Jams, Chutneys and Preserves Meat, Game & Poultry

Hootons Farm Shop

Based in Brynsiencyn, LL61 6HQ Llanfairpwllgwyngyll
You can ring and collect 01248 430322 or pop over to one of their shops to get what you need.  All shops are quiet with social distancing.
Retail company · Speciality food shop
Hours 09:30 – 17:30




Confectionary Drink Jams, Chutneys and Preserves

Aerona are very much open

Aronia Berry products include 100% cold pressed juice, syrup, jelly, jam, chutney, liqueur, sweets and chocolates.

Services available: Call and collect | Online orders | Shop Open | Supply to Trade


T: (+44) 017-66810387


Aerona, Rhedynog Isaf, Chwilog, Pwllheli , LL53 6LQ

Shop hours:    Monday – Saturday 9am – 4pm

To find the type of food or drink you’re after and keep our local community strong during and after COVID-19 visit the Welsh Produce Directory



Jams, Chutneys and Preserves

Sicilan cook Marian ditches plastic packaging for new range of meals

A Sicilian cook from is ditching plastic packaging to launch a new range of classic Italian meals contained in reusable pottery dishes.

Marina Midolo, 51, will be unveiling her authentic lasagne made with homemade pasta at Llangollen Food Festival on Saturday and Sunday, October 19 and 20.

She set up her kitchen at her home in Cyffylliog, near Ruthin, with the help of a development grand from Denbighshire County Council.

Initially, Marina concentrated on producing Italian sweets, cakes and savouries which are on sale at delicatessens, community shops and hotels across the region.

Now Marina is looking to expand her product range but wants to ensure there is no plastic packaging or anything else about her products that could harm the environment.

So she and her partner Peter Lamb have come up with the idea of a new reusable pottery dish that can be refilled with new meals or returned and the deposit paid at the time of purchase returned to the customer.

The idea is very much in the development stage but Marina, who grew up watching her mum and grandmother cook in Catania, Sicily, says she will be ready to launch her first pottery dish lasagne meal at this year’s Llangollen Food Festival.    

It will be her second visit to the popular event which has been named as one of the Top 10 food festivals in the UK.

Marina said: “Last year’s festival was fantastic and a real springboard that helped me get my Italian sweets, cakes and food business better known.

“My idea is to launch a new lasagne meal at this year’s festival. The meal will be prepared by me and will be sold uncooked.

“Customers can buy a pot which they then put in an oven at home for around 30 minutes and then eat the lasagne straight from the earthenware pot.

“The dish can then be returned to the point of purchase for the deposit to be refunded or the customer can keep the pot. But the main thing is there is simply no plastic packaging involved.

“We want to take it things back 50 years or more before we began blighting the environment with plastic waste.”

She added: “The biggest problem I face is how to seal the pots as I don’t want to have to cover the pots with a plastic film. However, we have found a food friendly sealant that we can use to seal the lids in place and keep the uncooked food fresh.

“The lasagne will be oven ready and made with my own homemade pasta. It will be a true lasagne made using only the finest herbs and in the traditional Italian way. Let’s just say it won’t be an Anglicised version of an Italian classic!

“Once I’ve tried and tested the lasagne then I’ll look at other dishes, traditional Italian stews and casseroles. Each will be prepared and will just need popping in the oven for 30 minutes.”

And Marina says after several experiments she has now agreed on the shape and design of her pots which will be produced by Anvil Pottery which is based in Llanrhaeadr, near Denbigh.

She said: “It’s even possible the pots could be made from clay from our own farm. We have been digging a new wildlife pond and we are testing the clay to see if it’s suitable.

“The main thing is to ensure we add absolutely no plastic waste into the environment.  The idea will be customer led, if people like the idea and are happy to use and return the pots then it will be fantastic. Of course some may want to keep the pots and use them in their own kitchens.

“Currently, my Italian cakes and sweets are on sale in delicatessens and community shops in Llangollen, Ruthin, Mold, Rhuddlan and Chester.

“I’m sure once I’ve launched the idea at the Llangollen Food Festival then community shops and deli’s will sell the lasagnes around the region. My butcher Stan Jones of Ruthin has agreed to sell my dishes from his shop.

“And we are even thinking of beginning to make our own cheese. We are contemplating having a goat herd and use goat milk to make our own Italian style cheese.

“That could be my next project but I want to launch the non-plastic earthenware pots first at the Llangollen Food Festival and I’m sure the idea will prove popular.

“I’m just so looking forward to exhibiting at the Llangollen Food Festival again. I have been attending a few food festivals but Llangollen is a favourite.

“It’s got a great atmosphere and a fantastic range of products on display. I loved it last year and I’m excited about this year’s event.”

Llangollen Food Festival committee member Phill Davies says the event is the perfect launchpad for Marina’s classic Italian lasagne served in an environmentally friendly pottery dish.

He said: “It’s a brilliant idea and I’m sure visitors to this year’s food festival will support Marina’s plastic free initiative.

“It’s such a simple idea but one that should be taken seriously. We all need to think more about plastic waste and the damage we are doing to the environment and this idea perfectly addresses the waste plastic issue.

“And of course Marina’s customers also get to taste the authentic taste of classic Italy too.”

He added: “This is what the Llangollen Food Festival is all about, new innovative ideas and products and the opportunity to try some amazing dishes and products that our exhibitors bring to Llangollen.”      

For more information about the Llangollen International Food Festival please visit

Jams, Chutneys and Preserves

Tapas queen Beatriz launches new range in memory of her mother

A scientist who swapped the laboratory for the kitchen by launching a cooking sauces brand has won a vital grant enabling her to expand her business.

Dr Beatriz Albo is returning  to the lab to develop an exciting new range of Spanish tapas meals and delicious aiolis created in memory of her mother.

Beatriz is planning to unveil the new range at the Hamper Llangollen food on October 17 and 18.

She is looking forward to returning to the annual food festival where her innovative innovative Sabor de Amor products made their debut last year.

“Hamper Llangollen was my first food festival, so it is special to me,” said Spanish-born Beatriz, whose Wrexham business has taken off faster than she could ever have imagined.

The popular event in Llangollen’s Royal Pavilion is recognised as one of the UK’s top 10 food festivals.

Cadwyn Clwyd has provided financial support over the past few years to ensure the festival’s long term viability, this was funded through the Rural Development Fund for Wales 2007-2013, which is funded through the European Agricultural Fund for Rural Development (EAFRD) and the Welsh Government.

Beatriz has just been awarded a grant to develop her long dreamed of range of tapas ready-meals at the new North West Food development Research Centre (NoWFOOD) at Chester University.

“Facilities there are fantastic, they have everything I need to help my business grow,” said the mum of two who inherited her passion for food from her family. Her grandparents ran a restaurant in Salamanca, Spain, all their lives. Her mother was also an accomplished cook and, following her death in June, Beatriz has developed a trio of flavoured aioli sauces in her honour.

“I want to name them Elisa, after my mother. I’ve worked on the recipes at home and the family all love them. There’s a chilli flavoured aioli, another to go with paella and the third has hints of lime and mint.”

Beatriz, who lives in Brymbo, trained as a scientist, gaining a PHD and working in food research before becoming a teacher. But her first love was cooking and last year she followed her heart and made it her full time career. She started Sabor de Amor – which means flavour of love – by producing the traditional sauces  she grew up with in Spain and which she continued to cook for her family after moving to Wales. They included Sofrito, a perfect base for paella, salsa brava, tapenade and aioli. All the sauces are completely authentic, have no additives or artificial flavourings.

She said: “They are just natural ingredients which we used all the time when I was a child. People love them because of the pure flavour. There is a food revolution going on. Consumers are looking more and more for additive free products. They want to experience simple, natural tastes and aromas. I started off producing just two sauces and now there are 12 in my range, demand has grown so fast.”

Sabor de Amor supplies local farm shops and Beatriz also attends events such as Hamper Llangollen, for which she has to work full out to ensure she has enough stock.

“I went to one festival where I sold out in the first day and had to cook more sauces overnight ready for the following day,” she said. “They were so fresh that the jars were still warm as I was selling them.”

She hopes the Sabor de Amor range will soon be available in supermarkets and is using her grant and work in the NoWFOOD lab to help achieve that ambition.

Jams, Chutneys and Preserves

Business is red hot at the Dangerous Food Company

One of the hottest companies around has almost quadrupled its business in a year – after putting on face masks and protective clothing to get it up and running.

The Dangerous Food Company is now in talks with key industry player, Marks and Spencer, since unveiling its fiery chilli jams at the Hamper Llangollen food festival last year.

It went on to increase stockists of the breath-taking products from just 25 shops to 110 across Wales and Cheshire.

Company founders, friends Dominic Haynes and Llyr Jones, have also been in talks with luxury foods retailers – including Marks and Spencer – in a bid to further spread the appeal of the unique relishes they developed in their home kitchens.

The company’s unusual name comes from the fresh chillies they use – so hot that the duo had to wear protective headgear as they went to work on developing the unique recipe.

Now with 12 months of red hot trading under their belt, they plan to return to Hamper Llangollen 2015 bringing with them tastier jams than ever.

The popular event in Llangollen’s Royal Pavilion is recognised as one of the UK’s top 10 food festivals.

Cadwyn Clwyd has provided financial support over the past few years to ensure the festival’s long term viability, this was funded through the Rural Development Fund for Wales 2007-2013, which is funded through the European Agricultural Fund for Rural Development (EAFRD) and the Welsh Government.

“We started out with just one jam, the original, but now we have five, plus a sixth recipe is in the making,” said Dominic.

He and Llyr live with their respective families, just a few yards away from each other, in St Asaph. They worked together at a North Wales dairy before launching the Dangerous Food Company.

Dominic, 32, said: “At first it started as a fun idea we had in a pub. Working in the food sector we already knew of chilli relishes on the market, but thought we could do better so we set about making our own at home.

“It took some time – and one or two disasters – to perfect our original recipe, but once we did, our families and friends loved it.

“We started selling a few jars as a hobby. Then following redundancies at the dairy, we both lost our jobs at the same time. That was when we decided to go for it and produce jams full time.”

They are allowed to call the relishes ‘jams’ because of the fruit content, though Dominic said only the very brave would want to eat these jams on toast for breakfast!

He said: “They are hot, hot, hot and spicy. But there is also a delicious fruitiness to them. It’s a lovely combination. They make a great accompaniment to savoury dishes, for barbecues, with cheese or meat, added to sauces or they can even be used to spice up a tin of baked beans.”

The range currently includes five flavours: red chilli with a hint of lime, jalapeño with bramley apple, habanero with mango, bird’s eye with morello cherry, and best seller, ghost chilli with blueberry, which is the hottest.

The pair are in the process of developing a sixth ‘secret recipe’ which they’re hoping to unveil at Hamper Llangollen 2015.

Dominic is responsible for marketing, packaging and sales while Llyr concentrates on the production side.

“We used to make all the jams ourselves but now we have an agreement with Patchwork Foods in Ruthin to use one of their units, which means we can meet strict production criteria, and still stick to our special recipes,” said Dominic.

“After a year in business we’re just glad that we’re able to keep ourselves employed and support our families, but without a doubt the pipe dream is that one day people will be able to see our jams sitting beside big luxury brands at the likes of Marks and Spencer.”

Hamper Llangollen chair Colin Loughlin believes this year’s festival is going to be one of the best ever.

He said: “Thanks to a whole host of indigenous companies, North East Wales is rapidly establishing a reputation as a centre of excellence for high quality cuisine.

“The food festival is a perfect shop window for the companies who form the backbone of our rural economy.

“The location of the Pavilion is absolutely spectacular – I can’t imagine that any other food festival in the UK has a more beautiful setting.”

Information and tasty recipes can be found at