Translate the text from Welsh to English.



 
Tra bod nifer o fusnesau – yn enwedig caffis a bwytai – wedi gorfod rhoi’r gorau i fasnachu yn ystod y cyfyngiadau symud, mae nifer o fusnesau eraill wedi ymateb i’r galw cynyddol wrth i gwsmeriaid sy’n hunan\-ynysu newid eu harferion siopa.


Mae marchnadeodd sydd wedi’u hen sefydlu a busnesau tebyg wedi cynyddu eu gwerthiant ar\-lein er mwyn cadw’r busnes i fynd – tra bo eraill wedi ymuno â’i gilydd i ddarparu prydau am ddim i staff y GIG a phobl fregus; gan gynnwys trwy’r ymgyrch Bwydo’r GIG. 


Yng ngogledd\-ddwyrain Cymru, yn Lester’s Farm Shop yn Drury, ger Bwcle, Sir y Fflint, bu’n rhaid i’r perchennog Lester Thompson gau ei gaffi a’r siop ar y safle pan ddechreuodd y cyfyngiadau symud, gan gau un o brif elfennau ei fusnes.   


Ond i wneud yn siwr bod pobl leol – yn enwedig pobl fregus neu oedrannus – yn parhau i dderbyn bwyd, daeth Lester o hyd i gyflenwyr newydd a sefydlu gwasanaeth danfon newydd i gael bwyd – gan gynnwys ffrwythau, llysiau, cig a llefrith – a bwydydd hanfodol eraill allan i’r gymuned.  


Roedd hyd yn oed yn gallu cyflogi staff ychwanegol er mwyn sicrhau ei fod yn gallu bodloni’r galw.  


Meddai Lester:



> Gan bod y caffi ar gau, a bod yr incwm hwnnw wedi mynd, er mwyn i’r busnes oroesi, roedd yn rhaid imi addasu.  Cyn hyn, roedd yn galed, gan bod maint yr elw ar ffrwythau a llysiau yn dynn iawn ac amodau’r farchnad yn gystadleuol iawn. 
> 
> 
> Nid oeddwn yn trefnu danfon bwyd i’r rhai sydd wedi’u hynysu’n gymdeithasol yn gysylltiedig ag arian – roedd yn gysylltiedig â helpu pobl, a’r gymuned leol, a rhoi Drury ar y map.


Mae busnesau bwyd hefyd wedi ymuno drwy Bwydo GIG Cymru; menter sy’n dod â chyflenwyr, ceginau a busnesau eraill at ei gilydd, gan ganiatáu i werthwyr unigol ddarparu pob rhan o’r prydau sy’n cael eu hanfon at staff y GIG. 


Mae Matt Heaven, un o berchnogion y bwyty Môr yn y Mwmbwls, yn trefnu yr ymgyrch Bwydo GIG Cymru, gan ddod â nifer o fusnesau at ei gilydd i sicrhau bod gan staff y GIG brydau da.  


Meddai Matt:



> Gwelsom rai ymgyrchoedd lleol – yn y Môr, mae gennym ffrindiau sy’n feddygon ac yn nyrsus, a gwelsom yr angen am rhywbeth wedi’i drefnu’n well, ar raddfa fwy. 
> 
> 
> “Mae pobl yn gweithio mewn Cyfarpar Diogelu Personol llawn am 12 awr, ac mae angen gwirioneddol iddynt gael bwyd da, maethlon a safonol.


Gwelodd Matt bod yr ymgyrch hefyd yn cael ei gefnogi gan nifer o fwytai llai, annibynnol a chyflenwyr lleol llai, oedd wedi gweld yr effaith ar eu busnesau wrth i fwytai a chaffis gau.  


Ychwanegodd:



> Mae nifer o staff yn gwirfoddoli, gan eu bod ar gyfnod seibiant – felly maent yn gwneud hyn eu hunain.


Ychwanegodd Matt yn ogystal â chodi bron i £100mil, ar\-lein ac all\-lein, mae’r ymgyrch hefyd wedi cael ei gefnogi gan yr ymgyrch Feed The NHS dros ledled y DU, sydd wedi cytuno i ariannu’r ymgyrch yng Nghymru gyda £20,000 pob wythnos yn ystod mis Mai. 


Mae’r tîm yn y bwyty bwyd môr ar Ynys Môn wedi bod yn gweithio’n galed yn cael y bwyd allan i staff y GIG a phobl fregus ledled y Gogledd.  


Mae Dylan’s, sydd â bwyty ym Mhorthaethwy, Llandudno and Criccieth, wedi gweithio ochr yn ochr â’r bartneriaeth nid er elw Menter Môn, a Larder Môn, i ddosbarthu parseli bwyd ar draws Ynys Môn a Gwynedd – gan gynnwys i staff y GIG yn Ysbyty Gwynedd ac Ysbyty Glan Clwyd.


Dywedodd David Evans, Rheolwr\-gyfarwyddwr Dylan’s, bod timau yn cael bwyd allan i’r ddwy ysbyty ar gyfradd o oddeutu 120 o brydau wedi’u pacio y dydd – ac roedd ffigurau tebyg o oddeutu 1,000 yr wythnos i bobl fregus trwy gydweithio gyda  Menter Môn.


Dywedodd:



> Roeddem yn gwybod fod staff yr ysbyty yn ei chael yn anodd, ac mewn rhai achosion yn gorfod dibynnu ar beiriannau gwerthu bwyd, gan nad oeddent yn gallu mynd i’r cantîn. 
> 
> 
> Mae wedi tyfu’n gyflym iawn – rydym wedi darparu 1,000 o brydau rhwng y ddwy ysbyty erbyn diwedd yr wythnos, rydyn ni’n danfon oddeutu 120 cinio mewn pecyn a phrydau poeth y dydd.


Ychwanegodd David bod y bwyty hefyd yn darpru bwyd i deuluoedd sy’n gymwys am brydau ysgol am ddim, diolch i gydweithio gyda chynghorau Gwynedd ac Ynys Môn. 


Ychwanegodd:



> Mae’n arwydd calonogol iawn – mae’n anhygoel pa mor gyflym y gall bawb addasu a chydweithio yn ystod cyfnodau fel hyn.


Rhai sydd hefyd yn cynhyrchu bwyd ar gyfer staff rheng flaen y GIG yw Cwm Farm Charcuterie yn y de\-orllewin.


Cafodd Ruth Davies, perchennog Cwm Farm Charcuterie – sydd rhwng Ystradgynlais a Rhyd\-y\-fro – ei hysbrydoli i helpu staff ysbyty yn Ysbyty Morriston, Abertawe. 


Meddai Ruth:



> Cefais fy magu oddeutu hanner awr i lawr y ffordd o Ysbyty Treforus ac mae fy nheulu wedi bod yno dros y blynyddoedd, ac roeddwn yn teimlo fy mod am roi rhywbeth yn ôl.


Wrth ymweld â’r ysbyty, aeth Ruth â dros 100 o gaserolau selsig a 50 pryd reis a tsili i staff y rheng flaen, gan eu danfon i’r ysbyty ei hun. 



> Rhoddais y prydau iddynt, ac roeddent mor falch.  Gwnaeth imi sylweddoli – rhywbeth bach iawn ydw i’n ei wneud, ond mae’n gwneud gwahaniaeth.


Sefydlwyd Mam\-gu Welshcakes yn Solfach, yn ymyl Hwlffordd, gan y ffrindiau Becky Hood a Thea Noble. Ond mae eu siop goffi ar gau ar hyn o bryd, a gohiriwyd eu cynlluniau i ehangu’r busnes.  

Mae’r cwmni bellach wedi troi ei sylw at werthu ar\-lein – a ffyrdd o gefnogi’r gymuned.


Dywedodd Thea:



> Rydym ni wedi gwerthu ein pice ar y maen ar\-lein ers y dechrau, ond erbyn hyn, mae’r siop ar\-lein yn ein cadw ni’n fyw. Mae wedi dod yn graidd i’n busnes ac yn ein helpu i gyflogi ein staff tymhorol.



> Am £1, gall cwsmeriaid gyfrannu pice ar y maen. Rydym wedi bod yn anfon bocsys o bice ar y maen i ysbytai, unedau arbenigol, meddygfeydd a chartrefi gofal lleol, ac ar draws y DU.
> 
> 
> Fe wnaethom ni ddechrau’r cynllun cyfrannu pice ar y maen y llynedd, ond mae wedi dod yn fwy arwyddocaol erbyn hyn. Rydym ni’n anfon dau focs bob wythnos i gefnogi’r rhai sy’n gweithio ar y rheng flaen, ac rydym ni wedi derbyn ambell i lythyr hyfryd gan staff yn diolch i ni.


Ar yr adeg hon o’r flwyddyn, byddai Pizza\-Ria, yn Pont\-iets ger Llanelli, sy’n cael ei redeg gan Rob a Maria Parsons, fel arfer yn tanio’r ffwrn pizza symudol mewn digwyddiadau a sioeau ar draws de a gorllewin Cymru.


Ond, gan fod eu calendr arferol wedi’i ohirio ar hyn o bryd, mae’r ddau wedi creu eu pecynnau Pizza\-Ria eu hunain er mwyn i bobl eu defnyddio gartref.


Dywedodd Rob:



> Gan fod yr holl ddigwyddiadau wedi eu gohirio am y dyfodol rhagweladwy, roedden ni eisiau cael ffordd arall o’n cadw ni’n brysur, a hefyd i roi gweithgaredd i deuluoedd y gallant wneud gyda’i gilydd gartref. Mae sawl un o’n cwsmeriaid wedi bod yn bobl sydd fel arfer yn bwyta cludfwyd ar y penwythnos, neu sy’n mwynhau coginio gyda’u plant.
> 
> 
> Mae’r ymateb rydym ni wedi cael wedi bod yn hollol wych. Mae pobl wedi bod yn dweud mai dyma’r pizza gorau y maent wedi cael erioed! Maen nhw hefyd wedi mwynhau’r broses o’u gwneud!


Er mwyn cadw costau i lawr i gwsmeriaid, mae Rob a Maria wedi bod yn dosbarthu’r pecynnau am ddim o amgylch Caerfyrddin, Llandeilo, Cwm Gwendraeth, Cydweli a Llanelli.


Mae Gower Cottage Brownies, yn Reynoldston, Abertawe, wedi bod yn bwydo staff yr ysbyty drwy’r cynllun Bwydo’r GIG. 


Meddai Rob Jenkins, pobydd yn Gower Cottage, bod y cwmni wedi pobi a danfon oddeutu 25 cilo o brownnis bob yn eilddydd – tua 500 browni. 


Maent hefyd wedi codi arian ar gyfer Charities Together y GIG trwy greu gorchudd Helpu’r GIG ar gyfer eu brownis, gyda’r arian o werthiant o y gorchudd yn mynd i’r elusen. 


Gyda’r sectorau lletygarwch a gwyliau mewn limbo, mae cwmni Bubbleton Farm, ger Dinbych\-y\-pysgod, wedi mynd yn ôl at ei wreiddiau, gan roi pwyslais ar ddarparu cynnyrch lleol ffres.


Er mwyn bodloni gofynion cadw pellter cymdeithasol, mae Bubbleton Farm wedi cyflwyno opsiwn gyrru trwodd i’w cwsmeriaid, gyda’r taliadau yn cael eu gwneud o bell. Maent hefyd yn gynnig gwasanaeth dosbarthu lleol.


Mae teulu Tom Evans wedi bod yn ffermio yn Bubbleton Farm ers pum cenhedlaeth.


Dwedodd Tom:



> Mae’n system syml. Mae pobl yn gyrru atom, yn dewis beth maen nhw eisiau o’r bwrdd arddangos, yn gosod eu harcheb a thalu, cyn aros i ni gasglu’r eitemau a’u rhoi nhw yng nghist eu car. Rydym ni bellach yn defnyddio caffi’r fferm fel man i gasglu archebion ynghyd.


Yn ogystal a gwerthu amryw o gynnyrch wedi’i bobi, cig a chynnyrch llaeth, mae’r siop hefyd wedi ychwanegu eitemau megis grawnfwydydd brecwast a sebon.


Dywedodd Tom:



> Rydym mor ddiolchgar am gefnogaeth ein cwsmeriaid sydd wedi ein galluogi ni i gadw ein staff yn brysur ac i aros ar agor. Mae gennym ni gwsmeriaid gwych a ffyddlon, a gobeithio, pan fydd y sefyllfa bresennol yn gwella, y byddwn wedi denu mwy fyth o gwsmeriaid.


Mae Owen a Tanya Morgan o Myrddin Heritage, yn magu amryw o fridiau moch sy’n tyfu’n araf ar eu tyddyn ger Llandysul, wedi gorfod addasu eu busnes yn gyflym i fodloni gofynion y byd newydd.


Dywedodd Owen:



> Pob wythnos, roeddwn yn cyflenwi mwy na 40 busnes lletygarwch ar draws De Cymru, y De\-Orllewin a Llundain. Ond, daeth tua 95% o’n harchebion i ben dros nos.
> 
> 
> Roedden yn gwybod bod rhaid i ni symud yn gyflym – naill ai derbyn y sefyllfa neu wneud rhywbeth gwahanol, felly'r diwrnod canlynol, fe wnaethom ni gael syniad ar gyfer Myrddin Heritage \& Friends.


Mae’r pâr wedi uwchraddio eu gwefan i gynnwys bocsys brecwast a brecinio, gyda amrwyiaeth o gynnyrch lleol – gan gynnwys nwyddau wedi'u pobi, cynnyrch llefrith, te a choffi \- i’w dosbarthu bob dydd Gwener i gwsmeriaid yn ne a gorllewin Cymru, o Sir Benfro i Gaerdydd a’r Cymoedd.


Mae’r ymateb gan y cyhoedd wedi bod yn anhygoel, dywedodd Owen.



> Mewn mis, rydym ni wedi mynd o ddosbarthu un bocs yr wythnos i ddosbarthu 91 ohonynt! Rydym yn defnyddio llawer o stoc, ac rydym ni’n bwriadu lansio bocs brecwast cyfandirol yn fuan hefyd.


Mae’r cynllun wedi rhoi bod yn fendith i Myrddin Heritage a’u cyd\-gynhyrchwyr yn ystod y cyfnod ansicr hwn.



> Mae’r cynhyrchwyr yn ddiolchgar tu hwnt am y gefnogaeth, rydym yn adnabod rhai ohonynt yn bersonol, ac maen nhw wedi colli tipyn o fusnes o ganlyniad i’r sefyllfa. Rydym ni wedi cadw at ein gwerthoedd o “gadw popeth yn lleol, ond gydag agwedd ychydig yn wahanol’.


Mae’r gwerthwyr wyau selsig o Gaerdydd, Holy Yolks hefyd yn helpu i gefnogi ysbytai, fel rhan o grŵp o bron i 30 o unig fasnachwyr a micro\-fusnesau yn ardal Caerdydd a’r Fro.


Yn ogystal â darparu wyau selsig eu hunain i staff y GIG, mae perchennog Holy Yolks, Kev McGuckian hefyd yn helpu i drefnu i ddanfon prydau i ysbytai y tu allan i dde Cymru, gan gyflawni pum gwahanol ysbyty bob dydd Mawrth, i oddeutu 150 i 200 staff ym mhob ysbyty. 


Ychwanegodd Kev bod aelodau’r cyhoedd wedi bod yn “anhygoel” wrth ddarparu rhoddion i helpu busnesau sy’n rhan o’r cynllun dalu am gost y cynhwysion. 


Meddai Lesley Griffiths, Gweinidog Llywodraeth Cymru dros yr Amgylchedd, Ynni a Materion Gwledig:



> Mae hwn yn gyfnod anodd iawn i bob busnes, ond dwi’n falch o weld bod y rhai hynny o fewn y sector bwyd a diod yng Nghymru sydd wedi gallu addasu fel y gallant barhau i wasanaethu cwsmeriaid, a chefnogi’r GIG. 
> 
> 
> Dwi am ddiolch i bawb sy’n rhan o hyn am eu gwaith caled – mae wedi bod yn ymdrech fawr i nifer o ran logisteg, ac mae’n dda iawn gweld, yn ogystal â staff ar ffyrlo yn dychwelyd i wirfoddoli eu hamser fel y gallant, bod rhai cwmnïau wedi gallu cyflogi rhagor o staff. 
> 
> 
> Mae busnesau ledled Cymru yn dangos dyfeisgarwch, y gallu i addasu ac ymrwymiad i gymunedau lleol, sy’n elfen amlwg o sector bwyd Cymru. 
> 
> 
> Rydyn ni’n gwybod nad yw hyn yn opsiwn i nifer o fusnesau, ond mae’n beth da  gweld, mewn nifer o achosion, bod rhai heb orfod rhoi’r gorau i’w busnes yn gyfangwbl, ac y gall cynhyrchwyr o Gymru, bwytai a gwerthwyr barhau i wasanaethu eu cymunedau yn ystod y cyfnod anodd hwn.


Ychwanegodd y Gweinidog:



> Hoffwn ofyn i aelodau’r cyhoedd barhau i gefnogi eu cynhyrchwyr bwyd, eu cyflenwyr, a’u gwerthwyr ble y gallant – bydd nifer ohonynt yn parhau i ddarparu gwasanaethau megis bocsys cynnyrch neu giniawau drwy eu danfon, a byddant yn croesawu cefnogaeth eu cymunedau yn ystod y cyfnod hwn.







Translation:


 
While many businesses – particularly cafes and restaurants – have had to stop trading during lockdown, many other businesses have responded to increased demand as self\-isolating customers have changed their shopping habits.


Long\-running food markets and similar businesses have taken to increasing their online sales in order to keep business going \- while others have joined together to provide free meals to NHS staff and vulnerable people; including through the Feed the NHS Wales campaign.


In north east Wales, Lester’s Farm Shop in Drury, near Buckley, Flintshire, owner Lester Thompson had to close his on\-site café and shop when lockdown started, shutting one of the main elements of his business.


But to make sure local people – particularly vulnerable or elderly people – still had food delivered, Lester sourced new suppliers and set up a new delivery service to get groceries – including fruit, vegetables, meat and milk \- and other essentials out to the community.


He was even able to take on extra staff in order to ensure demand was met.


Lester said:



> “With the café closed, and that income gone, in order for the business to survive, I had to adapt. Previous to this, it was hard, as fruit and veg has very tight margins and market conditions were very competitive.
> 
> 
> “Setting up the deliveries for socially isolated and vulnerable wasn’t to do with the money \- it was about helping people, and the local community, and putting Drury on the map.”


Food businesses have also joined together through Feed the NHS Wales; an initiative which brings suppliers, kitchens and other businesses together, allowing individual vendors to provide each part of the meals sent to NHS staff.


Matt Heaven, one of the owners at the Mumbles\-based restaurant Môr, organises the Feed the NHS Wales campaign, and brought together a number of businesses to keep NHS staff supplied with good meals.


Matt said:



> “We saw that there was a few, localised campaigns \- at Môr, we have friends who are doctors and nurses, and we saw the need for something more organised, on a bigger scale.
> 
> 
> “People are working in full PPE for 12 hours, and there’s a real requirement that they get good, nutritious, decent food.”


Matt noted that the campaign – as well as being backed by Welsh stars such as Alun Wyn Jones and Sian Lloyd – was being supported by a number of smaller, independent restaurants and smaller, local suppliers, who had seen a hit to their business with the closure of restaurants and cafes.


He added:



> “Many staff are taking part on a volunteer basis, as they have been furloughed – so they’re doing it under their own steam.”


Matt added as well as raising nearly £100k in donations, both online and offline, fundraising efforts have also been backed by the UK\-wide Feed The NHS campaign, which has agreed to fund the Wales campaign with £20,000 a week throughout May.


The team at Anglesey\-based seafood restaurant Dylan’s have been hard at work getting meals out to NHS staff and vulnerable people across north Wales.


Dylan’s, which runs premises in Menai Bridge, Llandudno and Criccieth, has worked alongside the not\-for\-profit partnership Menter Môn and Larder Môn to distribute food parcels across Anglesey and Gwynedd – including to NHS staff at Ysbyty Gwynedd and Ysbyty Glan Clwyd.


David Evans, Managing Director at Dylan’s, said teams were getting food out to both hospitals at a rate of about 120 packed meals a day – and were looking at similar figures of about 1,000 per week for vulnerable people through work with Menter Môn.


He said:



> “We knew hospital staff were struggling, and in some cases having to rely on vending machines for food, as they don’t have access to canteens.
> 
> 
> “It’s grown very quickly – we’ll have delivered 1,000 meals between both hospitals by the end of the week, we’re delivering about 120 packed lunches and hot meals a day.”


David added the restaurant was also providing food to families eligible for free school meals, thanks to work with Gwynedd and Anglesey councils.



> “It’s a very encouraging sign – it’s amazing how quickly everyone can adapt and work together during times like these.”


Also getting food out to front\-line NHS staff were south\-west Wales based Cwm Farm Charcuterie.


Ruth Davies, owner of Cwm Farm Charcuterie – which is based between Ystradgynlais and Rhyd\-y\-fro – was motivated to help hospital staff at Morriston Hospital, Swansea.


Ruth said:



> “I was brought up half an hour away from Morriston Hospital and my family have been there through the years, and I just wanted to give a little bit back.”


In a visit to the hospital, Ruth put together more than 100 sausage casseroles and 50 meals of rice with chilli for front\-line staff, and drove them to the hospital herself.



> “I handed the meals over, and they were so pleased. It just made me realise – what I’m doing is tiny, but it does make a difference.”


Founded by friends Becky Hood and Thea Noble, MamGu Welshcakes of Solva, near Haverfordwest, had to temporarily close their coffee shop for lockdown, and put their plans to expand the business on hold.


The company is now focusing its attention on online sales – and ways to support the community.


Thea said:



> “The online store is keeping us alive. It has become the heartbeat of our business and has helped us to keep our seasonal staff employed.
> 
> 
> “For £1, customers can donate a Welshcake. We have been sending boxes of Welshcakes to hospitals, specialist units, surgeries, and care homes locally and all over the UK.
> 
> 
> “We started Welshcake donations last year, but it has become more poignant now. We are sending out two boxes a week supporting people working on the front line, and we’ve had some lovely thank you letters from staff.”


At this time of year Pizza\-Ria, based at Pontyates near Llanelli and run by owners Rob and Maria Parsons, would usually be firing\-up their mobile wood\-fired pizza oven at events and shows across south and west Wales.


But with their usual calendar currently ‘on\-hold,’ the owners have instead created their own Pizza\-Ria pizza kits for people to use at home.


Rob said:



> “With all events suspended for the foreseeable we wanted an alternative way to keep ourselves busy, and also to give families an activity they can do together at home. Many customers have been those who would perhaps usually have a takeaway at the weekend, or enjoy cooking with their kids.
> 
> 
> “The feedback we’ve had has been absolutely great. People have been saying it is the best pizza they have eaten, and they enjoyed the process of making it too!”


To keep costs down for customers, Rob and Maria have been delivering the kits free of charge around Carmarthen, Llandeilo, Gwendraeth Valley, Kidwelly, and Llanelli.


Gower Cottage Brownies, in Reynoldston, Swansea, have also put their efforts into feeding hospital staff through Feed The NHS.


Rob Jenkins, baker at Gower Cotttage, said the company had baked and delivered about 25 kilos of brownies every other day – about 500 brownies.


They’ve also fundraised for NHS Charities Together by creating a Help the NHS wrapper for their brownies, with proceeds from sales of the wrapper going to the charity.


With the hospitality and holiday sectors in limbo, Bubbleton Farm Shop, near Tenby, has gone back to its roots, putting the emphasis on providing fresh local produce.


To meet the requirements of social distancing, Bubbleton Farm has introduced a drive \-through option for its customers, with payment made remotely. They also operate a local delivery service.


Owner Tom Evans, whose family have been farming at Bubbleton Farm for five generations, said:



> “It’s a simple system. People drive up, choose what they want from the display board, place their order and pay, and then wait for us to gather the items and put them in their car boot. We are now using our farm café as the picking area for orders.”


As well as a variety of local bakery, meat and dairy products, the shop has also added items such as breakfast cereals and soap.


Tom added:



> “We are so grateful for our customers’ support, which has enabled us to keep our staff busy and to stay open. We have some wonderful, loyal customers, and hopefully, when the current situation is over, we will have gained some more.”


Owen and Tanya Morgan of Myrddin Heritage, an artisan producer of hand\-made pork products from free\-range pigs based near Llandysul, has had to swiftly adapt its business to meet the needs of a new world.


Owen said:



> “Every week, we’d supply more than 40 hospitality businesses throughout South Wales, the South West and London. Then over\-night around 95% of our orders stopped.
> 
> 
> “We knew we had to move quickly – either accept the situation or do something different, so the next day we came up with Myrddin Heritage \& Friends.”


The couple upgraded their website to feature breakfast and brunch boxes containing a variety of produce from local producers – including baked goods, dairy products, tea and coffee \- delivered each Friday to customers in south and west Wales from Pembrokeshire to Cardiff and the Valleys.


The response from the public, Owen says, has been amazing.



> “In a month we have gone from delivering one box a week to 91 deliveries! We are going through quite a lot of stock, and we are looking to launch a continental breakfast box too.”


The scheme has provided Myrddin Heritage and their fellow producers with a lifeline in these uncertain times.



> “The producers are very grateful for the support, we know a few personally, and they have lost quite a lot of business because of the situation. The boxes have been really beneficial for businesses, and we have maintained our ethic of ‘keeping it local, but with a little bit of a twist’.”


Cardiff\-based Scotch egg sellers Holy Yolks are also helping to support hospitals, as part of a group of nearly 30 sole traders and micro\-businesses in the Cardiff and Vale area.


As well as supplying NHS staff with their own Scotch eggs, Holy Yolks owner Kev McGuckian also helps to organise deliveries of meals to hospitals in south Wales, delivering to five different hospitals every Tuesday, to about 150 to 200 staff at each hospital.


Kev added that members of the public had been “incredible” in providing donations to help the businesses involved cover the cost of ingredients.


Lesley Griffiths, Welsh Government Minister for Environment, Energy and Rural Affairs, said:



> “These are very difficult times for all businesses, but I am delighted to see there are those in Wales’ food and drink sector who have been able to continue trading, and have been able to adapt so they can continue to serve customers, and support the NHS.
> 
> 
> “I want to thank all of those involved for their hard work – this has been a huge effort for many in terms of logistics, and it is very pleasing to note that as well as furloughed staff returning to volunteer their time where they can, some firms have also been able to take on extra staff.
> 
> 
> “There are businesses throughout Wales showing the ingenuity, adaptability and dedication to local communities, for which Wales’ food sector is recognised.
> 
> 
> “We know this isn’t an option for many businesses, but it is good to see that in many cases, there are those who haven’t had to call a complete stop to their business, and Welsh producers, restaurants and sellers can continue to serve their communities during these trying times.”


The Minister added:



> “I would also ask members of the public to continue to support their local food producers, suppliers and sellers where they can – many will continue to provide services such as produce boxes or lunches through deliveries, and will welcome the support of their communities during this time.”