Celebrating Local Produce in South Wales
At Salt & Smoke, every menu begins with a simple question:
What’s growing, raised, or harvested nearby — and what’s tasting best right now?
For us, that means building menus around the incredible local produce in South Wales, sourced from independent farms, fishers, growers, and suppliers who care deeply about quality, sustainability, and flavour.
Whether we’re creating a bespoke wedding feast or an intimate dinner at home, we rely on food that’s seasonal, ethical, and expressive of place. These ingredients form the foundation of dishes that not only taste better, they tell a story.
Why South Wales Produce Stands Out
South Wales is home to rich agricultural land, coastal waters, and a strong community of independent producers. From the lush fields of the Rhondda to the markets of Cardiff and the harbours of Swansea, the variety is vast — and often surprising.
What sets this region apart is more than just what’s grown — it’s how it’s grown and who grows it. Here’s what you’ll find:
- Heritage vegetables from valley farms
- Wild garlic and herbs from the Brecon foothills
- Sustainably caught fish from Welsh coastal waters
- Small-batch cheeses from artisan dairies
- Microgreens and edible flowers from local growers
- High-welfare meat from family-run butchers
These are not industrial ingredients — they’re grown and sourced with care, and their quality shows on the plate.
How Local Produce Shapes Our Menus
Salt & Smoke doesn’t work from fixed menus. Every event is tailored to you and built around what’s freshest and in season. We speak directly with our suppliers, often weekly, to plan dishes based on what’s just been picked, caught, or produced.
This allows us to:
- Keep menus fresh, creative, and relevant
- Minimise food miles and reduce packaging waste
- Respond quickly to seasonal gluts or shortages
- Support the local food economy and preserve food heritage
It also means that every menu feels alive, rooted in time and place, and full of flavour and integrity.
Planning an event? Explore our Wedding Catering or Private Dining services.
How We Build Menus Around Local Produce in South Wales
Creating a seasonal menu doesn’t just mean using ingredients that happen to be available — it’s about designing a flow, a feel, and a story that reflects the moment.
When you enquire with Salt & Smoke, here’s how we use local produce to shape your experience:
- We start with the season. Whether it’s spring herbs or late summer tomatoes, we choose ingredients that are vibrant right now.
- We speak to our suppliers. Weekly updates tell us what’s just come in — from veg growers to fishmongers.
- We sketch the menu structure. We build around balance — light starters, satisfying mains, and simple but expressive desserts.
- We keep things flexible. Menus may shift slightly depending on final deliveries, always with your preferences in mind.
The result is a dining experience that’s fresh, thoughtful, and deeply rooted in place, every single time.
Meet the Makers: Our Local Producers
We’re proud to work with a trusted network of local suppliers who share our commitment to seasonality, sustainability, and standout quality.
Farmers Pantry – Llantwit Major
A respected family-run butcher and food shop offering high-quality meats with traceability and traditional values. Ideal for comforting, centrepiece mains.
https://www.farmerspantry.shop/
Bishops – Pontyclun
Supplying an excellent variety of fruit and veg sourced from UK and Welsh growers — perfect for keeping our plant-led dishes rooted in the season.
https://www.wrbishop.uk/
The Welsh Cheese Company – Cardiff
Stockists of some of Wales’ finest artisan cheeses. We regularly feature their selection in grazing tables, cheese boards, and celebration courses.
https://www.welshcheesecompany.co.uk
Micro Acres Wales – Pontyclun
Producers of vibrant microgreens and edible flowers. Their products elevate our canapés and plated dishes with colour, texture, and freshness.
https://www.microacreswales.co.uk
Swansea Fresh Fish – Swansea Market
Delivering sustainably sourced fish and shellfish from Welsh waters. Their mackerel, sea bass, and crab are perfect for seafood-led menus.
https://www.swanseafish.net/
We rotate suppliers seasonally based on availability and flavour — always sourcing with care, not convenience.
Why Local is Also Sustainable
While the flavour benefits are clear, sourcing locally also helps you make more sustainable choices when planning a menu. With growing interest in traceable food systems and ethical dining, local produce gives hosts a way to align their event with their values.
Benefits of sourcing locally include:
- Significantly reduced food miles and transport emissions
- Minimal packaging and plastic waste
- Full transparency from farm to fork
- Better support for local jobs and communities
- A lower overall environmental footprint
Sustainability isn’t a trend — it’s a responsibility. Choosing ingredients that come from nearby is one of the most effective steps toward reducing impact.
Planning a Locally Sourced Menu
Here’s how we help clients create menus that reflect the season and the region:
- We listen to your flavour preferences and dietary needs
- We match those preferences to what’s tasting best right now
- We create a bespoke, flexible menu built around availability
- We advise on balance, pacing, and presentation — all guided by the season
Local doesn’t have to mean rustic or limited. It means responsive, conscious, and fresh — and we’ll guide you through it from start to finish.
Final Thoughts: Local Food with Local Heart
At Salt & Smoke, sourcing locally isn’t a gimmick — it’s how we cook. From your first enquiry to the final plate served, we make sure every ingredient feels connected to the place, the moment, and the people.
Whether you’re hosting a countryside wedding, a private dinner in Cardiff, or a seasonal gathering in your own home, we’ll help you build a menu that feels grounded, generous, and unmistakably Welsh.
Contact us to start planning your event with a truly local menu.
By Salt & Smoke – Seasonal, Bespoke Catering Rooted in Local Ingredients