In Wales, traditional food is served with modern flair and menus abound with variations on classic Welsh dishes: Anglesey Eggs, Snowdonia Pudding, Bara Brith and Monmouth Pudding. This book takes a gastronomic tour of the main regions of Wales. It includes the produce from the market gardens of Anglesey, the many varieties of fish caught off the coast of Aberconwy and Colwyn, the Italian influences in the South Wales Valleys, and the pre-eminence of lamb in various guises in the Welsh uplands. The photography shows the scenery of Wales, as well as exploring the personalities and family industries that thrive along the byways of rural Wales.