comments: "The sheep feeding thereon are noted for fineness of wool and well-flavoured mutton.

The animals spend their life grazing on a diet of salt marsh grasses, samphire, sea lavender, sorrel and thrift, which gives the meat a fine flavour.

[5] Gower salt marsh lamb was awarded registered as a Protected Designation of Origin under UK law in 2021.

[4] In the 21st century, Welsh black beef is being newly appreciated; it is believed to be one of the most ancient breeds in Britain, resembling cattle existing in the country before the Roman invasion.

This seaweed can be found on most of the rocky beaches of Gower; it appears to be in greater volume, probably because it is less frequently collected for laverbread than before.

[12] There are still some small producers of Gower laverbread, but larger quantities are sourced from the west coast of Scotland.

Each crabber used to have a personal area of rocks to work from, and handed his knowledge down through the family, with youngsters learning the crab holes by carrying the sacks for an elder.

[15] Legendary Gower crabbers, working before the Second World War, included Margaret Ann Bevan, of High Priest, and Johnny "Crab" Beynon, of Fernhill.

[15] Margaret Ann wore hobnailed boots without shoelaces, a long skirt, which she threw over her shoulder to keep out of the water, and no knickers.

[3] When buying crabs, it is best to select a smaller specimen that is heavy for its size, and has a solid, firm shell.

However, as the cockle is a small clam, it can be adapted to a wide range of cooking styles from Mediterranean to American, and they make a particularly good chowder.

[3] Oyster fisheries have existed in South Wales since the reign of Elizabeth I[18] Two of the most important beds were located at Swansea Bay, between Mumbles Head and Port Eynon.

[3] Swansea still has a considerable fishing fleet of small boats, and these have replaced the city's original deep-water fishery.

[3] It can be caught around the coast of Gower and, in August, shoals of harvest mackerel can be found chaffing the sea in pursuit of their own fry.

They have opened a tea shop at Southgate, Pennard, which sells hand-made, and bakestone cooked Welsh cakes using local ingredients.

This project aims to analyse the capacity and needs of local agriculture and food sectors and engage the wider community using the leader approach.

[30] The Methodist minister William Griffiths said in 1819 of the Mabsant festivities: 'It was an ungodly gathering and a meeting of the devil for drinking and dancing.

This was a traditional dish of mutton placed in a large shallow tin, covered with a layer of pastry, and baked in a brick oven.

The guests attending the wedding supper would buy their Tin-meat at the table, one tin costing five shillings and being sufficient for four.

[30] By tradition, the oyster skiff owners would treat their crews to bread, cheese and beer, and there would be entertainment: punt races, diving, swimming, and greasy pole competitions.

Our wassail is made of the elderberry bough And so my good neighbours we'll drink unto thou Besides all on earth, you have apples in store Pray let us come in for it's cold by the door