History of Gwynedd during the High Middle Ages controlled Ceredigion, taking Llanfihangel, Aberystwyth, and Llanbadarn Fawr. Liberating Llanbadarn, one local chronicler hailed Owain and Cadwaladr both as "bold lions, virtuous, fearless and wise, who guard the churches and their indwellers, defenders of the poor [who] overcome their enemies, affording a safest retreat to all those who seek their protection". The brothers restored the Welsh monks of Llanbadarn, who had been displaced by monks from Gloucester brought there by the Normans who had controlled Ceredigion. By late September 1136 a vast Welsh host gathered in Ceredigion, which included the combined forces of Gwynedd, Deheubarth, and Powys; and met the
Cuisine of Ceredigion muscular flesh and a more buttery taste. Trout are also plentiful in the rivers of Ceredigion and are farmed commercially at Rhydlewis Trout Farm where the trout are raised in pools fed by the rivers Teifi and Ceri and smoked in wooden chambers. The flavour of lamb from Welsh Mountain Sheep is influenced by geography. Ceredigion's coastal cliffs are subject to westerly winds which cover the cliffs in salt spray. The spray is caught by goose grass on which the lambs graze and this influences the flavour of the meat. Along estuaries and salt marshes, such as the Dyfi Estuary