by Gwyn Howells, HCC Chief Executive
We are once again looking forward to the Royal Welsh Show this month which always proves to be a valuable opportunity to engage with industry stakeholders, our levy-payers and highlight the quality of our produce to Welsh consumers, as well as being a shop window for our partners in UK retail, foodservice and overseas visitors.
Those who have visited the HCC stand at the Royal Welsh Show previously will know that visitors to the show can enjoy a wide range of cookery demonstrations and activities on our stand, highlighting the quality, versatility and health benefits of PGI Welsh Lamb, PGI Welsh Beef and pork from Wales.
This year we will have some special guest chefs including Chris Roberts, of S4C fame, Gareth Ward from Michelin starred restaurant Ynyshir near Machynlleth as well as our very own elwen Roberts donning their aprons in the HCC kitchen. From flame grilled feasts to left-over creations and fine dining show-stoppers to family friendly dinners, you can expect a full range of meal ideas to be presented to Royal Welsh Show visitors on the HCC stand – cementing the idea that PGI Welsh Lamb and PGI Welsh Beef are the perfect ingredients for any occasion.
a special light will be shone onto our pork producers too. We will be reinstating our Posh Sausage Competition for the second time at this year’s show as Wales’ pork producers battle it out to come up with innovative and delicious pork products. Last year’s winners went onto become the Champion of Champions in the UK which just goes to show the level of quality we have here in Wales.
HCC’s Industry Development team will also be on hand throughout the week ready to update levy-payers on our latest work and activities, including research and development work and the results from the Red Meat Benchmarking Project.
Our Red Meat Development Programme staff will also be on hand to discuss developments within our 3 pioneering projects. Funded through the european agricultural Fund for Rural Development and the Welsh Government, it has been exactly a year since this programme of work was announced at last year’s Royal Welsh Show and exciting progress has been made within each of the projects – which focus on genetics in hill flocks, animal health planning and lamb meat eating quality.
In addition to this, members of the HCC team will be engaging in meetings with retail buyers and export customers throughout the week, working to preserve Welsh Lamb and Welsh Beef’s premium position on the shelves across the world.
I warmly encourage FUW members to visit both of the HCC stands at this year’s Hundredth Royal Welsh Show; whether you fancy watching one of our cooking demonstrations, learning about our latest Red Meat Development Programme or discussing our latest marketing and industry development activities, you can expect a warm welcome. We hope to see you there.
Unwaith eto mae Hybu Cig Cymru yn edrych ymlaen at Sioe Frenhinol Cymru sy’n digwydd ddiwedd mis yma. Mae’n gyfle gwych i ymgysylltu â rhanddeiliaid y diwydiant a’r talwyr ardoll ac amlygu ansawdd ein cynnyrch i gwsmeriaid Cymreig. Mae Gwyn Howells, Prif Weithredwr HCC yn gwahodd aelodau FUW i ymweld â’i dwy stondin yn ystod y canfed Sioe Frenhinol Cymru, unai i wylio un o’i harddangosfeydd coginio, dysgu mwy am y Rhaglen Datblygu Cig Coch diweddaraf neu drafod y gweithgareddau marchnata a datblygu diwydiant diweddaraf, bydd croeso cynnes i bawb.