10/03/2026
Last week and into this week sees the return of my take on the traditional Welsh way of cooking Lamb or mutton in honey - Cig Dafad mewn mêl.
The photo above is of Preseli lamb shoulder cooked in preseli honey, with edible springtime flowers, preserved sycamore shoots and hogweed seeds, served with beech leaf emulsification, sloe and sweet cicely.
This is a dish we serve going further into spring as the hedgerows come more to life and abundance and our garden. We have our own wildflowers to harvest and we stick to the rules where wildflower law is concerned.
These next few weeks we will be using mutton shoulder cooked in saltmarsh honey cooked Ffwrn fach, with a crust of dulse seaweed and salted lamb fat, Coastal herbs and Charlock or an oak leaf emulsification.
The oak leaf emulsification is a nod to the old oak trees that hang over the banks of the Cleddau.
The roots of the old oaks gnarled and clinging onto the banks where sweet earth meets brackish harshness. From a distance the trees look like they are almost floating or have been cut with a scalpel precision. Its quite fitting that the Daugleddau gets it name from being cut after the Ice age by the Western and Eastern Cleddau.
We also have sublime Brill coming in at the moment, we serve the Brill with Burry port cockles, laver that we pick and clean ourselves cooked in a touch of dark Brill stock, a touch of seaweed vinegar to gently sharpen. Then there's two sauces, the reduction of the dark brill stock, and the cockle cream.
I need more photos! 😄
(for the Lamb shoulder photo)
Diolch ❤️
We do have spaces coming up over the next few weeks. Just to say that a lot of people email us thinking we are fully booked, but we do have availabilty. The exciting foraging season is soon to get under way and July through to October sees the fungi season in full swing.
Please do get in touch if you would like to join us.
