CYWAIN - Antur & Sobremesa - Astudoiaeth Achos / Case Study

#cywain #food #drink #business #support #wales

Names: Lance Van Dijk, and Adrián Moralles
Businesses: Antur Brew Co and Sobremesa Drinks
Story: Collaborating while opening their craft beer businesses at the same time, in the same small rural community.

Collaboration is key to both businesses. Support for the businesses also came in the form of ‪@WelshGovernmentOfficial‬ programmes such as ‪@cywain‬ . Lance engaged with Cywain early on in his journey and encouraged Adrián to do the same.

“Cywain was a tremendous help to us from the start and having received support for branding and benefitting from advice when setting up the business, I immediately recommended the programme to Adrián.”

Exemplifying this wider sense of community and support that exists within the food and drink arena in Wales, Adrián has recently joined forces with other Welsh businesses to develop a new product which aims to close the loop of the circular economy of his business.

Through Cywain, Adrian was directed to work with the Food Innovation Wales programme, as he wanted to find a way to repurpose the grain and dried fruit from his brewing processes.

This led to a partnership with Cradoc’s – a local company specialising in savoury crackers – who helped develop a cracker using the spent grain and fruit. The final product combines Adrián’s spent grains, Pembrokeshire Gold rapeseed oil; Halen Môn salt from Anglesey, as well as flour made from the ancient Hen Gymro grain which is milled in Adrián’s local village, Talgarth. The crackers are now served in the Sobremesa tap room, giving customers a taste of how the circular economy model works.

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Enwau: Lance Van Dijk ac Adrián Moralles
Busnes: Antur Brew Co a Sobremesa Drinks
Stori: Cydweithio wrth agor busnesau cwrw crefft ar yr un pryd, ac yn yr un gymuned wledig fach.

Mae cydweithio yn allweddol i fusnesau’r ddau. Cysylltodd Lance â rhaglen Cywain yn gynnar yn ei daith ac anogodd Adrián i wneud yr un peth.

“Bu Cywain yn help aruthrol i ni o’r dechrau ac ar ôl cael help gyda’r brandio ac elwa o gyngor wrth sefydlu’r busnes, fe wnes i argymell y rhaglen ar unwaith i Adrián.”

Gan gofleidio’r ysbryd cymunedol hwn, yn ogystal â manteisio ar y gefnogaeth sy’n bodoli o fewn diwydiant bwyd a diod Cymru, mae Adrián wedi cydweithio â busnesau eraill yng Nghymru yn yn ddiweddar. Ac yn sgil hyn, mae wedi datblygu cynnyrch newydd sy’n anelu at gau dolen economi gylchol ei fusnes.

Trwy raglen Cywain, cafodd Adrian ei gyfeirio i weithio gyda’r prosiect Arloesi Bwyd Cymru. Roedd Adrián am ddod o hyd i ffordd o ailbwrpasu’r grawn a’r ffrwythau sych o’i brosesau bragu.

Arweiniodd hyn at bartneriaeth gydag Allie Thomas o Cradoc’s — cwmni lleol sy’n arbenigo mewn cracers sawrus — a helpodd i ddatblygu cracer gan ddefnyddio’r grawn a’r ffrwythau sych.

Mae’r cynnyrch terfynol yn cyfuno grawn sych Adrián; olew hadau rêp Pembrokeshire Gold; halen Halen Môn o Ynys Môn, yn ogystal â blawd wedi’i wneud o rawn hynafol Hen yr Gymro sy’n cael ei falu ym mhentref lleol Adrián, Talgarth. Mae’r cracers bellach yn cael eu gweini ym mar cwrw Sobremesa, gan roi blas i gwsmeriaid ar sut mae’r model economi gylchol yn gweithio.

Mae cymuned yn air sy’n ymddangos yn aml yn sgyrsiau Adrián a Lance, gyda’r ddau’n cydnabod y manteision a ddaw o fod yn gysylltiedig â’r ardal leol. Mae Lance yn cyfeirio at y ‘gymuned wych yng Nghrucywel’, tra bo Adrián yn cyfaddef mai ‘rhan o’n gwaith yw cyfrannu at y gymuned leol honno’.