This post was originally published on this site.
On a coastline brimming with seafood shacks, crab sandwiches and hyperlocal flavour, our food writer is happy to be distracted from the stunning scenery
If we take it as read that the better the view, the worse the cooking, then by rights south Wales’s Gower peninsula should be a culinary desert. The first time I visited almost 15 years ago, I was unprepared for its loveliness – back in 1956, Gower (never the Gower, as locals were quick to correct me) was the first place in the UK to be designated an area of outstanding natural beauty, and though the peninsula abuts the country’s second city, Swansea, it still feels profoundly rural. Crisscrossed by narrow lanes flanked by towering hedges and ancient churches, it’s a great place to cycle, to drive, and above all to walk up an appetite.
Indeed, it’s been a long-held ambition of mine to hike the 43 miles of the Welsh Coast Path from Mumbles to Loughor. Sadly, it remains just that because on this latest trip I spent considerably more time chomping than yomping … though in fairness I was on a research mission for a walking trip with a friend here later in the summer, because as a food writer and semi-professional glutton, I never like to head anywhere unprepared.