A hotel in mid Wales is celebrating seasonal produce and highlighting its commitment to locally sourced food with a series of special ‘Meet the Producer’ showcase dinners.
Y Talbot in Tregaron, holder of two AA rosettes, were off to a good start with evenings which focused on two of our country’s most iconic premium products, Welsh Lamb and Welsh Beef. Owners Mick and Nia Taylor welcomed locals into their homely restaurant to enjoy a specially crafted menu put together by head chef, Dafydd Watkin.
The functions also included an introduction by a local butcher and processor who shared their pure passion for top quality local red meat. During the Welsh Lamb dinner, lamb tongue was served as a starter with a crispy sweetbread salad, followed by a roast rack of Welsh Lamb with spring green vegetables, onion puree, apple fondant and gravy.
Mick Taylor said: “Our customers really value the fact that we use the best Welsh Beef and Lamb, they know that they are premium products and are wholeheartedly prepared to pay that premium because of the quality, flavour and provenance.”
Surveys undertaken by Hybu Cig Cymru – Meat Promotion Wales (HCC) has showed that people are becoming increasingly keen to eat food from local sources.
Feedback on point of sale material produced by HCC for its Butchers’ Club members for the Autumn/Winter 2016 seasons showed thatnearly half (49%) of their customers asked about the origin and traceability of the meat they sold during that time.
A HCC supermarket tour last year found that quality and country of origin were the main things that shoppers looked for when buying red meat and that 80% looked to source Welsh produce where possible.
HCC’s UK Market Development Executive, Sue Franklin said: “At this time of year, new season Welsh Lamb will begin to enter the market. Consumers are encouraged to look for the PGI Welsh Lamb logo on the packaging of the meat they buy or visit the local butcher who will know exactly where the meat in the shop has come from.
“It’s so encouraging that restaurants like Y Talbot value the fact that the produce they serve is local. By sharing that message with their customers, they are helping to spread the word about the quality of food produced on our doorstep.”
Further events will be held at Y Talbot later in the year to promote more of Ceredigion’s produce, including fresh fish and spirits. More information can be found online: www.ytalbot.com/