Welsh Country - Issue93 - Mar-Apr 20

food lARDER
Project To Support Aspiring Entrepreneurs
A project has been launched in Carmarthenshire which
aims to inspire and support aspiring entrepreneurs living in
rural areas.
Coleg Sir Gâr and Coleg Ceredigion launched the
Springboard project, a rural enterprise initiative funded by
Welsh Government to help people access tailored skills,
knowledge and experience to start their own business.
The Springboard project is currently travelling, delivering
10 roadshows for anyone who has a business idea.
Led by Coleg Sir Gar, the project works in partnership
with successful businesses including Wrights Emporium
and Coal Town Coffee where
the project was launched.
Springboard is tailored to
tackle the challenges faced by
those in rural areas to access
entrepreneurship training as
well as access free, higher level
fully-funded skills tailored to
each individual.
Andrew Cornish, Coleg Sir
Gâr and Coleg Ceredigion
principal said: “Colleges are working closely with Welsh
Government and Regional Skills Partnerships to drive high
levels of skills development though bespoke, high level and
new training programmes which will support learners on the
project.”
Kirsty Williams, Minister for Education, added:
“Supporting our rural economy is very important to me,
so I’m pleased to see the Welsh Government’s £50 million
EU Transition Fund being used to tap into the talent in our
smaller communities.”
Contact the team on 01554 748370 or
stuart.mathias@colegsirgar.ac.uk.
Still Hot
from the
Kitchen
‘We’re often first in Wales! No, seriously, in the calendar, our
very own St. David is the first, on the 1 st of March, to appear
in the firmament and we should celebrate that. It has always
puzzled me slightly, that the Feast day of our patron Saint
always seems to attract far more attention overseas than it
ever does at home, a reprehensible state of affairs and one
we should seek to rectify with alacrity - and quickly too!! In
my chequered career I have had the pleasure and honour to
represent my country at St. David’s Day events across the
world from the USA to Japan and yet rarely is our patron
Saint accorded the same honour in his homeland. Surely, the
least we can do in the hospitality industry is to offer our own
tributes to him in an appropriate manner.
I would admit, food wise, it’s not the easiest time of year
for a celebration menu, but there are lots of good things
around if you’re prepared to search a little. There’s good fish
and shellfish around. The colder months improve the flavour
and texture of their flesh considerably, plus we still have all
the delicious Winter vegetables to go with them. Lamb is
now approaching hogget status, at one year old, but none the
worse for that. Indeed it has a depth and richness of flavour
many prefer - try marrying it with caper or traditional onion
sauces or something different like tomato and olives to offset
that richness.
Early forced rhubarb is in full swing. Try it with oily
fish such as mackerel or in a dressing for pork as well as
the more traditional sweet uses and if you know someone
with a vac-packer, do give it a try. It comes out cooked, but
crunchy - amazing!!
After the ‘Hungry Gap’ HFW, Hunger Free World, we
can look forward to a Spring and Summer of food festivals
and celebrations of our wonderful produce. Do please try
and support them with your attendance (and purchasing!),
otherwise these events are in danger of disappearing. I’ll be
appearing myself at a few this year, so do please come along
and say: Shw’mae?’ See you around!
Gwyl Dewi Hapus i bawb!
Gareth
Gareth Johns is chef at The Wynnstay Hotel, Machynlleth, Powys
Picture: Charles Dark
Mar - Apr 2020 35