Hybu Cig Cymru - Meat Promotion Wales (HCC) has selected eight candidates for the 2025-2026 period of its Meat Minds programme.
Meeting for the first time at the Royal Welsh Show, the new Meat Minds group is the second intake for the programme, which aims to connect young individuals working across the red meat supply chain.
The new members are:
- Ben Roberts, Wrexham - butcher and owner of Astley & Stratton Ltd
- Bethany Rogers, Builth Wells - lamb procurement at Pilgrim’s Europe
- Emma Williams, Anglesey - farmer and on-farm retail
- Erin McNaught, Bala - farmer and farming spokesperson
- Lynfa Jones, Welshpool - breed secretary at Welsh Black Cattle Society
- Rachel Jones, Newtown - lecturer in Agriculture
- Richard Watkin, Malvern - beef procurement at Kepak Group
- Thomas Davies, Aberaeron - agri trader at Wynnstay
The Meat Minds programme was developed by HCC for individuals between the ages of 21 and 35. Consisting of five themed sessions where the group get together to develop their knowledge and understanding of different links in the supply chain, and includes farming practices, animal health and consumer trends.
Each member is assigned a mentor from within the industry and will be expected to spend a day in their workplace. In addition, the group will work collectively on a research project and the results will be fed back to the industry.
HCC’s producer and processor senior officer, Lowri Thomas, stated: “The first year of the Meat Minds programme succeeded in its goal, which was to connect and stimulate discussion amongst members of the supply chain. We will be building on the success of its first year to develop a bespoke programme for the new Meat Minds group, deepening their understanding of red meat production from farm to fork.
“We were impressed by the candidates and their varied experiences of the red meat industry. We look forward to working with a dynamic group of people consisting of major retailer, processor and farming co-operative representatives, farmers and more.”
“I am keen to learn more from other members of Meat Minds and broaden my experience in the Welsh red meat sector.”
Thomas Davies, Meat Minds member
Despite not being brought up on a farm, Thomas Davies said he has always been interested in agriculture and red meat production. He commented: “My background is in farming; I used to help my grandparents on their farm from a young age. I went on to study agriculture for my degree and master’s degree and now I am keen to learn more from other members of Meat Minds and broaden my experience in the Welsh red meat sector.”
Ben Roberts also had a keen interest in the red meat industry from a young age, which started at the age of 11 when he used to help at a butcher’s shop. “From helping at my best friend’s dad’s shop, I then went on to working as a Saturday boy at the butchers. At that time, I had no real interest in becoming a butcher and decided to follow the educational route of graphic design.
“I quickly realised that wasn’t for me and went back to the butcher to ask for a job. I haven’t looked back and now own my own butchery business in Farndon, Cheshire.
“I was pleased to be selected for Meat Minds and eager to learn more about the different elements of the red meat supply chain.”
