HONG KONG - Welsh Lamb has been used by top chefs from across the world as part of a prestigious culinary competition.
It was centre-stage in more than one category in the contest which attracted entrants from across the Asia Pacific region and countries further afield, including Switzerland and Canada.
The biennial Hong Kong International Culinary Classic (HKICC) competition included a ‘Western Cuisine’ category. As part of this round, apprentice chefs under the age of 25 were expected to cook Welsh Lamb loins with a choice of accompaniments, garnishes and sauces to compliment the meat.
It was held during HOFEX, Asia’s leading food and hospitality show, where five gold medals were awarded to the top scoring individuals in this category. They came from Hong Kong and Canada.
Deanna Leven, Hybu Cig Cymru (HCC) – Meat Promotion Wales’ Export Market Development Executive said: “The young chefs were very complimentary about the Welsh Lamb and they enjoyed cooking with it to create a wide range of excellent dishes. It was fabulous to hear young, aspiring chefs from as far as Calgary praising its quality, taste and succulence.”
Competitors also used Welsh Lamb for a ‘Butchery Skills Challenge’. This was a new category and an opportunity for practicing butchers to showcase trade-specific skills and creative flair.
Importers of Welsh Lamb into Hong Kong were present at HOFEX and offered samples of the product to their customers. On one stand, visitors were able take a seat to enjoy a freshly-prepared meal which consisted of Welsh Lamb, whilst negotiating deals.
HCC also utilised the visit as an opportunity to forge links with Hong Kong’s Welsh community. Members of the St David’s Society of Hong Kong met Deanna Leven during HOFEX.
Originally from Llandybie, Gwen Heath has lived in Hong Kong for ten years. She said: “It always brings a smile to my face to see the Welsh Lamb logo in the supermarket in HK. It is wonderful to be able to purchase a premium product and of such good quality. A variety of cuts are available, fresh and frozen, and the texture and sweetness is unbeatable. Nothing beats a taste of home away from home.”
Mrs Leven said: “It was a pleasure to meet Gwen at HOFEX, especially as she was able to provide first-hand information and insight into the Welsh Lamb market in Hong Kong.
“It has been exported to the city for a number of years, but we are keen to develop this market further. We attended the trade show in order to support our exporters and importers and we are positive that the discussions and contacts made during the event will result in increased sales of Welsh Lamb in the future.”
TheMeatSite News Desk