My name is Angela, and I run my own cookery school, Llanerch Vineyard in Hensol. Throughout my life, I’ve always been passionate about food, but I also have a thirst for knowledge about produce and its source, which has steered me to work particularly with Welsh produce.
I love working with porc. It’s such a versatile ingredient and is used in so many different cuisines in countries across Europe, in America and Asia. However, here in the UK, I still find pork underrated, which is a shame.
As a chef, I feel confident cooking with porc produced in Wales as the product speaks for itself. Generally kept in smaller herds, the pigs tend to live in a more natural environment and are less stressed, improving the overall quality of the meat.
Our Welsh produce is so rich in tradition, and I’ve always been keen to share it with the rest of the world. Having worked both in restaurants and as a private chef for the likes of Andrew Lloyd Webber and the European aristocracy, I’ve been lucky enough to make this a reality.
My favourite porc recipe has to be porchetta: spiced belly porc marinated for days, before being rolled up and slowly roasted. Cooked with Porc Blasus the taste is truly unbeatable!
Try Angela’s porchetta recipe:
