Five of the best eateries in London have been announced as the latest members of Hybu Cig Cymru – Meat Promotion Wales’s (HCC) Welsh Lamb Club.
The very latest recruit is George Wood, chef at the brand new Temper barbecue restaurant in Soho’s Broadwick Street, opened this autumn by famed restaurateur Neil Rankin.
Also joining the club are ‘Frenchie’ restaurant, located near the Royal Opera House in Covent Garden, Soho’s Vinoteca restaurant, Hardy’s Brasserie in Marylebone, as well as Fitzrovia’s ‘The Ninth’ – the latest culinary venture from Jun Tanaka, the chef who appears regularly on programmes such as BBC’s Saturday Kitchen.
Like all members of HCC’s Welsh Lamb Club, the chefs are all committed to sourcing and serving the very best of Welsh Lamb, which carries the sought-after PGI (Protected Geographical Indication) designation. The Welsh Lamb Club counts scores of chefs and restaurateurs – both in the UK and in its newly-launched Hong Kong branch – among its members, all buying top quality Welsh-reared meat from accredited PGI processors.
HCC’s Market Development Executive Sue Franklin recently visited the new Temper Restaurant in Soho to meet George Wood and see the eatery’s distinctive open kitchen, where diners can see their meals being prepared.
“At Temper Restaurant, as well as offering a range of veggie options we serve the very best and tastiest meat – including from rare breed pigs – and we usually buy in whole carcases to make sure there’s as little waste as possible,” said George. “PGI Welsh Lamb fits into this ethos perfectly, as a high-quality and sustainably-farmed food.
“We’ve been open for around a month now, and the reaction from diners has been excellent,” he added. “They enjoy seeing the food being cooked before their eyes, as well as the range of flavours.”
Sue Franklin of HCC said, “It was a great experience to visit Temper and the other new additions to the Welsh Lamb Club in London. Welsh Lamb is becoming ever more popular with chefs who are looking for a premium product. Customers really appreciate the taste, and can have confidence that the PGI designation means they can trace the provenance of the food right back to the farm in Wales.”