A boy called John Roberts was born in Casnewydd Bach (Little Newcastle in English), a tiny village in Pembrokeshire, West Wales. The boy grew and left home aged 11, he is recorded as joining the British Royal Navy in the lowest of ranks aged just 13.

Age 37 Roberts’ long lowly career in the Navy has been habitually unremarkable until one day the ship he is working aboard is captured by pirates. Reluctant to join them, but less inclined towards being murdered, Roberts is initiated into the pirate crew which happens to be captained by another Pembrokeshire man, Howel Davies from Milford Haven.

Immediately hitting it off with his captor, John Roberts and Hywel Davies speak Welsh to one another and Davies values Roberts’ excellent navigational skills which were entirely overlooked by his former royal naval colleagues. When Davies is killed, the very popular second in command is immediately voted in as the new captain and takes on the alias name Bartholemew Roberts.

Bartholemew is wanted dead by several of the richest countries in the world for his notoriously effective interceptions of Atlantic trading ships. Famed for his unprecedented success at seizing huge amounts of treasure over a short period, fiercely enforcing his pirate code which ensures every crew member (a third of whom were black) has an equal share and vote, ensuring his men don’t mistreat women, and being unapologetically unique in terms of style and attitude for the time.

After his death Bartholomew Roberts becomes known as the infamous Black Bart, or Barti Ddu in Welsh. Barti Ddu was long constrained by poverty and the societal norms of the seventeen hundreds before his capture which ultimately freed him to be the individual he truly was.

It’s well documented that Bartholemew Roberts spent very little time in the company of women, some historians speculate that he was gay or in fact a she.

The Thomas M Reed, bound for Liverpool from San Fransisco with tonnes of precious cargo. The ship never made it, wrecking off the Pembrokeshire coast. Cargo was strewn along Freshwater West, a secluded beach on the most South West tip of Wales, attracting people from as far as Swansea. The visitors noticed the abundant laver seaweed growing at Freshwater West realising it could be used to up production of their beloved laverbread. A deal was struck and laver began being picked by local women and transported to Swansea for processing.

The best of the seaweed harvesting years at Freshwater West are over as food fashions change and the availability of new and exciting delicacies arrive.

The last remaining seaweed drying hut at Freshwater West beach is restored by The National Trust and becomes a grade two listed building.

The seaweed inspired menu is a hit and wins gold at the British Street Food Awards and Café Mor caters for the athletes in the Olympic village, Glastonbury & other major UK events. Café Mor wins a permanent trade spot at home, where historical seaweed pickers worked from. Fran Barnikel joins on a temp graduate placement. Growth Continues.

His sideline of sea inspired condiments and crackers get traction and are commonly found in local shops.

Jonathan, takes two weeks off after the birth of his second daughter & returns to HQ with excitement & a new business idea, combining his favourite things; Seaweed, a great local story, this time a pirate 'Barti Ddu' & RUM. He'd already begun developing the flavour profile and sourcing expertly distilled rum from the Caribbean. Barti Ddu Rum was born.

Having always been a rum girl, it didn’t take much persuasion for Fran to get involved. Fran becomes a partner & later full time Managing Director.

Barti Spiced Rum begins to really take off in Wales, especially as a new wave of rum lovers comes crashing in over the slowly plateauing gin craze. Barti builds itself as a brand for those much like Jonathan Williams. Driven by passion, creative, eco conscious and enthralled by the outdoors and what tales of adventure they have to offer, and are yet to facilitate.

Despite the obstacles of the pandemic Barti secures itself as the third best selling spirit in the portfolio of the biggest regional food service wholesaler in Wales, behind only mainstream brands Gordon’s Gin and Smirnoff Vodka. Amy Yamazaki joins the team heading up trade sales and expanding Barti’s presence in shops and bars across the UK.

As the Barti Rum and Pembrokeshire Beach Food business’ continue to grow, Jonathan is now spear heading world leading research into the viability of seaweed as a carbon capture mechanism, something which could be a global game changer, and in the least, will make Barti Rum a carbon negative company in not too many years to come.