Top London restaurants and chef join Welsh Lamb Club

Hybu Cig Cymru – Meat Promotion Wales (HCC) has extended membership of its Welsh Lamb Club to include one of London’s top chefs, and four of the capital’s restaurants. 

Similar to all club members, the restaurant chefs are committed to sourcing PGI Welsh Lamb for their menus. HCC’s exclusive Welsh Lamb Club is made up of chefs and restaurants in both the UK and in its newly-launched Hong Kong branch.

Joining the initiative are: George Wood [pictured], chef at Temper barbecue restaurant in Soho’s Broadwick Street; Frenchie restaurant, near the Royal Opera House in Covent Garden; Soho’s Vinoteca restaurant; Hardy’s Brassiere in Marylebone; and Fitzrovia’s The Ninth.

“At Temper, as well as offering a range of veggie options we serve the very best and tastiest meat – including from rare breed pigs – and we usually buy in whole carcases to make sure there’s as little waste as possible,” said Wood. “PGI Welsh Lamb fits into this ethos perfectly, as a high-quality and sustainably-farmed food.

“We’ve been open for around a month now, and the reaction from diners has been excellent,” continued Wood. “They enjoy seeing the food being cooked before their eyes, as well as the range of flavours.”

Wood was visited by HCC’s market development executive Sue Franklin, where she was able to witness Temper’s open kitchen first-hand.

“It was a great experience to visit Temper and the other new additions to the Welsh Lamb Club in London,” she said. “Welsh Lamb is becoming ever more popular with chefs who are looking for a premium product. Customers really appreciate the taste, and can have confidence that the PGI designation means they can trace the provenance of the food right back to the farm in Wales.”

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