BBC's Countryfile visits Denbighshire farms to put focus on Welsh lamb

Reporter:

Staff reporter (Denbighshire Free)

TV HOSTS and celebrity visitors have been heading for the remote hilltop fields of North Wales farms to see how the finest premium PGI Welsh Lamb is produced.

Renowned farming entrepreneur Daphne Tilley welcomed BBC Countryfile presenter Matt Baker and his TV team, as well as some of the top buyers and butchers from London’s prestigious Fortnum and Mason food store, to the lush landscapes of Henllan to see first hand how a world-leading brand is perfectly produced.

Fortnum and Mason is a member of the Welsh Lamb Club, an organisation of chefs and restaurants who are dedicated to sourcing and using the finest Welsh lamb, organised by Hybu Cig Cymru – Meat Promotion Wales (HCC).

The Welsh Lamb Club boasts a growing number of members in London, where PGI Welsh Lamb has the exceptional quality and provenance which the capital’s best restaurants appreciate.

Fortnum and Mason’s master butcher Steve McIntyre said: "We were delighted to visit Denbighshire in the company of Daphne Tilley.

"We’re proud to offer PGI Welsh Lamb to our customers.

"It has the exceptional quality we’re looking for, with the environment and farming methods of this area being perfect for producing the kind of meat our clients demand."

Daphne also feature on BBC1’s Countryfile programme last Sunday after presenter Matt Baker visited alongside chefs from another of Daphne’s Welsh Lamb Club customers, the innovative Temper barbecue restaurant in Soho.

"Daphne has built up a rapport with a number of top butchers and restaurants in London, where they extol the consistent taste and succulence of her premium PGI Welsh Lamb," said Sue Franklin, HCC’s UK market development executive.

"Some, including Jamie Oliver, have already enjoyed visiting her farm to see how the meat is produced.

"Fortnum and Mason are the latest VIP visitors and really it’s no surprise that her work and reputation has caught the eye of Countryfile."

See full story in the Free Press

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