Sheep farmers, processors and chefs across south-east Wales welcomed a delegation of leading German food writers last month as part of a press tour organised by Hybu Cig Cymru – Meat Promotion Wales (HCC) to demonstrate the outstanding natural environment where Welsh Lamb is reared.
The food writers visited Wales in a bid to boost the profile of Welsh Lamb in Germany, Austria and Switzerland. Germany has long been an important export market for Welsh red meat, while PGI Welsh Lamb has recently expanded its following among Swiss high-end foodservice clients.
During the tour food writers, including Gastronmie magazine’s Willy Faber, enjoyed a real Welsh experience including two on-farm tours, a Welsh Lamb demonstration at Angela Gray’s Cookery School in the Vale of Glamorgan, a visit to the Two Sisters Food Group in Merthyr Tydfil, and a Penderyn Whisky distillery tour. They completed their visit in the company of Michelin-Starred chef Chris Harrod, at the Whitebrook restaurant in Monmouth.
HCC’s German representative, Patricia Czerniak, has taken a leading role in the bid to promote PGI Welsh Lamb in Germany. She said, “Visits such as this offer food writers the chance to see the outstanding natural environment in Wales, and to meet farmers including Glasnant Morgan and Richard Roderick, and grass expert Charlie Morgan who have such a passion for producing Welsh Lamb of the very highest quality.”