Cuisine of Ceredigion Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of
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