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Over 40 people attended the launch of Taste the Beacons at Penpont near Brecon, to learn the latest in food trends and menu design. The event was organised by Brecon Beacons Tourism to encourage local businesses to include more original local content in their food offer.

Table-of-food-CrickhowellSpecialist food consultant, Nerys Howell, provided some inspirational ideas and messages to stimulate thinking including where to source local produce, and ideas for local menus including savoury and sweet courses plus drinks. The session covered top tips on how to use local food when writing up menus including the need to be specific using the source of the ingredients, incorporating the Welsh language, and making the most of the Brecon Beacons location, history, characters and myths.

Nerys also presented a live food demo, managing to cook a 3 course meal in less than an hour! Courses included Black Mountain Lamb and Spring Green Rice, Brecon Venison Pie with Rosti Topping and Leices Aberhonddu – Brecon Lightcakes. All of these recipes can be found on the Brecon Beacons Tourism member website

Everyone attending sampled the delights of a range of local produce including Coity Bach sausages, venison from the Welsh Venison Centre, Mirandas Pickles, Cowboy Pickles, Aber Valley Apple Juice, Penpont organic garden produce, Talgarth Mill bread and a selection of local cheeses. The event was kindly funded by Tourism Partnership Mid Wales and the Welsh Government as part of the Mid Wales Local Food Talks.

Brecon Beacons Tourism will be showcasing the very best menus from local businesses over the coming months to visitors coming to the area. If you have a menu that reflects Taste of the Beacons, please send to

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