The Welsh red meat promotion agency’s stand will have an international flavour on the first day of the Royal Welsh Show.
Hybu Cig Cymru – Meat Promotion Wales (HCC) has invited a delegation of Italian and German journalists to Wales’ largest agricultural show on Monday 20 July to experience the cream of Welsh livestock, food and drink.
They will be accompanied by well-known Italian chef, Luigi Taglienti, who will give cooking demonstrations on HCC’s stand at the Show.
The Michelin Star chef has worked with some of the leading names in Italian cuisine and is a great supporter of Welsh Lamb.
“Luigi Taglienti is renowned for his search for interesting ingredients for the amalgamation of Italian and international cuisine, which explains his love for Welsh Lamb,” said Alex James, HCC’s Export Market Development Executive. “He habitually serves a full Welsh Lamb burger with all the trimmings on his menu.
“We look forward to welcoming him to the HCC stand and to tasting his Welsh Lamb dishes with an Italian twist.”
The delegation of five journalists, who work for a range of trade and consumer publications, will also visit working farms for a taste of Wales’ sustainable farming methods and lush landscape.
On the second day of their visit, the Germans will be served Welsh Lamb and Welsh Beef in a restaurant in west Wales, whilst the Italians visit a cookery school.
Alex James added: “Traditionally, Italians eat lamb at Easter, but the session at the cookery school will demonstrate the versatility of red meat from Wales which can be used to create dishes for any occasion.
“The journalists will be given an opportunity to experiment in the kitchen which will prove how easy it is to cook Welsh Lamb and Welsh Beef.”
EU Commissioner for Agriculture and Rural Development, Phil Hogan will be attending HCC’s Breakfast for farmers, processors and industry representatives and will kick-off the day’s international theme.
HCC’s agent in Italy, Jeff Martin will work with HCC Butchers’ Club member, Clinton Roberts in a lamb carcase cutting demonstration which will focus on popular cuts in export markets.
Young chef Luke Thomas has recently opened a new restaurant in Dubai and he will be demonstrating some of his favourite Welsh Lamb dishes on the stand during the day.
Luigi Taglienti will also be involved in an interactive pasta-making demonstration where visitors will be invited to join him for a chance to win a pasta machine.
The day’s events will close with the winner of the Welsh Curry Chef of the Year competition, Cardiff based Chef Pramod Nair from Chaiholics who will be cooking Indian cuisine using Welsh Lamb.