Five more top chefs have been granted membership of Hybu Cig Cymru - Meat Promotion Wales’ exclusive Welsh Lamb Club.
The elite coterie of chefs are dedicated to serving only the very best lamb available, and they have a constellation of Michelin stars between them.
The new members are Michelin-starred Richard Davies of The Bybrook, Wiltshire; Michelin-starred Alyn Williams of The Westbury Hotel, London; David Kelman of Ellenborough Park, Cheltenham; Rhodri Edwards of Y Ffarmers near Aberystwyth and Chris Harrod of The Crown at Whitebrook, Monmouthshire.
They join Francesco Mazzei of L’Anima, London; Matt Tebutt of The Foxhunter, Monmouthshire; Bryn Williams of Odettes, London; Cyrus Todiwala of Café Spice, London; Stephen Terry of The Hardwick, Abergavenny; Bryan Webb of Tyddn Llan, Corwen; Gareth Jones of The Wynnstay Hotel, Powys and David Vale of Valans, Carmarthenshire.
Launched by His Royal Highness the Prince of Wales at Clarence House, the club has attracted interest from some of the finest chefs and restaurants in the country.
Members are committed to sourcing and serving PGI Welsh Lamb and submit to strict auditing of their menus. Welsh Lamb Club chefs enjoy access to exclusive benefits including profile-raising activity, publicity in consumer and trade press, selection for cooking demonstrations at national events, and can take advantage of exclusive sponsorship opportunities.
Melanie Hughes, HCC’s UK market development officer, said: “HCC sees the opportunity to promote the unique story of PGI Welsh Lamb as extending from hospitality to the high street.
“There’s no doubt that consumers are increasingly knowledgeable about food and more sophisticated in their tastes, which is why PGI Welsh Lamb features so prominently in a growing number of leading restaurants at home and abroad.
“Factors such as quality, taste and provenance are important considerations for consumers and they expect to see assurance on menus.
“Welsh Lamb fits the bill and is perfectly placed to deliver consistent flavour and tenderness of the highest culinary standard. At HCC, we work closely with the chefs to ensure this excellent ingredient is available at the UK’s best restaurants, and members of the Welsh Lamb Club are leading the way.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
