Case study

John Savage-Onstwedder has been making some of Britain’s best cheese at Caws Teifi Cheese in Ceredigion, Mid Wales, for more than three decades.

Welsh lamb and beef is among the best in the world but the unique lifestyle of Will Pritchard's Gower Salt Marsh Lamb makes it stand out from the flock.

A hyper-local, hyper-seasonal approach won Hywel Griffith, head chef at Beach House, AA Restaurant of the Year in Wales.

Andy Hallett is using his skills as an engineer – and borrowing techniques from French wineries – to make first-rate cider in the South Wales Valleys.

Shaun Krijnen has single-handedly revived Menai’s oyster industry and restored its old mussel beds.

Find out how a couple of doctors are enjoying both professional and family life after relocating to South Wales.

From Gower Salt Marsh Lamb to Conwy Mussels, there are some flavours that are intrinsically Welsh.

Find out about Wales' rich history of innovation and the thriving culture of enterprise.

Family business Halen Môn is turning Welsh sea water into a world-famous seasoning.

Mandy Walters of Cardigan Bay Fish has the perfect family recipe. Seafood doesn’t get any fresher, or better, than this.

Could the revolution in sustainable motoring begin in Mid Wales?

Discover the traditional Welsh wool mill attracting admirers from Tenby to Tokyo.