Yeshi in his element last month in Wales. On a rainy day in Pembrokeshire, we visited the Castell Henllys Iron Age fort, where roundhouses have been reconstructed on the spot they would have stood 2,000 years ago.
Each roundhouse was staffed by a costumed “villager”, who shared their knowledge about prehistoric life and living in harmony with the land through demonstrations and discussions with their audience. They got more than they bargained for with Yeshi. Turns out that in 21st century Tibet many of these pre-modern practices are still in full swing, and Yeshi’s wheat-grinding skills at the quern stone quite outshone those of the villager demonstrating. He hasn’t lost his touch.
He’s a dab hand at spinning as well, and making fires too of course. None of these skills have fallen out of use in Tibet as they have in the industrialised world. In Yeshi’s village people continue to inhabit communal spaces, huddled around mud-brick stoves for warmth. And he was able to identify the reconstructed Iron Age “granary” by its stilts. In rural and especially nomadic areas of Tibet, where refrigerators, farm machinery and warehouses are not yet a thing, fresh grains are still stored off the ground in this way during autumn time. This keeps them from perishing in the damp, and prevents pests from making their way in.
Traditionally, early autumn is a time for taking stock and giving thanks for the year’s harvest. This year, as every year, there’s a harvest festival at our kids’ school, but in today’s globalised world, in which supermarkets are able to source fresh produce year-round, harvest time is certainly observed less than it once was. It has reduced in meaning and significance.
As we toured the roundhouses, it struck us how little life had changed for rural Tibetan people while the rest of the world has modernised and left so many ancient practices behind. We wondered whether there will be a return to pre-modern ways of life if gas shortages persist and energy costs continue to rise. If so, our family certainly feel safe with Yeshi.
We’re open as normal this week, and will be keeping you fed and warm with our usual line-up of dishes. Tibetan wild mushroom stew makes its come-back to our specials board. Check the website for full details. Here is a recap of our opening hours:
Wednesday: 5-9.30pm (dinner only)
Thursday – Saturday: 12-3 (lunch) / 5-9.30pm (dinner)
Come for dine in, take away or freezer food. A reminder that we are now also offering delivery on Friday and Saturday nights if you live within two miles of the restaurant. Just call us on the number below to book yours.
Looking forward to seeing you soon!
Julie and Yeshi
Opening hours this week:
Weds: 5-9.30pm
Thurs – Sat: 12-3pm 🥢 5-9.30pm
☏ 01865 499318
—
Are you loving the Taste Tibet cookbook? Please leave us a review if so! ⭐️⭐️⭐️⭐️⭐️
