Here at Fields Lodge Bed & Breakfast we have been wowing guests for years with the taste of our fudge. I have been asked so often in that time to sell it for mementos and gifts that I have now taken the decision to bring it to the general public. How did we do it?
Whoop whoop! We have been shortlisted for TWO Eviivo awards!! A UK Based award ceremony, we have been successful in being declared finalists from all the applications received throughout the UK and couldn’t be more delighted!
We have been successful in the Tastiest Breakfast and also the Hidden Gem category. The awards ceremony takes place in October, so watch this space.
I love a Welsh Cake! We grew up with them, living in Wales, I guess you would! So, I was surprised to find out, that, outside of Wales, unless you’ve been or have a connection to Wales, that you wouldn’t know what a Welsh Cake was!
There are many different recipes for Welsh Cake, as it was a family recipe handed down. I always prefer simple, and so I thought I’d share mine with you….
Porridge is one of the most popular dishes here at Fields Lodge Bed and Breakfast, where we pride ourselves on being an Award Winning Breakfast provider. But, the question is, will any old porridge oat do??
The answer, for me, is no! You have to have a particular type of Porridge Oat.
Having been creating Award Winning Breakfasts in the B&B here for many years now, there are a few things that I just couldn’t live without. A tad drastic a statement, you may say, but some of these items, I would struggle to produce the award winning breakfasts we have become so well known for.
My Top Five
Silicone Griddle Pad
This is a life saver–we use it on the cooler top ring on the Aga, and here, oil free, we can cook eggs and pancakes, we can crisp up bacon and brown off tomatoes. We also use another type of silicone sheet to keep the Aga lid clean, but I can live without if needs be, by replacing that by a tea towel!
2. Apple Corer & Peeler
Who knew there was such an invention! I stumbled across one of these just this year, but it has made our life here much easier!
We like to make lots of homemade chutneys with all the homegrown we have-=between out trees here and the ones down the lane at our neighbours, we have bags and bags of apples for making lots of lovely different types of chutney. One of my favourites is an apple & date chutney and I do try to make them all without refined sugar, some use dates, others Xylitol, just to mix it up a bit.
This contraption, peels and cores and slices in one go-a marvellous invention. If I was super critical, it peels fairly thickly, so you’re left with apple spaghetti! As long as you’re quick, you can chop this up and add to a salad for a little sweetness, I do hate to throw any food away!
Here’s a Facebook Live I did when I trialled it for the first time–have fun!
3. A Breadmaker
Although we make artisan breads by hand and then cook these in the Aga–the more common loaf-the basic white and wholemeal loaf, that we go through plenty of, we do make these in a breadmaker. This means we can get on with all the other thigs we need to cook whilst the breadmaker is taking care of itself. Over the years, we have gone through a few models, we are currently using a Panasonic, which is doing a great job for us, and with it being a more upmarket make, spare parts are readily available.
And why I love making bread?? The same reason as why I love making other things-you know what you’re putting in it, you know what you’re eating and that way you can make sure you’re eating as healthily as possible. As an example, our sourdough loaf has 3 ingredients in it, one supermarket loaf of bread I looked at the other day, had 32 ingredients on the back of it, some of which I didn’t recognise as food at all!
4. An Egg Boiler
Maybe an extra gadget in some households, but for us here, not having to keep an eye on eggs boiling when you’re busy cooking other things is a relief. This little gadget, not expensive, will cook your eggs to the desired consistency-hard, soft or medium, and buzzes once the eggs are ready for perfect eggs & soldiers-just writing this is making me fancy that now! and of course, for me, it’s gluten free bread, for my soldiers!
5. Garlic/Ginger& Parmesan Grater
Something that looks like a saucer that you’d put olives in to pick at, is one of my favourite gadgets. This nobbly saucer grates all of the above–no peeling garlic, just rub it on the nobbles. No peeling Ginger-just rub away and parmesan is just as simple, and what’s great, is that it doesn’t take up much space at all. A great find, and we now sell these here at Fields Lodge, so if you want one, just email me!
What are the gadgets you can’t live without? I could quite easily list a few more without thinking too long!
I went to a roadshow a while ago, organised by Visit Wales. It was an event where the good and great of the Tourism Industry were present, lots a great businesses and producers for us to meet and inspirational speakers.
One of the speakers, started their segment with …’Multi-award winning, that’s what all businesses strive to be able to say’…….
One of our most favourite breakfast dishes here at Fields Lodge B&B are pancakes.
Scroll down for the recipe:
Wales is well know for cooking on a griddle, a large metal flat skillet(no sides)–it’s where our Welsh Cakes were traditionally made and are still made today in many houses.
Now, I love a pancake and a Welsh Cake but as you may (or may not) know, I am on a food journey to be sugar, dairy and wheat free.
I couldn’t possibly do without my pancakes, especially on Pancake Day, or any other day I fancy them actually!
So, to help me and my lovely guests that are on their own food journeys, we now offer Pancakes that are wheat and sugar free and as we are in Wales, it’s only right to call them by their Welsh name-Crempog, or Crempogau, for plural.
You can see this recipe and many more from our award winning breakfasts in our Recipe Book Here
Almond Griddle Pancakes (Crempogau)
To make 2 servings
125g ground almonds
1 tbsp maple syrup (you can use1 Tbsp Xylitol instead, should you wish)
¼ tsp salt
1 tsp oil
• Mix all the ingredients together, add more water if required to achieve a dropping consistency
• Using a dessert spoon, spoon the mixture onto the griddle in circular portions (use a frying pan rubbed with olive oil or coconut oil if you don’t have a griddle)
• Turn each pancake when bubbles appear and the edges are cooked
• Serve with yoghurt, honey, chopped walnuts and your choice of fruit
We’re busy making cocktails at Fields Lodge. Having recently been awarded our alcohol licence, we are now keen to create a Fields Lodge Signature Drink, and we are hoping that our guests can get involved too!
Fancy a Picnic Lunch? I know I do! And I don’t mean the types that are full of processed sandwiches and general rubbish, I mean a real Picnic Lunch-full of homemade and local produce. Sandwiches made from homemade bread, with fillings that have been home produced or locally sourced, good quality crisps and great tasting treats to make you feel spoilt!
After having travelled a long way, I know the last thing I want to do is go back out again! We are lucky to be situated in a totally uncommercialised village, which is fabulous for relaxing, chilling and just kicking back, and it does come with it’s compromises, for instance, we are very limited as to where to go for food if you don’t want to drive!
Want a Low Carb, sugar free, wheat free Tiramisu??
I love a pudding and that’s what I struggle with on my sugar free, wheat free, low carb food journey! I have recently asked Ellen Picton at Healthaspire on Milford Marina to come up with a recipe for me, to make a low carb version. Ellen has given me lots of recipes and ideas over the years and we are certified by her as a Nutritional Provider and can be found on her Gluten Free listings.
So, here’s the recipe that can now be found at Fields Lodge!
Having run Fields Lodge as a Boutique Bed and Breakfast for over 6 years now, I have a certain level of knowledge as to what ‘people’ like for breakfast. And being independently judged over the years and consistently winning Pembrokeshire’s Finest Breakfast, I have found, through my own journey towards sugar free, gluten free, low carb that my own tastes have altered and this has driven me towards putting alternative options onto the menu, as it’s what I would like to eat!
Looking for a sugar free brown sauce recipe to make some at home? I am a HP sauce fan! In fact, instead of asking ‘do you like HP sauce with your breakfast?’, it may be more appropriate to ask ‘would you like breakfast with your HP Sauce?’! And, I really do not enjoy a cooked breakfast without it. So, as part of my quest to reduce my intake of refined sugar and also to KNOW what I am eating, I have been researching a recipe that might replicate it. So far, I have tried quite a few different options, and, for the moment have settled on the one I am currently using in the B&B, for both myself and our lovely Fields Lodge guests. I shall give you the recipe that’s working for me below.
Granola is very versatile item to have in your cupboard and I’m happy to share my recipes. It serves well as a ‘cereal’ with milk or atop yoghurt, or indeed, as a top on a fruit crumble, as an alternative to a flour based topping. This is great, as I love rhubarb crumble and so this is my new favourite topping. I thought I would share with you, my two favourite recipes. I’ll post one this week and the other next week- you can let me know which one is your favourite!
My food ethic is great quality, local produce-and wherever possible this is what I stick to. If I can get it organic as well, well, that’s a bonus! My first priority is great quality, and this is easy, as we have such great food offerings in Pembrokeshire and Wales, this is quite achievable. I like to use local producers and local shops where possible, and I am lucky that some do deliver, as I do spend a lot of my time on the road buying provisions!
We are situated in a totally uncommercialised village, and as such, evening meal options, without driving, are sparse.
So, in answer to this issue, as many guests do not want to go back out once they arrive, I am now offering Supper Platters-these are sharing platters, made up of a selection of meats(usually charcuterie types) and a selection of cheeses. I have done much research to bring to the table a good selection, and I hope I can tick most people’s boxes! The Platter is accompanied by a handpicked gorgeous bottle of wine, designed to compliment the platter.
Attention all chocolate lovers-here is a stay away for you!
Satisfy your inner chocoholic by indulging in a weekend full of chocolate and chocolate laden activities, stay in the Welsh Bed & Breakfast of the Year and enjoy the award winning ‘Pembrokeshire’s Finest Breakfast’ to set you up for the day.
I love bread, homemade bread(recipe below) in particular, artisan homemade bread, even more! Unfortunately, it doesn’t like me! I have developed a wheat intolerance and find these days I’m better off staying away from it, which is a shame! I think the intolerance has come from all these years of eating wheat and gluten in so many things that I wasn’t aware of, to the extent that I was probably eating wheat at every point I was putting something into my mouth, and I think my digestion has said-that’s enough!
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