Latest news with #ChrisFlynn
Wales Online
28-06-2025
- Business
- Wales Online
Unlikely city street fast becoming a foodie paradise as new deli opens its doors
Unlikely city street fast becoming a foodie paradise as new deli opens its doors The boss of the new deli says he wants to combine the best local produce and interesting international flavours Chris Flynn at the helm of Flynn's Deil (Image: John Myers ) A few years ago Walter Road was no more than a slab on unremarkable concrete linking Swansea city centre with the suburbs of Uplands and Sketty - but something changed, it's now a crossroads of culinary delights. On one side you have the Pizza Boyz and artisan burgers from Smokin Griddle. On the other you have the Indian Street Kitchen. All three feature on our list of 50 places to eat in Swansea. Head down the road and you find the Albert Hall food court. Head up the road and you'll hit another string of restaurants, bars and cafes. Now a new deli is aiming to bring "flavour without fuss" to the community with a range of locally sourced and interesting international ingredients. Flynn's Delicatessen joins a growing band of independent bakers, coffee specialists and food businesses in Swansea of which the boss of the new deli says he is proud to be a part and wants to help grow. The deli is the brainchild of chef turned tech entrepreneur Chris Flynn who has returned to his first love to start the gastronomic business. As well as shelves of interesting ingredients, fresh bread, wines, and a cheese and charcuterie counter, the deli offers freshly made sandwiches and a mezze "small plates"-style menu that changes weekly. And of course the essential coffee and cakes. There new deli has just opened its doors (Image: John Myers ) Article continues below Londoner Chris said: "I've lived in Swansea for almost 15 years and always struggled to find a local deli that can source the ingredients I want to buy, having to travel to Cardiff a lot of the time. I felt there was a bit of a gap for a true delicatessen with fully stocked counters and somewhere that if you go in for something niche, they either have it or will get it in for you. "I wondered, 'Is there a reason nobody's done this here'? Some people said Swansea wouldn't get it but I live here, and I know people here love great food. So why not?" Inside the deli (Image: John Myers ) The deli boss said he wanted to work with local producers to ensure fresh seasonal products, emphasise sustainability, and help support fellow small businesses in the area, but also wanted to bring in interesting food from across Europe - for example he is currently talking to a family of hunters from Strasbourg in Belgium who craft wild boar sausages. And he said he's also open to recommendations from customers about new producers he can work with or products he can stock. Chris describes it as "flavour without fuss". He said: "Seasonal food just tastes best. When you buy fresh, local food at the right time of year, even simple meals can taste amazing. When the war in Ukraine disrupted wheat exports, it had a huge knock-on effect - not just on bread and pasta, but on animal feed too. That pushed up the cost of raising cattle and pigs, which we've seen reflected in meat prices across the UK. Flavours from near and far (Image: John Myers ) "The war really highlighted how fragile our food systems can be. We're focused on sourcing locally and seasonally where we can - not just because it tastes better, but because it's a more secure, sustainable way forward. It also helps to build our local economy which we all have a stake in protecting. "That being said, we're also passionate about bringing some of the best products from around the world to Swansea - things you might not find elsewhere locally. It's not about importing for the sake of it; it's about celebrating great food wherever it comes from while staying mindful of quality, sustainability, and responsible sourcing. We want people to feel curious and inspired, whether it's by a Welsh Saval or a salami from Naples." Though the doors of the Walter Road deli have only just opened the boss is already looking to the future, with hopes the premises on the edge of Uplands will become a "community hub" for people and ambitions to produce more goods in-house including - one day - the first registered Swansea cheese. Cakes to go with the fresh coffee (Image: John Myers ) He said: "There's a brilliant scene of artisan bakers, coffee roasters, and independent restaurants emerging here in Swansea. We want to add to that momentum by giving people a place to stock up on fresh, exceptional ingredients and feel inspired to cook with them. People in Swansea are curious, open to new flavours, and love great food. "There's a deep terror in putting something you've worked really hard on into the world and hoping that people also think it's cool. So far, we've had some incredible customers who have been really positive about the concept and the offering. Article continues below "When I moved to Swansea, it didn't take long for it to feel like home. It's where I met my wife, where we built our life together, and now where we're raising our son. This city has given us so much, and I couldn't think of anywhere else I'd want to run a business." Flynn's Delicatessen, 27 Water Road, Swansea. Current opening hours Wednesday to Saturday, 10am to 6pm
South Wales Argus
08-06-2025
- General
- South Wales Argus
Tredegar House to be transformed into bumblebee sanctuary
Tredegar House in Newport is part of a new project by National Trust Cymru and the Bumblebee Conservation Trust to protect declining bumblebee species, including the rare shrill carder bee (Bombus sylvarum). The estate, located on the Gwent Levels, is one of just five areas in Wales and England where the shrill carder bee still survives. Chris Flynn, head gardener at Tredegar House, said: "We are pleased to be working alongside the Bumblebee Conservation Trust on this important conservation project. "Bumblebees urgently need our help, and we want to ensure species such as the shrill carder can continue to thrive here at Tredegar House." Orchard Garden in Tredegar House, on the Gwent Levels, one of five areas in England and Wales where the rare shrill carder bee still survives (Image: James Beck) The work is part of the Natur am Byth programme, Wales' largest-ever species recovery initiative, funded by the Welsh Government and the National Lottery Heritage Fund. Planned habitat improvements will take place across 90 acres of gardens and parkland at Tredegar House, focusing on the creation of flower-rich meadows to support the shrill carder and other pollinators. Mr Flynn said: "Our aim is to enhance the diversity of plants in the garden, thoughtfully extending flowering periods throughout the year to provide crucial nectar sources from early spring through to late autumn. "We are carefully introducing nectar-rich grassland plants such as cowslip, crocus, snake's head fritillary, red clover, ivy, and bird's-foot trefoil. "We hope these subtle, yet significant changes continue to support and attract bumblebees and other pollinators, while also enriching the beauty and biodiversity of our gardens for everyone to enjoy." Other bumblebee species expected to benefit include the brown-banded carder bee and the more common garden bumblebee. To monitor the impact of the project, National Trust staff and volunteers have joined the Bumblebee Conservation Trust's BeeWalk scheme, a citizen science programme that collects monthly bumblebee sightings from March to October. Tom Bucher-Flynn, shrill carder bee project officer for the Bumblebee Conservation Trust, said: "We're delighted to announce that National Trust Cymru and the Bumblebee Conservation Trust are teaming up at Tredegar House."
