We are proud..
...to use the wonderful local ingredients, food and drink of many local & regional suppliers across North Wales.
From the meats of Edwards of Conwy, Menai Oysters and Mussels, to Gwinllan and Pant Du wines, there are so many passionate people behind the wonderful produce we use in each dish and drink at Dylan’s.
Putting our money where our mouths are, we spent £1.3M with North Wales suppliers in 2017 alone. 67% of these purchases were sourced locally/regionally.
Take a closer look at our producers and suppliers below – you might just discover something new!
Ieuan Edwards is an infectious promoter of North Walean meat. He set up his own butcher’s shop at the age of twenty and still is hands on in all areas of his business. Now employing 60 staff and having received awards for the best butchers in the UK and Wales we are happy to use his expertise to make sure we have nothing but the best Welsh meat in our kitchens.
Shaun Krijen was the first and most important find of our voyage of discovery for fresh local seafood. His mussels that are grown on the intertidal beds near Brynsiencyn on the Menai Strait have been a mainstay of our menu since we first opened. We fondly remember having to drive down in our old Landrover to pick up the wonderful harvest the rest of which he would pack off to the markets of Manchester. With three sites we have to send out this sweet little molluscs in our own delivery vans. Make sure you try them next time you are with us.
Amazingly, just across the road from Shaun, Alison and David Lea Wilson create possibly the finest sea salt in the world. Marvellous forward thinking innovators and charming folks to boot they, like us go out of their way to promote the glory that is North Wales. Taste their beautiful salt that sits on all our tables and then maybe visit them and have a go at all the other amazing products that they have dreamed up over the last few years.
We have been serving Helen Holland’s thick dairy ice cream since we opened. We’ve also had a good laugh with her at all the shows and fairs we have attended together. It is such a joy to be able to share the joy of promoting our region with someone so enthusiastic about where we all work. Only local milk and cream from Anglesey go into her products and she is so accomplished now that she doesn’t even count all the awards she has won.
One of us used to pick up barrels of Flintshire Ale as we drove down the A55 passing Flint every week. Now, thankfully Dave Facer delivers his classic Bitter to us every week. A brewer of many experience he decided to leave macro brewing behind to become one the first micro brewers. Still in a small warehouse on the edge of Flint. Still making quality life affirming ale.
Emma and Dave Faragher returned to Llandudno after a number of years away in Canada working. Whilst out there Dave began experimenting making ales in the style of the craft brewers he found on the other side of the pond. The buckskin blonde that we serve is a distant descendant from that first ever ale he brewed on the balcony of his Calgary flat. Very classy and forward thinking bunch who make delicious ale.
The Llyn is a place all of it’s own and the beer that Cwrw Llyn make is distinctive, original and as refreshing as the wind off the sea at Hell’s Mouth. Cwrw Llyn are a small group of local enthusiasts who have been combining their regular jobs with the production of these delightful ales since 2011.We tend to serve Seithenyn, a bright fresh summery pint, that makes the perfect comparison to Facer’s classic Flintshire Ale.
It never ceases to amaze me that Richard and Iola make the most elegant and refreshing white wine from their vineyards facing the Nantlle ridge in Pen y groes. Thank the Lord they are south facing. Sylvaner, Schreubbe and Pinot Noir in bianco make up the blend and what better way to welcome the sun than with a glass of thier white and a fresh oyster. Oh, and they male super cider, bottle their own water, have a cafe and a wedding venue to boot.
And if Pant du wasn’t enough how about Gwinllan’s amazing Welsh Sparkler. 100% Solaris. Bright, fresh, hints a ripe pears and apples. Colin and Charlotte are absolutely lovely people and we reckon they are really doing something amazing. Do go and visit their vineyard up the Conwy Valley, they organise great trips and you can sample their wines whilst eating local goat’s cheese from goats you can see grazing across the way from their vineyards.
Long standing friends’ of Dylan’s and wine importers of impeccable taste. Juliusz and Bianca run a small family business importing small quantities of individual and archetypal wines from small wineries across Italy and Spain. Obviously we would like you to taste their wines with us, but you can also drop in to see them at their wine warehouse just outside Chester, or even buy from their website. But the view from our tables is much nicer……..
Aled and Nia Owen, husband and wife team farming family land near Llangefni on the centre of the island supply us with their choice Welsh Lamb. Two miles from our production kitchen their flock graze, can’t get more local, or frankly more tasty than that.
From a little further south in Carmarthenshire Carwyn Adams continues in the footsteps of his parents turning local milk into stunning cheese. We have been using their Perl Las and Perl Wen for a number of years and though we will be expanding our Welsh Cheese selection anything new will have a very high standard to reach up to Caws Cenarth.
If you ever spy their cheeses in the chiller cabinets of shops make sure you hoover them up quickly. Super stuff.
Based in Monmouthshire but trained across Europe James Swift is the archetypal artisan producer. His cured and dried meats are an inspirational example of what can be achieved by small businesses if they work hard and don’t compromise. Great quality meat, handled with skill and care to produce delicious indigenous fare.
Dylan’s Own Bread
Time for our own trumpet. Anthony Jones has been with us for over two years now, heading up our bakery team at our production kitchen in Llangefni on Anglesey. He oversees the production from start to finish of all our breads (we buy nothing in). So all the sourdough, focaccia, wholemeal, brioche and rolling range of seasonal speciality breads are overseen by him and his team. Not only is he a great baker but a great educator and has been running our bakery classes for beginners to fledgeling experts. Have a look at our events page if you fancy learning from the master.