{"id":10812,"date":"2023-10-11T12:33:37","date_gmt":"2023-10-11T11:33:37","guid":{"rendered":"https:\/\/aplmedia.co.uk\/?p=10812"},"modified":"2023-10-11T12:33:39","modified_gmt":"2023-10-11T11:33:39","slug":"national-geographic-traveller-uk-culinary-guide-to-wales-available-free-with-the-november-2023-issue","status":"publish","type":"post","link":"https:\/\/aplmedia.co.uk\/national-geographic-traveller-uk-culinary-guide-to-wales-available-free-with-the-november-2023-issue\/","title":{"rendered":"National Geographic Traveller (UK) culinary guide to Wales available free with the November 2023 issue"},"content":{"rendered":"\n<p>The 52-page culinary guide to Wales, sponsored by Food and Drink Wales, is out now \u2014 included free of charge with the November issue of <em>National Geographic Traveller<\/em> (UK).<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Glen Mutel, editor of <em>Food by National Geographic Traveller<\/em> (UK), said: \u201cWhen it comes to food and drink, a destination\u2019s culture and traditions are so often intertwined with its landscape \u2014 but somehow, this feels especially true of Wales. It\u2019s never been a land suited to mass production. Instead, it\u2019s a country that excels in high-quality ingredients, lovingly produced, be they farmed or foraged, reared or refined.<\/p>\n\n\n\n<p>\u201cThis is the story of these ingredients: how they\u2019ve been used historically; how they\u2019re being cherished and protected; and how they\u2019re being taken in exciting new directions.\u201d<\/p>\n\n\n\n<p><strong>Don\u2019t miss<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>The Welsh Way<\/strong>: Celebrating the destination\u2019s distinct native ingredients<\/li>\n\n\n\n<li><strong>Bannau Brycheiniog<\/strong>: A trip through the region formerly known as the Brecon Beacons<\/li>\n\n\n\n<li><strong>In Profile<\/strong>: Ynyshir\u2019s Gareth Ward discusses the cooking style that\u2019s earned his restaurant two Michelin stars<\/li>\n\n\n\n<li><strong>Welsh Food Trails<\/strong>: How to plan a culinary weekend in Wales<\/li>\n\n\n\n<li><strong>Defining Dishes<\/strong>: Three of Wales\u2019s most exciting chefs discuss their signature creations<\/li>\n\n\n\n<li><strong>The Classics<\/strong>: A taste of tradition, from Glamorgan sausages to Welsh cawl<\/li>\n\n\n\n<li><strong>Meet the Makers<\/strong>: Introducing five producers, including a seaweed specialist and a grower of Welsh tea<\/li>\n<\/ul>\n\n\n\n<p><strong>Find out more at <a href=\"https:\/\/www.nationalgeographic.com\/travel\" target=\"_blank\" rel=\"noreferrer noopener\"><em>nationalgeographic.com\/travel<\/em><\/a><\/strong><\/p>\n\n\n\n<p>Find us on Facebook: <a href=\"http:\/\/www.facebook.com\/NatGeoTravelUK\" target=\"_blank\" rel=\"noreferrer noopener\"><em>facebook.com\/NatGeoTravelUK<\/em><\/a><\/p>\n\n\n\n<p>Twitter: <a href=\"http:\/\/twitter.com\/NatGeoTravelUK\" target=\"_blank\" rel=\"noreferrer noopener\"><em>twitter.com\/NatGeoTravelUK<\/em><\/a><\/p>\n\n\n\n<p>Instagram<em>: <a href=\"https:\/\/instagram.com\/natgeotraveluk\" target=\"_blank\" rel=\"noreferrer noopener\">instagram.com\/NatGeoTravelUK<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The 52-page culinary guide to Wales, sponsored by Food and Drink Wales, is out now.<\/p>\n","protected":false},"author":4,"featured_media":10814,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7],"tags":[12,27],"class_list":["post-10812","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-new-issue","tag-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts\/10812","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/comments?post=10812"}],"version-history":[{"count":4,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts\/10812\/revisions"}],"predecessor-version":[{"id":10832,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts\/10812\/revisions\/10832"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/media\/10814"}],"wp:attachment":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/media?parent=10812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/categories?post=10812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/tags?post=10812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}