Welsh pubs team up for Brecon produce
Four pubs in the Brecon Beacons national park will be featuring more local produce on their menus thanks to a new initiative by the park authority.
In a bid to increase tourism, food consultant Nerys Howel and consultant chef Colin Gray will work with the pubs - the White Hart Inn, Talybont on Usk; the New Inn, Bwlch; the Castle at Pengennfordd; and the White Hart, Crickhowell.
All four pubs are in popular tourist areas close to activity routes such as mountain biking, walking and horse riding. There are local suppliers in the area offering produce including wild mushrooms, venison, Welsh black beef, sheep cheeses, ice-creams, apple juice and smoked salmon.
As part of the initiative a comprehensive list of local producers and suppliers able to deliver to pubs in the National Park is being drawn up.
Jackie and Roger Griffiths, licensees at the White Hart, took over the pub three weeks ago. Jackie said: "We are very keen to use seasonal local food. We create all our own dishes and we are looking forward to undertaking a mission to discover who and where our local food producers are."
Nerys and Colin Gray will visit each pubs to discuss menus, target customers, kitchen size and equipment. Colin will then spend a day creating distinct dishes with each pub.
The pubs will be featured on the Brecon Beacons National Park web site as places where a selection of Welsh dishes that use local products can be enjoyed.
Carol Williams, tourism growth officer for Brecon Beacons National Park Authority said its research had found that a majority of people preferred eating in places that use locally produced food.
"This initiative will hopefully encourage more visitors to stay overnight in the National Park to sample a truly local dish made from locally sourced food. This is aimed particularly at walkers, cyclists and horse riders who, at the end of their activity can look forward to a truly Welsh taste experience in their favourite local pub."
The authority plans to bring more pubs into the scheme in the New Year.
