Graffeg have an extensive range of food titles specialising in the finest produce and recipes both from Wales and beyond. The Angela Gray’s Cookery School series of seasonal cookbooks, Summer, Autumn, Winter and Festive Recipes, to be completed by Spring Recipes in 2019, offer the reader a step-by-step guide to creating a range of delicious courses and recipes utilising the best seasonal ingredients. Angela’s expert tips and guidance are the next best thing to attending the Cookery School itself, based at Llanerch Vineyard, which was voted into the Top 10 UK Cookery Schools by The Independent and The Telegraph and chosen to join an elite selection of 50 top schools in The National Cookery School Guide.
The Flavours of Wales series by Gilli Davies, Cordon Bleu chef and former Chair of the Guild of Food Writers, features recipes for preparing some of Wales’s most celebrated cuisine and originated with the first Flavours of Wales collection in 2011 and the Flavours of Wales pocket book series. The range now includes The Baking Cookbook, The Welsh Cake Cookbook, The Cheese Cookbook, The Seaweed Cookbook, The Welsh Lamb Cookbook and The Sea Salt Cookbook. Leading food photographer Huw Jones has vividly captured the dishes in both of these series.
Graffeg have also collaborated with MasterChef judge Greg Wallace on three Cooks & Kids recipe books, in which children team up with top chefs such as Tom Kerridge and Michel Roux Jr. to re-create their favourite dishes.