I had the following press release through from Brecon Beacons:
A group of chefs working within the Brecon Beacons National Park area came together yesterday (15.03.12) to form
a Brecon Beacons Chefs Club to promote local produce in the National Park on their restaurant menus.
Meeting at the Gliffaes Hotel near Crickhowell, one of 26 hotels in Wales to achieve a Gold Award from Visit Wales, the new Brecon Beacons Chefs Club introduced 8 locally based chefs to each other allowing them the chance to discuss ideas and stories on ways promote local produce on their respective menus.
Project coordinator Carol Williams, Tourism Growth Officer for the Brecon Beacons National Park Authority part of the Mid Wales Local Food Talks partnership noted: “The aim of establishing a chefs club here in the Brecon Beacons is to encourage local chefs to get to know the food and drink produced in the area and get inspired to source local produce for their menus. Over the coming months the Brecon Beacons Chef’s Club members will visit local producers as well as sample local
delicacies and enjoy luncheons, such as today’s, prepared with locally sourced produce.”
Inaugural Brecon Beacon Chef Club members include Matt Voyle from The Bear Hotel, Crickhowell, Carole Paish of The Bridge Cafe, Brecon, Robert Bryant from The Coach and Horses in Llangynidr, Karl Cheetham of The Gliffaes Hotel, Crickhowell, Craig Wilden from The Star in Talybont-on-Usk, Kelvin Parry of Peterstone Court, Llanhamlach, and Lousie Gudsell from Tipple ‘N’ Tiffin in Brecon.
According to James Suter, owner of the Gliffaes hotel who hosted the first meeting and arranged the inaugural
locally sourced luncheon: “Gone are the days of having to accept poor food in Wales when you go out; we have become a nation of foodies – you expect good food. Our customers and visitors want to see local produce on the menus and know that what they’re eating and experiencing has provenance and comes from down the road.”
Chef Karl Chetham of the Gliffaes continued, “We are so lucky of our location here right in the middle of the Brecon Beacons National Park. Here we are surrounded by farmland that is not intensively farmed which provides us with
especially good local lamb and beef. Moving through the seasons we enjoy the best of game, partridge, pheasant and venison during Autumn and Winter and a few years ago we started growing our own vegetables here at the hotel – all be it on
a small scale at present.”
The Brecon Beacons Chefs Club is one of a growing number of clubs established in Wales.
Well this is impressive and I hope that this idea continues to grow. The beauty of using local producers, highlighting Welsh local produce on menus is what we at Welsh Country magazine have been trying to achieve for a long time. I hope that all our Best Of Welsh & Borders producers in the Beacons area are already talking to the chefs in their area and I look forweard to hearing lots about more clubs forming across Wales.
Well done Brecon Beacons and I do congratulate all those involved. Please let’s keep this going……………………………….