On the Map

Welsh Food

Wales has a strong tradition of living off the land that stretches back as far as the ancient Celts. It was a tradition that was to survive well into the 20th century in parts of rural Wales. The food was simple but wholesome and was designed to satisfy the hearty appetites of hard working farm labourers, coal miners, quarry workers and fishermen.One of the best known cookery books (and the only one in English) was The Principles of Good Cookery by the Right Hon. Lady Llanover, Lady Augusta Hall. While at the time it wasn’t viewed with any importance, now it gives us an insight into life in a large house on the south-east border of Wales. Lady Llanover was also influential in improving Welsh culture – including sponsoring and entering competitions at the Eisteddfod, encouraging Welsh speaking, and obliging her staff, tenants and guests to wear traditional Welsh rural clothes.

Factors that influence the traditional Welsh food and recipes

Geography20,000 square kilometres, mountains and rivers. There are 3 national parks and 5 areas of outstanding natural beauty – these cover a quarter of the area of Wales.Wales has a coastline that has been a rich source of fish and other seafood.

Oxwich

Snowden National Park

Industry and TradeThe wool trade – focussed the rearing of sheep, providing wool, mutton and lamb.

ClimateOats and barley were always grown in the rural uplands where the climate is cold and wet.The lowlands with fertile valleys and rivers suited to growing wheat and vegetable crops. This is also where diary herds thrive best.

Welsh Black

Wheat