An evening with Brychan and Bwyty Maes y Parc: A culinary journey in premium Welsh whisky and fine dining (sold out)
We have been lucky enough to eat at the restaurant before and we know we’re in for a treat. Ellen Wakelam, Founder and CEO of In the Welsh Wind
Coleg Ceredigion’s award-winning training restaurant Bwyty Maes y Parc is working with award-winning Ceredigion distillery, In the Welsh Wind, to host an evening of meticulously crafted cuisine inspired by the distillery’s brand new blended Welsh malt whisky, Brychan.
The evening, which is being held at Bwyty Maes y Parc, will showcase the talent of catering students who will be guided by college lecturer and menu creator Sam Everton, the holder of the 2024 and 2025 title of National Chef of Wales.
It will also showcase Brychan, the distillery’s new premium blended Welsh malt whisky which was released on October 1 this year. Guests will be able to enjoy a Brychan whisky-themed cocktail on arrival as well as other spirits from the distillery which will feature behind the bar.
Distillery Founder and CEO Ellen Wakelam will be giving a short presentation and taking questions about In the Welsh Wind and their journey to create Brychan, and also their development of the first 100% grain to glass Welsh single malt.
A five-course taster menu will be served at the event which includes a whisky cured trout and creme fraiche tartlet canape, seared scallops, samphire and caper fricassee with Brychan whisky beuree blanc, stuffed chicken breast, potato fondant, seasonal vegetables and Brychan whisky and mustard cream.
The menu, designed by our chef lecturer Sam Everton in collaboration with our students, will take guests on a journey of discovery, celebrating local produce with Brychan whisky at its heart. Huw Morgan, Coleg Ceredigion Catering and Hospitality Lecturer
Huw Morgan, catering and hospitality lecturer at Coleg Ceredigion said: “We are delighted to be working with the team at In the Welsh Wind on the launch of their new blended whisky.
“The menu, designed by our chef lecturer Sam Everton in collaboration with our students, will take guests on a journey of discovery, celebrating local produce with Brychan whisky at its heart.
“Our learners have also crafted a selection of innovative cocktails, showcasing not only Brychan whisky but also a range of other In the Welsh Wind spirits.
“This special evening provides an invaluable opportunity for our students to collaborate with local partners while ensuring the launch of this outstanding new Welsh product is celebrated to its fullest. At Bwyty Maes y Parc, we are proud to highlight the skills, creativity and passion of our learners and staff through such a unique and exciting event.”
Ellen Wakelam, Founder and CEO of In the Welsh Wind added: “We are delighted to be working with the team at Bwyty Maes y Parc at Coleg Ceredigion on this event to showcase our first blended Welsh malt Whisky.
“We have worked closely with the college over the last few years, offering study visits to the distillery for level two and three hospitality students, and the college has chosen to showcase our products in a number of high-profile competitions as well as on their bar at the restaurant.
“We are really excited to see what the team have cooked up using Brychan Blended Welsh Malt Whisky. We have been lucky enough to eat at the restaurant before and we know we’re in for a treat!”
The evening, which sold out within a day of its announcement, is being held on Wednesday, October 22, at Bwyty Maes y Parc which is Coleg Ceredigion’s training restaurant based at the college’s Cardigan campus.