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.
As a chef, I feel confident cooking with pork from 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. From taste to texture, the difference in quality is clear: Welsh pork has darker skin and rose-coloured flesh, and a firmer layer of fat which is much better for cooking.
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 pork recipe has to be porchetta: spiced belly pork marinated for days, before being rolled up and slowly roasted. Cooked with pork from Wales the taste is truly unbeatable!