Bobby Freeman's interest in traditional Welsh food began in the early 1960's when she was running her restaurant, part of her Compton House Hotel, Fishguard, Pembrokeshire. At that time there was no interest and no support from within the trade for the concept of offering traditional Welsh dishes for tourists. Nobody, in fact, thought it was a good idea, but Bobby had turned to catering from a career in advertising and publicity and she felt she knew a winner when she had one. Although at first the going wasn't easy, in the end she was proved right, because the restauarnt, already on the way to top listing in the major food guides, soon had its Welsh dishes featured prominently in the entries and was drawing an international client?le. It was the difficulty in obtaining authentic Welsh recipes which eventually led to Bobby's post-restaurant serious research into the traditions, resulting in 1980 in the first, and only, authentic study of the economic social and historical background to the traditions: First Catch your Peacock, which sold worldwide.
A loving look at Welsh Food - The Guardian The first ever comprehensive guide to Welsh Food - The Observer An absolutely fascinating book, a cross between a cookery book and a history book and it all slips down as easily as gorse-flower wine - Birmingham Post
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