Top chefs to inspire consumers with new ideas for Welsh Lamb and Beef

Reporter:

Barry Hancock

Ahead of this year’s Royal Welsh, Welsh red meat agency Hybu Cig Cymru – Meat Promotion Wales (HCC) is partnering with some of the country’s most innovative chefs to showcase new recipes for Welsh Lamb and Welsh Beef.

Focusing on the quality and versatility of Welsh meat, HCC will be holding cookery demonstrations in the show which illustrate a wide variety of recipes – quick 20-minute meals, slow-cooked dishes drawing on inspiration from across the world, and barbecue choices. Free recipe leaflets will be available for show visitors.

Starring in HCC’s on-site cookery theatre on the first day of the Show will be Francesco Mazzei, chef patron at Sartoria in Mayfair, who has made frequent TV appearances on shows such as Saturday Kitchen. Francesco is creating a ‘temple of Italian cuisine’ in London, and will demonstrate Welsh red meat dishes with a Mediterranean twist.

Another special guest who has made his name on TV is Imran Nathoo – the Cardiff dentist who starred on the 2017 series of Masterchef. Imran recently partnered with HCC in a successful ‘popup’ dining venture, with his unique take on lamb kebabs the centrepiece.

His kebabs used slow cooked shoulder of PGI Welsh Lamb, and in the Royal Welsh Imran will be showcasing another lesser-used cut which is both economical and tasty, by cooking tandoori lamb neck fillet with masala potatoes, crispy onions and coriander vinaigrette.

Email:

barry.hancock@nwn.co.uk

See full story in the County Times

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