VIPs treated to a close-up view of howWelsh lamb is produced
TV HOSTS and celebrity visitors have been heading for the remote hilltop fields of north Wales farms to see how the finest premium PGI Welsh lamb is produced.
Farming entrepreneur Daphne Tilley welcomed BBC’s Countryfile presenter Matt Baker and his TV team, as well as some of the top buyers and butchers from London’s prestigious Fortnum & Mason food store, to the lush landscapes of Henllan, Denbighshire, to see first-hand how a world-leading brand is perfectly produced.
Fortnum & Mason is a member of the Welsh Lamb Club, an organisation of chefs and restaurants dedicated to sourcing and using the finest Welsh lamb, organised by Hybu Cig Cymru – Meat Promotion Wales (HCC).
The Welsh Lamb Club boasts a growing number of members in London, where PGI Welsh lamb has the exceptional quality and provenance which the capital’s best restaurants appreciate.
Fortnum & Mason’s master butcher Steve McIntyre said: “We’re proud to offer PGI Welsh lamb to our customers.
“It has the exceptional quality we’re looking for, with the environment and farming methods of this area being perfect for producing the kind of meat our clients demand.”
“Daphne has built up a rapport with a number of top butchers and restaurants in London, where they extol the consistent taste and succulence of her premium PGI Welsh lamb,” said Sue Franklin, HCC’s UK market development executive.