Seven members of an initiative which was set up to help diners enjoy a great Welsh Lamb experience have been named among the UK’s top 100 restaurants.
The National Restaurant Awards recently published a list of the top 100 restaurants in the UK this year and one of the newest members of the Welsh Lamb Club has been placed among the twenty best eateries in the country.
Stephen Terry’s The Hardwick was 17th on the list and was joined by six other members of the Welsh Lamb Club including:
• Francesco Mazzei’s L’Anima, London (25th)
• Hibiscus, London (26th)
• Anthony Demetre’s Arbutus, London (46th)
• Richard Corrigan’s restaurant Corrigan’s, London (56th)
• La Petite Maison, London (59th)
• Bryan Webb’s Tyddyn Llan, Llandrillo (64th)
The Welsh Lamb Club was launched in 2010 by Welsh red meat promotion agency Hybu Cig Cymru at a special event hosted by His Royal Highness the Prince of Wales at Clarence House. It now boasts 96 quality restaurants from across the UK as members.
The club was created for chefs who have a passion for serving PGI Welsh Lamb to their customers and to allow people to find a restaurant near them where they can enjoy authentic Welsh Lamb dishes.
Some of the newest members to the club include The Harbourmaster in Aberaeron, Ty Mawr Mansion in Cilcennin, Ceredigion and the Llansantffraed Court Hotel near Abergavenny.
Laura Dodds, HCC’s Market Development Manager, said: “It’s fantastic to see so many top restaurants both in London and across Wales that are proud to serve PGI Welsh Lamb to their customers.
“These restaurants are committed to serving top quality ingredients to their customers and we hope that more chefs will come forward and become members of the prestigious club.”
Restaurants that sell authentic PGI Welsh Lamb are being encouraged to sign up for the club. An online application form is available on the eatwelshlamb.com website.
Welsh Lamb was granted Protected Geographical Indication (PGI) status in 2003 by the European Commission. It means that only lambs that have been born and reared in Wales and slaughtered at an approved abattoir can be called Welsh Lamb, offering people reassurance that they are getting an authentic product.
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