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 Cwm-yr-Eglwys: A whirlwind history


Cwm-yr-Eglwys is a small hamlet just south-east of  the Dinas Head Peninsula in North Pembrokeshire. Recognisable for its ruined church, the small, picturesque beach has earned a Seaside Award and a Green Coast Award (similar to the Blue Flag Award but for rural beaches), and has safe swimming, which make it a popular haven in the summer months. There is a narrow slipway for launching small boats, or in our case for collecting seawater. Sheltered from prevailing winds, Cwm-yr-Eglwys has its own micro-climate, often being a few degrees warmer, and drier, than other parts of the Pembrokeshire coast. This wasn’t the case today though, as you can see!

Cwm-yr-Eglwys is our nearest beach, and its award-winning coastline and micro-climate make it a perfect seawater collection point, for our salt. You may recognise the iconic silhouette of St Brynach’s Church from our logo!

The church of St Brynach suffered storm damage in 1850 and 1851 when the chancel was destroyed and the graveyard severely damaged by the sea. It was the great storm of October 1859, known as the Royal Charter Storm that wreaked havoc however, removing the church roof and damaging its walls. The church was abandoned immediately, and left in ruins until 1880 when the walls were demolished, leaving only western end that can be seen today; a new sea wall built to protect what was left of the graveyard. Another storm in 1979 caused damage to the sea wall but caused no further damage to the church or graveyard.

 

Santes Dwynwen, the Patron Saint of Lovers, Friendship and animals

When you think of the Brecon Beacons you may think more of beautiful wilderness and army survival training than you do of romance, but way before Romeo and Juliet and their famously tragic love story set in Fair Verona, and with absolutely no balconies involved at all, there was Dwynwen and Maelon, and their less well known but equally ill-fated romance, set in the Brecon Beacons National Park.

Dwynwen and Maelon’s forbidden love and the events that unfolded after are the reason the people of Wales dedicate a whole day to love every 25th of January, and why Santes Dwynwen is the Patron Saint of ALL lovers; so you can celibate it wherever you live. ‘Two valentines days?!’ I hear you cry; sign us up. This world does need more love after all. So what went wrong?

Dwynwen was the prettiest and most spirited of King Brychan Brycheiniog of South Wales’s 24 daughters. Dwynwen fell madly in love with the son of a neighbouring King, Maelon Dafodrill, and he with her. The couple planned to spend their lives together, so Maelon approached King Brychan to ask for Dwynwens hand in marriage. Unfortunately the King, seeking to increase his alliances, had already arranged for her to marry another prince, a political match that would increase his standing. Maelon was devastated and took the news very badly, leaving the palace in a rage and leaving Dwynwen broken hearted. Politics, Castles, betrayal. Very Game Of Thrones so far….

Distraught, Dwynwen fled deep to the woods and wept so piteously that she was visited by an angel who gave her a sweet potion he said would help her forget Maelon. Desperate for solace, Dwynwen drank the potion, but unfortunately instead of making her forget, the potion turned Maelon to ice. Always read the small print.

Inconsolable that she had accidentally turned her beloved to an ice sculpture, Dwynwen prayed and wept even harder. God finally hearing her prayers then granted Dwynwen three wishes. Dwynwen was pure of heart, so her first wish was that Maelon be thawed and come back to life. Knowing she could never be with him her second wish was for God to henceforth help and protect all true lovers in her name; her third wish was that she would never again fall in love, or have to marry to further her Fathers ambition.

God granted her wishes, and in gratitude Dwynwen became a nun and travelled Wales, setting up churches and praying for those who were troubled in love. Her final stop was the island of Llanddwyn, off the coast of Anglesey, where the remains of Dwynwen’s church still stands, along with a magical well that can predict the future of lovers, which was dedicated to St. Dwynwen after her death. It is said that if you look into the well and see fish or eels, God is smiling upon your current romance. If you peer in and see nothing but a long drop and some water, maybe its time to get on back on E-harmony.

Admittedly its not our favourite ending to a love story ever, but it is poignant. The name Dwynwen, however, means ‘she who leads a blessed life’, so we’d like to think she must have ended up ok, despite not getting her man. There’s a lesson in there somewhere ladies!

As well as being the Welsh patron saint of lovers, she was also a lover and protector of animals and is the patron saint of sick animals. So, if ever your beloved pet is sick (or ‘poorly’ as we say here in Wales), you can send up a prayer to Santes Dwynwen for help in their healing. That in our opinion is also way cooler than St. Valentine; who was the patron Saint of epilepsy and beekeepers….

Welsh people celebrate Dydd Santes Dwynwen up and down the country much like Valentine’s Day, with gifts and cards exchanged, dinners and date nights or trips away. Some lovers even go to Llanddwyn to visit her scared ruins and look into her well, perhaps seeking confirmation from the fish on their chosen match. In our humble opinion though, if you have to ask the fish, you probably already have your answer.

If you are seeking a gift for your lover this Dydd Santes Dwynwen why not have a look at our gift guide below, and if you haven’t yet found that special someone and are on the lookout for love this year, just remember St Dwynwen’s most famous saying: ‘Nothing wins hearts like cheerfulness’.

Gift Guide

Undoubtedly Maelon needed some help to thaw out after his ordeal, so as its January we feel these gifts appropriate to help warm the heart and body of your loved one this year.

Lumumba, Swiss Hot Chocolate, boozy hot chocolate, rum hot chocolate, spiced rum, salted caramel recipe, salted caramel hot chocolate, salted caramel recipes,
This rum infused, Swiss style hot chocolate with lashings of salted caramel sauce will really warm your cockles!

Luxury Salted Caramel Hot Chocolate making kit: Pembrokeshire Word Map Mug, real chocolate shavings, pot of Salted Caramel Sauce, marshmallows and a recipe card for Boozy Barti Salted Caramel Hot Chocolate.

A Cwtch In A Cup: Literally a hug in a mug, but Welsh obviously! Our Word Map Mug of Pembrokeshire and a pot of our Salted Caramel Sauce.

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Sea Salt body scrub in its unpackaged form

Luxury Body Polish: Hand Harvested Sea Salt by yours truly, organic coconut oil and essential oils whipped together to give you a soothing, aromatic and therapeutic bathing experience and leave your skin feeling smooth, moisturized and renewed. Six experiences to choose from.

If your beau loves to cook, why not gift them one of our Sea Salt gift sets?

A Little Taste Of The Sea: six vials of natural and flavoured sea salts from our Great Taste Award winning range.

A Little Taste Of The Sea: A gift box brimming with six different sea salts, many of which are Great Taste Award Winners! A great gift for adventurous foodies, traveling foodies and people who want to try everything NOW!

Three From The Sea: A trio of sea salt flavours and natural sea salt in our chef grade coarse flake, hand selected by us, and you, since there are three versions to choose from. Try our Premium Flavours; Natural, Sichuan, Chilli, Wild Garlic and Pink Peppercorn, opt for our Luxury Range of Natural, Saffron and Black Truffle, or have the best of both worlds and try the Range.

Three From The Sea Gift Box
A Selection of three gourmet sea salts to suit any occasion.

Alternatively, sometimes saying ‘I love you’ is better ‘said’ by doing, so why not cook them a meal using one of our wonderful finishing salts?

Try our Wagyu Beef recipe with Black Truffle salted fondant potatoes followed up with our Millionaires Shortbread recipe for dessert, made with our best selling original Salted Caramel Sauce, get creative with one of the many ways to use our new Chocolate Salted Caramel Sauce, or keep things simple and use our Welsh Rarebit With Bluestone Pale Ale to make

Candle Gift box, Candles, gifts, soy wax candles, gifts for her, Mother day gift,
A Little Gift Wit A Cwtch for a loved one. Four scented eco soy wax candles. One for each corner of your bath!

Why not show you lover how the fire still burns by getting them a scented candle gift set? Or even better, a body polish and a candle gift box so they can enjoy a candle-lit bath. With so many scents to choose from including our Pembrokeshire Sea Mist range and popular scents like Black Raspberry and Peppercorn, and Lemongrass and Ginger.

Not into naked flames? That’s ok, check out our range of Natural Reed Diffusers that will keep your home smelling delicious for up to 70 days.

All of these gifts and more are available on our website or by clicking on any of the above links for more information.

Wagyu Beef with Fondant Potatoes & Black Truffle Sea Salt

If you are looking to cook a standout meal for a special occasion, be it for and anniversary or date night, to celebrate a successful interview, getting a new job, or generally celebrating being alive, you cant really go wrong with steak, unless of course you are a vegetarian. In which case look away now.

Wagyu steak is considered ethically superior due to the standards the cattle are raised in (a stress free environment and ample grazing is crucial) as well as having a ‘buttery’ consistency due to the marbling of the fat through the meat. Traditionally raised in Japan, but you can now find Wagyu beef being raised here in Pembrokeshire, by some very entrepreneurial young farmers in Letterston. We for one are very thankful we wont need to go to Japan for our Wagyu beef fix.

As a meal for two, you will need:

2 Pembrokeshire Wagyu Beef Steaks

4 large Blas Y Tir white potatoes cut into cylinders

Pembrokeshire Sea Salt Co. Natural Sea Salt

Pinch of pepper

2 cloves of garlic, sliced

7 tbsp butter

3 cups beef stock

Olive oil

Thyme

Pembrokeshire Sea Salt Co. Sea Salt with Black Truffle

For the Reduction:

250g Shallots, sliced

4tbsp olive oil

1 garlic clove, crushed

1 sprig of rosemary

5 tbsp balsamic vinegar

400ml red wine

400ml beef stock

Knob of butter

Black Pepper

Method

  • Heat Oven to 150C. In a heavy-based roasting tray heat a little olive oil and sear the potatoes on both sides. Season with pepper and a little sea salt. Add the garlic and five tablespoons of the butter, pour in the beef stock and place the tray in the oven. Cook until the potatoes are tender and can be pricked with a fork.
  • Preheat a heavy grill pan to a high heat. Season the Wagyu beef steaks with sea salt and sear on both sides for about a minute. Remove from heat and set aside for about 10 minutes.
  • Just before you are about to serve, melt the remaining butter in a frying pan. Add the beef and some thyme. Baste the beef with the butter for 1 minute on each side or until ‘Medium’, being careful not to burn the butter. Medium is the best way to serve Wagyu beef, but cook to you own taste.
  • Make your red wine reduction:
  • Sauté your shallots in the olive oil over a high heat until slightly browned. Stir often.
  • Add the garlic, season with black pepper and add the rosemary sprig. Continue to cook for about 3 minutes, stirring often to prevent the shallots from burning.
  • Pour in the vinegar and cook until evaporated into a syrup, the add 400ml of red wine and cook until reduced by 2/3.
  • Turn down the heat and simmer until reduced by another 2/3. Remove the garlic and rosemary. You should be left with around 250ml of liquid.
  • Add sea salt to taste, then whisk in any juices left over from the steaks before serving.

To serve:

Place the fondant potatoes in the centre of your plate, sit the beef on top. Crumble some black truffle sea salt over the top and serve with your red wine reduction.

Sweet Pumpkin Pie With Chocolate Salted Caramel Sauce

So you’ve been pumpkin picking with the little ones and are preparing to hollow out that prized giant orange squash and turn it into a shining, grinning, mildly horrifying and slightly worrying fire hazard of a tradition which is the Halloween Lantern! Great fun! But what to do with the guts? Pumpkin Pie of course.

I cant speak for you, but most of my British friends are horrified by the idea of a Pumpkin Pie. The idea of turning a winter squash into a sweet dessert is abstract in this country, even though we have embraced the Carrot Cake with open arms. I first tried this wonderous tart in November in New Orleans. I was completely enchanted and then baked my own on my return home to Wales, and had to really persuade my reluctant friends to try this strange savoury looking orange tart, but once they did they couldn’t believe how gorgeous it is. With a smooth texture like a custard tart, delicate spices and just the right sweetness it is a stunning after diner treat. The Americans are rarely wrong about dessert, and you wont regret trying this recipe! Especially when paired with our Chocolate Salted Caramel Sauce.

Ingredients

  • 750g/1lb 10oz pumpkin peeled, deseeded and cut into chunks. You can wash and set aside the seeds to make toasted pumpkin seeds as a snack too. Waste nothing! If the doesn’t appeal then put them out for birds and squirrels, they love them.
  • 350g sweet shortcrust pastry
  • plain flour, for dusting
  • 140g caster sugar
  • ½ tsp natural sea salt
  • ½ tsp fresh nutmeg, grated
  • 1 tsp cinnamon
  • Small pinch of black pepper (optional and a bit of a curve-ball but we like it)
  • 2 eggs, beaten
  • 25g melted butter
  • 175ml whole milk
  • 1 tbsp icing sugar
  • Generous dollop of Chocolate Salted Caramel Sauce

Method

  • Place the pumpkin chunks in a large saucepan and cover with water. Bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain and let the pumpkin cool off to one side.
  • Heat your oven to 180C/160C fan/gas 4. Roll out your sweet shortcrust pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin, then put in the fridge to chill for 15 mins. Line the pastry with baking parchment and baking beans (or dried rice if you don’t have baking beans #lifehack) and blind bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden. Remove from the oven and allow to cool slightly.
  • Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl to make a smooth puree. In a separate bowl, combine the sugar, natural sea salt, nutmeg, black pepper if using and half the cinnamon. Mix in the beaten eggs, melted butter and milk, add to the pumpkin purée and stir to combine with a wooden spoon. Pour into the cooled tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
  • Remove from the oven and leave to cool (the agonising part), then gently remove the pie from the tin. combine the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled with a cold dollop or warm drizzle of Chocolate Salted Caramel Sauce.

Fathers Day Gifts- what to buy Dad this year!

Father’s Day is fast approaching, a day where we honour our Dads by showering them with affection, attention, meals and gifts. It’s a great reason to get together as a family and show your love an appreciation for each other, with only one small problem. What the hell to buy Dad?

Now, I don’t know about you, but I find the males in my family the most difficult to buy for by far. The all seem not to want anything, and if they do want something they’ve already gone out and bought it for themselves (patience not being prolific in my family line).  My dad doesn’t really drink either, so bang goes the obvious favourite tipple option. This leaves me scratching my head every year, trying to come up with something original he will like which also exudes thoughtfulness and effort.

With this in mind I thought I’d collaborate with some of the amazing local producers to make a list of fantastic gift ideas for Dad this year. Of course, we are in there too, this is our blog after all!

The Outdoorsy Dad

The outdoorsy dad loves adventure! He might be found on a mountain bike, fishing trip, hiking along the coast paths or camping under the stars. Outdoorsy dad likes fresh air and isn’t afraid to get a bit dirty. Here are some ideas for the outdoorsy dad:

Bush craft and survival course with the Black Rock Outdoors Company– what Dad doesn’t fancy himself as Bear Grylls?! And now he can be with this survival course! Black Rock Outdoors Company offer from a half day to a full two days of bush craft and survival training. That’s a full two days control of the thermostat and TV for you. There are also coastal Foraging Courses available, so Dad can truly learn to ‘provide’ for his family.

A little Taste of The Sea– If Dad is the type to fish all day or camp then make his experience even more enjoyable by sprucing up his meal time! May he never have a bland gas-stove topped meal ever again with this handy kit that will transform fried eggs or grilled fish from fuel to Phwoar! And doesn’t take up room in your backpack.

A Little Taste Of The Sea- six vials of sea salt from our selection, including five award winners.

Metal Mug from Two Red Dogs Tenby– These cool metal mugs can rattle around in your camper or rucksack without far or breakage and are achingly cool too. They even have a new Wally The Wandering Walrus Mug!

Foodie Dad

The foodie Dad has a great appreciation for wonderful food! Whether it be nice restaurants or eating in, this dad LOVES food. Whether he has a sweet tooth or he’s a meat lover you should find something below for him:

A Little Cwtch in a Cup Hot chocolate kit- With this kit from yours truly, Dad not only gets to settle down with a steaming mug of REAL Swiss-style hot chocolate with sweet marshmallows, but he gets a new favourite Pembrokeshire Word Map mug designed by Two Red Dogs too!

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This rum infused, Swiss style hot chocolate with lashings of salted caramel sauce will really warm your cockles!

Mamgu’s Welshcake Giftbox– Who Doesn’t love a Welsh Cake?! And you can try a selection with these giftboxes from Mamgu’s.

Breakfast is the most important meal of the day, so why not make Dad a brecwast he won’t forget in a hurry with a fantastic Crwst Pancake Kit?

Everyone knows Sunday lunch is all about the Yorkshire Pudding, so make Dads Sunday with this Ultimate Yorkshire Pudding kit by From Our Farm.

My dad absolutely loves hot food, so I couldn’t miss out a hamper from Pembrokeshire chilli farm! Check out their ‘Extremely Hot Gift Hamper’ or Hot Sauce Gift box to blow Dad’s mind this Father’s Day.

If Dad is a coffee lover you might want to check out this Signature Trio Box Set from Coaltown Coffee, based in Ammanford they have some of the best ethically sourced coffee around!

How about this lovely Father’s Day Gift Box from The Pembrokeshire Gift Box? Its packed full of goodies all sourced from beautiful Pembrokeshire. A sure-fire winner if Dad is from Pembrokeshire, or just left his heart here.

Cool Dad

Your dad is so hip it hurts! Maybe he was born after the creation of the internet? Maybe he was just born cool. Either way, your dad is on trend, so let’s keep him that way.

Howies– Why not get Dad a hip T-shirt from this trendy and eco-friendly Welsh brand based in Carmarthen the specialises in high-quality, low impact clothing.

Huit Denim– Huit denim has been seen on celebrities and royalty, and with a slogan like ‘Do one thing well’ you can guarantee your going to get a great pair of dad jeans. Get him out of those 15-year-old Crosshatch, and into some denim you won’t be ashamed to been seen with him in…  

Social Dad

If Dad is proud of his Gin cabinet when he has friends around for soirée, has an out-door bar for BBQ’s or likes to enjoy a glass of fine malt of an evening, there’s bound to be a tipple for him brewed in Wales:

Penderyn Welsh Whiskey– What Dad wouldn’t want a bottle of Wales’s finest Whiskey?

Angel Feathers Real Fruit Spirits– Katherine grows her own fruits on her far in North Wales to distil these amazing fruit spirits with zero added sugars, flavours or preservatives. That’s Pure small batch heaven!

Jin-Talog Gin– Award winning, environmentally responsible and sustainable organic botanical gin from Carmarthenshire. Use the good tonic with this one!

A selection from Anglesea Mon Distillery, Choose from a selection of Gins, Brandy and Vodka! Party at Dads place.

Barti Rum– A personal Favourite! If Dad fancies himself a bit of a pirate, then this is the drink for him. A dark spiced rum named for the infamous pirate Black Bart from Pembrokeshire who terrorised the Caribbean seas! Arg matey. And now you can get this personalised bottle just for him.

Bluestone Brewery’s Father’s Day Beer and Bhaji Box– celebrate Father’s Day in style with the one and only Samosa Co.’s famous onion bhaji scotch eggs, pakoras and curry, and wash down with a mixture of awesome chilled craft beers from Bluestone Brewery! 

Why not grab a bundle of beer and merch from Tenby Brewing Co? This craft Ale company has some seriously cool merch and even cooler beers.

Here in Wales we are blessed to have so many fantastic, talented producers that I couldn’t possibly hope to name them all, but I hope that In helping myself to decide I’ve also helped you find the perfect gift for dad this Father’s Day.

Not-So-Traditional Bread Pudding & Warm Salted Caramel Sauce

This dessert was traditionally made by housewives in the coal-mining valleys of Wales to supplement their family incomes, it would be prepared in large quantities and sold from their homes or at local markets.

Here in modern-day Wales, picture this, it’s the Friday after Easter and you have been SO good since inhaling all those Easter Egg Cheesecakes that you haven’t touched that loaf of bread you got from the local shop, because carbs. So what are you going to do with it? Surely you deserve a treat for exercising such restraint, and nobody likes waste. So here the delicious, sweet, doughy, moist, solution to our first world problems in the form of a hearty, comforting and traditional Welsh recipe with a modern twist (which feel free to skip by the way, the pudding is lovely either way). If you are still on a health kick you can always freeze it for later.

Ingredients

500g White or Wholemeal Bread

350g dried mixed fruit (You can soak these the night before in Spiced Rum (we like Barti) or Sherry if you fancy giving it a little kick, or some Welsh Brew Tea if you are feeding little ones)

85g Mixed Peel

1.5 tbsp Mixed Spice

600ml Grass Fed Milk

2 large beaten Free- Range Eggs

The zest of 1 lemon

140g light muscovado sugar

100g melted butter

2 tbsp demerara sugar

1 x 170g pot of salted caramel sauce

Vanilla ice cream to serve

 

Method

  1. Soak your fruit and peel in your chosen liquid overnight (or if you are short on time you can heat the fruit in the liquid to speed up the process. Be careful not to boil if you are doing this with alcohol) until they are plump and juicy.
  2. Tear the bread up into a large mixing bowl and add the mixed fruit, peel and mixed spice.
  3. Pour in the milk and scrunch it in to the bread until mixed well and the bread is completely broken up.
  4. Add the beaten eggs, muscovado sugar and the lemon zest. Stir well and set aside for 15 mins to soak.
  5. Heat the oven to 180c/160 fan/ gas mark 4 and line the base of a 20 x 20 non stock cake tin with a fixed base. A brownie tin works well!
  6. Stir the melted butter into the mixture, press into the tin and scatter with some demerara sugar.
  7. Bake for 1.5 hours until firm and golden on top. If it starts to colour too much cover it with a little tin foil until its finished baking. Cut into 9 even squares.
  8. Spoon your salted caramel sauce into a small pan and gently warm over a low heat, do not boil or you will have toffee, which is delicious but not ideal for pouring.
  9. Place a square of Bread Pudding into a shallow bowl and spoon or pour your warm salted caramel sauce on top. Serve with a scoop of vanilla ice cream.

Enjoy! xxx

Invigorating and exfoliating Body Polish with Pembrokeshire Sea Salt- which one suits your skin type?

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Sea Salt body scrub in its raw and natural form.

Our sea salt body polish ( or body scrubs if you prefer!) will leave you feeling invigorated, like you have taken in the sea air on a windswept walk on the Pembrokeshire Coastal Path, or been wild swimming! But everyone skin is different, so which one is best for you?

Our body polishes are perfect for anyone who enjoys being pampered, Made with pure white, mineral rich Pembrokeshire Sea Salt Co. hand harvested sea salt crystals that have been carefully blended with whipped organic coconut oil, fragrant essential oils and sometimes little spice or citrus zest.  Don’t fancy scrubbing? Sounds a bit too much like hard work? No bother, just add a spoonful of our body polish to your bath, it will melt into the water and you will emerge silky soft and renewed, just like magic. The added aromatherapy benefits will also give you a mood boost and leave your body subtly and naturally fragranced.

Our scrubs will keep your skin sparkling for up to 5 days. but which one too choose?!  Read on to find out which scrub best suits your individual skin needs.

 

Lavender and Orange- Something for everyone

This nourishing and oil- balancing salt scrub boosts radiance whilst soothing tired skin. 

How it works- Natural antiseptic and antifungal properties in both Lavender and Sweet Orange essential oils protect skin and encourage skin healing, sea salt polishes skin removing dead skin cells and fighting bacteria whilst coconut oil leaves skin moisturised. Something for every skin type!

Aromatherapy benefit- Calms and soothes, relieves stress and anxiety. 

Active ingredients

Lavender essential oil

Sweet Orange Essential Oil

 

Nutmeg and ginger- Mature skin

Helps to improve skin texture and fight signs of aging by helping to reduce fine lines and wrinkles. 

How it works- Antioxidants in Ginger and Nutmeg essential oils reduce and prevent skin damage, stimulate healing and help to increase collagen production while reducing inflammation. Ginger essential oil Reduces the appearance of hyperpigmentation, whilst coconut oil moisturises and replenishes. Great for more mature skin.

Aromatherapy- Calming, soothing, stress relieving. 

Active ingredients

Ginger Essential Oil

Nutmeg essential oil

 

Coconut and Lime- Skin that needs a little lift

This zingy scrub tones, firms and boosts radiance radiance. 

How it works- Natural antioxidants in this scrub help to remove free radicals that damage cells. Lime essential oil is naturally high in Vitamin C, proven to boost radiance, fight signs of aging by firming and toning the skin and reduce age spots and fine lines. Coconut oil naturally moisturises and restores essential fatty acids. Great for skin that’s been lived in!

Aromatherapy benefit- Inspiring and uplifting

Active ingredients

Lime Essential Oil

 

Lemon and black Pepper- The purifier

Invigorating, detoxifying and cleansing, 

How it works- The antiseptic properties of this scrub help in treating and clearing skinLemon essential oil helps to reduce excess oil in skin, and black pepper essential oil prevents premature aging. Great to keep skin healthy, youthful and blemish free!

Aromatherapy benefit Relieves stress, elevates mood, stimulates the immune system, alleviate pains, and promotes weight loss. Revitalising!

Active Ingredients

Lemon Essential Oil

Black Pepper Essential Oil

 

Lemongrass and Ginger – The Bodyguard

Tones, heals and protects. 

How it works -This natural salt scrub with Lemongrass and ginger essential oils will remove dead skin cells, tone skin and aid cell renewal whilst protecting your skin from harmful bacteria and free radicles. 

Active Ingredients

Lemongrass Essential Oil

Ginger Essential Oil

Aromatherapy benefit- Helps to reduce stress and anxiety, stimulates and enhances concentration. 

 

Peppermint and rosemary- Rebellious skin 

Cleanses the skin and has antiseptic and antibacterial properties. Perfect for skin prone to breakouts, inflammation or irritation.

How it works

The natural cooling effect of peppermint essential oil soothes irritation and inflammation. Rosemary essential oil is naturally anti-fungal, anti-bacterial and antiseptic making this scrub an excellent skin tonic for any kind of skin conditions that are caused from excess bacteria or congested pores. Great for problem skin. 

Aromatherapy benefit – Reduces stress and nervous tension, boosts mental activity, encourages clarity, relieves fatigue, and supports respiratory function. Helps to eliminate negative moods and enhances concentration.

 

Active Ingredients

Peppermint Essential Oil

Rosemary Essential Oil

 

Now you are have read our quick guide, hopefully it will make deciding which one of our gorgeous body polishes to choose just that little bit easier xxx

 

Wild Welsh Asparagus Omelette

3 egg omlette. Asparagus, feta cheese and wild garlic sea salt.
Vegetarian asparagus and feta cheese omelette, finished with foraged wild garlic sea salt.

 

 

 

 

 

 

 

A simple vegetarian omelette made with asparagus and Feta Cheese, garnished with our Welsh woodland foraged wild garlic sea salt crystals. 

Ingredients

Dash of olive oil

Black pepper to taste

3 large eggs, beaten

4 spears of wild asparagus or sprue

40g feta cheese

Handful of chopped fresh parsley

Wild Garlic Sea Salt

 

Method

 

  1. Beat eggs until light and fluffy and season with a little freshly ground black pepper.
  2. Heat some olive oil in a smallish skillet. Trim the spears of asparagus and add to the pan for about 5 minutes, turning occasionally.
  3. Pour the beaten eggs into the skillet and spread evenly.
  4. Gently cook omelette. Once cooked to taste, crumble the feta cheese on top and garnish with chopped parsley.
  5. Sprinkle with Wild Garlic Sea Salt and enjoy!

Salted Caramel ‘Yoke’ Easter Egg Cheesecake

Easter Eggs, Easter Egg Cheesecake, salted caracmel
Easter Eggs filled with chocolate cheesecake and a salted Caramel ‘yoke’ centre.

Easter marks the spring equinox; the days are getting longer and lighter and it is signified as a time of re-birth. We traditionally celebrate this by feasting gifting each-other chocolate eggs, baby bunnies or chicks that represent new life. It’s all very sweet and twee! We thought we would share this special Easter recipe that is deceptively easy to make, requires zero cooking, makes a great centrepiece for your Easter feast and is perfect to share. Just don’t try hiding it in the garden for the kids to find.

 

This recipe makes one large Easter egg cheese cake or two small Easter egg cheese cakes, has a crumbly biscuit base, a scrumptious salted caramel ‘yoke’ middle, and can be decorated however you please! As always with our recipes, we implore you to be creative. Feel free to swap the milk chocolate for white for an extra white ‘egg white’, or ditch the nuts if you making for someone with allergies.

 

Prep Time: 20mins

Refrigeration Time: 2 hours

Serves 4

Nutrition: You won’t find anything nutritious in this recipe. Perhaps the chopped nuts unless you abscond.

 

Ingredients

1 large or 2 small chocolate Easter eggs cut in half carefully with a warm knife.

 

Base

85g biscuits of your choice. I’ve used Hobnobs, but you can use any you fancy. Perhaps not a sandwich biscuit, I’m not sure how that would turn out.  Next time I think I’ll try Amoretti or Biscotti.

15g Butter

 

Filling

200g Cream Cheese

35g Caster Sugar

100g Double Cream

 

To decorate

Pembrokeshire Sea Salt Co. Salted Caramel Sauce

Whatever other toppings you fancy and maybe some extra chocolate to drizzle. We have used mini eggs, dark chocolate ganache and chopped nuts.

 

Method

 

  1. Prepare your egg base. Carefully and slowly cut though the seam of your Easter egg or eggs with a warm, sharp knife. Be patient with this, you need at least one half of your egg to survive. The other can be melted down for parts later.
  2. Make the base. Crush your biscuits to a crumb with your hands, a processor or a rolling pin and put in a suitable bowl. Melt your butter and add to the biscuit crumb. Mix until the butter is absorbed and then spoon the biscuit base into the bottom of your egg half, pressing down gently so you don’t break the egg. Place in the fridge to chill while you make your filling.
  3. Make the filling. Put the cream cheese, double cream and caster sugar in a mixing bowl or automatic mixer. Whisk until combined, thick and stiff. Break up your other egg half (alternatively use 60g white chocolate if you want and extra white ‘egg-white’) and melt gently in a bowl over a hot water bath. Allow the chocolate to cool slightly and then a fold into your filling mixture until combined. Spoon the filling carefully into the egg half base and decorate with whatever you fancy, leaving space to add your ‘Yoke’ later. Refrigerate for at least 2 hours.
  4. Melt 30g chocolate over a water bath. Remove your Egg half from the fridge. Carefully scoop out a little well for your salted caramel ‘yoke’ with a spoon. You can eat the bit you scooped out if you like. I did. Carefully spoon some salted caramel sauce into the well you have made. Jiggle the egg to flatten it out or use the back of a warm spoon, being careful not to smudge it into your cream cheese mixture. Once you are happy, drizzle the melted chocolate artistically over your egg. You can then either serve immediately or put it back in the fridge until you are ready to serve. Happy Easter!

Fiery Dragon’s Breath Salt & Pepper Chips

‘Dragons Breath’ Salt and Pepper Chips

Not your ordinary chips! We wanted a tasty half time treat when we are watching Wales vs England this weekend, something to keep us in the spirit that wont take an age to prepare but still taste amazing. There are two options here: you can make your own chips, or bung oven chips in the oven. You don’t need many ingredients and its packed full of delicious Asian flavours.

This recipe is based on Salt and Pepper chips that you can apparently order from the Chinese Takeaway…..well, I can tell you, not here in this slice of Pembrokeshire you can’t! There are both peaks and troughs that come with living so beautifully rurally, and the lack of take-away and delivery options is sometimes one of the troughs. Luckily, in this case anyway, its easy to make your own at home, and they are probably s smidgen healthier too.

Our salt and Pepper Chips are vibrant and bold in both colour AND flavour, and we’ve used both Chilli and Sichuan Pepper sea salt in this recipe to give it a kick! This recipe makes a perfect side dish. Of course it goes wonderfully with Asian recipe foods, but also to just replace your regular side of chips with your burger or fish.

If you are short on time, do the oven option, make the spice mix ahead and prep the veg and you are good to go when the half time whistle blows. Come on Cymru!!!! Sorry Josh….

You will need a deep fat fryer, air fryer, or oven (for your oven chips) and a wok.

Prep: 5 mins

Cook: 25 mins (or by instructions on the packet..)

 

Ingredients

225g Chips (oven or make your own)

1 tsp Vegetable Oil

2 tsp Chinese 5 Spice

Garlic Powder

1/2 tsp Chilli Sea Salt

1/2 tsp Sichuan Pepper Sea Salt

1/2 tsp Ground Ginger

Black pepper to taste

1 small onion, peeled & chopped

1 Red Chilli, de-seeded and chopped

1 Green Chilli, de-seeded and chopped

1 Spring Onion, chopped

 

Method

Step One

Fry the onions and peppers until the onions are translucent. Just a few minuets should do.

Step Two- Make your chips!

Your not thick, you know how to make chips in the oven or fryer so we wont insult you.

Step 3 (while the chips are cooking)

Add the 5 spice, Chilli salt, Sichuan Pepper salt & Ginger to the onions and chillies in the pan. Stir well and allow to cook for another minute then remove from the heat and let stand.

Step 4

Once the chips are cooked, reheat the onion and spice blend for a couple of minuets, then add the cooked chips into the pan with the chopped spring onion. Stir them all up so the spice mixture coats the chips, season with a little black pepper and then serve immediately!

Enjoy! x

 

 

Banana And Pecan Pancakes With Sea-Salted Caramel Sauce

If you’re going to be decadent, be DECADENT. These soft, sweet, fluffy, crunchy pancakes will take you to a level of satisfaction only carbs, sugar and fat can do. Its pancake day! Or maybe its just a Tuesday, whatever, let your hair down.

American Style Banana Pecan Pancakes with Pembrokeshire Sea Salted Caramel Sauce
Banana and Pecan Pancakes with Sea-Salted Caramel Sauce

Ingredients (makes 6)

  • 500ml buttermilk (or regular milk with a little lemon juice, two tbsp of lemon juice should work for this recipe, or plain yoghurt if you don’t have buttermilk- life hack!)
  • 3 free range eggs at room temperature
  • 1 tsp. vanilla essence
  • 280g plain flour
  • 5 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 1 pinch super fine sea salt
  • 4 tbsp caster sugar
  • 50g pecans, toasted or caramelised- its up tp you!
  • 55g unsalted butter, melted. Calon Wen do a great one, if your in Pembrokeshire you can get it delivered, bonus.
  • 3 bananas, peeled and sliced about into 1/2-cm thick circles (don’t be a weirdo and go lengthways! Who does that?)
  • A little icing sugar to decorate

 

Method

 

  1. Put the oven on to warm- use lowest setting.
  2. Whisk the buttermilk, eggs, and vanilla together in a big bowl until well combined.
  3. In a separate bowl mix the flour, baking powder, soda, sea salt, and sugar.
  4. Combine the wet and dry ingredients and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth.

Note: You can also blend the ingredients for the batter in a food processor and then add in the pecans and melted butter if you like.

  1. Heat a pan over medium low heat and melt a little butter in the bottom to keep the pancakes from sticking. Using a ladle pour the batter into the pan. Pour into the middle and let it roll out into a nice circle. Cook the pancakes on one side until they are just set and then lightly press some of the banana slices into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
  2. Warm the sea salted caramel sauce gently in a pan on the stove.
  3. Plate up pancakes, lavish with sea-salted caramel sauce, sprinkle with icing sugar and enjoy!!!

 

 

Boozy Salted Caramel & Barti Ddu Spiced Rum Hot Chocolate

Sated Caramel Gift, Pembrokeshire Gift, Mug Gift, Welsh Gift, Gift for foodies
Pembrokeshire word map mug made by Two Red Dogs in Tenby, coupled with our delicious Salted Caramel Sauce!

Let’s face it, this Valentines night is going to be all about Netflix and Chill. So why not spice it up a little with this boozy, rich and indulgent hot chocolate? It’s super easy, but guaranteed to keep the home fires burning with a shot of Barti Ddu Spiced Rum, Cocoa Pzazz dark chocolate and our sweet and salty Salted Caramel Sauce.

 

Prep: 10mins

‘Cook’: 5 Mins

Serves 2 of course!

Don’t ask about the calories

 

Ingredients

70ml Barti Ddu Rum– or double up if you are feeling cheeky, but remember to drink responsibly folks!

4 Teaspoons of Salted Caramel Sauce

300ml Whole Milk. We like to use Totally Welsh or Daioni Organic because they farm locally to us.

100g Coco Pzazz Dark Chocolate.  You can use milk chocolate but we like ours dark and rich *insert man pun here*

 

Method

  1. Warm the milk in a saucepan over a medium heat until simmering.
  2. Remove from the heat, let it rest a moment and add the broken-up chocolate pieces and stir until they have all melted.
  3. Stir in the Salted Caramel- Taste it! You have carte blanche here so add a little more if it takes your fancy.
  4. Finally (So as not to burn off any alcohol…) Add the Barti Rum and give it a final stir.
  5. Serve in a mug (Why not make our Cwtch in a Cup you new favourite) and top with a little Whipped cream or add some marshmallows to make it extra special if you like.
  6. Kick up your heels, press play and enjoy!

Salted Bananamel Sundaes! Like Banoffee, but with salted caramel…

Banffee Pie with a twist
Warm salted caramel and peanut butter sauce drizzled over ice cream and topped with whipped cream, toffee waffles and chopped nuts.

We were going to do a recipe for Banoffee Pie, but who has 8-10 people to share it with at the moment?! Besides, Valentine’s day is for lovers, and this dessert is perfect for two.

This quick, easy and super indulgent ice cream sundae with a rich, warm salted caramel and peanut butter sauce  topped with toffee waffles can be whipped up in five minutes flat, and uses ingredients from some of our favourite local producers.

 

Prep: 5 mins

Cook: 5 mins

 

Ingredients

 

3 tablespoons of our Salted Caramel Sauce (170g)

1 Tablespoon of smooth Peanut Butter

1 Tablespoon of Milk

2 generous scoops of Lochmeyler Farm Salted Caramel Ice Cream

2 Scoops of Peanut Butter Ice Cream (we like Mario’s!)

2 Scoops of vanilla ice cream

1 Large Banana, sliced

1 Tablespoon of roughly chopped peanuts

2 Tregroes Waffles

Some Whipped Cream if you are feeling flamboyant

 

Method

 

  1. In a small saucepan, heat the salted caramel sauce, peanut butter and milk, whisking until smooth.
  2. Divide half of the warm sauce between two Sundae glasses. If you haven’t got a sundae glass get creative- use a fancy cocktail glass or gin glass maybe!
  3. Layer the ice cream and the banana slices in the two glasses.
  4. Top with another layer of sauce, some crushed peanuts and poke half a Tregroes Waffle in the top. Perfection! Serve and enjoy.

If you have any Salted Caramel Sauce left over, why not use it to make our incredible Boozy Barti Rum and Salted Caramel Hot Chocolate?

 

Scallop, Sea Salt and Squid Ink Sailors Courgetti

Pan seared scallops and courgetti, in a garlic, lemon juice and white wine reduction, garnished with parsley and finished with squid ink sea salt.
Pan fried scallops and spiralised courgette in a garlic and white wine reduction, finished with Squid Ink Sea Salt.

A sumptuous dish of pan seared scallops atop a bed of courgette ‘spaghetti’, with a simple white wine reduction and finished with Squid Ink Sea Salt. Pescatarian. Serves two.

Ingredients

Dash of Olive Oil

2 spiralised courgettes

500g Scallops

Knob of butter and a bit extra

Minced garlic

Splash of white wine

Lemon juice

Fresh parsley

Squid Ink Sea Salt

 

Method

 

  1. Heat some olive oil in a pan, add the sprialised courgettes and stir for a few minutes until softened. Remove courgetti from the pan and put aside.
  2. In the same pan, sea the scallops for about 2.5 minutes on each side until lightly browned and opaque in the middle, and place artfully atop your courgetti. 
  3. Heat a knob of butter and fry some minced garlic until fragrant. Stir in a splash of white wine and simmer until about half reduced. Add some more butter and a generous squeeze of lemon juice. Pour over your courgetti and scallops.
  4. Garnish with fresh parsley and season with Squid Ink Sea Salt.

Foraging- Josh’s Wild Mushroom Fried Rice

Wild and Not-So-Wild Mushrooms on Granny’s chopping board.

 

Autumn is coming. We know this because our Gazebo blew away last night. It took with it a sprinkling of leaves from the surrounding trees, deftly signaling a change in season.

Another sure sign was stumbling across beautiful, wild Parasol Mushrooms whilst taking Oscar and Alfie for their daily walk.

We are some of the lucky ones because we live in a National Park. In fact we live in the only National Park to be designated ‘primarily because of its spectacular coastline’. Oh, and it’s got great mountains too, which is where we were.

As I say, we are ‘Dead lucky’ as Josh describes it. But you don’t have to live in a National Park to find these National Treasures, you can find them all over the country if you keep your eyes peeled.

We love a forage. We love making the most of nature’s bounty. Also, do you know how far away the nearest supermarket is? Google map us, I dare you. So anything we can forage is a gift as it means less trips to the shop, so we harvested a few of these gorgeous Parasols and spirited them home.

We probably haven’t mentioned yet that Josh and I both spent a few years working in Asia, Singapore in particular, and Josh has been particularly inspired by asian cooking; the ingredients, the combinations of spices, flavours and methods. So having been doubly inspired by some spontaneous mushroom foraging, he knocked up a stunning yet simple fried rice for which you can find the recipe below. No picture of the finished article though sorry, dog walking in the fresh mountain air made us hungry.

A little bit of foraging is great for the soul, it reminds us of how amazing nature is so we do encourage it. However, a few things to heed. Firstly it is very important to be 100% sure that whatever you are foraging is edible. Have you seen “Into the wild”? Thats a recommended watch if you haven’t seen it already, highlighting the importance of correct identification. Secondly, remember to leave enough for Britain’s wildlife. Bambi and Terry Nutkins will thank you for it. Happy foraging!

 

Josh’s Wild Mushroom Fried Rice

Ingredients

Long grain rice

Pine nuts

Spring onions

Wild mushroom

Shitake mushroom

Button mushroom

Fresh Ginger

Garlic (I used smoked)

Fresh coriander

Cracked black pepper

Soy sauce

Pembrokeshire sea salt to taste

 

Method

Begin by boiling rice, approximately 75g per person/ portion. While it is cooking, lightly toast about a heaped tablespoon full of pine nuts in the pan you’re going to cook in, keep an eye on them while continuing to prep the other ingredients, they will only take a few minutes. Once done remove from pan and set aside.

Slice obliquely (at a 45 degree angle in Laymen’s terms ) 2 or 3 spring onions pp 

Total mushrooms pp= ~50g roughly chopped. Depending on how much wild mushrooms you can forage substitute with any shop bought varieties as required. I found large parasol mushrooms and added shitake and button mushrooms to the mix. Remove all stems and set aside for a stock, some of the smaller mushrooms could be left whole (no stem). 

Crush 2 cloves of (smoked garlic) and finely dice about the same amount of ginger

Finely chop about half a handful of coriander and basil (don’t be shy). 

When the rice is cooked, rinse thoroughly with hot water and set aside to drain. 

Gently fry the spring onions in fat (I used home-collected pork fat, but any fat or oil will work), add the button mushrooms, allow to cook through a bit then add the shitakes, once nearly cooked add the remaining wild mushrooms (parasols have delicate flesh and do not require too much cooking) along with the fresh herbs and a sprinkling of black pepper. As the herbs wilt, add the cooked rice to the frying pan, with a splash of soy sauce, and mix together well. 

Serve in a bowl and eat with chopsticks, adding seasoning of Pembrokeshire sea salt (we used Wild Garlic) to taste.

 

 Cwm-yr-Eglwys: A whirlwind history


Cwm-yr-Eglwys is a small hamlet just south-east of  the Dinas Head Peninsula in North Pembrokeshire. Recognisable for its ruined church, the small, picturesque beach has earned a Seaside Award and a Green Coast Award (similar to the Blue Flag Award but for rural beaches), and has safe swimming, which make it a popular haven in the summer months. There is a narrow slipway for launching small boats, or in our case for collecting seawater. Sheltered from prevailing winds, Cwm-yr-Eglwys has its own micro-climate, often being a few degrees warmer, and drier, than other parts of the Pembrokeshire coast. This wasn’t the case today though, as you can see!

Cwm-yr-Eglwys is our nearest beach, and its award-winning coastline and micro-climate make it a perfect seawater collection point, for our salt. You may recognise the iconic silhouette of St Brynach’s Church from our logo!

The church of St Brynach suffered storm damage in 1850 and 1851 when the chancel was destroyed and the graveyard severely damaged by the sea. It was the great storm of October 1859, known as the Royal Charter Storm that wreaked havoc however, removing the church roof and damaging its walls. The church was abandoned immediately, and left in ruins until 1880 when the walls were demolished, leaving only western end that can be seen today; a new sea wall built to protect what was left of the graveyard. Another storm in 1979 caused damage to the sea wall but caused no further damage to the church or graveyard.

10 things you never knew about our body scrubs…

Hand-made from the finest Pembrokeshire Sea Salt Co. salt, organic coconut oil, the best essential oils and maybe a little freshly grated fruit zest or nutmeg – our sea salt body scrubs are special. So what makes them so good?

Did you know our body scrubs:

  1. are entirely natural.
  2. are ethically sourced.
  3. can be used on any part of your body, including your face.
  4. will exfoliate gently and moisturise beautifully, leaving your skin feeling super soft for up to 5 days.
  5. are anti-bacterial, anti-fungal and anti-ageing.
  6. can help relieve symptoms of skin conditions such as eczema and psoriasis.
  7. will go a long way! Pinch by pinch, use just one tea-spoon for your whole body, or add to a hot bath for a luxurious, scent-filled soak.
  8. come in gorgeous reusable glass jars, and recyclable packaging.
  9. are available in 200g and 70g sizes. 200g jars are gift-boxed for easier present wrapping; 70g jars come beautifully packaged as a selection box, or individually to make a great stocking filler.
  10. are kind to you and the environment!                                                                                                                                           visit https://pembrokeshireseasalt.co.uk/shop to find out more!

All I Want for Christmas…

All Oscar wants for Christmas is his two front teeth! What about you?

Visit our online shop where you’ll find great gift ideas for him, for her, for the home or for your wishlist? Award winning Pembrokeshire Sea Salts, Luxury Sea Salt Body Scrubs (made with the finest Pembrokeshire Sea Salt, obviously) and lots more ethically and renewably sourced goodies.

Order now, for delivery before Christmas. Remember, there’s free delivery on all orders over £40, until midnight on 12th December, 2018. Happy Shopping!

 

A Christmas Gift from Us!

                 Three weeks to go until Christmas Day!

All your Christmas shopping done? Christmas Presents wrapped? Tree up? Nope, me neither!

Never mind – Christmas shopping is easy at our one-stop online shop, where you can find all sorts of salt related gifts and more, all in one store.  One shop, means one delivery charge and one parcel to wait in for, and until December 12th 2018, we’re offering FREE DELIVERY ON ALL ORDERS OVER £40. Just click local collection for FREE DELIVERY, and we’ll do the rest!

So whether you’re after a stocking filler for Dad, a perfect gift for Mum, or just a little treat for yourself, you know where to look!

 

Places we’ve delivered to recently

It’s been a busy few weeks for us in the build up to the Easter holidays and we’re belatedly pleased to announce that our products are now available for sale in more shops across the county and further!

Our recent deliveries have taken us on a Grand Tour of Pembrokeshire to some great local businesses in amazing locations. Along the north coast our salts and salted caramel are stocked in our fabulous local shop – Kiel House Stores, Dinas Cross; the great deli and cafe in the heart of Fishguard that is The Gourmet Pig; Cafe on the Quay in gorgeous Lower Town; Melin Tregwynt, deep in the countryside at Castlemorris; and a bit further along the coast you can find us at The Perennial Gardens Cafe & Shop, near St Davids, the wonderful St David’s Food & Wine on the high street, and at the new cafe Mamgu in lovely Solva. We also supply chef Simon Coe at Twr y Felin, who is a particular fan of our sea salt with sichuan pepper. Further south we are stocked at Lobster and Mor, tucked away in Little Haven, and at Vincent Davies in Haverfordwest, where we’re looking forward to seeing the new local products display that will be coming soon. In Narberth and Pembroke you can find our products in Wisebuys – great shops to while away some time exploring their myriad of quality products.

Our Pembrokeshire Sea Salt Co. and Cwtch Body & Sole products are also available on the sunny seafront in Saundersfoot at Periwinkle, and in that area we also supply chef Tom Hines at Coast – if you go there you will get to taste our spectacular black squid ink, which he serves atop the butter for the bread, as well as the sea salt with sichuan pepper and coming soon our green wild garlic salt.

The Cwtch products are now available from the lovely Pembrokeshire Creations gift shop at the Post Office in Fishguard and Elements in Newport, who have just moved to a fantastic new shop right on the square; they also have our cute ‘Taste of the Sea’ salt sampler pack and our delicious salted caramel sauce.

Outside of Pembrokeshire, (although only a stone’s throw, or maybe roll…!) you can find the sea salts at Crwst, the new cafe recently opened in Cardigan. We’re pleased to say that our brand is also getting known further afield, and our recent deliveries have gone out to Wrights Food Emporium, Llanarthne, Carmarthenshire, Arthur Neave in Swansea, the Gower Seafood Hut on the Mumbles, Elephant & Bun in Cowbridge and Wally’s Delicatessen in the Royal Arcade, Cardiff. We are also very proud to supply chef Stephen Terry of The Hardwick, just outside of Abergavenny and local lad chef Tom Simmons, at his Tower Bridge restaurant. 

 

About Cwm-yr-Eglwys

Cwm-yr-Eglwys is a small hamlet, located to the south-east of Dinas Head in North Pembrokeshire. It is recognisable for its ruined church, which lies just above the beach in this small cove. The beach has earned a Seaside Award and a Green Coast Award (similar to the Blue Flag Award but for rural beaches), and has safe swimming, which make it a popular haven in the summer months. There is a narrow slipway for launching small boats, or in our case for collecting seawater. Sheltered from prevailing winds, Cwm-yr-Eglwys has its own microclimate, often being a few degrees warmer, and drier, than other parts of the Pembrokeshire coast. This wasn’t the case today though, as you can see!

Cwm-yr-Eglwys is our nearest beach, and its award-winning coastline and microclimate make it a perfect seawater collection point, for our salt. The iconic image of St Brynach’s Church forms our logo, which has been modernised recently for our rebranding exercise.

The church of St Brynach suffered storm damage in 1850 and 1851 when the chancel was destroyed and the graveyard severely damaged by the sea. It was the great storm of October 1859, known as the Royal Charter Storm that wreaked havoc however, removing the church roof and damaging its walls. The church was abandoned immediately, and left in ruins until 1880 when the walls were demolished, leaving only western end that can be seen today; a new sea wall built to protect what was left of the graveyard. Another storm in 1979 caused damage to the sea wall but caused no further damage to the church or graveyard.

New Branding and Christmas Orders!

Hello there! We are Oscar & Alfie, two Old English Sheepdogs whose humans run Pembrokeshire Sea Salt Co. They’re crazy busy at the moment getting Christmas orders ready to send to Santa, and with lots of events. So, we’ve decided to help out with their social media posts, just to keep you up to date with what’s going on. Obviously I (Oscar) am the brains behind this operation, but as I’m a big gentle giant, my paws are a bit big for this keyboard thing, so I’ve delegated the typing to Alfie, as he’s a lot smaller than me. Anyway back to the task in hand (or paw! ). The news from Pembrokeshire Sea Salt Co. and it’s fragrance division – Cwtch Body and Sole is that we have new branding, which we all love. Thank you to the lovely people at Monddi Design Agency in Pembroke, for that. Your next chance to see it is in Newport tomorrow for the Newport Christmas Festival, 2pm ’til 8pm in Market Street, with a train to see Santa in his Grotto. We might come along too! We’re also having a new website which should be up and running soon. In the meantime you can order gifts online; www.pembrokeshireseasalt.co.uk/shop. Order by 20th December for dispatch by post or collect from Dinas by noon on Friday 22nd. That’s it for now. Happy shopping love Oscar & Alfie xx

Upcoming Events August 2017

Now I’m back from my lovely holiday, its time to let you know about our upcoming events throughout August. We’ve got a fair few events around the region, plenty of opportunity to see us, but remember we are always available online.

9th – Nevern Agricultural Show, Newport
12th – Cardigan River & Food
13th – Aberystwyth Sea2shore
14th – Newport Local Producer’s Market
15th – St Dogmaels Producer’s Market
19th – Aberystwyth Farmer’s Market
21st – Newport Local Producer’s Market
22nd – St Dogmaels Producer’s Market
27th – St Dogmaels Producer’s Market, Lazy Sunday
28th – Newport Local Producer’s Market
29th – St Dogmaels Producer’s Market

Upcoming Events July ’17

Now we’re into July we thought it best to keep our faithful customers and followers informed of our upcoming events incase we forget to mention them while we are so busy! There are going to be some limited editions and special products made for some of these events, so come along and see us to be sure not to miss out. Links to the respective events are included below:

9th – Cardigan Bay Seafood Festival, Aberaeron
10th – Newport Local Producers Market, Newport Pembs
11th – St Dogmael’s Producers Market, Cardigan
15-16th – Grand Prix of the Sea, Milford Haven
17th – Newport Local Producers Market, Newport Pembs
18th – St Dogmael’s Producers Market, Cardigan
22-23rd – Gower Chilli Festival, Port Enyon
24th – Newport Local Producers Market, Newport Pembs
25th – St Dogmael’s Producers Market, Cardigan
29-30th – Lampeter Food Festival, Lampeter
31st – Newport Local Producers Market, Newport Pembs

If you can’t make it down to any of these events, then check out the online shop, or just get in touch (phone, email, message).

London and more

No, we’re not the best at keeping our blog updated here at Pembrokeshire Sea Salt Company, but that’s mostly because we’re always busy processing seawater, drying salt, making salted caramel or helping Cwtch Body and Sole with their excellent sea salt body scrubs.
So here’s a little update of what’s been going on. Mid-February, we were at the London Welsh Centre’s Welsh Emporium event, a great day was had by all, we were privileged to get to show off and sell our products in London, and we’re already looking forward to the next one! We’ve been at St Dogmael’s market every Tuesday this year so far (even the cold and rainy ones), so thanks for all of you that have been along to support us and of course all the other stallholders. Another first in February was taking part in the St David’s Day event at the National Botanic Gardens of Wales, Llanarthne, where we will be for their Mother’s Day event later this month. We’ll keep Facebook up to date with any other upcoming activities that we have planned, as we do them!

ITS CHRISTMAAAAAAAAAAS!!!!!

Everyone is in a mad rush in the run up to Christmas, us included(!) with our attendance at Christmas Fairs each weekend, plus the usual Monday morning Newport market, and now our guest appearance at St Dogmael’s market each Tuesday up until Christmas. During these busy times it is easy to let things get the better of you, and to be caught up in the festive hype. Our salt is a quality product, and it takes a long time to get those cubic crystals to form perfectly. So we’re trying really hard to keep up with all our orders and our customers, to deliver the high quality products and service that you have come to expect from Pembrokeshire Sea Salt Company. Thank you for your custom, loyalty and patience.

For our next events, follow us on Facebook and Twitter.

Summer’s over

With the summer food festival season now over, we’re back to the serious work of ramping up production in time for xmas. We still have our regular spot on the Newport Monday Market, and will be out a few local events through October and November. Be sure to keep your eye on our Facebook and Twitter feeds to keep up to date with our latest news and offers.