Most meals begin on land and along shorelines, where raw ingredients are grown, gathered, and lifted from wild waters. By the time people assemble at tables and raise their glasses, these ingredients have passed through many hands and layers of care, transformed from first harvest into thoughtfully composed dishes.
On Thursday 16 April, we invited members of our community to celebrate this collaborative journey with an immersive meal – shaped by farmers, fishermen, and producers on the south coast of Wales. Set above the tidal sweep of the Tywi Estuary, the afternoon was guided by a deep respect for seasonality and provenance; rituals were shared, stories were told, and heritage was honoured.
The meal took place on farmland surrounding Llansteffan Castle. TOAST CEO Suzie de Rohan Willner introduced the event with an overview of our history and the significance of Wales as the origin of our brand. Before taking their seats, our guests were invited on a walk led by the landowner, Rob, who expressed his profound connection to the grounds and the symbiotic relationship he has cultivated with the soil. Here, the patience given to sowing seeds and tending crops is continually rewarded with an abundance of fresh produce.
Then, the table beckoned. Its expansive setting, curated to unite traditional craft with seasonal colour and texture, featured a selection of pieces from our Spring Summer 2026 collection. As the group settled, a few words from the chef gave context to the menu, which was created by local family-owned restaurant Y Polyn.
Each course was conceived to highlight the close relationship between land and sea in this corner of Wales. Regional producers contributed traditional cured ham, tangy blue cheese, organic fruits and vegetables, and freshly caught fish, alongside biodynamic wines and select ingredients from further afield – family-favourite Spanish olives provided by Y Polyn were a welcome exception to the predominantly Welsh-grown spread.
Together, these offerings formed a dynamic menu: homemade flatbread served with seaweed dip; a crispy Carmarthen ham and local cheese salad; mackerel escabeche with a caper and raisin dressing; a shin of beef hot pot with pickled red cabbage. To finish, eggs from Y Polyn’s neighbours at Efail Fach farm were baked into comforting pear and frangipane tarts.
The accompanying beverages were sourced from a selection of Welsh wineries. Ancre Hill estate comprises two vineyards on the edge of Monmouth, with owners Richard and Joy Morris committed to low-intervention methods in their winemaking. The couple's son, David Morris, has opened his own small biodynamic vineyard, inspired by seeing the impact of chemicals on soil health. Like many families in the area, a dedication to honest, high-quality production has been passed from one generation to the next.
As the meal unfolded over six considered courses, the atmosphere grew warm and relaxed, with shared sensory experiences fostering quiet kinship among strangers and new friends. Sounds of sea and wind intermittently punctuated the hum of conversation, a subtle reminder of the inseparable bond between landscape and community.
Photography by Liz Seabrook.
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