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Sosban Fach

27 July 2009

A taste of things to come

I had guests this evening. Our friends who design our website came down to stay with us. I thought this the perfect opportunity for them to try some of the dishes I have been developing. Guinea pigs so to speak :-)

We started with Caviar Cymreig, which is a laverbread based dip served with Bara yn y clai pot (bread in a clay pot). Laverbread is a type of seaweed found on the rocky coast of south Wales.

While waiting for the appetisers we sampled the Double Dragon beer from the Felinfoul brewery, which was just lush. And no, we weren't feelin' foul :-)

We had two appetisers. The first one was Cregyn gleision mewn seidr. A delicious dish of mussels cooked with a broth of Welsh cider, garlic and cream, served with a chunk of Bara Planc (bakestone bread) to mop up the juices. Of course we had to finish of the flagen of Ralph's Welsh Perry.

The second appetiser was Cawl cig oen (lamb broth). This is taken from a family recipe and is my name sake. I was christened Stew-art.

By the time we we finished the appetisers we were totally full-up. That didn't stop our friends from continuing. They delved in to the Cig oen a Mintys (Minted Lamb) as if it was the first dish I served them.

The second main dish was fish, Brithyll a bacwn (Trout with bacon). A totally unexpected combination, but judging from their empty dishes, a succesful recipe. We opened a bottle of Vine Leaf wine from Cwm Deri Estate in Pembrokshire to go with the trout.

Granted this was a large meal, but I simply couldn't allow them to leave the table without tasting my Teisen Lap (Moist Cake) or the rich, creamy Caerphilly Cheese from Trethowans Dairy washed down with traditional Welsh Cream liqueur from Condessa.

Judging by my first test on human beings, my research has paid off and I am on the right track. It is all very nice to hear good feedback from ones friends, but what matters of course is to hear opinions from prospective customers. If you have any comments, good or bad please leave a comment. I love to hear them.



  1. I was one of the guests who had the chance to taste the dishes. With all due respect to Stuart as a person who desires to create a true Welsh culinary experience, all I can say is that the dishes I tasted were so good that they stand out on their own, be it Welsh, or not.

    Last night was like going back to my childhood, revisiting the happy memories of going to an aunt whose Sheppard pie was to die for. I have rarely enjoyed food that much since.

    Thank you Stuart, but now I have a dilemma: If we make your website as successful as we plan to, we may end up having a problem in booking a table at Sosban Fach. So promise us a table at short notice or else the Search Engine Optimisation (SEO) is going to fail :-)

  2. Food looks good, but being a bitter drinker, the Felin Foel doesn't sound that enticing.

    Is it going to be on a pump or in bottles? If bottles, I'd recommend getting a larger range of Welsh bitters in. There are loads of quality brewers in Wales. Rhymneu Brewery (Merthyr) produce old fashined Welsh style bitter. My favourite brewers are Otley (Trefforest) and Pen-lon (Ceredigion). They are both dearer to buy than Felin Foel, but I'm sure customers would be repared to pay more for the choice.