Vegan cake baker heads for Hamper Llangollen

* Rachel Burns and Chris Spray, proprietor of The Boathouse at Chirk pub and restaurant.

A mum-of-three has launched a new business making vegan cakes - just a year after she turned her back on animal products.

Rachel Burns, 51, from Bwlchgwyn, near Wrexham, was inspired to become a vegan herself by one of her sons who has strong views on the subject.

She set up Rachel's Vegan Cakes in January and supplies her delicious homemade products to a network of local restaurants and bars across the region.

Now she's been given a boost by the Llangollen Food Festival who have agreed to provide her with a showcase in their new products section at this year's 20th anniversary event on Saturday and Sunday, October 14 and 15.

It's a big deal for Rachel because the event is now one of the highlights in the UK's culinary calendar and has been hailed as one of the top 10 food festivals in the UK by the Daily Telegraph and the Independent newspapers.

She said: “The organisers were offering a few free places for new producers to celebrate the festival’s 20^th anniversary. To be honest I never thought I’d have a chance and was amazed when I heard I’d been granted a space.

“As a new business it’s exciting and I’m really looking forward to it. I’m nervous but in an excited way. I’m absolutely convinced my business can work.

“There is a real need for vegan friendly food. And not only vegans but people who have an intolerance to dairy products too.”

“When I go out for a meal I can usually find a vegan starter and main but rarely, if ever, find a vegan sweet. I know other vegans feel the same way and the vegan and vegetarian market is growing larger every year.

“I’ve always enjoyed visiting the Llangollen Food Festival and can’t believe I will be exhibiting there myself. It really is exciting.”

Rachel became a vegan herself so she could be sure to cook suitable food her 29 year old vegan son Matt when he called.

She said:  “I wanted to ensure I always had something to offer Matt that he could eat when he called and looked at how I could make cakes and sweets. For me it was more of a scientific experiment.

“I looked at things like chocolate brownies, cherry almond slices, carrot cake and Victoria sponges and wondered how I could make them so they tasted really good using only non-animal or dairy products.

“I use ingredients such as flax seeds, apple sauce and egg replacement powders and I also make some gluten free products too.

“I’ve always worked in catering but baking products for vegans made me realise just what you can do with different ingredients. We don’t need to use dairy or animal products to make good food and that led me down the path towards becoming a vegan myself.”

Rachel works as a school catering manager but has always harboured a desire to run her own business.

She said: “It’s something I have always wanted to do. I worked for many years in school catering with a man called Clive Smith and we’d talked of running a business together. We looked at various pubs, restaurants and cafes around North Wales.

“Sadly, before we could set up a business, Clive was diagnosed with terminal cancer and quite quickly passed away.

“I promised him before he died I would carry on with the plan to start a catering business of my own.

“Then Matt, asked me to make some cakes suitable for vegans that he could take to his office in Chester where he works. People tried them without knowing they were for vegans and loved them so I thought this is what I’ll try and do as a business.

“My middle son, Jonny, 27, who lives in Staines with his wife Sophie, designed my website and customers are placing orders quite regularly online and I also have customers who have simply heard about me by word of mouth.”

One of her customers is Chris Spray, the proprietor of The Boathouse at Chirk, who lives in Chester.

He said: “We sample locally produced food as often as we can and I’m delighted to say we have a growing reputation when it comes to the vegan and vegetarian friendly food on our menu.

“However, we won’t buy a product just because it’s for vegans, it has to taste good and we want the best products made from the best ingredients.

“We only want top quality homemade food and Rachel’s Vegan Cakes certainly tick all the boxes.

"Veganism is growing and Rachel has launched her business at just the right time.”

Llangollen Food Festival committee member Phil Davies said: "We will be celebrating our 20th anniversary this year and we wanted to celebrate by providing a shop window for new products as a way of giving something back.

"We're confident it's going to be one of the biggest and best events in our history. We'll have around 120 stallholders so there will be an abundance of fine food and drink to choose from."

* For more information about the festival go tot www.llangollenfoodfestival.com and to find out more about Rachel's Vegan Cakes please visit www.rachelsvegancakes.co.uk

Concerns raised over rural health services

Concerns have been raised that the Welsh Government plans to further centralise health services away from rural areas.

Cllr Mabon ap Gwynfor, who represents the Llandrillo/Cynwyd Ward on Denbighshire County Council, was responding to the Welsh Government’s ‘Services fit for the future’ White Paper, which seeks views on proposals for the health and social services.

The White Paper has already drawn much criticism because of its proposal to abolish Wales’ Community Health Councils.

But Cllr ap Gwynfor (pictured) fears that the paper could give the green light to further centralise health services away from the patients, which will be particularly damaging for rural communities, as well as abolishing the Community Health Councils.

Cllr ap Gwynfor is also chair of the North Wales Health Alliance and has been a long standing campaigner on health issues, arguing against community hospital closures and for investment in local health services.

He said: “I have consistently opposed the downgrading of our health services. The Welsh Government have sought to downgrade or close certain services over the years under the auspices of the Health Boards. It’s been a long standing policy of the Labour Government in Wales, and I have fought them every time.

“This White Paper includes some warm words, and has some generic ambitions which on the face of it are laudable. Amongst the many worthy words it talks of how organisations need to ‘look beyond their own boundaries’ and ‘work across health boards’.

"All very admirable. But what will this mean in practice? I’m afraid that this Government’s record has so far shown that working across boundaries in practice means downgrading or closing certain services in order to centralise them.

"Consider the Community Hospital Closure programme they had here in north Wales, or the battle to stop the downgrading of maternity services at Ysbyty Glan Clwyd and Withybush.

"The devil will be in the detail, but I’m concerned that if the White Paper is accepted it will give them the green light to further downgrade some of our health services and make them even more distant to many of our communities.

“Furthermore the White Paper proposes to scrap the current Community Health Council model and create a new centralised model. If allowed to happen this will weaken the citizens voice and create an organisation that is distant and detached from those that need it. This doesn’t bode well.”

New business welcomed to Glyndyfrdwy

* Ken Skates AM, left, with the directors of R3 Safety and Rescue, from left, Chris Onions, Paul O’Sullivan and Chris Heath.

Assembly Member Ken Skates cut the ribbon at the official opening of a rescue training company’s new home in an old village school.

R3 Safety and Rescue was started in 2013 by three former employees of Bala-based Rescue 3 Europe and moved into the empty Glyndyfrdwy school building earlier this year.

Paul O'Sullivan, who launched the business with Chris Onions and Chris Heath, said: “We are primarily a specialist rescue training company delivering water/flood, rope and confined space safety and rescue training.  In 2015 we started doing equipment sales and this has seen significant growth over the last two years.

“The move to the new premises in Glyndyfrdwy has been excellent for us and it provides an ideal base to grow both the training and equipment supply sides of the business. We currently spend around £35,000 a year on local hotels – primarily in Llangollen – for our course students and will continue to do so to support the local economy.”

R3 Safety and Rescue bought the old school in February and after what Paul describes as ‘a pretty hectic refurbishment’ and ran its first training course from the premises in May. An open day was held on Saturday (September 23), when members of the local community and clients where invited to see the company’s new home. More than 100 people turned out.

Mr Skates said: “I’m honoured to have been invited to officially open R3 Safety and Rescue’s new premises. This is such a beautiful, important building and I have been keen for a long time to see it used for local benefit.

“I’m delighted that R3 Safety and Rescue has moved into it and continues to contribute massively to the local economy. The firm currently employs three full-time and four part-time members of staff, two of which have been taken on since the move to Glyndyfrdwy.

“With Rescue 3 Europe, who accredit R3 Safety and Rescue’s training courses, already based in Llangollen – in the same building as my office – the area is becoming increasing associated with the rescue industry. It’s very positive for the area.”

Future events at Plas Newydd unveiled

On Saturday October 28, from 5-7.30pm, Plas Newydd is hosting an event called Drawing the Light   

For £4 visitors can explore the grounds in the fading light and "draw some things that go bump in the night."

Other future events at Plas Newydd are detailed on the poster below ...

Eisteddfod appoints new music chief

Llangollen International Musical Eisteddfod has announced its eighth music director and first ever representative of Greek origin to hold the prestigious title, Vicky Yannoula.

The portfolio musician with international experience joins the Eisteddfod following successful positions at organisations such as Trinity College London, Middlesex University and the Drake Calleja Trust, succeeding Eilir Owen Griffiths following his six-year tenure.

“As soon as I saw the role advertised online, I was instantly drawn to it,” said Vicky (pictured).

“I already knew of the Llangollen Eisteddfod due to the incredibly special place it holds in the world’s musical calendar.

“The International Eisteddfod’s core values of peace and multi cultural celebration inspire me, so to be appointed and follow in the footsteps of a host of incredibly talented music directors is a real honour.”

Since moving from Corfu to London in 1995 to study at the Royal College of Music, Vicky’s list of accomplishments has made her a notable pianist on stages around the world and seen her collaborate with a wealth of international artists.

Her impressive CV is also bolstered by her experience as a tutor, recording artist, manager and an entrepreneur.

Vicky added: “Throughout my career, I have been lucky enough to be involved in an array of performances, educational projects and to hold managerial positions in music. It is my passion and understanding – both as a musician and manager – that I can’t wait to bring to the role as Music Director.

“It’s such an honour to be appointed. The organisation's heritage and global prominence along with the team's vision, passion and sense of purposefulness are a huge source of inspiration to me. 

“It is a privilege to be joining this superb team and I am overjoyed that we shall be working together towards a dynamic International Eisteddfod for 2018.”

Vicky’s comprehensive and varied experience combined with her globally relevant background, represents an exciting opportunity for the Llangollen International Musical Eisteddfod as it continues to develop.

Chairman of the Llangollen International Musical Eisteddfod, Dr Rhys Davies, said: “We’re excited to see Vicky add her personal flair to next year’s festival and use her extensive international experience to further cement the International Eisteddfod on a global stage.

“Her impressive background will ensure the International Eisteddfod continues to grow and develop reaching new audiences nationally as well as globally.”

* To discover more about the Llangollen International Musical Eisteddfod visit: www.Llangollen.net

Celebrated chef to showcase his skills at Hamper Lllangollen

* Chef Bryan Webb in the kitchen at Tyddyn Llan.

The Dee Valley chef in charge of one of the finest restaurants in Wales will be demonstrating his culinary mastery at a top food festival.

Michelin starred Bryan Webb has just seen his Tyddyn Llan restaurant with rooms in the picturesque Denbighshire village of Llandrillo retain its commanding position in the Good Food Guide for the 15^th consecutive year.

And he’ll be showing off his award-winning skills to food fans at Llangollen Food Festival which will celebrate its 20th anniversary at this year's event on October 14 and 15. 

The event has been named as one of the Top 10 food festivals in the UK by the Daily Telegraph and Independent newspapers.

It's estimated the festival pumps nearly £400,000 into the local economy every year, making a total of £8 million since it started two decades ago.

Along with his wife Susan who runs front-of-house, 57-year-old Bryan took over at Tyddyn Llan in 2002 following a glittering career with some of London’s most famous eateries.

His artistry in the kitchen saw him win his first glowing mention in the Waitrose Good Food Guide, which he describes as his lifelong culinary ‘bible’, during his first term as a head chef at Hilaire on Old Brompton Road in London 30 years ago and went on to win some of its highest gradings in subsequent editions.

The success story continued when he moved back to his native Wales and took the helm of Tyddyn Llan 15 years ago since when his Good Food Guide accolades have continued to flow.

The latest edition gives the restaurant a prestigious ranking of six, which he says means there are only three others in Wales with a higher grading and 50 in the whole of the UK.

Bryan said: “My latest mention in the guide makes me very proud and I’ll be celebrating it at Llangollen Food Festival which is marking its own 20^th anniversary this year.

“Cooking has changed a lot over the last 20 years which is mainly due to the number of food programmes on the TV. More and more people are now looking for things like good, local home produce and craft beers and they all come together at Llangollen Food Festivals.

“For my demonstration I’ll be showing some of the dishes I cook at Tyddyn Llan, and preparing sea bass with a lava bread and butter sauce, a Welsh black beef steak with a peppercorn sauce and a local rack of Welsh lamb accompanied by whatever is freshly available in October.

“I want to show how easy it is to cook a nice piece of fish or steak. Cooks at home worry about either having the pan not hot enough or too hot so it will burn the meat, so I want to show them how to overcome these problems.”    
         
Bryan was brought up in Crumlin, Caerphilly, where his father worked as a mines rescue manager. Experiencing at close hand the harsh realities of mining he decided early on that the job wasn’t for him.

A youthful eating experience at The Walnut Tree in Abergavenny introduced him to good food.

He left school at 16 and started an apprenticeship at The Crown at Whitebrook, the first Michelin-starred restaurant in Wales, training under head chef Sonia Blech.

His next position was at Drangway in Swansea, where he worked under Colin Pressdee. While at this restaurant, in 1980, he won the William Heptinstall Award, given to young chefs to widen their culinary experience abroad. The prize was a three-month placement at top French restaurant Mère Poulard in Mont-Saint-Michel.

In 1983 he took a position in Scotland, at the Kirroughtree Hotel near Newton Stewart working under Ken McPhee who was then one of Scotland’s finest culinary practitioners.

After two years he headed for London, taking a head chef role at Café Rouge - no connection to the chain - where the owner was set on establishing a highly rated restaurant.
He was then appointed head chef of Hilaire in London, becoming chef-proprietor after four years.

In 2002, Bryan and his wife Susan embarked on a tasting trip around the world, before returning to Wales to set up Tyddyn Llan based in a handsome grey-stone building set within lush Denbighshire countryside.

In 2010, Tyddyn Llan won a Michelin star, one of only four restaurants in Wales to hold such an accolade, and has retained it ever since.

Bryan is currently awaiting notification that Michelin will recognise him again but is pretty confident of success.

He said: “The competition gets harder every year and there are always new kids on the block but Michelin is looking for the serving of good food consistently and I’ve always had a passion for doing that. Also, I’ve just had my invitation to the presentation ceremony and I don’t think you’d get that if they were going to take away your star!

“I see my latest listing in the Good Food Guide as quite as quite an achievement as all my life it’s been my bible and they’ve always been good to me. I started being listed 30 years ago when I had my first head chef job in London and was consistently getting high ratings. That’s continued with Tyddyn Llan for the past 15 years.”   
  
His cookbook, Bryan Webb’s Kitchen, came out in 2010 and includes his signature dishes and recipes inspired by his food heroes. To mark his 40^th anniversary in the business Bryan published his book Not Bad For A Taff, which is part autobiography, part rich collection of recipes.

Phil Davies, a Llangollen Food Festival committee member, said: "We're delighted that Bryan will be demonstrating at our anniversary event.

"With his fabulous food at Tyddyn Llan, he has done a huge amount to put the area's culinary credentials on the map.

"This year's festival promises to be one of the best ever with a record number of around 120 stall-holders."

* To find out more about Llangollen Food Festival go to: www.llangollenfoodfestival.com

Search is on for Christmas video stars

With Christmas fast approaching businesses are being given the chance to take part in a festive shopping video.

As part of the #LoveLiveLocal campaign, Denbighshire County Council is looking for traders to feature in the clip which is being produced to highlight what the county has to offer shoppers.

#LoveLiveLocal aims to get people to show support for local businesses by using the hashtag on Twitter and Facebook to promote good experiences they’ve had and promote products and services locally they have ‘loved’.

The Council is looking for businesses who would like to take part in the video, with scenes involving customers within a shop setting.

Councillor Hugh Evans OBE, Leader of Denbighshire, said: “It is hard to believe Christmas is on its way, but as a Council we are already preparing to help promote our local traders this festive period.

“As part of the Council’s work on developing the local economy we are helping to promote the great retail offer right here in Denbighshire.

“Not only do local businesses offer great value for money and a wide range of products, they also provide excellent customer service.

“I’d encourage as many businesses as possible to put themselves forward for the chance to be in this video so we can showcase our fantastic Denbighshire businesses.”

The video will appear online and will be shared on social media throughout the Christmas period to help promote shopping locally. 

* If you would like to take part in the video contact matthew.l.jones@denbighshire.gov.uk or 01824 706222.