A bountiful spread makes the Cwmcerrig Farm Shop in southwest Wales one of the best places to experience a hearty Welsh lunch. After half a century of raising animals, the Watkins family added a combination shop and restaurant to their family farm in 2008. Now thousands of customers pack their dining room each week to feast on juicy roast beef with airy Yorkshire puddings; steak pie; rustic pork liver and bacon meatballs, called faggots; and sweet glacéed vegetables. Twenty-one members of the Watkins family run the 8,000-square-foot shop; bake for the pastry counter; raise, butcher, and age lamb and beef for the meat counter and kitchen; and work the line for the café. It's a delicious testament to Welsh home cooking.