Awen Cultural Trust joined the CEIC programme in 2024, with a clear vision to make food production at its facilities more sustainable. According to Commercial Director Steve Dimmick, there was considerable potential for growth across the 113 acres of grounds, rather than relying heavily on costly outside procurement.
Fast forward 18 months, however, and the story is very different. Following the CEIC programme, Awen Cultural Trust began working more closely with their colleagues from B-Leaf, a work-based initiative for adults with learning disabilities based within the grounds of Bryngarw Country Park. Coupled with the addition of a polytunnel dedicated to growing food sustainably, the partnership is now producing an abundance of vegetables that are used directly in the menus of Bryngarw House, from fruit and onions to vibrant brassicas. And food miles have been slashed too: B-Leaf is a stone’s throw from the house: the veg are wheelbarrowed down to the kitchen!
In a post on LinkedIn, Bryngarw House Head Chef Michael Guy said the initiative has been “nothing short of phenomenal,” adding that, “To be able to pick our own ingredients, straight from the garden, and serve them with pride is a gift. It’s more than food – it’s connection, care and community.”
It’s fantastic to see achievements like this develop from the CEIC programme, and everyone on the team is very proud to have supported this great initiative that truly demonstrates the value of community innovation.
