Mid Wales adaptive cycling events organised for weekend in April

Two adaptive cycling events organised by a community based partnership providing real mountain biking experiences for disabled riders are being organised in Mid Wales in April.

The weekend events on April 2 and 3 are the latest in the HandBikes @ Dawn series organised by Challenge Your Boundaries, an adaptive mountain biking project based in Coed y Brenin, near Dolgellau on the southern edge of the Snowdonia National Park.

A previous HandBike @ Dawn event saw handbikers travel to the summit of Cadair Idris. This year’s events coincide with the Visit Wales "Big Adventure" weekend.

On Saturday, April 2, the project is hosting a come-and-have-a-go adaptive cycling session based on the flat and forgiving Mawddach Trail out of Morfa Mawddach Station near Dolgellau.

The event will feature Challenge your Boundaries’ adaptive MTBs together with a selection of adaptive bikes, trikes, hand-cycles and wheelchair transporters. There will be at least two tandems and a tag-along trike available for visually impaired riders.

The project says that, with advance notice, pilots could be provided for these bikes if required. “We are keen to get as many riders involved as possible, primarily to encourage disabled people to consider outdoor activity as a viable and enjoyable option or simply to enjoy a new experience, but also to ensure that events like this can continue,” said Graham O'Hanlon from Challenge Your Boundaries.

On Sunday, the project is facilitating an off-road trail ride along the Ffordd Ddu from the Dysynni Valley over to Cregennen Lakes.

“This is a much more serious undertaking in remote country and is aimed at riders with some experience and equipment appropriate to an off-road environment,” said Graham.

“It’s a linear route, so riders will need a support driver to drop them at the start and pick them up at the finish. We have an off-road tandem available for a visually impaired rider and pilot.

“Additionally, we have two hand-cycles and a recumbent trike - suitable for riders with upper limb amputation or balance issues - available by prior arrangement. In order for us to make sure that the rider can safely operate the bike, we would want to spend some time with them on the Saturday ride.”

For more information about the events contact Graham and Jacky O'Hanlon on
Phone: 01341 430628 or visit the Facebook pages https://www.facebook.com/events/125482544499987/ and https://www.facebook.com/events/1556320524690038/

Picture caption:

A handbiker on a previous HandBikes @ Dawn challenge.

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For more information please contact Graham and Jacky O'Hanlon on
Phone: 01341 430628

Tour of Britain route includes first ever stage finish in Powys

Wales will once again play host to two days of the Tour of Britain, British Cycling's premier road cycling event, with North, Mid and South Wales all set to be visited on September 7 and 8 by the Welsh Government supported event.

Denbigh will begin proceedings as Denbighshire host its first ever stage start on the morning of the September 7, before the 217 kilometre Stage Four heads through Flintshire and on to Powys, for the first ever stage finish in the county at the Royal Welsh Showground outside Builth Wells.

A day later, Stage Five will re-start from Aberdare in Rhondda Cynon Taf, a new venue for the Tour of Britain. That stage will cross South Wales, finishing in Bath.

Welsh Government, Deputy Minister for Culture, Sport and Tourism, Ken Skates, said: "We're looking forward to hosting the Tour of Britain again this year and thrilled that some new venues and locations will get a taste of the action.
“The Tour of Britain is a fantastic opportunity for us to showcase Wales' unique and beautiful landscape to the world, as well as highlighting our ability to host a variety of major events.

"The spectators in Wales have always given the cyclists a real warm Welsh welcome and have created a fantastic atmosphere, I hope that people from across Wales come out to support the event again this year.
“Being a part of an event such as this can really inspire people to want to take up the sport and 2016 being Wales' Year of Adventure gives the perfect opportunity to plan some two-wheeled adventures in Wales.”

Wales has hosted stages of the Tour of Britain annually since 2010, with last year's event beginning overall in the country, on Anglesey.

Powys hosted a stage start of the Tour of Britain annually from 2010 –‘14, but this year will mark the first time a stage has finished in the county.

Cllr Avril York, Powys County Council's cabinet member for regeneration, said: "I'm delighted that this fantastic sporting spectacle is returning to Powys – the green heart of Wales. We have been proud to host five Tour of Britain starts since 2010 but to have a stage finish in the county for the first time is truly exciting.

"Not only will this attract thousands of people, hosting a stage finish will give the area a huge economic boost. We're looking forward to making this a memorable occasion for all and I'm sure our county will once again warmly welcome the race when it returns in the autumn.”

Further details of the routes of both stages will be announced in the early summer.

Commenting on the Welsh Stages, Tour of Britain race director Mick Bennett said: "We have worked with our partners at Denbighshire and Powys Councils over the past years to ensure that we can bring a start and a finish to each respectively for the first time in the history of the modern Tour of Britain. Both councils have supported the Tour of Britain in the past so we are pleased to be able to link the two with a new route.

"The stage route south through the heart of Wales will use a lot of roads previously unvisited by the Tour of Britain in the Cambrian Mountains, including a great deal of climbing, before a flat run in along the Wye Valley to the finish on the Royal Welsh Showground, which will see an intriguing battle between the teams of the sprinters and overall contenders.

"We are pleased to be returning to South Wales with this year's Tour of Britain and a new start venue in Aberdare before the race heads across the country taking in many new towns and villages in an area renown for its cycling passion.”

The Tour of Britain will begin in Glasgow on Sunday, September 4 and finish in the heart of London on Sunday, September 11.

Jonny Clay, British Cycling director of cycle sport and membership, said: "Every year the Tour of Britain offers a chance for the public to see some of the world's best road riders racing through their local area.
“Last year's race had a bit of everything; fast flat sections, rolling roads and a great hill top finish which led to exciting racing for the competitors and fans alike. This year's route has all the same ingredients, so promises to be a great event.”

For the fifth successive year, fans can look forward to enjoying daily live coverage of all eight stages on ITV4, with the channel broadcasting a three-hour live programme from each stage, plus one-hour of highlights every evening during the race.

Chain Reaction Cycles continue their partnership with the race and sponsorship of the Chain Reaction Cycles Points Classification, won in 2015 by Team WIGGIN's Owain Doull, while UK parcel carrier Yodel will continue to sponsor the daily intermediate YodelDirect Sprints classification, which Peter Williams of ONE Pro Cycling won last September.

ŠKODA remain official car suppliers and sponsors of the King of the Mountains jersey, also won by Williams in 2015.

The Tour of Britain is British Cycling's premier road cycling event giving cycling fans the opportunity to see the world's best teams and riders competing on their door step.

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Editor’s notes

About the Tour of Britain

Re-launched in 2004 after a five year absence from the calendar, the Tour of Britain is British Cycling's premier road cycling event giving cycling fans the opportunity to see the world's best teams and riders competing on their doorstep. The Tour of Britain is the UK's highest ranked professional stage race and the country's largest free-to-watch sporting event, organised annually by SweetSpot Group.

Ranked at the 2.HC level by the UCI, the Tour of Britain attracts the world's top cyclists, including Olympic and World Champions and Tour de France stage winners, to compete on British roads each September, with three-hours of live coverage a day on ITV4.

For further press information or to arrange an interview, please contact:
Peter Hodges peterh@thetour.co.uk
Grace Metcalf grace@thetour.co.uk
Jonathan Gill jonthanG@thetour.co.uk
Tel: 01932 831485

British Rally Championship set for spectacular return to action

The MSA British Rally Championship blasts back to life next weekend (March 5/6) as no fewer than 54 registered crews from 11 nations tackle the opening round of the series, the Newtown-based Mid Wales Stages.

After a year’s sabbatical, the revitalised BRC returns with a new breed of cars, stars and classes for the 2016 season. The championship’s top category will feature four-wheel drive competition for the first time since 2011, as the exciting new R5 cars do battle with S2000 machinery at the front of the field.
Support classes include the DMACK Junior BRC that will showcase the talents of the best young drivers in two-wheel drive R2 specification cars while the National Rally Cup offers the challenge of longer rallies for non-homologated vehicles.

The Mid Wales Stages hosts the opening round of the new championship and its classic stages will be a genuine early-season test for the crews. The first two stages take place on Saturday evening, requiring bravery, commitment and strong lights as drivers thread their way through 26 challenging miles in the depths of darkness.

On Sunday, the crews embark on a day of flat-out competition over classic Wales Rally GB stages including Myherin, Sweet Lamb, Hafren and Pike’s Peak with the winner being crowned in the centre of Newtown in the early afternoon.

Further underlining the renaissance of the new championship, 10 manufacturers will be represented on the first round with models from Citroen, Ford, Mitsubishi, Peugeot, Proton, Renault, Skoda, Subaru, Toyota and Vauxhall all lining up to contest the six gravel stages.

BRC1
WRC star Elfyn Evans and co-driver Craig Parry will lead the teams away on Saturday evening in their Ford Fiesta R5, ahead of a host of drivers aiming to prove they have what it takes to claim the title.
Previous BRC champions David Bogie (Skoda Fabia R5) and Keith Cronin (Citroen DS3 R5) will be keen to repeat their previous title successes, while Euan Thorburn (Peugeot 208 T16 R5) and Marty McCormack (Skoda Fabia S2000) will be looking for a good start to their campaigns.

Underlining the strength of the Irish contingent, Jonny Greer (Citroen DS3 R5), Desi Henry (Skoda Fabia R5), Robert Woodside and the Moffett brothers (all Fiesta R5) will put up a formidable challenge, many of them combining their BRC endeavours with an Irish Tarmac campaign.

International entries from further afield bring the Fiestas of Sweden’s Fredrik Ahlin, and Finland’s Max Vatanen, son of 1981 World Rally Champion Ari Vatanen, who also won the British title in 1976 and 1980.

Jamie Anderson, will be hoping to put up a strong defence of his Mid Wales title, while another previous winner Tom Cave and navigator James Morgan face a race against time to get their Fiesta back on the road after a dramatic accident on last weekend’s Red Kite Stages.
Two other Fiesta R5s will feature in the hands of Rhys Yates, who steps up from the English Rally Championship, and tarmac specialist Alex Laffey who will be learning fast on the Mid Wales Stages having not contested a gravel rally since 2011. Meanwhile Ollie Mellors is out to prove that the Proton Satria S2000 is still a match for the newer R5 cars.

Making a return to the BRC for the first time in 16 years is Neil Simpson in the Skoda UK-supported Fabia R5 that has looked mighty quick in pre-season testing. Other drivers aiming to prove the value of experience over youth are multiple MSA Asphalt champion Damian Cole in his Fiesta S2000, former BTRDA champion Hugh Hunter who has acquired a new Fiesta R5 and James Slaughter who simply couldn’t resist the challenge of getting back behind the wheel at the top level of stage rallying.

With a staggering 21 cars fighting for honours in BRC1, the competition is expected to be absolutely fierce and with such a variety of makes and models, as well as an open tyre formula, it makes it almost impossible to pick a winner at this stage.

DMACK Junior BRC
The DMACK Junior BRC is designed to provide the ultimate proving ground for young drivers under 26 years of age. The £60k prize fund value on offer to the champion from series sponsor, DMACK Tyres, has attracted a stunning entry that guarantees a closely fought championship in this first year.

Leading the way in a truly international field will be highly rated Swedish star Mattias Adielsson who heads a three-car Vauxhall Junior Rally Team assault in a trio of ADAMs. Norwegian Sindre Furuseth in a lone Renault Twingo will follow before an army of Ford Fiestas, spearheaded by Australians Rhys Pinter and Guy Tyler.

Englishman Gus Greensmith heads the home challenge and, alongside Welshman Meirion Evans, Scot Blair Brown and Irishman Robert Duggan, could form the introduction to an old-school gag. The comedy will be saved for later, however, as the Junior crews prepare to fight for victory in Wales and lay down an important marker for the rest of the season.

BRC2
Chasing the BRC1 runners will be the hotly contested BRC2 class, which is home to such iconic vehicles as the Subaru Impreza and Mitsubishi Lancer. Phillip Morrow, Roland Llewellin and 2010 Mid Wales Stages winner Matt Edwards will be hoping to get among the front-runners.

BRC3
In the BRC3 category, newly announced BBC Top Gear presenter Chris Harris will debut the exciting Toyota GT86 CS-R3, but will be up against stiff competition from young hot-shot Chris Wheeler in a Citroen DS3 R3T.

BRC4
The BRC4 class features the same R2 machinery as used in the Junior championship, but for drivers who just fail to make the 26 year old age cut-off! Tony Simpson, Roger Platt and Marty Gallagher are likely to enjoy a close battle on these longer events, but will have downhill mountain bike legend Gee Atherton trying to deliver a giant killing performance on his local stages in Wales.

National Rally Cup
In the National Cup home-grown heroes Osian Pryce and Dale Furniss will be challenging for honours in their Spencer Sport-run Mitsubishi Mirage. As well as looking to win their class, the Welsh duo will have their sights set on breaking into the top 10 overall, as will teammate Jamie Jukes and fellow Mirage driver Robert Blomberg.
They will face a stiff test from a number of experienced crews who are stepping up to the longer stage mileage on offer alongside the BRC show.

Ben Taylor, managing cirector of championship promoter International Motor Sport, is buoyant ahead of the new season. “In the course of the past 20 months, there has been so much work involved to get to this point and it’s really exciting how things are taking off,” he said.
“So many people have played a part in what has been achieved and it is incredibly gratifying that the competitors have responded so enthusiastically. It’s great for the sport that people are talking positively about rallying again and I can’t wait for the new season to get underway!”

BRC Championship manager Iain Campbell echoes those sentiments: “I really can’t wait until the end of the first two stages on Saturday night. Not only will they be a huge challenge to the crews, it will mean that, after all the work from everyone involved and all the hype and anticipation, BRC 2016 will have something tangible.
“We will have results on the board; we will have heroes, we will no doubt have some heartbreak and the story of the season will have started.

“From having had a year away, it was never on my radar that we would have such a high quality and quantity of entry for the start of this programme. Now the really hard work starts – maintaining the forward momentum for the future.”

The new-look BRC will take in seven events across the British Isles as it tours England, Ireland, Wales and Scotland before culminating on the iconic lanes of the Isle of Man. Asphalt special stages and gravel tests will see the country’s best drivers in the best cars fight for overall supremacy on the best events, while the action will feature throughout the year on Channel 4 and BT Sport.

The final event will count for double points, while each driver has one ‘Joker’ to play on one of the first six rounds. Selected a week before each round, a ‘Joker’ can only be played only once and will enable a driver to double the points scored on that nominated event.

Keep tabs on all the latest BRC developments by visiting www.msabrc.com or following us on social media: MSA British Rally Championship on Facebook and @MSA_BRC on Twitter using #BRC.

Max Vatanen (left) and Elfyn Evans lead the charge 

for the new DMACK British Rally Team.

Photo caption

Top: BRC set to make a splash with 2016 comeback.

Make a day of it at The Falcondale on Mothering Sunday

The Falcondale Hotel near Lampeter is inviting families to make a day of it on Mothering Sunday, March 6.

Chill out in the sitting room, conservatory or on the terrace before heading to the dining room to relax over a delicious traditional lunch, linger over coffee in front of a log fire in the lounge, or on the sunny terrace overlooking the lush Teifi Valley.

Treat your mum with a high tea in the afternoon, packed with lots of delicious treats for families to enjoy together. And that’s not all, as Lisa Hutton, owner of The Falcondale, is laying on boules and croquet to ensure that the whole family has an afternoon’s entertainment to make the day a special one for mum and the entire family.

“We know that the whole family likes to celebrate Mothering Sunday and it’s good to know you can go somewhere and linger for the entire day rather than feel you have to rush off,” she says.

“Keeping the kids occupied is important and we have a lovely garden, with a beautiful lawn, ideal for fun, outdoor games like boules and croquet.  Also we have a range of board games suitable for adults and kids, o we are inviting families to make The Falcondale their home for the day.”

Please call 01570 422910 to book information for Mothering Sunday, or look up www.thefalcondale.co.uk.

ends

Notes to editors:

Dining at the Falcondale offers serious and stylish luxury without pretension. A relaxed, award-winning restaurant offers the best of seasonal local produce and an excellent wine list.

The restaurant has been awarded 2AA rosettes for nine years running. Low food miles are an integral feature of the menus, and part of the hotel’s green policy, and many dishes include herbs and salad greens from The Falcondale’s own kitchen garden.

The county of Ceredigion offers a rich larder, providing lobster, crab, sea bass, sewin, Welsh  black beef and Welsh lamb. With neighbouring Carmarthenshire providing speciality cheeses and excellent cured ham. 

Wonderwool Wales encourages creativity

The magnificent community knitting exhibit ‘Above and Below the Waves’, more than two years in the making, will be one of the colourful attractions at Wonderwool Wales 2016.

Returning for its 11th year on April 23 and 24, the wool and natural fibre extravaganza will be held at the Royal Welsh Showground in Builth Wells. As well as showcasing Alison Murray’s third community knitting project, a nautical nine metre by six metre exhibit which combines contributions from more than 2000 people, the fibre festival is doing its own bit to encourage community creativity.

Knitters and crochet and craft enthusiasts from across the UK are all busily working on ways to make the premier wool and natural fibre festival in Wales even more vivid and vibrant than ever.

Groups including the Bridstow Spinners from Ross-on-Wye, the Border Spinners from Ewyas Harold, Rhayader Spin A Yarn group, Ledbury U3A and the ECHO Group in Leominster have been knitting and crocheting streamers and other decorations to decorate the venue.

Jane Veevers, who is co-ordinating the groups, is looking for more people to help with this “yarn graffiti.” Anyone interested in joining in is encouraged to get in touch by emailing woolschool@wonderwoolwales.co.uk.

Visitors to Wonderwool Wales will find a show simply bursting at the seams with ideas for creative endeavour. Attracting fibre fans from across the UK, the show provides a wonderful showcase for the versatility of Welsh wool, one of its founding objectives.

It also provides a wealth of opportunities to get creative with wool and natural fibres by joining in with have-a-go sessions or watching demonstrations on many of the exhibitor stands, taking part in the hands-on activities in the interactive area or watching daily demonstrations by members of the Welsh Guilds of Weavers, Spinners and Dyers.

There’s also a popular programme of pre-bookable Woolschools, put together by the organisers, with something to inspire everyone, whether their interest is knitting, crochet, felting, weaving, spinning or fleece preparation.

The Woolschools feature a choice of one and two-hour workshops. Topics for the longer sessions include mapuche weaving techniques, the sought-after opportunity to join the talented Jenny Barnett and learn how to make a lovely little needle felt fish brooch and a Woolschool with Sarah Enoch to create a ‘cobweb’ felt scarflet using wet felting techniques.

There’s also the chance to join a workshop in the ever-useful life-skill of upcycling boring old jumpers into fabulous and funky new garments. Meanwhile one-hour sessions will cover hand carding, spinning on a drop spindle, selecting fleeces for processing and more.

Since it was set up in 2006, Wonderwool Wales has grown year on year and now covers everything from the start to the end of the creative process – from exhibits of alpacas and sheep, through raw and hand dyed fibres, yarn for knitting and crochet, embellishments, equipment, dyes and books to superb examples of finished textile art, craft, clothing and home furnishings.

Thanks to the wealth of quality exhibitors drawn to the show, craftspeople and makers can shop ‘til they drop. Then they can put their feet up and enjoy the ever-popular Sheepwalk, a woolly take on the catwalk. The quirky fashion show gives exhibitors the chance to show off their creations and, if previous years are a guide, it is guaranteed to be very entertaining.

It is all part of what makes Wonderwool Wales a much-anticipated date in the calendar. Opening hours: Saturday 10am – 5.30pm and Sunday 10am – 4.30pm. Tickets cost £10 for adults and children under 16 get in free. On-line booking is available, postage costs apply.

For more details visit www.wonderwoolwales.co.uk; email enquiries@wonderwoolwales.co.uk or phone 01938 820495 / 07980 913972 / 01873 821205.

One of the demonstrations on an exhibitor 

stand at Wonderwool Wales 2015. 

Photo: John Teale

See the fabulous community knitting project Above 

and Below the Waves at Wonderwool Wales. 

Photo: Alison Murray

Picture captions:

Top: Highlights of Wonderwool Wales include the Sheepwalk.
Photo: John Teale

Ends

For more information please contact Sharon Chilcott, freelance editorial writer/assistant editor, on 07990 765351 or email: sharon@core-concepts.co.uk

Royal Commission to relocate to The National Library of Wales

One of Wales’ leading heritage organisations has announced that it will be moving to new offices at The National Library of Wales (NLW) in Aberystwyth in 2016.

Work is already under way at the NLW to refurbish one wing for the use of the 30 staff of the Royal Commission on the Ancient and Historical Monuments of Wales (RCAHMW).

The NLW’s former Manuscript Room will also be converted into a new public search room and open-access library for the National Monuments Record of Wales, a huge and rich collection of photographs and heritage records that the Commission has built up since its foundation in 1908.

These records will be stored in carefully controlled environmental conditions in two floors of the new six storey archive store that is currently being constructed at the library.

Christopher Catling, Royal Commission’s secretary, said: “The move from the present Plas Crug offices - the former tax offices in Aberystwyth - to purpose-designed premises at the library will enable us to provide a much better service to our many users, as well as much-improved storage facilities for the commission’s archives, which include photographs dating back to the earliest years of photography, along with historic maps and records of buildings and monuments throughout Wales.

“We hope that the move will raise our profile and increase substantially the number of people visiting our search room to make use of the records we hold as part of their research on family and community history or on aspects of the history and archaeology of Wales.”

Linda Tomos, National Librarian at The National Library of Wales, said that the library was looking forward to having the Royal Commission as a tenant.

“‘Our rich and diverse collections complement each other very well and there are already plans for our two organisations to collaborate on outreach and engagement activities,” she added.

“Discussions have started to deliver joint events and exhibitions in Aberystwyth and there is exciting potential to work more closely to extend our digital and community reach right across Wales and beyond – building on each other's strengths to ensure that the rich cultural heritage of Wales is fully exploited by the Welsh economy to inspire, innovate and grow.”

Ken Skates, Deputy Minister for Culture, Sport and Tourism, paid a visit to the library last September when he inspected the new building works. He said: ”The Royal Commission’s move into the National Library sees two of our nation’s important heritage organisations come together under one roof.

“These improved facilities, along with the high-profile of The National Library, provide an excellent opportunity for the Royal Commission to reach new audiences and raise awareness of their fascinating work.”

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Notes for Editors:

The Royal Commission on the Ancient and Historical Monuments of Wales has a leading national role in developing and promoting understanding of the archaeological, built and maritime heritage of Wales, as the originator, curator and supplier of authoritative information for individual, corporate and governmental decision makers, researchers, and the general public.

The landscape and built heritage of Wales result from people’s interaction with the natural world over thousands of years. Since it was established in 1908, the Royal Commission has led the way in researching and explaining the remains of that interaction – the archaeology and the historic buildings we see around us.

The National Library of Wales (NLW) serves as the nation’s memory. It is a repository of treasures and facts, a disseminator of knowledge, a venue, a destination, a place to keep the past safe and readily available for all to access, use and be inspired by, now and in the future.

Located in Aberystwyth, the library plays a central role in culture and heritage as one of Wales’ major national institutions. As one of the six Copyright Libraries in the United Kingdom and Ireland, the National Library of Wales’ collections are vast and varied and are free to access.

They include 950,000 photographs, 150,000 hours of sound recordings, 250,000 hours of moving image, 25,000 manuscripts, 50,000 works of art, 1,500,000 maps, as well as 6,000,000 books. More than 5,000,000 individual items from these collections have been digitised and made freely available on the internet.

The National Library of Wales engages in a full and continuous programme of public events that include high-quality permanent and temporary exhibitions with associated educational and presentational activities.  These are crucial to NLW’s mission of interpreting the collections for, and encouraging participation by, a wide range of audiences whether onsite, at external locations or online.

Further Information: Rhian Haf Evans Tel: 01970 632938 or email: post@llgc.org.uk

'Captain Baxter' is coming to Talyllyn Railway’s Grand Finale gala

Talyllyn Railway will be hosting its first standard gauge locomotive in steam for a ‘Grand Finale’ gala over the weekend of July 1-3.

Built by Fletcher, Jennings & Co., like the Talyllyn Railway’s own original locomotives ‘Talyllyn’ and ‘Dolgoch’, ‘Captain Baxter’ will be joining its two narrow gauge cousins for the event. The gala celebrates both ‘Dolgoch’s’ 150th anniversary and concludes the railway’s 150th birthday party.

‘Captain Baxter’ will be running on a specially laid section of track at Tywyn Wharf Station, offering a unique opportunity to see standard gauge steam in action on the railway.

Based at the Bluebell Railway, the world’s first preserved standard gauge passenger carrying railway, ‘Captain Baxter’ started operations in 1960 from Sheffield Park Station in East Sussex and now extends to East Grinstead.

However, it was inspired in part by the success of Talyllyn Railway, which became the world’s very first preserved railway in 1951, inspiring a movement that now spans the globe. Therefore, it is appropriate that the two railways are working together to make this event happen.

Built in 1877, ‘Baxter’ was delivered to the Dorking Greystone Lime Co, where originally it was their locomotive No. 3, but was later named ‘Captain Baxter’. It was persevered when the quarry closed and moved to the Bluebell Railway in 1960, being returned to steam in 1982.

‘Captain Baxter’, ‘Talyllyn’ and ‘Dolgoch’ will be joined by a fourth Fletcher, Jennings built locomotive, ‘William Finlay’, which has recently been purchased by the Narrow Gauge Museum Trust based at Tywyn Wharf Station. It too was supplied to the Dorking Greystone Lime Co., but it was built to the unusual gauge of 3ft 2½ in, and is being cosmetically restored by the museum for static display.

A Talyllyn Railway spokesperson said: “Our 150th party, when we had the locomotives ‘Prince’ and ‘Russell’ in steam at Tywyn Wharf, caused huge excitement. Now we are going to offer another unique sight with a standard gauge locomotive, ‘Captain Baxter’ in steam at Tywyn Wharf. This is going to be another once in a lifetime event that is not to be missed.”

Picture caption:

Fletcher, Jennings built standard gauge locomotive ‘Captain Baxter’ which will be in steam at Tywyn Wharf station at ‘The Grand Finale’ gala.
(Photo: A. Coulls)


Editor’s notes

Talyllyn Railway is a narrow gauge railway opened for goods traffic in 1865 and shortly after for passenger services, which have operated every year since between Tywyn on the west coast of Wales and Nant Gwernol just over seven miles inland. In 1951, operation of the line was taken over by the Talyllyn Railway Preservation Society and became the world’s first preserved railway.

Operation of the line is primarily by volunteers from all walks of life, with a small paid staff. It is now a major tourist attraction in Mid Wales, contributing significantly to the area’s economy.

For further information about this press release please e-mail: pressoffice@talyllyn.co.uk or phone either 0113 281 8235 or 01654 710472.

Taste Montgomery launches new leaflet and website

An event to launch Taste Montgomery’s new leaflet and celebrate the initiative’s successful new website collaboration brought together local businesses and dignitaries this week.

The event which took place on February 22, hosted by Monty’s Brewery Visitor Centre at the Cottage in Montgomery, attended by a number of Taste Montgomery businesses and community leaders.

The aim of the event was to highlight the collaborative benefits of the ‘Taste Montgomery’ partnership and to showcase the initiative’s newly designed leaflet. It was also an opportunity to celebrate and demonstrate the website www.tastemontgomery.co.uk.

Taste Montgomery is a community initiative which brings together the strong links between its outstanding local food producers, shops, restaurants, cafes, hotels, pubs and B & Bs.

The event was opened by Montgomery Town Crier Sue Blower and closed with a speech by Mayor Councillor Eric Fairbrother. Other speakers included Ifor Humphreys, Taste Montgomery chairman and owner of Ifor’s Welsh Wagyu, David Wilson, the mastermind behind VisitMontgomery.co.uk and Russell George, Assembly Member for Montgomeryshire.

Ifor said: “This is an exciting time for Taste Montgomery. We are an active group who are are passionate about promoting Montgomery and its fantastic produce – we’re confident our new leaflet and website will really help us spread the word.”  

The launch was a foodie delight with a strong focus around Taste Montgomery produce. Guests were served with a delicious selection of handmade Taste Montgomery canapés created by The Dolforwyn Hotel, Abermule as well as international award winning wine from Kerry Vale Vineyard, cider from Old Monty’s Cider and Monty’s Ales.

To complete the evening’s sampling experience, a wonderful assortment of sweet treats was provided by Doodlebakes biscuits.
If you would like your own copy of the new Taste Montgomery leaflet, which summarises the group’s provision, they can be picked up from all Taste Montgomery businesses including The Dragon, Montgomery, Castle Kitchens, Ivy House, Spar and Monty’s Visitor Centre and Kerry Vale Vineyard.  
For further information about Taste Montgomery visit: www.tastemontgomery.co.uk.

Picture caption:

Pictured at the launch are (from left) Montgomery town Crier Sue Blower, Russell George, Assembly Member for Montgomeryshire, Mayor Eric Fairbrother, Ifor Humphreys, Taste Montgomery chairman and owner of Ifor’s Welsh Wagyu and David Wilson, owner of www.VisitMontgomery.co.uk.

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For all media enquiries, please contact Nadine Roach: 07815157851, info@kerryvalevineyard.co.uk

North Wales Rally Services - Rally North Wales aims to build on 2015 success

After a successful return to the British Rallying calendar in 2015, this year’s North Wales Rally Services - Rally North Wales on April 2 is all set to go one better with the inclusion of a series of top-line rally championships.  

The Dolgellau based event has attracted the attentions of the Mintex MSA British Historic Rally Championship and the crowd pleasing series will join returnees from the ever popular Pirelli MSA Welsh Rally Championship. 

Regulations for the Wolverhampton and South Staffordshire Car Club organised event have been released this week and competitors can look forward to some of the “best stages in the world” according to nine time world Rally Champion Sebastien Loeb. 

The all-gravel event takes in stages utilised by the final round of the World Rally Championship, Wales Rally GB and organisers have provided a compact six-stage route in the Dyfi and Gartheiniog forest complex.  

Organisers admit last year’s event was a “toe in the water” exercise for the team and providing a cost effective format coupled with world class stages certainly proved popular with the 99 crews who took part. In fact, the event attracted many impressive entries from the likes of David Bogie in his new Fiesta R5+, Norwegian Martin Berglund in the Mitsubishi Mirage R5 and event World Rally star Elfyn Evans who debuted the all new Fiesta R2T under the M-Sport banner.

With the experienced gained from last year’s event, the organising team have devised an equally thrilling route to entertain both competitors and spectators.

 “We really started from the ground up last year and tried several new things which were perhaps a little risky.” said clerk of the course Richard Hinton. “So we have managed to take the good bits and make them better to give everyone a fantastic days rallying on some classic Welsh stages. 

“It’s an honour to be joined by the Mintex MSA British Rally Championship and of course we are delighted to welcome back the Pirelli MSA Welsh Rally Championship.  

“The ANWCC Forest Rally Championship and REIS ASWMC Loose Surface Championships also return to the event. The Defender Challenge by Bowler Motorsport is another new inclusion on the event and they will certainly provide some great entertainment towards the rear of the field.”

The signs are looking good on the stages as well. “We have completed several route surveys over the last few months and the stages are looking in fantastic condition” he says. 

“They really should suit everyone whether in a World or Historic Rally car.  We have two events running during the day, a National A event for the MSA BHRC and Defender contenders with 49 miles on offer and a 41 mile National B event for remaining crews.  It should be a great days rallying for everyone.”

The event regulations are now available and you can also enter online at www.rallynorthwales.co.uk

Picture caption:

David Bogie and Kevin Rae in their Ford Fiesta R5+, the 2015 overall event winners.

Photo: Rally Sport Media

More than 120 entries received for new-look Mid Wales Stages

Organisers are pleased to have received almost 120 entries across the three events which form the Newtown-based Mid Wales Stages Rally.

The new-look event on March 56 and 6 has the honour of being the opening round of the MSA British Rally Championship and eyes have most certainly been on the enviable list of crews entering the series this year from across the world.

In the National A event, entries have flooded in from Australia, India, Finland and Norway all keen to vie for the BRC crown.  Newly announced Top Gear presenter Chris Harris is also worth a mention, entering his brand new Toyota UK backed GT86 which will see its UK debut on the event.

The National B event for BRC Cup and Defender Challenge crews boasts 30 entries including a trio of the unique Mitsubishi Mirage R5’s.

But the Newtown & District Automobile Club organised event has seen impressive levels of entries in the Viking Motorsport - Links Electrical Clubmans Rally as well which takes place on Sunday, March 6.

More than 40 entries form the one-day event and range from World Rally Cars to Historic Escorts and even a Datsun 240Z. This section of the rally plays host to the contenders in the Pirelli MSA Welsh Rally Championship, Jelf Motorsport Welsh Clubman Forest Championship, ANWCC Forest Rally Championship, HRCR Stage Masters and FMP Rally Challenge.

The rally offers classic Welsh stages and is based at Theatr Hafren in Newtown.  It kicks off with two stages totaling over 25 miles under the cover of darkness on Saturday, March 5 for National A and B crews.

The remaining 43 stage miles are contested by all events on Sunday 6th, before the Ceremonial Finish greets the successful finishers back in Newtown.

Event regulations are available to download and a full online entry system is available at www.midwalesstages.co.uk

You can keep up to date with all the event news on Social Media at:
www.twitter.com/midwalesstages
www.facebook.com/midwalesstages

Picture caption:

MSA British Rally Championship entrant Euan Thorburn/Paul Beaton will be amongst the leading entries to this years Mid Wales Stages. He tackled the recent Cambrian Rally as a shakedown for his Peugeot 208 T16 R5.
Photo: MCR Motorsport Media.

England wins the cooking equivalent of rugby’s Triple Crown

England claimed the bragging rights in cooking’s equivalent of rugby’s Triple Crown after beating hosts Wales and Scotland to win the Battle for the Dragon contest.

The national culinary team of England emerged victorious after three days of competition at the Welsh International Culinary Championships at Coleg Llandrillo, Rhos-on-Sea.

Just eight points separated the three teams, who used the competition as an important stepping stone towards the Culinary Olympics in Erfurt, Germany in October. England and Scotland both received silver medals and Wales was awarded a high bronze medal.

England team manager Nick Vadis, culinary director for Compass Group UK, was delighted with the result. “I think it’s a fantastic result and shows that we are on the right route for the Culinary Olympics,” he said. “Our dishes are evolving all the time and they can only get better.

“The flavours were good and to me that is key. The comments from the judges were mostly positive. The only negatives were that we need to simplify some of the elements.

“It is a relatively new team and I think it works better when you get a mix of chefs from different backgrounds, as they all learn from each other.

“The Battle for the Dragon is a great event and deserves to get more publicity. There is massive rivalry between the teams, as there is in rugby and football, but at the end of the day we are all chefs and respect each other’s dishes.”

Each team was challenged to cook identical three course meals for 85 people in the Battle for the Dragon contest, which is organised by the Culinary Association if Wales with Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry, as its main sponsor.

The medals and the Dragon Trophy were presented by Wales’ Deputy Minister for Farming and Food Rebecca Evans and Dragan Unic, North Europe Continental director for the World Association of Chefs’ Societies, who was chairman of judges for the contest.

The England team is managed by Nick Vadis, culinary director for Compass Group UK and captained by Adam Smith, head chef at the Devonshire Arms Hotel, Skipton. Team members are Simon Webb, from HSBC, Canary Wharf, London, Clark Crawley, from Gather & Gather, Lloyds Banking Group, London, Dennis Mwakulua from Eversheds, Restaurant Associates, London, Andrew Ditchfield from the House of Commons, London and Nathan Aldous from Emmanuel College, Cambridge.

Their winning menu opened with a starter of seared scallop, smoked eel, horseradish bon bon, cauliflower textures, pickled beets, apple and truffle. Their main course was aged Welsh Beef, mushroom purée, hen of the woods, oxtail, pickled onion, turnip and Tunworth. Dessert was glazed chocolate mousse, caramelised mascarpone and spiced winter pear with almond and honey cake and almond milk ice-cream.

Scotland’s team manager is Bruce Lawrence, executive chef for Entier Limited, Aberdeen and captain is Orry Shand, sous chef at The Chester Hotel, Aberdeen, which also provides team member Craig Palmer. The other team members are Robbie Penman from Pebble Hydro, Peebles, Darren Seggie from City of Glasgow College, Gareth Linden from The Champany Inn, Linlithgow and Ross Murray from New Lanark Mill Hotel, New Lanark.

Scotland served up a starter of seared West Coast scallop, smoked haddock Scotch egg, Barwheys Cheddar espuma, caramelised cauliflower and jus gras. Main course is roast Scotch lamb loin, spiced glazed flank, crispy sweetbread, semolina gnocchi, carrot and apricot puree and black olive jus. Dessert is 72% chocolate cremeaux, caramel mousse, noisette crumb, Yuzu gel, roast banana ice cream and shortbread foam.

The Wales team is captained by Danny Burke, co-owner of the Shared Olive Restaurant, Hawarden and Cheshire-based Olive Tree Catering and managed by Peter Fuchs, culinary director at the Celtic Manor Resort in Newport.

The other team members are Hefin Roberts, head chef at Ye Olde Bulls Head Inn, Beaumaris, Kieran Harry, a freelance chef, Karl Jones-Hughes, executive pastry chef and Simon Crockford, head chef, from the Celtic Manor Resort and Michael Ramsden, training officer with Cambrian Training Company, Welshpool.

Wales served up a starter of air dried ham wrapped monkfish, smoked haddock kiev with chilli and laverbread, butter parsley and bone marrow custard, beetroot and walnut soil, horseradish mousse and pickled apple.

Main course was roasted Welsh Lamb rump with toasted barley and thyme leek, potato and lamb pastry, glazed vegetables and craft beer jus. Dessert was chocolate, raspberry and coconut dark chocolate and ginger cake truffle, coconut mallow, iced raspberry air warm raspberry sponge and caramel wafer.

The WICC was packed with exciting competitions for learner, junior and senior chefs and waiting staff. Around 300 competitors attended the WICC. More than 1,000 people viewed the WICC via
a live web stream.

Dennis Mwakulua and Lee Corke receive the Dragon Trophy on behalf 

of England from Wales’ Deputy Minister for Farming and Food Rebecca

 Evans and Dragan Unic, North Europe Continental director for the World

 Association of Chefs’ Societies.

The Wales team with Deputy Minister for Farming and Food 

Rebecca Evans and Dragan Unic, North Europe Continental 

director for the World Association of Chefs’ Societies.

Scotland with Wales’ Deputy Minister for Farming and Food 

Rebecca Evans and Dragan Unic, North Europe Continental 

director for the World Association of Chefs’ Societies.

Picture caption:

Top: The England team celebrates with the Battle for the Dragon trophy.

West Wales born chef wins premier Welsh culinary contest final

The new National Chef of Wales is a Newcastle Emlyn chef now working at the Michelin starred Lucknam Park Hotel and Spa near Bath.

Head chef Ben Taylor, 34, edged out his chef de partie workmate Thomas Westerland, 24, whose home is in Cardiff, Jack Davison, 23, sous chef from Deganwy Quay Hotel and Spa, Deganwy who was runner up in the contest for the second time and Nathan Davies, 25, from Aberystwyth.

The closely contested final brought the curtain down on the Welsh International Culinary Championships at Coleg Llandrillo, Rhos-on-Sea, which featured four days of high standard competitions for chefs and waiting staff from across the UK.

“I’m absolutely blown away,” was Ben’s immediate reaction. “For my first competition I wasn’t expecting to do as well as I have done. I thought getting through to the final was a good achievement.

“It’s a hell of an honour and I will be very proud to represent Wales in the UK National Chef of the Year contest. It will be nice to promote Welsh cooking on a bigger scale.

“I am very proud of myself for impressing some fantastic chefs on the judging panel. All four chefs in the final cooked really well and any one of them could have won.”

For the first time this year, the contest was thrown open to Wales born chefs now working outside the country, a move which made it possible for Ben and Thomas to enter.

“I think it is a great idea to open the competition to Welsh chefs working outside Wales. It comes down to the question of whether you want to find the best chef within Wales or the best Welsh chef. There are some really good chefs working outside of Wales and I think the decision extends the scope of the competition.”

The competition was organised by the Culinary Association of Wales (CAW) and main sponsor was Food and Drink Wales, the Welsh Assembly Government’s department representing the food and drink industry.

Apart from the kudos of being named best in Wales, Ben automatically goes through to the UK semi-finals of the National Chef of the Year contest.

He also won an all expenses paid one week culinary trip to the Netherlands courtesy of Koppertcress and Paul da Costa Greaves, which includes an ‘inspirational day’ with a cress coach and a place in two Michelin starred restaurants in North Amsterdam and South Rotterdam, a set of knives courtesy of Dick Knives, £250 worth of products from Churchill China and Gourmet Classic shopping vouchers.

Ben’s winning menu opened with a starter of poached tail of Welsh lobster, claw tortellini, soy and ginger broth, darkon radish and salty fingers. Main course was hickory smoked loin of Bwlch venison, it’s own faggot, mushroom puree, glazed onions and savoy cabbage. Dessert was caramelised banana soufflé, banana yoghurt ice cream, salted toffee popcorn and butter chocolate sauce.

Jack was disappointed that his dishes fell below the standard he wanted but said the quality of this year’s competition had gone up a couple of levels. “The dishes produced by other chefs were fantastic,” he said.

“It has been a long process to get through to this stage. Ever since I was runner up last time I have planning for this competition and I have practising for two months.”

Nathan said he was happy with the dishes he had served up in the final. “It has been a bit of a journey to get through to the final and it’s a relief that it’s now all over. T have got through to the final at the first attempt is a great accomplishment against some fantastic chefs.”

He thanked his workmates, sous chef Charlie Thompson and senior chef de partie for their support.
Westerland said he was glad that months of preparations for the final had come to fruition and pleased that his workmate had won “There are competitions all over the country but there is nothing quite like winning the chef of the year contest in your own country,” he added.

The chefs were given three hours to cook a three course meal for four. They each had to use shellfish in their starter, Welsh venison in the main course and rhubarb in the dessert.

Nathan’s menu included a starter of pan-fried salmon, hay smoked Swansea mussels, Aberystwyth seaweed, pickled fennel, ponzu dressing and British wasabi mayonnaise. Main course was Welsh venison loin, venison heart and liver faggot, potato cream, mushroom ketchup, miso onion puree, beer braised onion and cep sauce. Dessert was Koppertcress kaffir lime soufflé, British rhubarb sorbet and sauce, caramelised rice pudding puree and chocolate.

Thomas’s menu included a starter of poached Tenby lobster, turnip, yuzu, claw spring roll and pickled shitake. Main course was roasted loin of Andrew Morgan’s venison, smoked onion pithivier, wild garlic, cabbage and Black Mountain sauce. Dessert was Wye Valley rhubarb soufflé and ginger ice cream.

Jack’s menu included a starter of Anglesey hand-dived scallop, chestnuts, limon cress and citra leaf dressing and shallot petals. Main course was pan-roasted loin of venison, parsnips, puy lentils, wilted chard, turnips and ‘Wild Horse’ Dark Bay porta jus.

The four National Chef of Wales finalists with Wales’ Deputy Minister

 for Farming and Food Rebecca Evans watched by Culinary Association

 of Wales secretary and judging panel chairman John Retallick.

Ben Taylor in action in the final watched by his commis chef 

Ed Marsh and chairman of judges John Retallick.

Picture caption:

Top: National Chef of Wales winner Ben Taylor receives the trophy from Wales’ Deputy Minister for Farming and Food Rebecca Evans watched by Culinary Association of Wales secretary and judging panel chairman John Retallick.

Hospitality industry in crisis as too few young people opt for a career as a chef

The hospitality industry is in crisis because too few young people are choosing a career as a chef, the Culinary Association of Wales president has warned.

Arwyn Watkins is concerned not only about a shortage of people entering the industry but also about the high dropout rate after learners have completed their further education courses.

As managing director of award winning training provider Cambrian Training Company based in Welshpool, he is acutely aware of issues facing the hospitality industry. He says the crisis is making headlines not just in Wales and the UK but across North Europe and North America.

“I believe that this is no longer a skills shortage but a people shortage,” he told the Welsh International Culinary Championships (WICC) awards dinner. “Not enough individuals are taking this industry as a serious career choice. Even when they have made that career choice, not enough are progressing on to the industry on completion of further education.

“This is an industry that is very important to the future of the Welsh economy and we need to work with partners in Wales to ensure that we can increase the uptake of our industry as a career choice.

“We have to work with employers to share best practice on work life balances and the changing dynamics and expectations of the workforce. No longer can our industry survive on goodwill. We all have to think differently if we are to secure a sustainable workforce. Not an easy ask but necessary.”

He congratulated everybody involved in the WICC for highlighting what an exciting industry it is and revealed that a Culinary Association of Wales member will be working more closely and effectively with post 16 learning providers in Wales in the future.

Deputy Minister for Farming and Food Rebecca Evans, a guest at the awards dinner, said she was passionate about raising the profile of rewarding and exciting careers in the food and tourism industries in Wales.

The country had world class food and drink producers and chefs and hospitality businesses were developing a reputation for excellence, but more needed to be done, she added.

She outlined the aims of the Welsh Government’s Food and Drink Wales Action Plan to grow the food and drink sector, which she described as the “rising star of the Welsh economy”, by 30 per cent to £7 billion by 2020.

She also highlighted the important contribution that chefs and the hospitality industry can make to achieving goals set out in the Food Tourism Action Plan for Wales by establishing Wales as a food tourism destination.

Mr Watkins thanked the Deputy Minister for identifying the Culinary Association of Wales as a food and drink sector champion and said the chefs were fully supportive of Food Tourism Action Plan for Wales.

One of the team of judges for the four days of the WICC was Will Holland, the Michelin starred chef from Coast Restaurant, Saundersfoot. Whilst recognising the industry’s recruitment problems, he was upbeat about the enthusiasm, energy and standards achieved in the competitions, which attracted around 300 chefs from across the UK to Coleg Llandrillo, Rhos-on-Sea.

“It was great to see the range of chefs, from students through to seniors,” he said. “The main things I noticed were the brilliant standard of competitions and the energy and enthusiasm within the industry. It fills me with confidence that there are chefs that will be filling our boots in the future.

“The calibre of chefs in the Junior and National Chef of Wales finals was fantastic and I think that says a lot about where cooking currently is in Wales. Events like the Welsh International Culinary Championships are important to turn the spotlight on what is going on in Wales and it’s like a springboard to launch chefs into the wider world.

“The attitude and enthusiasm of the young chefs was fantastic. You can teach them how to cook but you can’t teach them attitude. Some of the college students were competing for three days in a row and they were here until the last competition every day because they wanted to watch and learn as much as they could.

“They chose to be here cooking rather than on holiday, which says a lot about their attitude.”

Mr Watkins thanked all the competitors, sponsors, judges for making the WICC so successful.

The main awards went to: Junior Chef of Wales winner, Ben Mitchell, The Grove Hotel, Narberth. National Chef of Wales winner, Ben Mitchell, Lucknam Park Hotel and Spa, near Bath. Battle for the Dragon winners, England. Open live class winner, Elise Evans, Coleg Cymoedd. Best team live, Loughborough College. Overall Cake Cymru winner, Dianne Swan, former Coleg Llandrillo learner. Best hygiene award sponsored by Eco Lab, Shannon Lee, City of Liverpool College. Best college, North Warwick and Hinckley College. Best junior live, Shannon Butler, Loughborough College.

Picture caption:

Arwyn Watkins, Culinary Association of Wales president.

Jewel in Wales crown makes two new appointments to prepare for a busy year

A leading Mid Wales hotel, conference and events venue, which nestles on a 750-acre estate described as one of the jewels in Wales’ crown, has made two new appointments as it prepares for a busy year.

Gregynog Hall at Tregynon, near Newtown has appointed Henry Power, 38, as general manager of the hotel and Michael Haynes, 56, as facilities manager.

The appointments allow director Karen Armstrong to continue detailed preparations for Gregynog Hall to become an independent charitable trust. The estate, made famous by the art collecting Davies sisters, Gwendoline and Margaret, has been managed by the University of Wales for more than half a century.

Miss Armstrong is in the process of setting up a fundraising campaign for a £5 million Gregynog restoration project, which will include legacy and donation programmes. One legacy already received is from the late Dr John Frankland Rigby, Reader in Pure Mathematics at Cardiff University who had a long association with Gregynog.

“We continue to make progress towards the establishment of Gregynog Trust and are working hard to ensure that the charity is sustainable moving forward,” said Miss Armstrong.

“The creation of a charitable trust will open up exciting new opportunities for the hall and estate. For the first time, Gregynog will have access to potential funding from sources such as the Heritage Lottery Fund, which will extend its cultural and environmental remit.

“The appointment of Henry and Michael will ensure that we continue to develop and improve the business as we head into what promises to be a busy and exciting year at Gregynog.”

Investment has continued over the winter, with a new accounts system installed to provide better business intelligence. In the grounds, a former gardener’s shed has been restored and converted to a toilet block for walkers and a ‘green gym’, with a range of equipment, has been installed in woodland directly opposite the hall with funding support from Natural Resources Wales.

“The green gym and new toilet block are designed to increase public access to the National Nature Reserve at Gregynog and to contribute to health and wellbeing by encouraging visitors to get involved in outdoor activities in this fantastic setting,” explained Miss Armstrong.

Gregynog Estate is open to visitors from dawn to dusk in the winter and from 8am to 8pm in the summer.

Mr Power is keen to promote the hotel accommodation at Gregynog Hall all year round and wants to dispel the local misconception that the venue is for the exclusive use of the University of Wales.

Rooms can be booked through the website http://www.gregynog.org/ or through www.booking.com
Gregynog Hall, which has Hospitality Assured premier status and is a member of the Meeting Industry Association, is also a popular venue for conferences, weddings, family celebrations, special occasions and a wide range of corporate events.

“The hall is open to everybody for any type of event and the accommodation is available throughout the week for people visiting the area,” said Mr Power.

“I want to get as much commercial business as is humanly possible into the hall by putting it on the map for activities, conferences, weddings and events.

“Everyone who visits Gregynog Hall for the first time gets the ‘wow’ factor when the hall becomes visible from the drive,” said Mr Power. “My challenge is give visitors the ‘wow’ factor when they walk inside the hall, in terms of the standard of the rooms, food and hospitality in general.

“There are a lot of improvements that we will be working on and I have work to do to change the perception of people living within a 60 mile radius who think that Gregynog Hall is just for the University of Wales. The hall and estate has so much to offer in terms of the facilities, walks, gardens and National Nature Reserve.”

Picture caption:

Gregynog Estate director Karen Armstrong with general manager Henry Power (right) and facilities manager Michael Haynes.

Ends

Notes for Editors:

Spinster sisters Gwendoline and Margaret Davies established Gregynog Hall as a centre for music and the arts. They collected work by Rodin, Renoir, Monet, Cezanne and others on a Grand Tour of Europe in the early 20th century and gifted their collection to the National Museum of Wales in Cardiff 1951 and ‘63.

The estate was bequeathed by Margaret Davies as a deed of gift to the University of Wales 56 years ago.

Gregynog Estate was designated a National Nature Reserve in 2013. There is a network of footpaths through the parkland and visitors can see a vast range of wildlife – from hares, great crested newts and dragonflies to breeding birds like the wood warbler, pied flycatcher and redstart. Gregynog also supports good numbers of bats and provides feeding areas for the important lesser horseshoe bat.

Interpretation panels full of information about the wildlife are dotted around the estate.
The Great Wood, one of the few remaining examples of continental lichen-rich woodlands, is home to internationally important lichens and fungi.

Talyllyn Railway appoints new engineering manager

Talyllyn Railway has appointed a new engineering manager. Stephen Davis joins the railway with extensive engineering experience having originally served an apprenticeship as a mechanical fitter.

Most recently he has been employed as an engineering co-ordinator, overseeing a team of technicians including being responsible for training and Health and Safety procedures.

Currently based in the West Midlands, Stephen has had a holiday home in Tywyn for many years and is looking forward to moving to the area. Among his other interests are kayaking and swimming.

“Working with the Talyllyn Railway, with its rich history and position in the tourist industry, will be a great challenge and an exciting opportunity,” he said

Talyllyn Railway’s interim managing director David Ventry said “We are delighted to have found such an experienced person to fill this role. Stephen brings with him a wealth of knowledge which will serve us well. He also loves the area and the railway and recognises the key role we play in the economy of the region.”

Picture caption:

Talyllyn Railway’s new general and engineering managers, Tracey Parkinson and Stephen Davis in front of locomotive No.1 ‘Talyllyn’ at Tywyn Wharf station.
(Photo: B. Fuller)

ends

Editor’s notes

Talyllyn Railway is a narrow gauge railway opened for goods traffic in 1865 and shortly after for passenger services, which have operated every year since between Tywyn on the west coast of Wales and Nant Gwernol just over seven miles inland.

In 1951, operation of the line was taken over by the Talyllyn Railway Preservation Society and became the world’s first preserved railway. Operation of the line is primarily by volunteers from all walks of life, with a small paid staff. It is now a major tourist attraction in the mid-Wales area, contributing significantly to the area’s economy.

For further information about this press release please e-mail: pressoffice@talyllyn.co.uk or phone either 0113 281 8235 or 01654 710472.

Easter food and craft fair planned for Broneirion

An Easter food and craft fair is being planned for Saturday, March 26 at Broneirion, Llandinam, the training centre and headquarters of Girlguiding Cymru.

The family-friendly event, which will be free for young people under the age of 16, will feature around 40 stalls manned by food and craft producers from the surrounding area together with a range of entertainment.

There will also be a series of cooking demonstrations by chefs including former National Chef of Wales champion Neil Roberts from the Waggon and Horses, Newtown.

Activities will include Zorbs, Water Zorbs and an inflatable assault course and an Easter egg hunt for children. All proceeds from the event will go to support Girlguiding Cymru.

Businesses wishing to book a stall for the event should contact Lorna Morris marketing and communications officer at Broneirion, on Tel: 01686 688204. Further information about the event will be updated at http://www.broneirion.com/

ends

For more information please contact Lorna Morris, marketing and communications officer at Broneirion, on Tel: 01686 688204.

Talyllyn Railway’s loco ‘Edward Thomas’ going to Highley

Talyllyn Railway’s locomotive No.4 ‘Edward Thomas’ will be one of the star attractions at the Severn Valley Railway’s Spring Gala over the weekend March 18-20.

The loco will be in steam on a specially laid length of track at Highley Station, near to the railway’s ‘Engine House’ Exhibition. This is the first time that ‘Edward Thomas’ will be in steam in public outside of Wales since it was built in 1921, offering a unique opportunity to experience narrow gauge steam in a new setting.

It was originally built by Kerr, Stuart and Co. of Stafford for Corris Railway to the gauge of 2ft 3 ins, which is shared by both the Talyllyn and Corris Railways. On Corris Railway, the locomotive never carried a number but was known as ‘The Tattoo’, after its design class.

Corris Railway became part of the Great Western Railway (GWR) in 1930 and then British Railways, but was closed in 1948.

However, in 1951 the newly preserved Talyllyn Railway was looking for new motive power to supplement its then only working locomotive, ‘Dolgoch’. ‘The Tattoo’ and the other surviving Corris locomotive, No.3, were purchased by Talyllyn and moved to Tywyn.

No.3 was named ‘Sir Haydn’ and retained its Corris number. ‘The Tattoo’ became Talyllyn No.4 ‘Edward Thomas’ after Talyllyn’s former general manager. Having been previously owned by the GWR, ‘Edward Thomas’ fits with the GWR theme of this year’s Severn Valley’s Spring Gala.

Links between the Talyllyn and the Severn Valley have developed through the years with the Severn Valley constructing a new boiler for Talyllyn’s locomotive ‘Dolgoch’. In 2013, No.3 ‘Sir Haydn’ also visited the Severn Valley and, although not in steam, proved a major attraction.

This included a ride along the line on a flat wagon during the Severn Valley’s autumn gala that year. It was then housed in ‘The Engine House’ for display until returning to Talyllyn in late 2014. It is now at the Vale of Rheidol Railway for overhaul before returning to Tywyn by spring 2018.

A spokesperson for the Talyllyn Railway said: “The visit of ‘Edward Thomas’ to the Severn Valley Railway continues the co-operation between the railways that has developed through the years. Once more we are going to be providing enthusiasts and the general public alike with the opportunity to experience the sight and sound of one of our locomotives operating in a new setting.”

Picture caption:

Talyllyn Railway locomotive No.4 ‘Edward Thomas’ at Quarry Siding Loop.
(Photo: Ian Drummond)

ends

Editor’s notes:

Talyllyn Railway is a narrow gauge railway opened for goods traffic in 1865 and shortly after for passenger services, which have operated every year since between Tywyn on the west coast of Wales and Nant Gwernol just over seven miles inland. In 1951 operation of the line was taken over by the Talyllyn Railway Preservation Society and became the world’s first preserved railway.

Operation of the line is primarily by volunteers from all walks of life, with a small paid staff. It is now a major tourist attraction in the mid-Wales area, contributing significantly to the area’s economy.

For further information about this press release please e-mail: pressoffice@talyllyn.co.uk or phone either 0113 281 8235 or 01654 710472.

Talyllyn Railway appoints new general manager

The world’s first preserved railway has appointed Tracey Parkinson as general manager in succession to Chris Price, who is now managing director of North Yorkshire Moors Railway.

Tracey will be coming to the railway having served as customer relationship manager for Hull Trains. However, she was introduced to railways when, co-incidentally, she won a footplate ride on the North Yorkshire Moors Railway and started volunteering there.

Later she became the railway’s marketing officer. Subsequently Tracey has been the train services manager at the National Railway Museum, where she was also the first lady to hold a main line steam firing certificate.

She has also been UK operations manager for the Railway Touring Company, as well as the information controller at the National Rail Communications Centre.

Commenting on her appointment, Talyllyn Railway Company chairman Gareth Jones said: “We are delighted to have appointed Tracey as our new general manager after a rigorous recruitment process.

“She brings a wealth of experience from both the heritage and main line railway sectors, which will be of great benefit to us here on the Talyllyn. Her drive and enthusiasm are infectious and her practical expertise in many areas will be invaluable.

“During her time as customer care manager for Hull Trains they have risen to the highest rated train operating company for customer satisfaction and we know that Tracey will bring that same commitment and level of excellence to the role of general manager on the Talyllyn.”

Tracey said: ‘I am honoured and delighted to be provided with this opportunity to join the Talyllyn Railway Company. I look forward to meeting the team and the new challenges that lie ahead.”

Picture caption:

Talyllyn Railway’s new general manager Tracey Parkinson with National Railway Museum volunteer boilermaker Gordon Red on the footplate of a class V2 named 'Green Arrow'.

ends

Editor’s notes

Talyllyn Railway is a narrow gauge railway opened for goods traffic in 1865 and shortly after for passenger services, which have operated every year since between Tywyn on the west coast of Wales and Nant Gwernol just over seven miles inland. In 1951 operation of the line was taken over by the Talyllyn Railway Preservation Society and became the world’s first preserved railway.

Operation of the line is primarily by volunteers from all walks of life, with a small paid staff. It is now a major tourist attraction in the mid-Wales area, contributing significantly to the area’s economy.

For further information about this press release please e-mail: pressoffice@talyllyn.co.uk or phone either 0113 281 8235 or 01654 710472.

Exhibition of Welsh art from Martin Tinney Gallery on show in Machynlleth

The Museum of Modern Art, Machynlleth is showing 50 pieces of Welsh art from the Martin Tinney Gallery at a special exhibition.

The exhibition can be viewed across the museum’s first floor galleries until March 5. The museum is open from Monday to Saturdat from 10am to 4pm.

Martin Tinney Gallery was established in Cardiff in 1992 and specialises in Welsh and Wales-based artists of the highest quality, past and present. The gallery is in a 19th century townhouse in St Andrew's Crescent giving three floors of beautiful exhibition space.

There are monthly solo exhibitions in the main gallery and a constantly changing exhibition of paintings, prints and sculpture on the other two gallery floors. The gallery also runs Oriel Tegfryn at Menai Bridge and clients include public institutions as well as many private buyers in Britain and worldwide.

It is the only Welsh gallery to exhibit regularly at major art fairs, including The London Art Fair and The 20/21 British Art Fair, and promotes Welsh art at regular exhibitions in London and further afield.

“The Martin Tinney Gallery has given us a wonderful exhibition of 50 pieces of Welsh art past and present including Augustus John, Sir Kyffin Williams, Gwilym Prichard, Kevin Sinnott, Shani Rhys James, Eleri Mills and Mary Lloyd Jones,” said Lucinda Middleton, the museum’s Richard and Ann Mayou Fund curator.

Martin Tinney said: “I am delighted to have been asked to mount an exhibition of our gallery artists at MOMA. This beautiful gallery is a beacon of quality Welsh art in Mid Wales and provides a worthy setting for the leading 20th century and contemporary Welsh artists featured in the show.”

Picture caption:

Works by Shani Rhys James, Karina Rosanne Barrett and Claudia Williams on display in the exhibition.

ENDS

Notes for the Editor. 

The Museum of Modern Art, Machynlleth (MOMA, MACHYNLLETH) was established in 1991 as MOMA WALES alongside The Tabernacle in Machynlleth, Powys. It is owned and run by Machynlleth Tabernacle Trust which is funded by grants and public donations.

Throughout the year, the galleries show contemporary art, featuring leading artists from Wales, works from the growing Tabernacle Collection and, in August, selected entries from the Tabernacle Art Competition. Many of the works of art are for sale.

The current exhibition programme is supported by the Arts Council of Wales. In May 20, "The Tannery" was opened after many years of fundraising and restoration of this historic industrial building. This contains two galleries, connected to the main building by a bridge, one of which is specifically for sculpture. This brings the number of exhibition spaces up to seven.