Almost 30 top chefs and restaurateurs ventured out of the big smoke of London earlier this week to come and visit the Rhug Estate in Corwen, Denbighshire.
Exquisite London restaurants such as Marcus Wareing, Marks Club and the Boisdale Mayfair, were represented during the visit which will took place on Tuesday, 10 July 2018.
Lord Newborough, Owner of the Rhug Estate, hosted the visit. He said, “Our annual coach trip for chefs, front of house and restaurant staff has become a popular fixture in Rhug’s diary every year. It was really nice to welcome everyone to Rhug this year and we had the added bonus of a beautiful day which meant we were able to have lunch outside followed by a butchery demonstration and a farm tour. I hope everyone enjoyed their day, it was so nice to share the passion of what we do.”
During their visit the chefs enjoyed a lunch of Rhug Organic Welsh lamb in the Bistro on arrival, they were then given a butchery demonstration by the Rhug’s Production Manager, Gary Jones. Following that they were given a tour of the Rhug’s Cutting Plant and finally taken around the farm by Farm Manager, Gareth Jones, where they saw the sheep, cattle, chickens, bison and the new herd of deer.
Oliver Bridgwater, the Sous Chef at Heston Blumenthal’s The Fat Duck Restaurant, said he had a great time during his visit to Rhug. “It was a real pleasure to be shown around by Lord Newborough. It was a real insight into that side of the business and it’s always great to see people going to the extra effort and I can assure you it’s well worth it in the end product. These visits are really important to us. We find them a very helpful way for us to communicate how special our produce is to our staff and our guests.”
Hybu Cig Cymru / Meat Promotion Wales 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.
The picture was taken of the chefs after they had enjoyed their lunch.