Farmers, chefs, butchers, retailers and meat processors are invited to a Mutton Renaissance Club event at the Llansantffraed Court Hotel near Abergavenny on Wednesday.
The event is aimed at anyone who is working in the supply chain who produces, processes, sells and serves high quality mutton, or who is interested in getting involved in this growth market.
Those who attend will be able to learn more about production and marketing of Renaissance Mutton, as well as make contacts with others involved in the supply chain.
Bob Kennard of Graig Farm Organics, a leading figure in the organic movement, will speak about his considerable experience of, and views on, producing and selling muttton. And three leading chefs will talk about how they use mutton on their menus: Llansantffraed Court's head chef Steve Bennett; Iain Sampson, a member of the Academy of Culinary Arts, and Barny Haughton, academy member and owner of Bordeaux Quay in Bristol. Steve Bennett and Iain Sampson will work together to prepare a mutton lunch.
There will be a selection demonstration with live animals, an explanation of the Mutton Renaissance specification and butchery demonstration organised by Meat Promotion Wales. A question and answer session with industry experts will follow lunch.
To ensure a place book in advance by calling Julie Jennings on 01684 892961 or by email at julie@nationalsheep.org.uk
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