丝袜会所

The 52-page culinary guide to Wales, sponsored by Food and Drink Wales, is out now 鈥� included free of charge with the November issue of National Geographic Traveller (UK).

This special publication gives readers the lowdown on this blossoming, confident culinary destination, with a focus on both classic dishes and modern menus, the dining revolution taking place in capital Cardiff and the passionate producers and talented chefs elevating Welsh cuisine to new heights.

Glen Mutel, editor of Food by National Geographic Traveller (UK), said: 鈥淲hen it comes to food and drink, a destination鈥檚 culture and traditions are so often intertwined with its landscape 鈥� but somehow, this feels especially true of Wales. It鈥檚 never been a land suited to mass production. Instead, it鈥檚 a country that excels in high-quality ingredients, lovingly produced, be they farmed or foraged, reared or refined.

鈥淭his is the story of these ingredients: how they鈥檝e been used historically; how they鈥檙e being cherished and protected; and how they鈥檙e being taken in exciting new directions.鈥�

Don鈥檛 miss

• The Welsh Way: Celebrating the destination鈥檚 distinct native ingredients
• Bannau Brycheiniog: A trip through the region formerly known as the Brecon Beacons
• In Profile: Ynyshir鈥檚 Gareth Ward discusses the cooking style that鈥檚 earned his restaurant two Michelin stars
• Welsh Food Trails: How to plan a culinary weekend in Wales
• Defining Dishes: Three of Wales鈥檚 most exciting chefs discuss their signature creations
• The Classics: A taste of tradition, from Glamorgan sausages to Welsh cawl
• Meet the Makers: Introducing five producers, including a seaweed specialist and a grower of Welsh tea

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