An evening with Brychan and Bwyty Maes y Parc
When we were considering how to showcase our brand new blended Welsh malt whisky, Brychan, we were keen to bring it life in the Welsh food context. What better way, then, but to team up with Coleg Ceredigion (our local further education college here in Cardigan)’s award-winning training restaurant Bwyty Maes y Parc to create an evening of meticulously crafted cuisine.
The idea was met enthusiastically by Huw Morgan, catering and hospitality lecturer at Coleg Ceredigion, and college lecturer and menu creator Sam Everton, the holder of the 2024 and 2025 title of National Chef of Wales. Along with the students, Sam and Huw came up with a bespoke cocktail and stunning 5 course menu that not only brought Brychan to life, but demonstrated the talent of our local catering students.
From the delicious "Aur Brychan" cocktail, through a whisky cured trout and creme fraiche tartlet canape, seared scallops, samphire and caper fricassee with Brychan whisky beurre blanc, and stuffed chicken breast with Brychan whisky and mustard cream, to an incredible dessert, of chocolate & Brychan whisky cremeux, cocoa nib tuile and a salted caramel, vanilla and whisky ice cream and whisky-inspired petit fours to round off the evening, every course was a delight.
We've worked with the college before, offering study tours of the distillery to their students, to support their learning around spirits and alcohol in general. To see the talent of our local students displayed in this way, making Brychan the highlight of the menu, underpinned by their own creativity and comittment, made the evening very special for us.
Bwyty Maes y Parc is open for bookings online and by phone 01239 612032 during term time. In the Welsh Wind’s Brychan Blended Welsh Malt whisky is available from the Distillery Shop (open Monday – Saturday, 9-5), and our website, plus selected outlets around Wales.
