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SPEND IT TRAVEL FAIRYHILL G ower favourite, Fairyhill, celebrates its 21st birthday this Autumn, and promises to continue its winning philosophy of working with local producers to provide the seasonal, farm fresh ingredients that make its dishes so special. For those late to discover the delights of this restaurant, it’s nestled deep in the heart of the Gower countryside, just a short drive from Rhossili and also pretty Three Cliffs Bay and within easy reach of Swansea and around 3 1/2 hours from London. A Georgian house, with expansive wild flower meadow and woodland grounds, lovingly converted into a relaxing, luxurious but unpretentious place to dine and stay. Famous for its wine, as well as its seasonal menus and afternoon teas, it’s the place many Swansea and Gower residents and of course visitors choose to come to, to celebrate life’s special occasions – or just to treat themselves to a lovely night away. They know they will be made to feel most welcome by the owners and hosts, and that nothing will be too much trouble. In addition to this, what marks it out in particular, is the owners’ and chef’s commitments to keeping it local – supporting the many excellent, but sometimes unheard of, producers in the region, by the dishes in the menu using ingredients sourced within 10-15 miles as much as they possibly can. Often local ingredients make up 100% of the dishes prepared. From Penclawdd crispy cockles with your pre dinner drink, to moorish morsels of laverbread, to salt marsh lamb, local caught mackerel, samphire, Jerusalem artichokes and more… Head Chef David Whitecross says, in all his experience, ‘this Gower produce is simply some of the best food I’ve ever used. It’s super fresh, and a real inspiration when it comes to creating delicious new dishes. I can phone people up and get them to pick things and drop them off to us the very same day, which is such a bonus.’ Owner, Andrew Hetherington adds: ‘We knew when we started Fairyhill, some 21 years ago now, that this wonderful region, with its lush countryside, rich coastline, and many talented local artisan producers, would be a fantastic resource for us. And enable us to really provide our guests with culinary creations that truly honour these ingredients. As a local business, in a very competitive sector, we know too, the pressures from larger organisations, and this makes us all the more determined to support others around us, and by buying from them, help contribute in some small way, to them being able to keep their smallholdings and farms and orchards etc. going, which in turn helps preserve the countryside around. As the UK’s very first designated Area of Outstanding Natural Beauty, Gower is unspoiled and beautiful. ‘We’re trying to preserve a natural way of life here. Hopefully, the landscape will stay much the same because of what we’re doing. Because one of the main attractions to the area is that the Gower is unspoiled, it’s good for local farmers that we buy their produce, work with them to create the landscape, the food and the tourism.’ He tells me about the salt marsh lamb and laverbread Fairyhill uses regularly, as examples of foods that ‘didn’t exist’ in the public mind 20 years ago. Now they’re on the menu and pretty famous even nationwide. Talking of salt marsh lamb: Chef David make the most of having Phillip and Merle Evans farm close by. Thiers is the largest privately owned salt marsh in Wales, with 325 hectares of land , 120 hectares of which is salt marsh, where the sheep and lambs graze much of the summer. 180 of which are sold locally each year, including to Fairyhill. Merle says “ They like our lamb because it’s local, well finished and fattened.’ And of course tender and delicious. When some think of traditional Welsh food, they think of cockles and laverbread, and delight in having both on Fairyhill’s daily menu. T locally, from Penclawdd Shellfish chairman of which says that supp and other local businesses has h on effect for the company. Selling that it can expand, buying in larg seaweed, and so producing more Keeping things even closer to h cattle come from literally next do Holmwood keeps about 20 cattle on his 16 hectares of land. There reared here. You can see the live all year round, enjoying their free lush, rich pastures. The animals and the owners confess to becom to them – and when their time is it’s done locally and as peacefull children often pop across the lan give David boxes of eggs from the family affair. So what’s in store for the next will no doubt continue to be a re community, work with local prod and be a long-standing favourite guests to mark life’s special occa Fairyhill is in Reynoldstone on Room rates start from £190 bed further details, visit www.fairy 390 139 106
STEPHEN TERRY DINNER Enjoy the amazing food created by Welsh food god Stephen Terry on Wednesday 22nd October. Tickle those tastebuds with duck hash with deep-fried duck egg yolk and celeriac remoulade, pan-fried salmon rotolo with fresh brown shrimps, chorizo sausage, cucumber, dandelion and sherry vinegar, followed by a scrumptious main of rare breed Middle White pork loin, belly and meatloaf with butternut squash, agrodolce and autumn greens, then finish off with a lemon crunch and a delicious pannacotta with Boksburg Blue and pear poached in red wine. FAIRYHILL 21ST ANNIVERSARY DINNER his they source again Processing, the ort from Fairyhill ad a massive knocklocally has meant er ovens to cook the . ome, their lambs and or. Neighbour David and 40 - 50 sheep ’s nothing intensively stock living outdoors dom to roam amongst are really cared for, ing rather attached up, always ensure y as possible. David’s e to the kitchens to farm too. It’s a real 21 years? Fairyhill al part of the Gower ucers, delight diners place for its valued sions. Join them on Friday 28th November for a very special 21st Anniversary Dinner, in association with Moët Hennessy. They’ll be serving up deep-fried cockles, Laverbread quiche and stuffed cherry tomatoes, followed by a tomato tart with Pantysgawn goats’ cheese and basil oil. Next will be a timbale of cured salmon, cucumber and crème fraîche, before moving on to scrambled free-range eggs with cockles and roast peppers. Delight in hearty local produce with loin and sausage of Welsh lamb, cawl jus, mash and crispy leeks before polishing off with a white and dark chocolate terrine. TIME FOR CELEBRATIONEnjoy special Bubbly offers from 5th-27th November, including a free glass of Prosecco with lunch, a free glass of Mercier Champage with dinner, and a free bottle of Mercier champagne to take away after a stay of two nights or more. the Gower Peninsula. and breakfast. For hill.net or call 01792 107
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