Christmas and 2018 is Approaching

Christmas and 2018 is Approaching
With Christmas fast approaching I have had some new gift vouchers made up for the very lucky people who are coming to join me next year.
Colin Humphreys (Wave hitting the rock) - 2017-1
The bass fishing days out can be seen here and they can be bought here.
The foraging and food experience gift card can be previewed here and they can be bought here.
Sundown and Moon over Skomer - Summer 2014-1​​

Theres a multi-course dinner with the foraging day out as well and the reviews have been unbelievable. Lots of hard work goes into each dish and its really starting to tell. With every guest I have seen coming to join me the feedback has been unreal.

A perfect Bay Boletus - 2017-1​​
Please do not hesitate to get in to as there are already twenty people booked in for parts of July 2018 for both experiences.

Coming very soon

If rooting around the Welsh countryside looking for wild edibles isnt for you then I have some good news.
In 2018 I will also be running pop up wild food evenings at various places around Wales.
More details of these events will be publised here when the dates are set in stone.
You can get more of an idea and more information here about these future plans that will be coming up next year.

St Davids day 2018

I will be running a St Davids day foraging and food event around the beginning of March.

I dont believe we celebrate St davids day enough here in Wales so this will be my take on it.

I will be looking at the traditions of food for around the time that St David was alive, & I be looking at what the clergy of the day would of eaten during fasting times etc. I will of course take these elements to a different level.

Note* It wont just be leeks and water either (now theres an idea! :) 

Cwm Yr Eglwys-1​​
A very short post for now but I just wanted to make people aware of whats coming up in 2018.
Thanks for reading and please stay posted.
Email –
Telephone – 07515380169


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A new website the end of another season. A new beginning!

A new website the end of another season. A new beginning!

The above website is a work in progress and you will find various links on this blog to different locations at

 So the end of the season for me has come. Its a funny time for me, the last few days have given me time to reflect on the season just passed.

Its always a reflective time for me when my season ends.

 New things have been learned. New fungi patches have been discovered.

Good sized bass have been caught in new areas. The most fish caught in one day was seventeen.

 Theres still a long way to go, although the prospects are just astounding. Experiences are taken on board and I learn from them and quickly move on.

 Next year will see and reaching its fifth year.

 I will be here for years to come and I will continue to hit the peaks and I will continue go from strength to strength. At the end of the day I am a man of the outdoors, the knowledge I have is wonderful and it is not taken for granted.

 I don’t think I will ever get tired of getting people onto the fish especially when they are good sized ones.

I also don’t think I will ever stop questioning and wondering what is actually going on out there, the quest for answers will forever continue.

 Smaller parts of the puzzle come together with some more attention to detail. The wild Pembrokeshire coast is far from a simple place to fish. Some marks are so large they have to be sectioned into smaller bite sized pieces.

 The foreshore and the storm beaches here are forever changing. Each season can be very different. You have to adapt and you to have a plan B, C and D.

Seeing people hooking up with their first bass is always great for me too.

 Rowland above joined me for a five day session as did Chris below, with the weather conditions and seals turning up at marks we only really had three days out of the five for actual fishing. Such is the gamble on this coastline at this time of year.

You get your chances and you have to try and make the most with what you have to choose from in front of you.

Chris above and Colin below have joined me on a few occasions this year, back in late June we had a wonderful time. Top banter and fun was had on each and every day. Thanks lads and see you next year.

People that come on these days out have similar interests, everyone has been massively supportive this year and everyone is returning for more adventures next year.

 The places we go are alive with life, its not always about the fishing sometimes.

 Seeing otters playing on the shoreline and following their footprints in the sand.

 Watching the wading birds like the egrets and the red shanks, the murmurations of the starlings on a cloudy autumn day.

 The calling of the curlews is one of the best sounds that you will ever experience.

The rod that I have worked so hard on has delivered there are only three of the Tulala 240′s in the country and two belong to me the other one has now been sold. More will be on their way soon and next year I will be working on the 275 (9ft) version.

 These rods will be available exclusively through me here on this website in my shop.

 A rod that has been worked on for three years now, a rod built by me. Someone who is on the coast fishing for bass on almost a day to day basis. Rods purposely built for the conditions we face on U.K waters.

 My working friends at the Tulala website can be found here.

 I also got some time to fish for myself at certain points. I have personally landed fish up to the eight pound mark. No double for me this year though which is a normal occurrence for me when I get time to fish hard. Alas the day to day running of the business has taken over.

Theres always a huge chance of clients landing more fish like these below on lures from the shore.

Foraging and food

 The feedback on the food from guests has been as I would expect for all the work I put into it.

Theres been some wonderful reviews on Trip advisor here.

 I cannot thank each and everyone of you enough for joining me and I will see you all again next year.

 The words of encouragement have been duly taken and I will continue to strive to get better and better.

 There is nobody cooking this style of food in the U.K at the moment where in that everything I use comes from extremely local sources.

 Most of my dish creations have a meaning and a story, an interpretation of my take on the environment I work in.

 Getting to where I am today has not been easy.

 Dedication, commitment, sacrifice and determination have been the key recipe for me and anyone striving to do something truly unique.

 Family and friends have been very supportive when things have been tough.

 For those on the end of the phone I cannot thank you enough.

I turned my back on the status quo five or six years ago now and it is the best thing I have ever done. I only wish I had made the decision ten years ago.

 Above – Egg in the woodland – Slow cooked duck egg yolk, chanterelles and wood sorrel.

 Above – Charred Pembrokeshire potato, sea buckthorn, sea radish, goosefoot (plant family) and marsh samphire.

 Above – Onion and butter broth.

 Above – Slow cooked beetroot, beetroot pickled in seaweed vinegar and beetroot sauce.

 Above – Lobster and the shoreline.

 Above – Fresh cheese, elderberry and sorrel.

 Above – Stack rocks – Gorse flower custard and ash meringue.

 Above – A gift from the woodland – Acorn ice cream, chocolate truffle buried in malted grain soil.

 Christmas is soon coming. Many people buy my days out as Christmas and special occassion gifts.

Why not join me next year for a very very special experience?

 Email –

 Telephone – 07515380169

Stay posted!

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A new horizon.

A new project for fishing and foraging Wales.

For a while now I have wanted to create a website that gives more of an insight of what it is I do here at Fishing & Foraging Wales.

A website that tells more of a story and one that really does justice to what it is that I do on a day to day basis out here on the Welsh coast.

And also a website that shows exactly what can be expected on the foraging and food days out. And also what possiblilities can be acheived on the bass lure angling days out.

If you click on the link below then you will be taken directly to a new side project that I am working on.

Dave Carron casting - October 2107-1

Sometimes being creative is a good thing.

Sometimes though I can feel a little frustrated, I am always looking to improve on the things I do so that they can be the best that they possibly can.

Whether that is from meticulous food preparation and presentation. Or by trying to perfect the way I use lures and the approach I use for bass lure fishing or how the website looks and feels.

I wanted a small element of the things I cover to appear on the site.

With the site above I can add video snippets directly and without the use of you tube as a middle stop off. As a bit of a purist this has been very important to me for a while now.

I am also working extremely hard on my still camera work. I recently bought a new Canon 70D. A good camera is something that I have wanted for while now. I really needed somewhere to do these images justice.

Under the contact and booking enquiries button, there is more information on what to expect on the bass lure angling days out. What clothing to bring and on deposit I will send out a list of the lures I am finding are working at the time directly to you.

Theres more information on there about the foraging day out. Theres information on what dishes to expect and what clothing to bring as well.

There is also a food photography gallery with photos of the staples that I serve on the foraging and food days out.

Things are also getting increasingly busy for me here at Fishing and foraging Wales, bookings are becoming hard to keep up with, so instead of me getting back to each individual client then I thought it would be easier for me and yourselves to just go onto a seperate website page and you can do all your bookings there, with limited bother.

With the camera gear that I have worked hard to purchase over the last few years, then it has become increasingly more important for me to have a blog that I can try and show you a more of a personal story than the one I am giving to you now.

Please feel free to have a look around the website to get a feel for it.

Any feedback can be left on my Facebook page

Or please feel free to get in touch with any thoughts at

An end of season blog post will be coming very soon at

Thanks for reading :)

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A late blog post – September into October 2017

September into October 2017

Well theres just not been enough hours in the day for me to get a blog post up sooner than today.

Its early October and my September has been taken up by both fishing guiding, foraging and food days outcand all the rest of the work that goes on behind the scenes here at

Its been crazy busy, from emails to filming and trying to push the business to an even higher standard especially with getting the food side of things to another level.

Ian Releasing an estuary bass - September 2017-1

Releasing a nice sized bass back to fight another day.

I have had very little time to get any personal fishing in for myself and to be honest when there has been time the surf and swell have been awful. Not to worry, October and into November is always a great time for bass lure angling and I am hoping to get some personal sessions together in between a very busy booking schedule.

Ian with an estuary bass (close up) - September 2017-1

Ian with an estuary bass - September 2017-1

My regular guest and friend Ian Dowling with a Personal best sized shore caught bass.

Bass at night

Bass lure fishing at night is always exciting here. Soft plastics getting bumped through current at this time of year is always heartstopping stuff.

Pike hitting a surface lure part 2 - September 2017-1

A Pike smashing a surface lure for my regular guest Dave Carron. Daves I hope is coming back for more fishing sessions in late October and into November.

Foraging and food

The foraging and food side of the business just keeps getting busier and busier. Theres some great trip advisor reviews here.

I have been overwhelmed by the feedback I have recieved, I just want to keep cooking for people and making them happy and to keep learning more about what I can create with local ingredietns and the wild food larder I have on offer. Its great to be able to be creative and at the same time gifted to be able to piece little parts of the puzzle together in the form of food.

The foraging dinner can have as few as seven courses but as many courses up to ten.

This really depends on whats about on the foraging day. My guests have been blown away. I am a very reserved and quiet person, I love to cook and I have cooked at the very top level since I was just seventeen years of age.

Theres a hell of a ot of detailed work in each dish that I make.

I now even make my own butter to go with the freshly cooked proved flatbreads, cured and air dried Welsh mountain lamb and the wild garlic preserved in different stages of its life cycle appetisers.

Acorns under the oak tree - Autumn 2017-16

Homemade butter – Nothing really gets better than the taste of freshly made butter.

Acorns under the oak tree - Autumn 2017-1

Onion soup served in very old crock pots.

Acorns under the oak tree - Autumn 2017-2

Onion soup – A simple sounding dish with such complex flavours. It has to be tasted to be believed how a simple onion can be turned into something sublime.

Acorns under the oak tree - Autumn 2017-17

Stackpole beetroot, beetroot pickled in kelp vinegar and beetroot sauce.

Acorns under the oak tree - Autumn 2017-4

Pembrokshire potato, sea buckthorn, sea radish, marsh samphire and orache.

Acorns under the oak tree - Autumn 2017-5

Artemesia maratima – A fragrant herb that is broken up with the guests fingers to be smelt whilst eating the above potato dish.

Acorns under the oak tree - Autumn 2017-6

Slow cooked duck egg yolk, chanterelles and wood sorrel, chanterelle and woodhedgehog sauce.

Acorns under the oak tree - Autumn 2017-10

Lobster and the shoreline.

Fresh cheese, elderberry and sorrel - 2017-1

Fresh cheese, elderberry and sorrel.

Acorns under the oak tree - Autumn 2017-12

Stack rocks – Gorse flower custard and ash meringue.

A gift from the woodland - Autumn 2017-1

A gift from the woodland – Acorn ice cream, buried in malted soil and chocolate truffle.

I must apologise about signing off so quickly again but this weekend is busy again with foraging and food guests and preparations need to be made.

Acorns and fungi have had to be collected and prepared in readiness for next years foraging anf food days and also for other things I have planned for the business moving forward.

Come and join me in November to chase some good sized bass?

I do have some availability coming up at the end of October if any readers are at all interested.

Bass fishing days are going through to the end of November and there is some availability left if you want to get out to chase the silver. You could be in with a chance of a good sized fish. Lets pray to the bass gods that we can have some nice settled conditions!

Christmas gifts can also be bought by getting in touch and I am already taking bookings for the 2018 fishing, foraging and food season.

Tight lines and happy foraging. All the best – Matt :)

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August 2017

Fishing and foraging August 2017

The fishing in August has been ok here on the Welsh coast.

I see plenty of fish at this time of year but they cn be really difficult to catch. I have some theories for this. I think that because of all the tourists that visit the areas here for example with more people causing disturbance in the water with boats and jet skis etc.

I also believe if bass see people I think they do become increasingly harder to catch.

Bass release End of July 2017-1

Releasing a clients bass at the beginning of August 2017.

I find August has been a mixed bag. I have been busier with the foraging and food days out in all honesty though.

Mike and Rhydian - Bass 2017-1

Father and son – Mike and Rhydian with a nice bass.

I enjoy everyones company on my guiding days out. Mike Mcandless has been out with me for the last few years, his son Rhydian is new to bass lure angling so it was a real pleasure to teach him techniques from how to cast, tieing knots and of course how to use lures in different types of situations. The father and son pair joined me for a day of foraging and food and then a day of lure fishing for bass.

They are already looking to book in again for next year and this is testament to my dedication and commitment on this coastline.

Paul Rosier with a nice fish August 2017-1

Paul Rosier with a nice sized bass. The fish hit him about ten metres away in the edge of the surf. Paul has a few bass fishing trips planned for this year and he thanked me numerous times for helping him to be more confident in his future bass fishing escapades. I hope to see Paul again in the near future. Thanks Paul.

Bass release surf 2017-1

Another decent bass is returned to swim again.

Although there have been smaller bass caught by guests I didn’t get anymore good shots. I think my camera has seen its last days and I am in the market to purchase a new one. With all the salt air and water my trusty old canon has seen better days.

Bass release August 2017-1

Anyway the best time of year for the bass fishing is coming and I can’t wait!

Rainbow 2016

I have availability for the months of September, October and November so please do get in touch if you would like a great day or more out here with me.

Foraging and food

I have welcomed guests from lots of different places including destinations as far away as the United states again this month and they have been blown away by the foraging day out and the dinner after a day looking for assorted edible plants and fungi and also the seaweeds too.

Arun cutting chanterelles 2017

Hunting for chanterelles at this time year is a wonderful experience.

Chanterelles - August 2017-1

Lovely chanterelles shining like beacons on the banking.

Fungi hunting is a wonderful experience and its great when we find some good specimens like the ones above. Its been a particularly wet summer so far and the fungi foraging hasn’t been that great. I find that fungi like a balance of wet and dry conditions. A good spell of warm weather may cause a good flush in September, October and November.

Bread, meat and pickles 2017-1

Proved flatbreads, Wild pickles and cured and air dried Welsh mountain lamb. Such simplicity in these little appetisers but the tastes are just mindblowing.

Welsh onion soup with lid-1

Welsh onion soup – Onion an butter broth – Like I have said in other posts its great to be able to take a simple ingredient and turn them into something tasty and memorable.

Welsh onion soup without lid-1

Welsh onion soup – Onion an butter broth.

Pembrokeshire potato 2017-1

Slow cooked and charred Pembrokeshire potato, sea buckthorn and various edible plants.

Egg in the hedgrow-1

Egg in the hedgerow.

Lobster and the shoreline-1

Lobster and the shoreline.

-Stack rocks--1

Stack rocks – Gorse flower custard and ash meringue.

Again this is a pretty short blog piece again as I have a busy time ahead this week and into September and I need to get emails ouy to people requesting dates for the next few months and I am already taking solid bookings for next year.

I must be doing something right then?

Stay posted and good luck to everyone who reads my blog if you are bass fishing or hunting for wild edibles.

Telephone – 07515380169

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July 2017

Bass fishing July 2017

Well the bass fishing here on the Welsh coast has been brilliant compared to past seasons. Theres a lot of small fish about but there are also a good stamp of fish about too.

This is a very short blog post which highlights the best pictures from the month of July so far. After writing this post I have to carry on working away to get ready for the next arriving guests tomorrow morning.

Nathaniel James, playing in a bass from heavy water and rocks. Thanks for joining me.

Are the banning of the gill nets already having a positiove impact on our beloved and precious bass fishery that we have fought so hard to protect?

Brian playing a bass - July 2017-1

Regular client and friend Brian Brooks playing in a nice sized fish. Brians passion for lure fishing is infectious and we always have a lot of laughs when he joins me.

Brian with a nice bass July 2017-1

Nice fish Brian and thanks!

Nathaniel returning a bass July 2017-1

Nathaniel James – Releasing one of six nice fish caught on an early morning session with me.

Me releasing Brians bass July 2017-1

Another clients good bass being released to fight another day.

Tobias Fly casting - July 2017-1

Tobias Oetjen joined me from Germany this month. He landed quite a few fish on the fly and he also hooked into a big bass on the lure. Unfortunatly the large fish came off the hook after a very good run. We were both gutted, but then thats bass fishing on this exposed coastline.

Tobias Fly casting (forward) - July 2017-1

I very much enjoyed watching Tobias and his superior fly casting into the lovely Welsh surf.

Me with a nice bass July 2017-1

A fantastic stamp of fish, the shoreline is producing some good fish here on the Welsh coast.

Phil Thompson playing a bass July 2017-1

A new client Paul Thompson playing in his first bass onto the shingle.

Foraging and food

Foraging and food continues to be busy and this week I have filled my available days three times.

The comments on the food have been amazing as always.

Lobster and the shoreline - July 2017-1

Lobster and the shoreline – July 2017

The foraging dinner consists of six courses. Working alone, I have had very little time to photograph each individual dish.

Stack rocks - July 2017-1

Stack rocks – July 2017

There are dates available in August, September, October and November at the moment.

Please do not hesitate to get in touch to avoid dissapointment.

Telephone – 07515380169

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June 2017

Bass fishing – June 2017

Well the weather here at the beginning of June was atrocious the swell and the surf was horrendous and I had to move bookings around due to the low pressure we were experiencing here on the Welsh coast.

Colin with bass a 2017

Colin Humphreys a regular guest and a passionate bass angler with a bass of five and a half pounds. This size of fish has been a regular occurrence throughout June for clients and myself when I have found time to fish.

Colin Humphreys above has been coming since I started the bass guiding.

Colins a good fisherman and it was a real pleasure to see him land this quality stamp of fish on his two days with me. Again there were more hook ups and lost fish, but we had lots of fun while we clambered over the rocks and weed in search of our lovely silver friend.

Dave Young casting-1

Dave above joined me along with his brother Michael and Pete. We had a lovely time and Pete lost good fish of about three pounds.

We had a lovely time and Pete lost good fish of about three pounds. The biggest fish of their trip was lost, just at our feet! There were some good hook-ups with better fish but they were just nibbling our soft baits and not commiting fully to the take. There were lots of fish around but they were not that big maybe two pounds and under, we had fun just catching and getting the fish straight back into the sea. So not many good photos for the three days that these wonderful gentleman joined me.

Chris Cant and his Personal best bass :)

Chris Cant another regular guest with his personal best bass. The photo doesnt do this fish any justice as this went to the 5lb mark. I hope I can get Chris another PB when he is coming with me for five days in November.

June bass 2017

Another fine bass getting ready to swim off.

Dave Young loving it 2017-1

Casting into “Chaos”, this type of fishing really gets the adrenaline going!

Indias fish 2017

The lovely India with her first ever fish and its a lure caught bass and again a good one of five pounds.

I got a proper soaking landing this wonderful fish for India. We were all ecstatic when India landed this bass.

India had never fished before and rockhopping can be very hard going. India really impressed me though, she never wavered or whinged even though the terrain was hard going.

Me going to put a bass back June 2017-1

Me taking a guests bass down to the water to be released.

There will be lots more fun to come on the bass fishing front in the next few months. Its very exciting and the best start to the main season I have had in terms of fish since I started.

Are the banning of the gill nets already having an effect?

Foraging and food – June 2017

The foraging and food side of things are equally as good.

The arrival of the first chanterelles and porcini has already happened!

People have been blown away by the food, its always a wonderful experience for my guests.

Its a real pleaser for me though because I cook in front of the guests and they can watch me work away right in front of them, then they get these amazing plates of the foraged goods we have picked and the best of Pembrokeshire ingredients is paired with them.

A first porcini 2017 end of June

David, Grace, Eileen and Chris. Wonderful people who joined me last week, we had a really lovely time and its always fantastic to have such enthusiastic guests along.

Pickles and cured and air dried lamb-1

Pickles and cured and air dried lamb – Served with flatbreads that are proven for twenty four hours and local butter.

Egg and the woodland 2017

Egg and the woodland – Slow cooked duck egg yolk, Chanterelle and porcini, oxalis and last years mushroom sauce. (Sorry this photo is a bit out of focus)

Earth and sea 2017

Earth and sea 2017 – Pembrokeshire new potato slow cooked and cooked over embers, sea radish, sea buckthorn, spear leaved orache and marsh samphire. 

The dish above is a new addition to the food courses on the evenings dinner on the mid summer foraging day. I love to turn these humble ingredients into something special. Its a wonderful thing to again be able to experiment with the wondrful produce we have on offer here in Pembrokeshire.

Lobster and the shoreline 2017-1

Lobster and the shoreline.

-Stack rocks--1

Stack rocks.

Brown crab

Wonderful Pembrokeshire brown crab. I love cooking these whole on the BBQ at this time of year. I also sometimes use the crab meat in the seaweed broth that I make.

The comments and the feedback have been amazing and the secret is now getting out about the “culinary wizard living in the woods of Wales” (a comment from the you tube video that was recorded last year)

Coming onto the subject of filming the second week of June saw me filming again with a more mainstream T.V channel.

When I know more details about the release I will let you know as well.

I didn’t do any thing over the top for this filming shoot as I needed to keep things simple as the setting was based on a BBQ.

Foraged goods for filmong

Some amazing early June produce that I gatehred for a filming shoot.

 Things are getting increasingly busy for me now at

Its been a long and hard journey for me to get this far.

Some people don’t realise I spent four years living in a bell tent with no running water or mains power supply.

I have now got a more stable set up and I am very happy with the way things are coming along. I count myself as very lucky to of been able to chase a dream and to of travelled on this journey, I hold each experience I have encountered very close to my heart.

Each person that joins me and returns are now more like friends and without the help of their support I wouldnt be where I am today.

I can’t thank you all enough for your continued support.

Cwm Yr Eglwys

Cwm Yr eglwys.

Please don’t hesitate to get in touch as there is still room available in August. Then we are into September, October and November.

There’s places left for both experiences but don’t leave it too late as even this morning I have filled three places with foragers and diners for August.

Telephone – 07515380169

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Bass fishing, foraging and food – May into June 2017

Bass fishing, foraging and food – May into June 2017

Another late May bass 2017-1

I would like to have had the chance to get a blog post up sooner than now but its been the busiest May I have had since I started my venture four years ago now.

A bass landed in late May 2017-1

The foraging and food side of the business has been extremly busy and every weekend has been virtually fully booked. I have welcomed guests from the United states, Italy and Germany and in all honesty I have had little time to get out fishing.

When I have had the chance though there have been plenty of good sized fish about.

This year I have been using hooks sizes of 3/0, 4/0 and 5/0 in the soft plastics I have been using. I am trying to weed out the smaller fish and I have landed some better fish and I think it is due to this method.

The new Tulala Glissando 240 Bass rod is now in production and is available for me to order from the team in Japan. For anyone interested in getting their hands on one of these fine rods please do get in touch. You can also trial it out on my fishing days out. The rod is in the 5g to 25g range, its light but has so much power and is also suited for putting lures over some tasty white water. I will get some nice photos of the rod as the finish of it is just stunning. Its taken three years of work to get this rod perfect for our style of fishing for U.K bass.

This weekend coming and the rest of June I will be very busy with fishing clients and I am expecting very good things in the field of chasing our friend the bass. Although I am keeping an eye out on the swell and surf which seems to be coming in pretty rough this weekend.

I hope at some point I will be able to do some more fishing for myself too, I love the food side f the business it’s a huge passion for me but the fishing is a nice break for me to have. I love being right there next to the sea and the anticipation of the bass hitting a lure is always there. Your always on the edge.

I really thought and was deeply hoping I would have had a few free days (yesterday and today) to get out but at the moment the swell and surf is coming in high so I wont get a chance. This does give me the chance to get on with other important things going on behind the scenes within the business though.

Foraging and food

As you all probably know I run the business single handedly and I deal with everything from enquiry emails to guests and the upkeep of the website and this blog.

The jobs I have to complete for the food side of the foraging days are also the preservation of plants and meats for the later season.

Most of these foraging tasks are extremly labourious and you have a very small window to get the job done, the plants I need to collect are not around for long. So if the tasks don’t get completed and you miss your chance then your in real trouble.

Serving food at the level I want to is all about consitency and being disciplined and of course timing is everything in both fields of what I do.

Wild garlic seeds

Jobs like picking basketfuls of wild garlic seeds for preserving are very time consuming, each seed then has to be picked off the old flower heads.

Wild garlic preserved in different stages.

Wild garlic preserved at different stages of its life cycle – Shoots from December and January, Flowers from April and May and the seeds from Late May into early June.

Cured and air dried lamb 2017

My cured and air dried lamb leg – This cured meat is something I am very proud of producing. It has a lovely strong lamb flavour and is so addictive to eat. It will alwys be part of the foraging dinners. Its a real example of what can be achieved with the best of Welsh produce. With a little work and time something perfect is produced.

Manorbier asparagus, sea buckthorn and shoreline shoots.

Manorbier asparagus, sea buckthorn and shoreline shoots.

Lobster and the shoreline 2017

Lobster and the shoreline. Perfect Pembrokeshire lobsters need nothing but what lives close to the environment in which they live in to bring them to another level. I always focus on bold flavours and for the main products to speak for themselves. I am so confident in Pembrokeshire produce that very little has to be done to them to make them truly shine.

Elderflower fritter, perl las and pickled elderflower.

Elderflower and perl las with pickled elderflower.

“Elegug stacks” – The cliffside at springtime. Gorse flower custard with birch and ash meringue. A dish with the nesting birds of south stack rocks and the Pembrokeshire coast in mind.

The feedback on the food has been amazing, theres never been a complaint and there should never be as I am so meticulous in everything I do.

I need to keep this blog post short as there is plenty of work to be done and preparationns need to be made. I wish you all the best for now.

Stay posted. :)

Note* – If you would like to join me on any of these wonderful days out on this wonderful coastline, then please don’t hesitate to get in touch.

Skomer from the mainland-1

Telephone – 07515380169


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A new bass account opens – Early May 2017

A new bass account opens – Early May 2017

The last few weeks of the very early season have been a very busy time for me. From private dining to foraging and food days out its been great.

I have been joined by some wonderful people from as far away as L.A and Milan over the first May bank holiday. It seems people are now starting to take some notice of what I am doing and they are coming to enjoy the environmentally influenced food that I am producing.

The main focus for me on this post entry will be focused on the bass and wrasse angling from one day out on the coast over the weekend just gone.

The first weekend of the bass lure angling days was a success and within a few casts Dave Carron a good friend and regular client was into his first bass of the season. I was ecstatic for Dave as he really works hard on his lure fishing. It was also my birthday on the day we were out so the first sight of silver really made my day.

Dave Carron - Happy with the first bass of 2017.

The first bass clients of the season arrived this weekend just gone and the fist bar of silver was caught and successfully released.

Hooked into a bass

The first bass of the season tearing line from the spool and taking a run.

Playing A bass

Almost there with the fish – A final run just before we landed the bass, unhooked it and we got it swimming off again.

Dave carron - Holding a bass.

A nice sized fish of around the 5lb mark. I love the way bass change colour over different ground. Their camouflage mechanism always fills me with wonder.

Wrasse landed in a pool.

Dave’s other catch of the day a nice sized Ballan wrasse is always a welcome sight. I love getting clients to target the hard fighting wrasse on my days out. The techniques used sometimes require patience but the rewards on some days can be very good.

 I am keeping this blog post short as I am trying to get things ready for the weekend with more guests arriving, and theres lots to arrange around my outdoor living lifestyle. I am also itching to get some personal fishing done while I can.

Stay posted and don’t hesitate to get in touch with me if you want to experience some wonderful days out.

Email –

Telephone – 07515380169

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The start of the season 2017 – Foraging and food.

The start of the season 2017 – Foraging and food

The season at fishing and foraging Wales always starts with foraging and food.

Over the winter months I have been thinking of ways to iron out any creases to take the food to the next level.

I am always seeking to improve on what I am doing and this year I feel that I am almost there with the foraging & food dishes.

Its always difficult when your working on your own with nobody to bounce ideas off, because not only should a dish taste perfect it has to look perfect. Plating a dish has never been an issue for me, but there is just always that element in the back of your mind of “I should of done it this way or maybe that way?”

Oyster deep fried in rye, sea buckthorn, sea radish and scurvy grass flowers-1

Oyster deep fried in rye, sea buckthorn, sea radish and scurvy grass flowers.

I feel now the dishes tell a story of the areas I work in and they are almost set in stone now, the tasting menu if you wish is just a way of me showcasing my skills as a passionate and creative chef. There are still more ideas to be worked on, but as a solo craftsman I have to be realistic and as honest as I can be, both to myself and to the people that join me on the foraging and food experience days.

Cured and air dried welsh mountian lamb.

Cured and air dried welsh mountain lamb.

There is a balance in what I am doing and the new ideas that I am constantly writing down will have to wait until the near future. This waiting and being patient is hard, as I have a creative mind and because of the unique nature of what I am doing its difficult to try to contain myself.

I am on this journey of discovery and it seems crazy that I am the only one to see the vision and to be learning this great knowledge of what surrounds me single-handedly and alone. I am blessed, imagine turning a corner and discovering a plant that has the taste elements of grapefruit to it, a seaweed with the taste of truffle?


Pennywort in prolific amounts on the bank.

The list is endless and even though there is time left, why do I always feel like there is not enough time.

Always with the constant thought of am I missing something?

Although I have to keep my mind focused and concentrate on the task ahead, which has always been to create something worthy and that is true to my surroundings, true to the country which I love and also true to my beliefs of sustainability.

Egg in the hedgerow - April 2017

Egg in the hedgerow – April 2017

Ash shoots just emerging.

An Ash shoot just emerging.

I love the way that simple things like the ash shoot above pair so well with the other finds that also emerge at springtime, take a pairing of ash shoots and morels for example. I love the way that with a little knowledge things can come together in this natural way, its almost like you don’t even have to think, the answers are right there in front of you.

These inspirations happen with natures timings and with very little effort. You kind of get – its a meant to be feeling!

I love to take ingredients like the humble onion to a new height of the “umami” sensation we all crave. Just with technique, onions, water and allowing time I can create something sublime.

Onion and butter broth in the pot-1

Onion and butter broth served in a small clay crock pot.

A perfect Pembrokeshire lobster, what could be better?

Live lobster 2017 -1

A perfect Pembrokeshire lobster.

To kill a lobster or any other animal for me is never any easy task. The majority of people take for granted how easy it is to buy something pre-prepared off a shelf, but to take somethings life and to then honour that creature and to serve it to the highest level possible.

How can I do this fabulous creature justice? To pair it simply with elements of its nearby surroundings, some seaweeds, shoreline plants and a sauce made from the heads and shells, every part of the lobster is used.

Lobster and the shoreline-1

Lobster and the shoreline.

The cliff-side at springtime 2017.

The cliff-side at springtime 2017. A homage to the sea birds that nest on the Pembrokeshire coast.

It won’t be long now before I am out chasing bass myself and guiding clients along the wonderful Pembrokeshire coast line.

I don’t like taking clients out chasing bass until May as the fishing can be a little sporadic in April, and I think its only fair to take people when I believe is the best time to start.

Catching big bass on soft plastics Slug-gos by day and night is an absolute wonder.

The bass will be here in good numbers soon, I will be out chasing them myself when I can and of course guiding guests.

Stay posted :)

Please don’t hesitate to get in touch for any of the experiences I offer.

Email –

Telephone – 07515380169

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