NSA Cymru / Wales Region Annual Members Meeting 2020
Date: 19th February 2020
Location: Hafod y Hendre, Royal Welsh Showground, Builth Wells, LD2 3WY
Notice is hereby given that the Annual Regional Members’ meeting for NSA Cymru/Wales Region will be held on Wednesday 19th February, 11am in Hafod y Hendre, Royal Welsh Showground, Builth Wells, LD2 3WY to transact the following business:
1. Election / re-approval of the Chairman, Vice Chairman and Treasurer
2. Nomination / re-approval of the regional Trustee Director
3. Election of new committee members
4. Chairman's report and Treasurer's report
Members residing in NSA Cymru / Wales Region are eligible to appoint a proxy on their behalf if they cannot attend the meeting, but this must be done in advance with NSA Head Office. A proxy notice is available to download from the bottom of this page.
Following the formal business of the ARMM NSA Cymru / Wales Region is pleased to be joined by several interesting speakers including NSA Next Generation Ambassador and NFU Cymru Woman Farmer of the Year, Nicola Drew, Claire Jesse from The Welsh Smokery talking about their production of 'lamb bacon' (See further information below) and then following a hot two-course lunch NSA, HCC and British wool will join together to deliver the successful 'Setting the sheep farming record straight' discussion that has toured regions in Autumn/Winter 2019/2020.
Prior booking for the event is essential. Please contact NSA Cyrmu / Wales Development Officer to confirm your attendance on 01691 654712 or 07976 803066 or email [email protected]
The Welsh Smokery
On our homestead in the hills of West Wales we create artisan smoky food magic infusing unusual flavour combinations with the simple taste and smell of wood smoke.
We left the busy South East of England and took on the challenge of this 3 acre smallholding in the Wild West of Wales in January 2016. We had been looking for a while for a place to give us space to try out our ideas and the land to give us the opportunity to pool our skills, knowledge and backgrounds and to try to create a life for our family that embraced the essence of nature, farming and self-sufficiency.
Part of this exploration of small holding life involved growing and storing as much food as possible. Claire had, for many years, been preserving food. Making jams, chutneys, pickles and bacon in her family kitchen. The shelves of her pantry always were (and still are!) lined with many jars of everything from canned tomatoes to piccalilli! Smoking different foods began to play a part in this food preservation and so the smokery began to evolve. The smokery combined Claire’s passions for preservation of food, flavour and fire!
Now everything we produce is created in our commercial food unit on the smallholding. We specialise in different flavours of smoked bacon (including our signature Smoked Honey Lamb Bacon), UK grown smoked chillies, smoked chilli jams and flavoured smoked salts. Everything we produce is sourced and grown as locally and sustainably as possible and is smoked, by hand, in small batches here on the homestead.
We take great pride in sourcing our produce from some amazing, smaller, UK suppliers. Our chillies are all grown for us either in Wales or England. We receive the fresh chillies into our smokehouse, smoke them and then make our range of Smoked Chilli Jams. All heat preferences are catered for in our chilli jams starting at the mild end of the scale and ending at the very hot! We always suggest starting milder and working your way up! We also smoke and dry some of our range of chillies and pack these in pouches. We are, as far as we know, one of the only places in the UK smoking such a variety of chillies.
Our meat is all provided for us through our local butchers shop. Both our pork and lamb all come from local farms in the hills around our smallholding. We take this raw meat and add some special ingredients like pure Maple syrup from Canada, Kraken Rum and a wonderful honey from Pembrokeshire to create our different flavours. Our bacon takes a few weeks to produce as we cure, flavour and dry our bacon slowly prior to smoking.
The smoked salts we produce are made with a special Scottish sea salt from the Isle of Skye. Produced on the sides of Loch Snizort the Isle of Skye Sea Salt Company don’t use any grid electric in the evaporation process. The evaporation happens slowly and naturally using just the power of the wind and sun in large polytunnels. This produces a unique tasting, completely natural, unrefined sea salt made using a single stage evaporation process that ensures that all the minerals and elements found in the sea are retained in the salt. We take this salt and smoke it slowly to create a mellow smoked salt with hints of caramel which we mix with smoked herbs and spices to create aromatic finishing salts.