Cuisine of Pembrokeshire
Pembrokeshire has been called "the cottage garden of Wales", due to its good soil and the beneficial effects of the Gulf Stream, which provide a mild climate and a longer growing season than other parts of the country.
[1] The good climate and soil meant that the south of the peninsula was coveted by the Norsemen and Normans because it had "great plentie" of corn and cattle[2] The county has prime agricultural land, much of which is located at about 70m above sea level, while to the north, the Preseli Hills rise to 500m above sea level and form uplands that are made up of heather and bracken, which are used for grazing sheep.
[6] The Pembrokeshire coast is made up of high cliffs, large bays, small coves and estuaries backed by rolling pastures which are good for dairy farming.
Gilli Davies notes that, in Pembrokeshire, the Welsh Black cattle grow to a large size and are good milk producers, due to the county's rich pasture.
[11] However, R. M. Lockley noted that, by the twentieth century, the long horns and dual purpose nature of the Welsh Black made it less popular.
[14] Poultry, including hens, and turkeys continue to provide an important side-line to Pembrokeshire farming, especially on the medium and smaller farms The coastline of Pembrokeshire has an extensive wild fishery with small fishing fleets traditionally operating out of Fishguard, St Davids, Solva, Tenby and Milford Haven.
The larger fishing trawlers operate from Milford Haven, which was recognised by Lord Nelson as "one of the greatest natural harbours in the world".
[4] Milford Haven now acts mainly as a base for foreign-registered trawlers[15] which export most of their catch to continental markets.
[4] The trawlers and small fishing craft bring prosperity to Milford Haven and exploit the hake-fishery of the west coast and south-west of Ireland, with herring being landed in season.
[16] Prime fish landed at the port includes common sole, turbot, plaice, monkfish and European seabass, which fetch high prices.
The smaller trawlers catch crab, lobster, crayfish, herring, whiting (merlangius), pollock and salmon, or line fish for mackerel.
These ports, such as Porthgain, Abereiddy, Pen Clegyr and Tresinwen now have small fleets of working craft and pleasure boats.
[17] Pressdee cites The Harbour Lights Restaurant at Porthgain, Jemima's near Haverfordwest and Tates in Fishguard as popular examples of such places.
[17][18] The winter herring industry gives large landings of fish, especially around the estuary of the River Cleddau at Llangwm, Pembrokeshire.
This was once an important component of the county's inshore fishery, with the catch being made into kippers and bloater (herring) at Milford Haven's fish docks.
[23] The main crops are early potatoes, winter brassicas and root vegetables with the harvesting period being between end of October and mid-May.
[25] South Pembrokeshire is known for its root vegetables and Pressdee notes that, until recently, there were not many recipes using them, although dishes such as creamed swede have since become popular.
[26] Other Pembrokeshire crops include cauliflower, asparagus and soft fruit[27] Cauliflowers require a frost free climate when the curd is developing and the mild climate of Pembrokeshire means that it is an important local crop, with the county supplying this vegetable to national markets.
[31] Calon Wen (which means White Heart) is a Welsh co-operative of dairy farmers who established themselves in order to sell milk to local people and comprises 20 members in north and south-west Wales and is based in Narberth, Pembrokeshire.
[37] Wendy Brandon, based at an old water mill called Felin Wen, at Boncath, makes nearly 200 different jams, jellies, marmalades, chutneys, vinegars and dressings.
[38] Four Seasons, at Bethesda Cross, Saundersfoot, is a delicatessen, fruiterer and florist, using locally sourced produce wherever available, and sells cheeses, ham, meats and oils.
It is located in the old Syfynwy Woolen Mill, now known as "The Factory", close to the Syfni river, with water for the brewery being drawn from the reservoir at Rosebush, Pembrokeshire.
[40] Cwm Deri Vineyard and Estate at Martletwy, produces country wines, liqueurs and non-alcoholic drinks picked from Pembrokeshire's hedgerows, trees and vines.
St Dogmaels Local Producers market is held at the Coach House Visitor centre, near the medieval abbey and watermill.
It is held every Tuesday between 9am and 1pm and includes stalls selling fish, shellfish cheese, cakes, preserves, eggs and flour.
[52] An eighteenth century cook book associated with Slebech Hall (also demolished) includes recipes such as Cream Pancakes, Baked Herrings, Mr Anson's Pudding (Mr Anson was related to the owners of Slebech and later became Earl of Lichfield), Lemon Sponge, Boodle Club Cake (associated with Boodle's, London) and Amber Pudding.
Her great-grandmother, Susan Elizabeth Webb, was a cook who started work at age fifteen in Victorian era Pembrokeshire and kept a notebook of recipes popular at that time.
They do not serve dishes of different flavours, nor richer types of food, but feeding on bread and herbs seasoned with salt, they quench their burning thirst with a temperate kind of drink.
Then, for either the sick, those advanced in age, or likewise those tired by a long journey, they provide some other pleasures of tastier food, for it is not to be dealt out to all in equal measure.
On Saint David's Day the youngest member of each company (military unit) of the Royal Welsh eat a raw leek in front of the entire regiment and this is then followed by a toast (honor)[64]
