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Dafydd and Tanny form a winning farm-to-fork combination

Dec 2 2016

There were double celebrations this week at the Royal Welsh Winter Fair, as a farmer from Carmarthenshire scooped a top award and a Penarth restaurateur walked away with the champion lamb carcase for the fifth year running.

The Supreme Champion single lamb carcase prize, co-sponsored by Hybu Cig Cymru – Meat Promotion Wales (HCC), was won by Dafydd Lewis of Llanwrda in Carmarthenshire. The top-quality Beltex lamb was then put up for auction, and won by Tanny Martinez.

Tanny Martinez is a well-known restaurateur in south Wales, owning the Old Custom House in Penarth and the Priory hotel and restaurant in Caerleon, as well as running the newly refurbished Miskin Arms in partnership with prominent chef Dudley Newberry.

Dafydd’s prize-winning lamb is now proudly on display at Tanny’s La Marina and El Puerto restaurants at Penarth’s iconic Old Custom House building facing Cardiff Bay.

“As a small privately-owned family business we are very proud to have bought the champion lamb from the Royal Welsh Winter Fair again,” said Tanny Martinez. “We only serve Welsh Lamb throughout our restaurants as we think it's the finest in the world.

“We are looking forward to butchering the champion carcase later to sample to meat,” he added. “Even though this lamb cost substantially more than a normal carcase it will be sold to our customers at the same price. I hope they enjoy it!”

HCC chairman Dai Davies presented Dafydd Lewis with his prize for the best lamb carcase at the Winter Fair, and was delighted that a leading Welsh restaurateur would be serving it to his customers.

“HCC’s role is to promote the excellence of our PGI Welsh Lamb at all stages of the supply chain – from the farm to the fork,” explained Dai Davies.

“I congratulate Dafydd Lewis on coming top in a highly competitive carcase competition, and Tanny Martinez for successfully bidding for the Winter Fair champion for the fifth year in a row.

“Some people in Europe call Welsh Lamb the ‘champagne of red meat’. Its deserved reputation for quality is down to the dedicated farmers who produce it, the outstanding Welsh environment, and our skilled workers in the processing and catering industries who serve it at its very best,” he added.

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