Welsh lamb proves to be a tasty attraction for Swiss chefs

A TRIP to Wales has helped some of Switzerland’s leading chefs and restaurateurs create tasty new dishes with the finest Welsh lamb.

Welsh lamb has been growing in popularity in top Swiss restaurants and hotels. The tour was arranged by Hybu Cig Cymru – Meat Promotion Wales (HCC), together with a major food importer who added Welsh meat to its premium listings last year.

The tour included a visit to a farm in the Brecon Beacons, a guide to how the lamb is processed and a cutting demonstration by a master butcher, and a cooking display.

The Swiss restaurateurs enjoyed seeing how Welsh lamb is produced in its natural environment, according to sheep and beef farmer Richard Roderick of Talybont-on-Usk.

“It gives such confidence for chefs to see the low-intensity and highwelfare way in which the animals are reared, and that they’re fully traceable from farm to fork” he said.

“Hopefully the visit will inspire the chefs and their colleagues to use more meat from Wales.”

HCC’s agent in Central Europe Patricia Czerniak said that since reestablishing a foothold in the Swiss market recently, the demand for Welsh lamb had increased substantially.

“Hotels, restaurants and tourism is big business in Switzerland, with chefs looking for high-quality ingredients,” she said.

“Since they started to list Welsh lamb last year, business with one food service importer has already doubled, and they’re looking to have tripled sales by the end of 2017.”