Secret Life Of Welsh Food, The [Radio Wales]

Episodes

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20190411

Food writer Simon Wright explores the social history and culture of Welsh food.

Simon Wright explores the historical and cultural Welsh influences of foods and drinks.

Cake2019032120190324 (RW)

Food writer and restaurateur Simon Wright explores the social history and culture of Welsh food. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and surveys the most interesting developments in the current culinary scene.

In this first programme of the new series he concentrates on the subject of cake. He meets Emma Jayne Morris a world champion in the relatively new field of cake art. From her home in Cwmdare, Emma has produced edible creations ranging from a life size Indian dancer to a chocolate-pasted model of War Horse. She tells Simon how her talent is taking her across the world, exhibiting her amazing cakes and teaching others how to create their own ambitious bakes.

Simon also talks to the Welshwoman who moved to California and adapted the traditional Welsh cake for the American market and finds out how a Llandeilo bakery makes bara brith on a huge scale.

Food writer Simon Wright explores the social history and culture of Welsh food.

Simon Wright explores the historical and cultural Welsh influences of foods and drinks.

Foraging20190411

Food writer and restaurateur Simon Wright explores the social history and culture of Welsh food. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and surveys the most interesting developments in the current culinary scene.

In this final episode his topic is foraging. Simon takes a walk on the wild side with chef and forager Matt Powell. The pair take a journey through Pembrokeshire - gathering enough ingredients from the hedgerows, shoreline and woods to create a series of meals through the day.
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“I love foraging, it’s food for free!” Matt explains. “I’m always excited when I come across a new place to forage. A woodland, a meadow, a hedgerow, a cove. All are like treasure troves with fine food the prize.”

We hear how Matt learned to live off the land in his childhood. “Learning about wild plants and food came naturally at a young age. I was taught by my late grandparents who picked berries and grew their own vegetables. Food has always been a huge part of my family life. Working closely with the seasons and almost completely in tune with Mother Nature means I have an understanding of and respect for everything nature can provide.”

Simon also meets forager and author Jessica Seaton, who prepares a dish using wild garlic and fungi expert Phil Roberts who advises on the most challenging form of foraging - mushroom-picking.

Food writer Simon Wright explores the social history and culture of Welsh food.

Simon Wright explores the historical and cultural Welsh influences of foods and drinks.

Welsh Rarebit2019032820190331 (RW)

Food writer and restaurateur Simon Wright explores the social history and culture of Welsh food. Taking a single theme in each programme, he journeys from the past to the present, examining how the Welsh have produced, cooked, eaten and related to food and surveys the most interesting developments in the current culinary scene.

In this episode he concentrates on Welsh Rarebit, exploring the folklore and stories behind its origins and how it is much more than “cheese on toast”. He tracks how it has transformed itself from a humble wholesome snack to a delicacy on the table of top restaurants.
Simon visits the International Welsh Rarebit Centre in Defynnog, sources ingredients at top Welsh cheesemaker Hafod in Lampeter and asks leading Swansea-born chef Jonathan Woolway to show him how to cook the Welsh Rarebit Jonathan serves to diners at the legendary St John’s restaurant in London.

Food writer Simon Wright explores the social history and culture of Welsh food.

Simon Wright explores the historical and cultural Welsh influences of foods and drinks.