HCC hosts butcher workshops to inspire next generation
Hybu Cig Cymru – Meat Promotion Wales (HCC) has teamed up with butcher Mark McArdle to help inspire a new generation of young chefs and to teach them how to prepare top-quality meat.
McArdle recently visited Manchester College to provide a butchery demonstration to youngsters undertaking their hospitality and catering course.
The demonstration was a partnership between HCC and The Chef’s Forum, which aims to connect top chefs and butchers from across the UK with catering colleges to support the next generation of young chefs and to mentor and inspire the next generation entering the foodservice sector.
“We are glad to work alongside butchers such as Mark, who are able to use their skills to inspire the next generation of chefs about the importance of using quality and sustainably reared meat.”
McArdle demonstrated the versatility of cuts from PGI Welsh Beef and PGI Welsh Lamb including the importance of provenance and quality to the gathering.
The freelance butcher from Chirk is no stranger to working with HCC, having won its butchery competition at the Royal Welsh Show in 2016, and last year flew out to Milan to showcase his butchery skills and the versatility of PGI Welsh Lamb and PGI Welsh Beef to Italian food writers.
Rhys Llywelyn, marketing development manager for HCC, said: “2020 has been a difficult year for the hotel and restaurant sector in the UK, but we continue to make strides in promoting Welsh Lamb and Welsh Beef in this key market.
“We are glad to work alongside butchers such as Mark, who are able to use their skills to inspire the next generation of chefs about the importance of using quality and sustainably reared meat.”
Photograph: Mark McArdle.
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