Top Swedish food writers got the message about Welsh Lamb’s international credentials when they enjoyed a glittering global taste challenge in a leading Stockholm restaurant.
Hybu Cig Cymru-Meat Promotion Wales (HCC) hosted a “meat-the-journalist” event for 35 of Sweden’s food writers at Restaurangakademien, an academy restaurant based in central Stockholm.
A set of exotic recipes from around the world were put to the vote by the guest journalists and the top four favourite recipes formed a specially selected international menu produced by chefs on the evening.
“The four dishes competing on the evening were Greek Style Welsh Lamb Tomato Stew; Indian Bodied Welsh Lamb Curry; Mongolian Inspired Welsh Lamb and Ethiopian Samosas filled with Welsh Lamb,” said Market Development Manager Laura Pickup, who hosted the HCC event.
“After a presentation on the provenance of Welsh Lamb and an insight to the industry, we told them of our export strategy and marketing support provided by HCC. This was followed by a team of chefs introducing each dish and its origins.
“We gave each journalist the opportunity to taste each individual cuisine and they voted on their favourite. And the winner was…Mongolian Inspired Welsh Lamb!” she said.
“After the tasting, journalists were given a ‘food bag’ containing premium branded PGI Welsh Lamb to give them the opportunity to cook a dish at home.
“The evening was designed to generate and maintain interest from journalists working for high end consumer magazines in Sweden and we’re really hopeful that this will have built a lasting relationship that will help our new export drive in Scandinavia,” said Mrs. Pickup.