St. David's Day Celebrations 2010
Saundersfoot celebrates the St David's Day weekend with its annual Food and Craft Festival. The popular event, now in its ninth year, takes place on Saturday February 27th and Sunday February 28th.
Alongside over 30 stalls in the village's heated harbourside marquee, and celebrity chef cookery demonstrations, the event features the Cawl Cooking Championship of the World...and Elsewhere, which is judged on the taste test of visitors.
Just £4 buys a commemorative, hand-crafted cawl bowl to keep, which is the ticket to 'cwm cawling' on Saturday lunchtime at the ten local eating establishments who have entered the contest. There, visitors can fill it it up with the tasty Welsh delicacy before casting their vote for the most delicious dish.
"The contest has really taken off in the village, and there is some keen competition between our talented local chefs," said Andrew Evans, the chairman of Saundersfoot Chamber for Tourism, which organises the festival. "Our festival is a great cause for celebration - not only does it mark the national day of Wales' patron saint and showcases some of the best Pembrokeshire produce, but it also gives a welcome pre-Easter boost to local trade."
The festival's souvenir cawl bowls have been made for the second year in succession by potter Mark Walford, who works at Hilton Court, near Roch with his wife Patrizia.
The festival takes place on Saturday February 27th between 10am and 8pm and Sunday February 28th between 10am and 4pm. The cawl trail runs from 11am to 3pm on the Saturday, with the results announced on Sunday.
The Saundersfoot St David's Day Food and Craft Festival is supported by Pembrokeshire County Council, the Welsh Assembly Government and Planed.
SERVING UP A FESTIVAL TREAT
Leeks and Welsh lamb, local cheese and ham and fish fresh from the sea around Saundersfoot will be helping celebrity chefs Angela Gray and Anthony Evans create a stir at the village's Food and Craft Festival.
Both the chefs are passionate about featuring locally-sourced and seasonal food in their traditional recipes, and emphasise the importance of sharing Welsh culinary culture with the latest generation of cooks.
So while they work in the festival's harbour side marquee to create tasty dishes including seafood cawl, leek and Welsh rarebit tart and sticky ginger cake to share with their spectators, children at the event can make their own Welshcakes and Oggie pasties to take home to bake.
Angela and Anthony were both part of the team representing many aspects of Welsh culture at last year's Smithsonian Folklife Festival in Washington, and will be talking to Saundersfoot audiences about their experiences and the culinary challenges involved.
And it won't be just stories that the pair will be sharing with festival-goers - both are promising to serve up plenty of tasters from their culinary creations!
Angela will be cooking on both days of the festival, with Anthony joining her on the Sunday and they will be supported by Pembrokeshire County Council's food team. Click here for the programme.