German food writers treated to farm to fork tour

A delegation of food writers from Germany were given an insight into the Welsh farming industry to experience first-hand how the nation’s lamb is reared. 

Sheep farmers, processors and chefs from across the south-east welcomed the writers in a tour organised by Hybu Cig Cymru – Meat Promotion Wales (HCC).

The aim of the trip was to boost the profile of Welsh Lamb not just in Germany, which has been an important market for Welsh red meat for a long time, but also in Austria and Switzerland. PGI Welsh Lamb has recently begun to find favour in the latter, with high-end foodservice clients showing interest.

“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,” commented Patricia Czerniak, HCC’s German representative.

The guests were treated to two on-farm tours, a Welsh Lamb demonstration at Angela Gray’s Cookery School, a visit to Two Sisters Food Group and a Penderyn Whisky distillery tour. This was rounded off by a visit to see chef Chris Harrod’s Michelin-starred Whitebrook restaurant in Monmouth.

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