Since I first arrived in Wales, I have tried a great variety of both traditional British food and more localized Welsh delicacies. While the United Kingdom is typically trademarked for fish and chips, biscuits, and tea, each region, such as Wales, England, and Scotland, offer a plethora of their own unique dishes. I tried blood pudding and haggis in Scotland. I tried buttered scones with clotted cream and jam while in England, and soon, I will eat shepards pie in Ireland. Even though each country has it's own dish, they share one remarkable commonality: their freshness. Considering the small scale of the United Kingdom, at least in comparison to some states in the United States, like Texas, all their food is grown, harvested, and raised locally. The close proximity of farmlands, orchards, and the coast allow for food to be served at its peak. Although the UK is home to many notable foods, this field note will introduce you to one of my favorite food finds that I eat on a weekly basis in Wales.
Welsh cakes were one of the first foods I tried when I got settled in Cardiff. They are best described as a cross between a scone or tea biscuit and a pancake. They are round and flat with a scalloped edge, similar to that of a coin. Their outer texture is gritty, due to a final coating of sugar after baking, and inside they are flaky and buttery.
