With Valentine’s Day looming, top quality chefs have fallen for Welsh Beef since attending an exclusive industry event to promote fine foods in London.
Over 30 esteemed and experienced chefs from the capital’s cosmopolitan culinary scene gathered for a 7-course showcase taster lunch featuring an exquisite beef dish; Welsh Beef Rump with braised shin, smoked and wild garlic.
During the dinner, Hybu Cig Cymru – Meat Promotion Wales’ (HCC) UK Market Development Executive, Sue Franklin addressed the audience of high-class professionals on the wonders of Welsh Beef; how it is reared in a natural environment by dedicated farmers who use centuries-old techniques. She also referred to the significance of its Protected Geographical Indication (PGI) status – a mark of quality that preserves and protects products that are unique to their terrain, shielding them from risk of imitation.
Sue said: “The event, arranged by food suppliers Direct Meats, was a fantastic opportunity to promote Welsh Beef on a menu which consisted of nothing but the best produce. The opportunity between courses to discuss the dishes and chat to the producers was invaluable – it was just like a speed-dating experience!”
“The love for the Welsh Beef could be felt around the room, it was so succulent and flavoursome, cooked to perfection. It was certainly a big hit amongst the chefs and we are hopeful that it will lead to more sales in London’s fine foodservice establishments.”
The UK’s restaurant sector has boomed in recent years. In 2015, Britons spent a total of £52.2bn on eating out (www.bighospitality.co.uk) and a study by NPD Group has predicted that the figure will climb to around £54.7bn by this year.