Welsh lamb has been given an international push as HCC gave German food writers a tour of its natural environment.
A delegation of leading German food writers has been taken on a tour of farms and meat processing plants in South Wales by Hybu Cig Cymru – Meat Promotion Wales to highlight the outstanding natural environment where Welsh Lamb is reared.
The aim was to boost the profile of Welsh Lamb in Germany, Austria and Switzerland.
Germany has long been an important export market for Welsh red meat, while PGI Welsh Lamb has recently expanded its following among Swiss high-end foodservice clients.
The tour included two farm visits, a Welsh Lamb demonstration at Angela Gray’s Cookery School in the Vale of Glamorgan, the Two Sisters Food Group in Merthyr Tydfil, and the Whitebrook restaurant in Monmouth.
HCC’s German representative, Patricia Czerniak, said, “Visits such as this offer food writers the chance to see the outstanding natural environment in Wales and to meet farmers, including Breconshire farmers Glasnant Morgan and Richard Roderick, and grassland expert Charlie Morgan, who have such a passion for producing Welsh Lamb of the very highest quality.”