Sefydlwyd Cymdeithas Amaethyddol Frenhinol Cymru yn 1904, a chynhaliwyd y sioe gyntaf yn Aberystwyth yn ystod yr un flwyddyn.

Mae’r gymdeithas wedi datblygu’n helaeth iawn ers y dyddiau cynnar hynny, ac mae tri digwyddiad y Gymdeithas, sef yr Ŵyl Tyddyn a Chefn Gwlad, Sioe Frenhinol Cymru, a’r Ffair Aeaf, wedi dod yn ddigwyddiadau pwysig yng nghalendr amaethyddol Cymru.

GŴYL TYDDYN A CHEFN GWLAD

Maes Sioe Frenhinol Cymru, Llanelwedd, Llanfair-ym-Muallt, Powys. LD2 3SY

16 & 17 Mai 2020

Gatiau’n agor am 9 y bore

Tocynnau Oedolion £16 wrth y giât, gostyngiadau ar-lein ar gael

Mynediad AM DDIM i bob plentyn 16 oed ac iau

FFAIR AEAF FRENHINOL CYMRU

Maes Sioe Frenhinol Cymru, Llanelwedd, Llanfair-ym-Muallt, Powys. LD2 3SY

30 Tachwedd & 1 Rhagfyr 2020

Gatiau’n agor am 8 y bore

Tocynnau Oedolion: o £16 wrth y giât, gostyngiadau ar-lein ar gael

Tocynnau Plant: (5-16) £5

Plant dan 5: AM DDIM

Dydd Llun

10:30 Shaun Bailey, NPTC
11:30 Meet the Producer
12:30 Shaun Bailey, NPTC
13:30 Alex Cook, Pink Peppercorn Food
14:30 Nerys Howell

Dydd Mawrth

10:30     Nerys Howell
11:30     Meet the Producer
12:30     Karl Cheetham, Gliffaes Hotel
13:30     Nerys Howell
14:30     Alex Cook, Pink Peppercorn Food

Shaun Bailey, NPTC

Chef/Lecturer at Newtown College for past 10 years. One of my roles is to mentor students for competitions in Culinary Arts with success in Wales Skills, UK Skills and Rotary Young Chef competitions.

Karl Cheetham, Gliffaes Hotel

In the turbulent world of restaurants and cooking one factor that has remained constant at Gliffaes Hotel, near Crickhowell, is the kitchen brigade headed up by Karl Cheetham. Karl has 18 years service at Gliffaes Hotel, starting from when he was a 16-year-old apprentice. After a few years away in North Wales and then returning to work his way up to head chef, a role he has had for 10 years. He has trained all his chefs and two have been with him for over seven years.

Favouring a seasonal approach to his cooking Karl works with several local suppliers to keep his menus interesting and he likes to have fun interpreting many classic dishes to keep them fun and relevant. Not only is he always open to new ideas but very much enjoys passing on his skills and is no stranger to cooking demonstrations. If truth be told, I think he rather enjoys having an audience.

Nerys Howell

Nerys established the company in 2005 and with her team of experts, consultants and associates provides a range of services for the food and drink industry. Nerys has years of experience working in the food, drink and hospitality industry having worked in both the private and public sectors. She has travelled widely both in the UK and overseas promoting food and drink from Wales.

She is the author of Wales on a plate (2009) – a bilingual book which includes traditional and contemporary recipes for Welsh produce and brings to life the traditions, lifestyles and cooking of Wales. The book was shortlisted for the Gourmand International World Cookbook Awards in 2010. Nerys contributes regularly on various television and radio programmes in both Welsh and English.

Alex Cook, Pink Peppercorn Food Co.

Home Cook to Welsh and British Street Food Award Winning Chef in just one long and challenging year. A true passion for Organic and Sustainable Welsh Produce. Pushing the boundaries for Modern Welsh Street Food by re-establishing Historical and Traditional Welsh Recipes with Bold New Flavours that will stand the test of Time and Tyranny.