The peninsula has seen an explosion of food and drink startups, blending delicious local produce with modern ‘green’ cuisine

The meal was a hymn to everything Gower. Canapes of welsh rarebit made with Gower Gold ale, and umami-rich pots of cockles with cheese, bacon and an ingredient I was newly converted to – laverbread (not bread but seaweed).

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Source: Gaurdian

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