Bar 44 Tapas y Copas: This Is Our Spain

Product Information

It's entirely up to the contributor to decide which parish to place a particular ancestor, I suggest the earliest parish where it is known the ancestor lived - it doesn't have to be the one he was born in. Tom: There’s something for everyone- from simple things, like learning to make a gilda, to the raciones, to going all out and making something for a huge feast around a busy table- a whole shoulder of lamb, that kind of thing. The postres too will push some people’s buttons- the Bake Off phenomenon might mean people are keen to try their hand at new desserts. Broomhill Grove Llawhaden (1841/51/61) / Carreg y Rhiw Margam (1881) / Maes Yr Cwrt Margam (1891/1908) Neyland (1841) / Church Lakes, Llanstadwell (1851) / Parryville, Llanstadwell (1861) / Gillingham, Kent (1871/1881) I lost three stone in weight in five months. When I came up for air my friends who I hadn't seen in that time couldn't believe it."

Owen: The majority of it is easily achievable by most home cooks. Some of these recipes are ‘assemblies’ rather than strictly cooking- for example, putting together excellent cecina, Cabrales cheese, figs in season, great sherry vinegar… that’s not ‘cooking’, just putting beautiful things together. You can have a world class plate of food with ingredients you have just bought. It can be that easy! a) John 1842 (Tenby) / Elizabeth 1844 (Tenby) / George 1846-1846 / c) William 1854 (Tenby) / Stephen 1857 (Chimney Park, Tenby) / Alfred 1859 (Chimney Park, Tenby) / Albert 1863 (Tenby)

An Interview with Tom & Owen Morgan (Part 1)- Bar 44 Tapas y Copas: This Is Our Spain

Elizabeth Jane 1872 (Walwyns Castle) / Alfred Vaughan 1874 (? Hubberston) / Christiana Mary 1877 (Marloes) / Julia Martha 1879 (Marloes) When they started out in 2002, people though Spanish food was mostly 'fluorescent paella and microwaved tapas' (Image: Western Mail) Henry 1835 / Jane 1837 / John 1839 / Mary 1848 / Robert 1849 / Thomas 1851 / Martha 1853 / Lydia 1856 Ann 1766 (Pembroke St Michaels) / George 1769 (Pembroke St Michaels) / John 1781 (Pembroke St Michaels) / Alice ? (Pembroke St Michaels) / Mary ? (Pembroke St Michaels) / Elizabeth (Pembroke St Michaels) Lydia 1873 (St. Issells) / William 1874 (St. Issells) / John 1877 (St. Issells) / George 1880 (St. Issells) / David 1883 (St. Issells) / James 1884 (St. Issells)

Other books written by Morgan include A Guide to the Gorsedd (n.d.) and a 1903 publication, A History of Pontypridd and the Rhondda Valleys, the latter was described by Welsh historian Robert Thomas Jenkins as "an odd jumble of Druidism, mythology, topography, local history and biography". Paul R. Davis in his 1989 publication Historic Rhondda, goes further, blaming the book for misleading future historians, giving one example concerning Ynysgrug, a motte and bailey castle once located in Tonypandy: Morgan not only misidentifies the height of the 30ft. mound as 100ft. but states that "...all these sacred mounds were reared in this country...when Druidism was the established religion", but gives no historic proof. A History of Pontypridd and the Rhondda Valleys also contained an illustration of Ynysgrug, to which the artist has added a moat and several druids, neither of which are factual. [4] Despite Morgan's spurious research into Welsh history, this final book has become worthy of some note due to its account of 19th century life in the industrial valleys, the time from which he was writing. [1] Rhoscrowther (1841) / Rhoscrowther (1851) / Rhoscrowther (1861) / Rhoscrowther (1871) / Rhoscrowther (1881) / Rhoscrowther (1891) / Rhoscrowther (1898) / Rhoscrowther (1907) Guttus, Fishguard (1871) / Trecini, Fishguard (1881) / Trecini, Fishguard (1887) / Fishguard (1891) / Fishguard (1893) / Fishguard (1894) / Fishguard (1895) / Fishguard (1896) / Fishguard (1901) Llanllawer (1799) / Llanychaer PEM (1841) / Fishguard PEM (1851) / Pembrey CMN (1871) / Llanllawer (1880) What little knowledge the vast majority of the public had about Spanish food was pretty much confined to the fluorescent paella and microwaved tapas they had experienced on their summer holidays," said Owen.Owen: It’s something we’ve been asked about for years and years, by regulars especially- “Why haven’t you written all this down?” I wanted to understand how this happens to people. How they come to the point where they believe this extremist ideology. Not Jehovah’s Witnesses, but even non-religious ones — QAnon and Scientology and things like that. So I started researching and trying to understand and started a YouTube channel,” he said.

We threw the doors open to a small tapas bar overlooking the high street of our hometown with little idea of what lay ahead," they say. Brawdy, PEM marr (1837) / Solva, Whitchurch, PEM birth (1838) / Rhymney, MON birth (1846) / Morgans Row, Rhymney Iron Works, Bedwellty MON census (1851) / 10, Watchmakers Row, Rhymney, Bedwellty, MON census (1861) / 45, Hill Row, Rhymney, Bedwellty, MON (1871) Owen: We’ve always seen it as ‘Spain Meets Wales’, with the best local producers. We use local if it’s good enough, but why use local if it’s not? Yes, there’s the mileage issue, but we want to serve the best we can. We’ve always served lovely Welsh beef here for example, or Gower salt marsh lamb. But when it came to beef no one was quite doing it to the level we have developed with our Spanish farmers and producers. Hannah M 1889 (Fishguard) / Martha I 1890 (Fishguard) / Lititia E 1891 (Fishguard) / William James 1892 (Fishguard) / John Thomas 1894 (Fishguard) / David B 1897 (Fishguard) / Hugh E 1899 (Fishguard) / Mabel G 1900 (Fishguard) / Hiline V 1901 (Fishguard) / Edith Mildred 1907 (Fishguard) November 2021 Editor No Comments Chef Interviews, Spanish Asador 44, Bar 44, Owen Morgan, Tapas Y Copas: This Is Our Spain, Tom MorganMary 1796 (Pembroke) / John 1798 (Pembroke) / George 1800 (Pembroke) / William 1803 (Pembroke) / Laurence 1804 (Pembroke) / Anne 1807 (Pembroke) / Catherine 1810 (Pembroke) We've grown over the past decade, a lot," he explains. "But organically and when we were ready, at our own pace, in a robust way and always with the aim of being better at what we do. Owen: The Asturias trip for example, which we talk about in the book. I took our chefs, but we missed the flight and had to get another flight into another city, then drive through Asturias, and we spent the next three or four days in the mountains there. That one was all about beef and blue cheese, so we found ourselves hiking up a mountain, with a donkey, alongside Pepe Bada, the world’s best blue cheese maker, then signing agreements he had written to make sure we would never tell anyone where his cave was, where he ages his Cabrales- all by torchlight! Even so, it wasn't an immediately obvious success, says Owen, who's now the executive chef and food director for the 44 Group which includes four Bar 44 restaurants as well as a cousin restaurant called Asador 44.