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Farming

Naked lambs flock to London

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Neil Rankin, Chef Director: With George Wood, Senior Sous Chef

WHEN SOHO’S new Temper barbecue restaurant opened its doors in November, with a promise to source the very best meat from across the UK, little did its owners know just how well Welsh Lamb would go down with the capital’s discerning diners.

Hybu Cig Cymru – Meat Promotion Wales (HCC)’s latest Welsh Lamb Club member restaurant has sold in excess of 150 PGI Welsh Lamb carcases since opening its doors just three months ago.

From launching their venture, PGI Welsh Lamb has been a key part of their offering alongside pork from rare breed pigs and other speciality meats. Chef Director Neil Rankin began his curiosity in fire and carcases at both Smokehouse and Bad Egg, before opening Temper restaurant with Managing Director Sam Lee.

Carcasses are brought in whole, butchered on site and then cooked over fire for hours in front of the customers.

‘The lamb we use is so good, we simply serve it naked on fresh baked flat bread for the customer to appreciate the flavour’, said George Wood, Temper Senior Sous Chef.

“We and our customers have confidence in the Welsh Lamb we buy, and that’s why they keep coming back. Lamb is one of the favourites here”.

Temper will be joining their supplier, Daphne Tilley, of Henllan, Denbighshire, founder of Daphne’s Original Welsh Lamb for a feature on BBC Countryfile next month.

A full list of all the Welsh Lamb Club restaurants around the UK can be found at http:// eatwelshlambandwelshbeef.com/en/ welsh-lamb/restaurants and latest news is available at the new Twitter account, @WelshLambClub.

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Farming

Access to EU Single Market and Customs Union critical for rural Wales

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Brian Thomas: ​​FUW Deputy President

N​EWS that Northern Ireland could be granted access to the European Single Market and Customs Union shows that it is possible to achieve what the Farmers’ Union of Wales has been calling for since the EU referendum.

Speaking from his farm in Pembrokeshire, ​​FUW Deputy President Brian Thomas said: “Different parts of the UK can’t be treated differently and we therefore call on the UK government to ensure that Wales, given its heavy reliance on red meat exports to the EU, is given the same treatment. Should this deal be offered and come to fruition we fully expect to have the same offered to us.

“In the farming community there is a real sense of worry, alarm and anger about the state of Brexit negotiations, and how the current state of play compares to what was promised by many before the referendum.

“And whilst we recognise that the Irish border situation presents some unique challenges that need to be overcome, rural Wales has challenges of its own, such the economic challenges we have long highlighted. We need to recognise the impact that failure to secure such access and reach agreement for Wales could have. Denying Wales access to the Single Market and Customs Union would have catastrophic consequences, as recently highlighted in scenarios from the FAPRI and Horizon reports.”

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Farming

Farmers from Wales and Oz join forces to showcase ‘lightning lamb’

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Jamie Heinrich and Richard Roderick: At the HCC lightning lamb cookoff

A ‘LIGHTNING LAMB’ cooking challenge featuring award-winning sheep farmers from both sides of the globe was one of the highlights of the recent Royal Welsh Winter Fair in Builth Wells.

Surveys show that families in Britain have only 32 minutes on average to prepare an evening meal nowadays, as opposed to an hour in 1980. Hybu Cig Cymru – Meat Promotion Wales (HCC) is taking steps to emphasise lamb’s quick-cook credentials, so enlisted the help of Australian farmer Jamie Heinrich and Breconshire’s own Richard Roderick in a ‘cookoff’ to prove it!

Jamie Heinrich hails from Kangaroo Island near Adelaide in South Australia, and operates a 2000-acre holding farming Poll Merino and White Suffolk sheep. His visit to Wales is part of a Nuffield Australia scholarship to study how to encourage young entrants to the industry.

Richard Roderick lives at Newton Farm near Talybont-on-Usk in the Brecon Beacons. He is a past HCC Scholar, and has won several farming accolades including the Silver Lapwing Award in 2016 for his environmental management. Earlier this year he featured on the BBC series ‘Nadiya’s British Food Adventure’.

With the help of HCC cook Elwen Roberts, Jamie rustled up a rapid Welsh Lamb stir-fry with oriental flavours, while Richard’s creation was a pan-fried leg steak with red wine sauce. After tasting and judging by members of the audience, the two delicious dishes could not be separated, so the Wales vs Australia match ended in an honourable draw.

“When I came over to Wales I certainly didn’t anticipate getting involved in a cookoff to promote lamb!” said Nuffield Australia Scholar Jamie Heinrich. “Many of the challenges for the industry – recruiting younger farmers and making sure that lamb is appealing to young consumers who are pushed for time – are the same the world over. I’m very much looking forward to the rest of my trip to Wales and Europe.”

HCC’s Elwen Roberts commented: “It was great fun to challenge two farmers to come up with a quick and tasty lamb recipe. They both did extremely well, and the Winter Fair audience loved seeing and tasting the food.”

“It’s important to emphasise that lamb can be an excellent choice for a quick evening meal,” she added. “HCC has recently launched a mobile-phone-friendly recipe selector on the eatwelshlamb.com website, to help give consumers inspiration for lamb dishes while on the move.”

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Food Centre Wales at the Farm Business Innovation show

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Arwyn Davies, Business Development Manager: With Angela Sawyer, Senior Food Technologist, Food Centre Wales

THE FOOD CENTREA WALES team were at the Farm Business Innovation show 2017 offering advice and support to businesses in the food and drinks industry.

The event held on November​ 8-9​ in Birmingham highlighted the continued interest in adding value to farm produce, particularly in Wales.

Arwyn Davies, Business Development Manager at Food Centre Wales, said​:​ “As this was the first time we had exhibited at the Farm Business Innovation show. We went in with an open mind, but we are pleased to report that it was a very successful two days. We spoke to many farm owners during the two days, many of whom were from Wales.”

Arwyn Davies’ talk on ‘Farm Diversification into Food Processing – Exploring Opportunities & Avoiding Pitfalls’ was very popular with every seat taken.

Councillor Gareth Lloyd, Cabinet Member with responsibility for Economic and Community Development said​:​ “The Team at Food Centre Wales were interested to hear all the ideas and plans people had for diversifying their farm businesses. The Centre’s food technologists were on hand to offer advice on how farmers could add value to their food produce and what could be done do to help them along the process. If you didn’t get a change to call in at the stand, the Team are more than happy to help at the Centre.”

Food Centre Wales will be following up with inquiries received at the show, with the aim to help many develop their food products and reach new markets.

If you would like to know more about how Food Centre Wales can help you, get in touch by phone 01559 362230 or email gen@foodcentrewales.org.uk.

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