FIELD NOTES 42
STORIES FROM WALES AND BEYOND
SOIL TO PUB
Reconnecting Britain’s pubs with farmers, Public House is reviving the lost link between food and the land. Built on passion, top‑class food, and regenerative practices, they’re proving that great pubs can support local agriculture. Their latest short film, Soil to Pub, dives into this mission—challenging the industry’s shift towards aesthetics over nutrition and bringing farming back to the heart of British hospitality.
LITTLE VALLEY BAKERY – REAL BREAD, NO COMPROMISE
Shop the range of naturally fermented, handcrafted dough—made with just flour, water, and salt. No additives, no shortcuts, just proper bread.
GET THE BEST OF THE SEASON BEFORE THE HUNGRY GAP
Seasonal Highlights
Now’s the time to enjoy the best local, seasonal produce before the hungry gap sets in. We’ve got six fruit & veg boxes to suit every household—from a great‑value essentials box to an XL option for veg‑loving families. Available for delivery or collection – check them out here. Order before midnight Tuesday for this week’s collection or delivery!
CAPTURING SPACES, FRAMING STORIES
This week, we’re showcasing the work of a Bristol‑based photographer specialising in interiors and architecture. From sleek modern builds to historic gems, his photography highlights spaces at their best—bringing design, texture, and atmosphere to life. With a portfolio spanning estate agencies, interior designers, hotels, and lifestyle brands, his work is a must‑see for anyone who loves beautifully captured spaces.
SLEEPING IN A UFO
Ever wanted to sleep in a UFO? In this episode, we visit an eco‑hotel in West Wales where one man has self‑built an incredible collection of eco stays using recycled materials. The site feels like a tiny house community, featuring converted planes, yurts, and—yes—a full‑sized UFO you can stay in. Sustainability meets sci‑fi in one of the most unique getaways in the country. Ben and Ciara aim to use their passions and expertise to highlight the projects that are revolutionising the future of our planet—this is one of them.
SOURDOUGH VS. ‘NORMAL’ BREAD
It’s Real Bread Week, and we’re celebrating the proper stuff—bread made with just three ingredients: flour, water, and salt. Meanwhile, commercial loaves are taking the heat, packed with additives and quickly becoming one of the worst UPFs out there. The difference? Time, craft, and quality ingredients. Go back to basics and shop real sourdough from Little Valley 🍞.
THIS WEEKS SCHEDULE
Orders close at midnight Tomorrow for delivery on Thursday to Swansea, Ammanford, Neath, Llanelli and Port Talbot!
Click & Collect available Friday
Market Hall Opening Hours: Wednesday – Saturday: 9:30 AM – 3 PM | Extended hours Friday until 6 PM | Come stock up on the best local, regenerative, and organic produce this week.
