Welsh Beef aims to bring home gold on global stage

Fresh off the back of the Rio Olympics, a team of Wales chefs has headed to Erfurt in Germany for the Culinary Olympics.

Running from 22-25 October, teams will compete from all over the world in a bid to win over the judges.

The team from Wales will be cooking up fillet of herb and potato-crusted PGI Welsh Beef with braised and glazed beef cheek, truffle with Parmesan potato, onion purée and confit carrot as their main course. Meanwhile, the team representing Hong Kong will also be serving up a dish of PGI Welsh Lamb.

“The quality of Welsh Beef is without question and we are very proud to be able to use this premium meat product in our menu,” said Wales’ senior captain Danny Burke, co-owner of Shared Olive Restaurant and Olive Tree Catering from Hawarden.

“Welsh Black Beef has good marbling throughout, which gives it a great flavour. My tip is to cook the fillet medium-rare, season it well and ensure that you leave it to rest for at least 10 minutes for the juices to come out and give it the best finish. With the beef cheek, we slowly braise it in Merlot wine, vegetables, stock and herbs, resulting in an excellent texture and flavour. It’s undoubtedly the unsung hero of our dish.”

Hybu Cig Cymru – Meat Promotion Wales (HCC) is supporting the Welsh team and market development executive Sue Franklin said she was delighted that both Welsh Beef and Welsh Lamb would be showcased at the event. She said: “I’m sure the judges will be in for a treat with the Hong Kong team’s Welsh Lamb dish, and we’re all crossing our fingers for the Wales senior and junior teams; it would be such a huge achievement to gain success against some of the best chefs from across the globe.”

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