HCC hosts farm to fork tour for German food writers
Sheep farmers, processors and chefs across south-east Wales welcomed a delegation of leading German food writers recently as part of a press tour organised by Hybu Cig Cymru – Meat Promotion Wales (HCC) to show the natural environment where Welsh Lamb is reared.
German food writers at a cookery demonstration at Angela Gray’s cookery school.
The food writers visited Wales in a bid to boost the profile of Welsh Lamb in Germany as well as Austria and Switzerland.
Germany has long been an important export market for Welsh red meat, while PGI Welsh Lamb has recently received interest among high end Swiss foodservice clients.
HCC’s German representative, Patricia Czerniak, who has taken a leading role in the bid to promote PGI Welsh Lamb in Germany, commented: “Visits such as this offer food writers the chance to see the outstanding natural environment in Wales, and to meet farmers including Glasnant Morgan and Richard Roderick, and grass expert Charlie Morgan who have such a passion for producing Welsh Lamb of the very highest quality.”
The visit included two on-farm tours, a Welsh Lamb demonstration at Angela Gray’s Cookery School in the Vale of Glamorgan, a visit to Two Sisters Food Group in Merthyr Tydfil, and a Penderyn Whisky distillery tour.
The tour was completed at the Whitebrook restaurant in Monmouth in the company of Michelin-Starred chef Chris Harrod.
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