Merthyr Tydfil ski slope plan faces rejection as refusal recommended
The application, from Marvel Ltd, covers land to the south-west of Merthyr Tydfil's A470/A4102 roundabout. Plans for the attraction have previously been endorsed by GB Snowsport and Snowsport Cymru Wales, who said they wanted it to be an Olympic and elite athlete training hub.Historically it has been used for industrial activities with the remains of mine workings, spoil tips, canal and railway features still on site, according to the planning report.
There are scheduled ancient monuments and a Grade II listed building on the site, which is part of the Merthyr Tydfil landscape of outstanding historic interest.The site includes the Cwmglo and Glyndyrus site of special scientific interest, the Rhydycar West site of importance for nature conservation, ancient woodland and woods covered by tree preservation orders.A network of public rights of way crosses the site and into the surrounding area.A farm has been proposed as off-site compensation for ecological loss that cannot be provided within the site. In total there have been 141 letters in support of the application and 23 objections sent to the council.Supporters pointed to economic benefits including job creation, training opportunities and more tourists.They highlighted supply chain benefits and the possibility of the attraction driving further investment to the area.
Opponents said the application was contrary to planning policy, would badly affect the landscape and historic designations and could damage the canal and affect public rights of way.There were also worries about congestion, pollution, noise, litter, anti-social behaviour, and destruction of natural habitat.The planning report outlined concern with the proposed development due to its planned location, sustainability, scale, impact on the view and ecology and the conflicts with national and local planning policies.The Welsh government's Design Commission for Wales issued a report and said it was "unable to support the proposal", setting out "significant and fundamental concerns".The council report said: "On balance, the potential economic and social benefits including employment creation, significant private investment, and enhanced leisure facilities would not outweigh the harm identified to the important ecological and landscape value of the site."The application is due to go before the council's planning committee on 12 March.
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Wales Online
20 minutes ago
- Wales Online
The nuclear button has been pressed but WRU must now get out of the URC
The nuclear button has been pressed but WRU must now get out of the URC The WRU has laid its cards on the table with a radical plan. Steffan Thomas looks at the potential holes in it Picture shows (from left) Richard Collier-Keywood, WRU chairman, Dave Reddin, WRU director of rugby and elite performance and Abi Tierney, WRU chief executive (Image: Huw Evans Picture Agency Ltd) The Welsh Rugby Union hit the nuclear button yesterday when it put forward proposals to cut the number of professional teams in Wales by half. A formal consultation process will begin in September where the WRU will consult with a number of key stakeholders including the current four professional clubs - Cardiff, Dragons, Ospreys and Scarlets - along with supporters, present and former players and the Welsh Rugby Players' Association. The WRU believe radical change is needed to drag the game in Wales out of the doldrums along with providing the platform to win the Six Nations and become "genuine wild-card World Cup winners" in the future. But a reduction to two teams is the WRU's optimal option; this could change during the consultation process where there is likely to be significant kick-back. Sign up to Inside Welsh rugby on Substack to get exclusive news stories and insight from behind the scenes in Welsh rugby. After a press conference which lasted well over an hour at the Principality Stadium yesterday and a document of more than 100 pages there remain questions which need answering. Steffan Thomas has been through the document to pick out the key points, issues and questions, as he sees it. What is the optimal solution? The optimal solution focuses on two clubs with a men's and women's team. Each squad will consist of 50 senior players and operate with playing budgets of £7.8m, while there will only be room for two non-Welsh qualified players in each side. It favours a heavily centralised system in line with the New Zealand model. In terms of the ownership model the WRU wants control of all rugby operations with the current investors taking charge of the commercial element of the club. In its own words the WRU wants "unified management and contracting of all elite players (professional men's and women's teams, national team and national academy) to align decisions on selection and talent development with players and clubs". The union insists "that PRA-style arrangements are a particularly challenging choice due to an inherent mismanagement between stakeholder objectives". In other words there is a significant lack of trust between the WRU and the four professional clubs with both parties often pulling in different directions. The WRU sees this as an opportunity to "optimise collaboration" if it can seize control of all rugby operations. Controversially it wants to build a new national campus and base the two professional clubs there. In terms of players development the main point put forward is the return of a national academy-style system and significant investment being poured into Super Rygbi Cymru. The idea behind the two-club scenario is to concentrate talent which in turn creates more competition for contracts and starting places. It's a case of elitism on steroids, with the aim of driving up standards on and off the field. Is there likely to be pushback during the consultation and what might change? Having spoken to numerous high-ranking sources within the game there will be significant pushback. Clearly clubs are going to be fighting for their lives and the first priority will be survival. On that note we do not yet know whether the WRU will simply scrap two teams or create two new entities with new branding. Under the proposed optimal system private investors are still required to pour in £17m, which amounts to £1m a year. But why would any private investor want to pour money into a club if the WRU have complete control over player contracting and development? The original PRA25 involved circa £125m worth of WRU funding over five years, while their new 'optimal solution' of two teams results in £94 worth of WRU payments. But where is the remaining £26m? That has not been accounted for but may well be kept back to invest into a new national campus, the SRC and academy system. There will also be significant investment into improving the women's game, while competition income will likely decrease with a reduction of teams, as might broadcasting income. They have also spent £6m on a roof walk, while the cost of assuming ownership of Cardiff also has to be taken into consideration There is £121m worth of investment with the three equally-funded club solutions and £116m if they go to three teams under a tiered funding model. Private investors are required to put in £25m if it's four teams, £21m with three unequally funded teams, £21m with three in a tiered funding model and £17m if they reduce to two. The academy budget per club is £800k in every mode. Join WalesOnline Rugby's WhatsApp Channel here to get the breaking news sent straight to your phone for free They are now also proposing a salary cap of £7.8m-£8m in the optimal solution which is only marginally better than where they are now. This is close to the Gallagher PREM cap but short of some of their competitors in the United Rugby Championship. It seems they are hoping to drive a harder bargain with Welsh talent with limited number of overseas player spots at clubs in England and France. This is likely to be enough to be significantly more competitive if talent is concentrated into two teams, although to really compete in the latter stages of the Champions Cup it will need to be higher. Another area where there will certainly be a significant amount of pushback is with the idea of having two teams training at the same national campus. The WRU's director of rugby and elite performance Dave Reddin was quick to stress both teams would have separate team rooms at the facility and different identities. But there are many within the game who believe this is anti-competitive, with professional sport all about different styles and cultures. Union-owned sides allow for far greater control from the national coach and potentially greater cohesion in terms of on-field partnerships and playing styles, especially if the majority of the national squad are concentrated into two teams. But it is arguably not the job of the WRU to own and control its teams, but rather to facilitate the growth of the game in Wales. Union-owned teams are arguably anti-sport and is one of the reasons the URC is an inferior competition to the French Top 14 and the Gallagher PREM. Can the new 'optimal structure' win over supporters? This remains to be seen but the reaction has not been a positive one on social media. Wales has a club-based history and it is a very tribal nation so the very idea of creating two new teams is not going to go down well. There were hints during the media interviews this week the WRU saw the SRC as the "heritage league" where tribalism can thrive and old rivalries can continue. While this has not been confirmed they may prefer to have an East and West team playing in the professional game with the current four clubs downgraded to SRC level. Reading between the lines they may view a fan supporting east Wales the same as a Cardiff fan now supporting Wales. If they can be successful and challenge for silverware then they will attract supporters. But this is highly unlikely to get buy-in from current supporters of the four professional sides, with traditional club branding more likely to attract fans. Welsh rugby's tradition is rooted firmly in the club game. What competition will they play in? A reduction to two teams playing in the URC would be a complete and utter disaster because it is a competition which Welsh fans have never truly bought into. The vast majority of Welsh fans would much prefer to face the likes of Bristol, Bath, Gloucester, Northampton Saints, Exeter Chiefs and Leicester Tigers on a weekly basis. Get the latest breaking Welsh rugby news stories sent straight to your inbox with our FREE daily newsletter. Sign up here. It would be transformational for the Welsh game and a leading figure at a Welsh club told WalesOnline this week an Anglo-Welsh league would result in its commercial income rising by at least £3m. The WRU insist they are committed to the URC but if it really wants to deliver an 'optimal solution' it has to be in an Anglo-Welsh. Anything else is sub-optimal. According to numerous people within the upper echelons of the game PRL might expand to 12 or 14 teams but would only consider two Welsh teams. Article continues below It is worth noting teams who are owned by a governing body or has significant union control is unlikely to get accepted into an Anglo-Welsh league. Like it or not radical change is required to drag Welsh rugby out of the doldrums and unlike what some fans have been saying this is not a knee-jerk reaction. But it has to be the right change and the WRU's 'optimal solution' leaves a lot to be desired.
North Wales Live
an hour ago
- North Wales Live
I ate at one of Wales' best restaurants a stone's throw from the beach and it was perfect
The Inn at the Sticks, a unique restaurant in Llansteffan, Carmarthenshire was established by two women with a vision to blend the best of both worlds, is not your everyday dining place. They offer small plates of locally sourced ingredients with a Spanish twist all in a relaxed environment that feels cosy, welcoming and in no wayuptight. The restaurant has received several awards and rave reviews. It was crowned the Best Local Restaurant in Wales by the Good Food Guide in 2024, which is a title that I can fully vouch for. I had the pleasure of spending a night at the Inn at the Sticks last summer and was obsessed with everything about it. The site features a deli selling premium wine, cheese, and a variety of other products, and it's definitely one of those places that feels good for the soul. For the latest restaurant news and reviews, sign up to our food and drink newsletter here The concept for their food is simple: choose a few small savoury dishes, perhaps to share, or to enjoy on your own. The restaurant offers a variety of dishes that celebrate Welsh produce. Their 'From The Sea' menu features Welsh seafood, from prawns to mackerel and cockles. Meanwhile, their 'From The Land' menu includes traditional plates like faggots and Welsh beef. But fear not vegetarians, as their 'Garden menu' also incorporates plenty of meat-free alternatives. I decided to sample the skewered shiitake mushrooms served on a bed of hummus from their specials board. Without wanting to sound overly dramatic, it's possibly one of the best dishes I've ever encountered. The mushrooms were delightfully salty, tasting incredibly earthy and cooked to perfection. They were served with the most divine, creamy hummus with fresh, herbal flavours which acted as a comforting base to balance out the bold flavours from the mushrooms. It's a combination I could eat all day. I visited the restaurant with my partner, who is a huge foodie, and opted for a beautifully presented plate of burrata with locally sourced aged ham. He noted it was "full of flavour and each ingredient complemented the others very well", and he particularly praised the light texture and rich flavour of the ham. For pudding, we opted to share the sticky toffee dessert. Despite my initial lack of a sweet tooth, this proved to be an excellent choice. The sponge was delightful and airy, soaked in a warm, buttery toffee sauce that was bursting with caramel flavour without being overly sweet. It was perfectly complemented by just the right amount of vanilla ice cream, providing a creamy contrast. The following morning, we were greeted by a fantastic breakfast, served in two stages. To start, we both enjoyed fresh croissants, which were light and flaky, accompanied by jam, butter and marmalade as well as refreshing coffees and orange juice. For the main course, I chose one of my brunch favourites - eggs florentine. Two slices of toast arrived topped with a poached egg and a generous portion of sautéed spinach. The spinach was superb, striking the perfect balance, paired with the silky texture of the poached egg. I can't think of another place where you're welcomed with sandy shoes, while savouring top-notch food in a relaxed setting, not to mention the tasteful décor that blends country classic with a trendy finish, ensuring everyone's satisfaction. Before dinner, I'd been for a swim in the water down at Llansteffan beach, and hadn't spent hours on a full face of makeup or tamed my hair, but I realised when going downstairs (to my delight) that it wasn't that kind of place. Every staff member I interacted with seemed genuinely pleased to be there, and it's by no means intrusive. Everyone is treated like a regular. I overheard two friends being served next to me, who had journeyed from somewhere in England and didn't appear to have visited before. Yet they were addressed by the waitress as if they had been faithful locals for years. The Sticks is owned by Teej Down and Tracy Jenkins, a former police officer and a hairdresser. Teej took on the building in 2015 after having been part of the police force for 12 years. She was an officer in Gwent Police and it was around the time when lots of things were changing in the force that she applied for a career break and it was granted. She said: 'I've always loved food and eating out and wine and the whole experience that comes with that. So I'd always wanted to try my hand at cheffing and cooking. "I started work in a little bistro in Carmarthen called Calon Cafe and just fell in love with it. So I did that for a year and I used to walk the dogs down Llansteffan at the time. 'The Inn at the Sticks had been on the market and been empty for a few years. So we ended up buying it basically. I handed my notice in to the police and it took about a year to renovate altogether.' But the vision was to renovate it to a standard which would reflect its past while making a real moment of the present. Teej said: 'We were given a photograph by one of the villagers showing how the property looked back in 1840 or something I think it was. And that was basically the inspiration behind the design now." Tracy also added that when they met, which is now seven years ago, it was "always Teej's baby." She added: "She always said after we got together that we would either go and live in Spain or come back here so it was a new world for me." Tracy continued: "When the lease came back up after it was rented out that's when we made the decision to come here.' But before making the move Tracy had to make a tough decision about what would be best for her as she was already running a successful hair salon in Cardiff. She said: 'Teej and I had already decided to get married so we knew we were going to be together forever. 'But it was a case of: 'Do I give up a business I've only just started three years ago?' My mum had passed away and left me some money which had made it possible as I'd been a hairdresser since I was 22. 'So I thought: 'I'm going to do something with that money.' I did wonder whether I should give up something I love and have done all my life. But if I was going to do it I needed to do it then because I was 51 and Teej was nearly 50.' But fast forward to today and she is enjoying life in west Wales just as much as Teej as they co-run the entire business together. She said: 'I love village life. I feel as though I was born here actually. 'I come from a little tiny village in the Rhondda so it feels very familiar. I'm a part of a choir so I'm part of the community here and I felt as if I fitted in straightaway. "I'd only ever seen the building at the Sticks once before we made the decision to come here but I fell in love with Llansteffan and the whole area." You can read more about Teej and Tracy's story here. It's safe to say that all of the risks the couple took at the time have paid off, as staying and eating here was definitely a core memory and I'd recommend it to anyone wanting a mixture of great food, beautiful scenery and the joy of staying with such lovely business people.
Wales Online
2 hours ago
- Wales Online
I ate at one of Wales' best restaurants a stone's throw from the beach and it was perfect
I ate at one of Wales' best restaurants a stone's throw from the beach and it was perfect It was no surprise why it was named as one of the best in the country The Inn at the Sticks has won several awards (Image: Bethany Gavaghan) The Inn at the Sticks, a unique restaurant in Llansteffan, Carmarthenshire was established by two women with a vision to blend the best of both worlds, is not your everyday dining place. They offer small plates of locally sourced ingredients with a Spanish twist all in a relaxed environment that feels cosy, welcoming and in no wayuptight. The restaurant has received several awards and rave reviews. It was crowned the Best Local Restaurant in Wales by the Good Food Guide in 2024, which is a title that I can fully vouch for. I had the pleasure of spending a night at the Inn at the Sticks last summer and was obsessed with everything about it. The site features a deli selling premium wine, cheese, and a variety of other products, and it's definitely one of those places that feels good for the soul. For the latest restaurant news and reviews, sign up to our food and drink newsletter here Inside the deli (Image: Bethany Gavaghan) The concept for their food is simple: choose a few small savoury dishes, perhaps to share, or to enjoy on your own. The restaurant offers a variety of dishes that celebrate Welsh produce. Their 'From The Sea' menu features Welsh seafood, from prawns to mackerel and cockles. Meanwhile, their 'From The Land' menu includes traditional plates like faggots and Welsh beef. But fear not vegetarians, as their 'Garden menu' also incorporates plenty of meat-free alternatives. I decided to sample the skewered shiitake mushrooms served on a bed of hummus from their specials board. Skewered shiitake mushrooms from the specials board (Image: Bethany Gavaghan) Without wanting to sound overly dramatic, it's possibly one of the best dishes I've ever encountered. The mushrooms were delightfully salty, tasting incredibly earthy and cooked to perfection. They were served with the most divine, creamy hummus with fresh, herbal flavours which acted as a comforting base to balance out the bold flavours from the mushrooms. The beautifully presented buratta, with locally sourced ham (Image: Bethany Gavaghan) It's a combination I could eat all day. I visited the restaurant with my partner, who is a huge foodie, and opted for a beautifully presented plate of burrata with locally sourced aged ham. He noted it was "full of flavour and each ingredient complemented the others very well", and he particularly praised the light texture and rich flavour of the ham. For pudding, we opted to share the sticky toffee dessert. Despite my initial lack of a sweet tooth, this proved to be an excellent choice. The sponge was delightful and airy, soaked in a warm, buttery toffee sauce that was bursting with caramel flavour without being overly sweet. It was perfectly complemented by just the right amount of vanilla ice cream, providing a creamy contrast. The croissants at the Inn at the Sticks are definitely a 10/10 (Image: Bethany Gavaghan) The following morning, we were greeted by a fantastic breakfast, served in two stages. To start, we both enjoyed fresh croissants, which were light and flaky, accompanied by jam, butter and marmalade as well as refreshing coffees and orange juice. For the main course, I chose one of my brunch favourites - eggs florentine. Eggs Florentine (Image: Bethany Gavaghan) Two slices of toast arrived topped with a poached egg and a generous portion of sautéed spinach. The spinach was superb, striking the perfect balance, paired with the silky texture of the poached egg. The double room had a perfect cosy, traditional feel to it (Image: Bethany Gavaghan) I can't think of another place where you're welcomed with sandy shoes, while savouring top-notch food in a relaxed setting, not to mention the tasteful décor that blends country classic with a trendy finish, ensuring everyone's satisfaction. Before dinner, I'd been for a swim in the water down at Llansteffan beach, and hadn't spent hours on a full face of makeup or tamed my hair, but I realised when going downstairs (to my delight) that it wasn't that kind of place. Every staff member I interacted with seemed genuinely pleased to be there, and it's by no means intrusive. I took a 20 minute dip in the water- which only felt a view degrees colder than the beaches in the south of France and north western Italy at the moment (Image: Bethany Gavaghan) Everyone is treated like a regular. I overheard two friends being served next to me, who had journeyed from somewhere in England and didn't appear to have visited before. Yet they were addressed by the waitress as if they had been faithful locals for years. Teej and Tracy say they were either going to make the move to Spain, or come back to the Inn at the Sticks (Image: Rhiannon Morgan Bell) The Sticks is owned by Teej Down and Tracy Jenkins, a former police officer and a hairdresser. Teej took on the building in 2015 after having been part of the police force for 12 years. She was an officer in Gwent Police and it was around the time when lots of things were changing in the force that she applied for a career break and it was granted. She said: 'I've always loved food and eating out and wine and the whole experience that comes with that. So I'd always wanted to try my hand at cheffing and cooking. "I started work in a little bistro in Carmarthen called Calon Cafe and just fell in love with it. So I did that for a year and I used to walk the dogs down Llansteffan at the time. 'The Inn at the Sticks had been on the market and been empty for a few years. So we ended up buying it basically. I handed my notice in to the police and it took about a year to renovate altogether.' But the vision was to renovate it to a standard which would reflect its past while making a real moment of the present. Teej said: 'We were given a photograph by one of the villagers showing how the property looked back in 1840 or something I think it was. And that was basically the inspiration behind the design now." Tracy also added that when they met, which is now seven years ago, it was "always Teej's baby." She added: "She always said after we got together that we would either go and live in Spain or come back here so it was a new world for me." Tracy continued: "When the lease came back up after it was rented out that's when we made the decision to come here.' But before making the move Tracy had to make a tough decision about what would be best for her as she was already running a successful hair salon in Cardiff. She said: 'Teej and I had already decided to get married so we knew we were going to be together forever. Tracy says she always knew the business would be a success because she believed in her partner's vision so much (Image: Rhiannon Morgan Bell) 'But it was a case of: 'Do I give up a business I've only just started three years ago?' My mum had passed away and left me some money which had made it possible as I'd been a hairdresser since I was 22. 'So I thought: 'I'm going to do something with that money.' I did wonder whether I should give up something I love and have done all my life. But if I was going to do it I needed to do it then because I was 51 and Teej was nearly 50.' But fast forward to today and she is enjoying life in west Wales just as much as Teej as they co-run the entire business together. She said: 'I love village life. I feel as though I was born here actually. 'I come from a little tiny village in the Rhondda so it feels very familiar. I'm a part of a choir so I'm part of the community here and I felt as if I fitted in straightaway. "I'd only ever seen the building at the Sticks once before we made the decision to come here but I fell in love with Llansteffan and the whole area." You can read more about Teej and Tracy's story here. Article continues below It's safe to say that all of the risks the couple took at the time have paid off, as staying and eating here was definitely a core memory and I'd recommend it to anyone wanting a mixture of great food, beautiful scenery and the joy of staying with such lovely business people.
