Red meat body Hybu Cig Cymru – Meat Promotion Wales (HCC), a main sponsor of the 2022 Cogurdd competition, has congratulated the winners of this year's event and says it is looking forward to continuing to encourage young Welsh chefs to get creative in the kitchen by launching a new recipe book.
After local and regional rounds involving hundreds of children and young people from primary school age up to their early 20s, the best came out on top at the recent Urdd Eisteddfod in Denbigh, under the supervision of judges Rebecca Lyne-Pirkis and Bryn Williams.
Elwen Roberts of HCC said she was delighted with the standard of cooking, commenting: “Research shows that, in the last two years, more people have become interested in cooking at home again as a family from scratch. Our aim at Hybu Cig Cymru is to continue to encourage young people to enjoy being creative in the kitchen. Congratulations to the winners and all the competitors.”
Menna Jones from Cardiff was successful in the primary category, while Erin Cole from Ysgol Canol Cymru in Powys won the award for years 7-9. Emily Carlson from Ysgol Gyfun G?yr won the senior secondary section, while Catrin Manning from Llandeilo came out on top in the under-25 competition.
Roberts added: “As part of our sponsorship of Cogurdd we have been actively promoting tasty and nutritious recipes using local produce such as Welsh Lamb and Welsh Beef. The initiative fits in nicely with our new education resources available at www.redmeathub.wales.
“To continue this work, we are looking forward to launching a new book to help children cook at home and in school – Our Kitchen. The book will be seen for the first time at the Royal Welsh Show, and includes a number of simple and delicious recipes, top tips for the kitchen, and ideas on how to create dishes that bring flavors of the world to the family dining table.”
Director of the Urdd Eisteddfod and the Arts, Siân Eirian commented: “The support we’ve had from our partners has been fantastic. We are very grateful to Meat Promotion Wales for sponsoring elements of the CogUrdd competition this year, and in doing so, helping us to provide the best possible experiences to our competitors, encouraging them to take further interest in cooking and being creative in the kitchen.”
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.
