My partner and I ventured on holiday to Anglesey last summer. Loving the outdoors and a good hike we decided to walk the Anglesey coastal path. We booked a package with Anglesey Walking Holidays, which was great as we didn’t have to carry any luggage from place to place – when we arrived at the next hotel after a day of walking and exploring, our luggage was already there waiting! Continue reading
As a seasoned resident of Anglesey, and as one that loves his food home-cooked and fresh, I feel it only fair to share some of my recommendations and experiences with you. I am a strong believer in buying local, it helps support the economy and the small business owner, which unfortunately is becoming more and more scarce. Continue reading
Growing up in London in the 70s, one of my fondest memories is a little rhyme my nan used to recite whenever the ice cream man pulled up outside: “I scream, you scream, we all scream for ice cream”. Four short lines of very unsophisticated ‘poetry’ they may be, but despite nearing 47 years on this planet, they’ve never left me.
And neither has my love of ice cream. Continue reading
Holidaying on Anglesey was a first for me and my partner, we were staying with some family in Penmon, a small village on the tip of the island. It was early September, just as the kids were going back to school. So we managed to avoid all of the summer holiday business. Continue reading
It was early July, and we were enjoying our family holiday in Anglesey. Myself, my husband and the two kids were staying just outside the charming little seaside town of Beaumaris. We’d had a rather relaxed day eating ice cream and attempting some crabbing. We had deliberately not eaten much as we were looking forward to the Food Slam in Menai Bridge that evening. Continue reading
The life and times of doing a hog roast
So it’s 2am and here I am wrestling with a pig carcass. Not your average late night exercise and would probably raise a few eyebrows from any late night revellers returning home. After a splash of water and 3-4 heaped serving spoons of salt spread over the scored skin and rubbed in, followed by some extra Halen Môn salt flakes, it’s time to switch the roaster on and say goodnight to piggy. We have a booking for 150 people later on at 4pm, and we always cook our hogs on a low heat for at least 12 hours. Why so long? Cooking the hog for this length leads to the meat literally falling off the bone, and as we cook in a tray rather than a spit roast the meat is continually being self basted with its juices keeping the meat moist and succulent, but the crackling will be crunchy and light and salty.
We are famous for our sea salt at Halen Môn, but not many people know that we are rather good at smoking, too. (Not the Lucky Strike kind, but the deeply savoury, foodie, BBQ-edged kind).
Located on just off of the coast of North Wales, Anglesey (Ynys Mon) is a small but fabulous island on which to stay, play and EAT! From the minute you cross one of the bridges you’ll see stunning landscapes, unspoilt coastlines and picturesque towns and villages that are just waiting to be explored. From the islands culture and heritage to the amazing beaches there is much to discover.