In a recent post, I argued that a visitor to Wales should abandon the city for the shire. If there’s one shire in the country that a traveler must see, it’s Pembrokeshire. With dramatic precipices that hang over royal blue seas, quaint towns that reside along a coastal trail, and sports that are as extreme as the Welsh tides, Pembrokeshire is a gem in this dazzling country.
Many times, these you-have-three-days-in-a-place posts attempt to cram in too many activities on an itinerary. The best things to do in Pembrokeshire, Wales, however, require an investment of time. While the New York Times might only give you 36 hours in this region, we here at Somewhere Or Bust believe in longer stays. Without further ado here are just a few activities for your 37 hours in Wales’s Pembrokeshire. Read more
When most people envision kitesurfing, they think, at the very least, of having a kite to harness the winds above their head and a board to skim the seas. Well, that’s what I thought, too. But when I when I was learning to kitesurf in Aruba, things didn’t exactly go as I had expected. Read more
As the ferry approached Marstrand Island, the few tin green roofs broke up the terra-cotta-red skyline like white caps mottling the surface of a mostly calm sea. Crowning the island’s peak stood Carlsten fortress, built centuries earlier to ward off the Danes. (Despite its impenetrable-looking walls, the fortress had fallen to the enemy the only two times it had been attacked.) Today’s blitz was coming from the nearby residents of Gothenburg, many of whom had taken the hour-long bus ride and now five-minute trip across the busy waterway between Koon and Marstrand Islands for a preferred respite. Read more
At food festivals, I’m always drawn to the vendors that supply cuisine that doesn’t appear on display in the grocery store or listed on a menu. At the Lampeter Food Festival in Central Wales, the tent serving rare breed meat reeled me in. The pork was presented in a familiar style: stuffed into sausage casings, though mixed with unexpected complements like apples and leeks, and jabbed with toothpicks. Read more
When I arrived at the breakfast table in Swansea’s Morgan’s Hotel, I perused the menu and came across a combination that I had never tried before. Laver bread and cockles.
“How is that?” I asked the waiter.
“I would never eat that,” said the waiter taking my order. “But it is a tradition.” He shrugged.
“I’ll go with tradition,” I told him. Read more