Wales Antiques

This blog will from time to time complement my Wales Antiques Web Site and its printed companion. The guide is a developing listing of general suppliers of antiques and collectables in Ceredigion, Pembrokeshire, Carmarthenshire, Powys and beyond; it now including auctions and in the future specialist heritage related attractions. Over 23 years it has become an essential resource for anyone with an interest in buying and selling antiques and collectables in West Wales and Beyond. If you would like to know more visit the site here.

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Produce Market Pwllhai Cardigan

A pleasant hour in Cardigan’s new produce market; lots of mouthwatering goodies!

Picture 1 of 43

Pwllhai
Cardigan
SA43 1DB

Every Thursday
10.00 am – 4.00 pm

The site is part of the 4cg community development of this long weary part of Cardigan.

www.4cg.org.uk

 

Making Coffee the Harry Palmer Way

While stumbling about the internet looking for info on the magnificently retro Russell Hobbs brushed stainless steel coffee percolator, I found the  the Harry Palmer Movie site.
I’d had it in mind that Deighton had give is then un-named anti-hero some fancy-dan device for brewing his coffee. I was nearly right. It seems that the executive producer had put together a product placement deal to promote the Insta-Brewer, a rather nasty looking cafetiere and it features rather prominently in The Ipcress File.

So apart from learning that Deighton taught Caine how to crack an egg I learnt that my vintage Russell Hobbs Model 3008 looks cooler than an Insta-Brewer. And it makes damn fine coffee.

8eb541e50b7c38c36029d991aaa9b672 Making Coffee the Harry Palmer Way

Ludovic Dieumegard Red Cow Newcastle Emlyn Warning May Contain Hyperbole

513d2c4db01d22a39b9d1aadf0ff8299 Ludovic Dieumegard Red Cow Newcastle Emlyn Warning May Contain Hyperbole
Without really trying we seem to have eaten at one of the most talked about Gastro Pubs in Wales. The Old Red Cow in Adpar, Newcastle Emlyn, (just the right side of the River Teifi to put it in Ceredigion) is the restaurant of chef Ludovic Dieumegard and General manager Lowri Jones. They describe it as a ‘new gastro-pub …. serving food of a high quality’. Of late though it has become a little more than that. Ludovic’s appearance on the BBC’s Masterchef: The Professionals has the critics raving.

“I Think Ludovic Dieumguard is a Magician With Food” “High Wire Trickery” “Extraordinary” “A Miracle! Who Is This Guy?”
John Walsh, Food Critic, The Independent

“Bags and Bags of Flavour” “He’s Good. He’s Very Good!”. “If He Wants To Go All The Way, He Can.”
Michel Roux Junior

“Amazing” “Really, Really Clever Stuff” “Fantastic!”
Jay Rayner, Food Critic, The Observer

“A Very, Very Talented Chef”
Andy Hayler, Food Critic

“I Do Believe We Have Uncovered An Absolute Superstar” “Madly Inventive and It Tastes Divine… He’s a Very Very Clever Boy!” “Talk About Talent and Flair, That Guy Has Got It In Absolute Abundance!” “That Food Was Simply Outstanding” “Just Stunning”
Greg Wallace, BBC Masterchef

To be honest I haven’t seen the show so wasn’t able to share in the disappointement when Ludovic was dumped out of the show despite being many people’s ‘shoe (or should the be ‘choux’?)-in to win.

Anyway fate would have it that gastro-naut sister and brother in law were here to stay for the Halloween frolics; our lovely Mum and Dad stepped up to the plate to babysit and, better still, foot the bill! Astounding.

So I expect you’re wondering, was it any good?

You bet! First up, 3 courses, with drinks and including tip, it came in at under £40 per head. For this kind of world class cooking, 20 minutes from our doorstep an utter bargain.

The simple and straightforward menu doesn’t mess about; it’s all about what Ludovic can do best. Quality ingredients simply presented and beautifully cooked. And I mean beautifully cooked. Not well, not competently, but beautifully. The Terrine of Pork and Apple starter was sublime and complemented with a cheeky piccalilli. Yes that’s right, picallili. That he has rehabilitated piccalilli (of sulphurous yellow memory) is itself a remarkable but that he has combined it with a creamy soft delicately flavoured pork terrine means that it can only a matter of time before he’ll be turning water into wine.

Next: Rib Eye Steak with frites, horseradish butter and dressed leaves or steak and chips. Also known in our house as ‘Birthday Tea’. Did he know I was coming? The steak, cooked for me ‘English Rare’, was greedily demolished and I only regret I couldn’t have had it twice. I love horseradish with my beef; and here, subtly flavouring a neat roundel of butter it actually drooled over the meat, disappearing with the last mouthful.

I’m not going to dwell on puddings because to be fair I’m not all that fussed about them. I did opt however for the Chocolate Truffle Cake with Creme Anglais you know just to see what is was like. Eating it while eyeing enviously Spouse’s giant Creme Brulee was difficult but as ever I’m always ready to take one for the team. Delicious, creamy, almost frictionless on the tongue, it even managed a distant hint of saltiness. Yum.

Er… recommended. Go there while you can.

For more information you can visit The Red Cow on Facebook.

Red Cow
Adpar
Newcastle Emlyn
Ceredigion
SA38 9EH
Tel: 01239 710588
Wed – Sun:
11:30 am – 12:00 pm

9f4913d3005e72e7927f713d5724f74d Ludovic Dieumegard Red Cow Newcastle Emlyn Warning May Contain Hyperbole

Lowri and Ludo

Sample Menu From July 2009

Starters / Cwrs Cyntaf:
Salt & Chilli Frog’s Legs with Crunchy Cabbage Salad – £6.50
Coesau Broga gyda Halen a Chilli, Salad Bresych
Paté de Campagne with Apple Chutney & Toast – £6.50
Paté Cartref gyda Siytni Afal a Thost
Squid & Chorizo Watercress Salad – £6.90
Salad Berw’r Dwr gyda Squid & Chorizo
Main Course / Prif Gwrs:
Rib Eye Steak & Frites, Horseradish Butter & Dressed Leaves – £15.50
Stecen ‘Rib Eye’ a Frites gyda Menyn Horseradish a Salad
Pan Fried Fillet of Sea Bream with warm Samphire Salad & Citrus Dressing – £12.90
Filed o Fream y Môr wedi Ffrio gyda Salad Samphire Cynnes & Dressin’ Sitrws
Tomato & Spring Onion Polenta with Sauté Courgettes & Dressed Leaves (V) – £10.50
Polenta Tomato a Shibwns gyda Sauté Corbwmpen a Salad
Pan Roasted Chicken with Crushed Potatoes & Tarragon Cream – £13
Ffowlyn wedi Rhostio gyda Thatws Mathredig a Saws Hufen a Tarragon
Dessert (all home made)/ Pwdin:
All priced at / I gyd yn £5.50
Chocolate Parfait with Berry Compote
Parfait Siocled gyda Compote Ffrwythau
Lemon Tart & Raspberry Sorbet
Teisen Lemwn gyda Sorbet Mafon
Vanilla Crème Brulée
Crème Brulée Fanila
A Selection of Ice Cream (Caramel, Chocolate, White Chocolate & Raspberry, Raspberry Sorbet) £1.50 per scoop
Dewis o Hufen Iâ (Caramel, Siocled, Siocled Gwyn a Mafon, Sorbet Mafon)

Photo: Blackberry Way

It’s autumn for sure; two pounds of blackberries from the lane behind the house. I reckon there’s a couple more brambling Sundays this year though I’m told the Devil likes to spit on them after September 29th. I’ll take my chances; it probably only happens in England.

I like them off the briar, I like them in a crumble but best of all I like them stewed; a little sugar and then enjoyed with (say) Conti’s vanilla ice cream.

Here are some berries I enjoyed in 2007.

ed3ca9355dded554425ca43e65f2d498 Photo: Blackberry Way

Photos: Cardigan River and Food Festival 2009

More on a watery theme and as far as I’m aware without Rory McGrath.
This festival has become an annual event for Cardigan and makes great use of the River Teifi as backdrop with boats buzzing about and rowers grunting and groaning in unison.
A rather lovely way to spend the afternoon though I suggest a big pocket full of hard currency and no breakfast. Somehow crispy duck seems just WRONG at 2.30pm. Plenty for children to do (in particular a VERY long and boring queue for face painting) and, of course, eat. Though the thing that children do with highly coloured extruded sugary things probably isn’t technically ‘eating’ is it? It’s more like substance misuse.
Best things? Lots of lovely people, being mistaken by a visitor for someone who might know something about the history of Cardigan, real lemonade, being asked if I could teach a Dreamweaver Course, and meeting the people from the Cardigan and District Agricultural and Maritime Museum (they don’t actually HAVE a museum so don’t ask me where it is).

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