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 are boiled together with oatmeal to thicken and left simmering for as long as required. The leek is added 10 minutes before serving and the cawl is left to boil. Cawl is a key part of traditional Welsh cuisine and Bobby Freeman noted that it forms "an unspoken part of life" in Wales. Ceredigion is noted for dairy produce which is due to the quality of its pasture. In the past, milk would be sent daily to London to "quench the capital's thirst". As a result, Ceredigion also has an important dairy industry and, in addition to milk, is noted