Rhug Estate, an award-winning family-run Welsh farming business, is attracting the capital’s top Michelin-starred chefs to its estate to source some of the UK’s finest organic meats.
Yesterday (Sunday, 3 July 2016), chefs from top restaurants, including Le Manoir, Harrods, Four Seasons Park Lane, One Aldrich, Fat Duck and Planet Organic and As Nature Intended stores amongst other all visited the Rhug Estate, Corwen, to have an overview of this renowned award winning organic farming.
The day aimed to demonstrate the true field-to-plate operation of which the Rhug Estate is so proud and indeed well recognised by the Michelin inspectors following a fact finding mission of the farm in 2013.
The theme of the day was to demonstrate the benefits of organic meat production. Managing animals in a stress free environment has proved to produce the best quality meat – the meat has better flavour and texture and is healthier to eat.
Throughout the day, the chefs experienced all the Rhug Estate has to offer, from watching a sheepdog demonstration in which the dogs rounded the lambs up, to a butchery masterclass using organic Welsh salt marsh lamb, before enjoying a assign session of their organic Welsh lamb and organic Welsh salt marsh lamb.
The chefs were also treated to a delicious Organic Welsh Lamb Hotpot, with many requesting the recipe from the estate.
Lord Newborough of Rhug Estate said, “We are delighted the supplier trip was such a success. At Rhug, we are very passionate about producing high-quality meat in a sustainable manner, and it was great to share the passion, along with our skills and heritage, with such influential industry people.
“Our ultimate aim of is that the chefs leave the farm with an in depth understanding of the meat that arrives in their kitchens every week and this can only add to their motivation and respect for the product.”
He added: “The Rhug business is going from strength to strength. Not only are we gaining top supplier listings from all over the UK, but we’re now exporting to the Far East, Hong Kong, Macau, Singapore, Dubai and Abu Dhabi.
“At the end of the day it is team work, and by using the best ingredients chefs are able to produce the best dishes – you can’t make a Rolls Royce using tin.”
Dai Davies, chairman of Hybu Cig Cymru – Meat Promotion Wales, said: “HCC is delighted to support this event in partnership with Rhug Estate. Already, many top chefs and restaurateurs in London are keen advocates of Welsh red meat, with a number being members of HCC’s Welsh Lamb Club. The more people that see the superb natural environment where our produce is reared the better. The foodservice sector is very important for us. The brand is of premium quality, demand is high and we must capitalise on that for the benefit of the whole supply chain in Wales.”
Johnny Lake, Head Chef at The Fat Duck said: “A lovely day spent at Rhug Estate helping us understand more about sustainable organic farming methods in this beautiful part of North Wales.”
The Rhug Estate produces and sells a wide range of high-quality organic Welsh meat including Beef, Lamb, Salt Marsh Lamb, chickens, pork, Wild Game, as well as supplying cheese, eggs and other premium products locally sourced in the proximity of Rhug, and other organic and non-organic foods to suit all tastes.
All the estate’s organic meat is produced on the Rhug Estate Farm in Caernarfon and Corwen, North Wales, where there is also a farm shop, an award-winning restaurant and take away.