Almost 40 top chefs and restaurateurs will venture out of the big smoke of London next week to come and visit the Rhug Estate in Corwen, Denbighshire.
Exquisite London restaurants such as Marcus Wareing, Marks Club and the Boisdale Mayfair, will be represented during the visit which will take place on Tuesday, 10 July 2018.
Lord Newborough, Owner of the Rhug Estate, will host the visit. He said:
“We invite head chefs and aspiring chefs to visit us to find out more about what goes into creating the delicious organic meat we produce here on the farm. We are delighted to be able to call some of the best places to eat in London our customers and the purpose of the visit is two-fold. The chefs enjoy coming to the farm to learn more about how the organic meat is produced and we enjoy talking to them about the amazing dishes they create with our fabulous organic meat.”
During their visit the chefs will enjoy a lunch of Rhug Organic Welsh lamb in the Bistro on arrival, they will then be given a butchery demonstration by the Rhug’s Production Manager, Gary Jones. Following that they will visit the Rhug’s Cutting Plant and finally be taken on a tour the farm by Farm Manager, Gareth Jones, where they will see the sheep, cattle, chickens, bison and the new herd of deer.
Hybu Cig Cymru / Meat Promotion Wales has kindly sponsored the chefs’ visit to the Rhug Estate. The Estate’s meat cutting plant has been approved by HCC, thus ensuring that only lamb that meets the specifications of the European Commission’s Protected Geographical Indication (PGI) designation is labelled and sold to consumers as Welsh Lamb.
Emily Davies, HCC’s UK Market Development Executive said:
“The visit is an opportunity to promote Welsh red meat as well as showcase what the Rhug has to offer. The good name of Wales is so important in the culinary world and that’s why we are happy to be involved and lend our support to such occasions.”
At the heart of Rhug is Lord Newborough’s commitment to an organic lifestyle. Rhug Farm is self-contained and a true ‘field to plate’ operation applying the highest standard of sustainability. Rhug is renowned for producing the highest quality meat: beef, lamb, chickens, geese, and turkeys. Lord Newborough puts this down to organic farming methods which embrace the highest animal welfare standards; by not routinely injecting or drenching animals, and handling them all the time, this helps to minimise stress and a happy animal produces the best quality of meat.
