We decided to work with Lee from the outset, as we were looking to source local, high quality produce for our customers.
Richard’s specialty, is their rare breed dry aged beef, both Welsh Black and English White.
We are proud of our local partners, artisans and suppliers.
Shop local, eat local
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"If you would be interested in supplying The Kestrel Inn with local quality products or know someone who should be, we look forward to hearing from you."
Ben or Rupert visit every week in the growing season, bringing us the freshest tastiest salads, vegetables and fruit.
They have recently build an oak framed green house with recycled glass, which will enable them to increase the quality and quantity of their crops.
They are also working on a brilliant new project building small dwellings and accompanying gardens themed on countries around the world.
We loved the idea of creating our very own coffee, so we teamed up with Black Mountain Roast, our neibours down the valley.We tried endless blends of beans from South America and Africa, finally settleing on our 4 bean Kestrel Blend.
Beer is a very personal thing and the choice has become exponential. We have in fact taken a stand and plumped for our best local ales, with the odd national favorite.
Buster is a well known local character and we love his Brecon Brewing beer.
We love what Martyn and Owen are doing at Untapped. Based in Raglan next to one of the best Castles in Britain, they make a range of clean fresh beers of the highest quality. We adore UPA, which in my opinion is an almost perfect beer.
Jane, Chris and the team are passionate about their wines, a lot are directly imported by them. We particularly like their Italian selection.
Alex Culpins story
Back in the 90s, before I followed in my stepfather’s cider-making footsteps, I was in a band called Tiny Monroe. We played at Glastonbury, and supported The Pretenders, Radiohead and Suede. Making great music or great cider takes passion, practice and patience, and Ty Gwyn’s ciders are the result of all three!
First off, we only use great apples from local growers. Importantly, I press the apples myself (using our recently installed belt press, which is the only one of its kind in the country). I’m a bit of a stickler for quality, so we always use 100% juice and give our ciders plenty of time to mature in their vats.
Founded in 2013, they are a microbrewery specialising in bottom-fermented beers, more commonly known as lagers.*
For many years, lagers in Britain have been dominated by global brands and industrial production methods. The focus has been on branding, not flavour. They are reinventing British lagers by returning to the traditional methods that originally made it the most popular beer style in the world. They will not compromise flavour and will not be the official lager of the next major international sporting event.
They’re headquarters are in Didsbury, Manchester and they produce the beers from a barn in Gellioedd, North Wales.
Richard champions real Welsh artisan produce. We love his beer and Gin from North Wales.
To quote his mantra; “For the grafters. For those who still put their back into it. Who lift more than a laptop screen each day. For the small businesses dedicated to sell, serve or make delicious food & drink without compromise. We believe with a little ingenuity, and a whole lot of passion and hard work, you can go a long way. Great things happen when you put your heart and soul into something.”
Gwynt y Ddraig’s story
In the autumn of 2001 we made our first few barrels of cider on the home farm here in Llantwit Fardre, South Wales. What started as a hobbyist’s experiment quickly became much more serious and an expanded selection of draught and oak-matured bottled ciders followed – each refined over time. The result is, what we believe, some of the finest traditional ciders available.
