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Last Updated: Monday, 8 November, 2004, 06:48 GMT
Meat fit for a future king
Bob Kennard
Bob Kennard will be at the dinner attended by Prince Charles
Mutton from Powys will be on the menu at a royal dinner to help rejuvenate interest in the meat.

The Prince of Wales will be guest of honour at an event at London's Ritz Hotel, aimed at raising the profile of the meat taken from older sheep.

Award-winning Graig Farm Organics from Dolau, near Llandrindod Wells, will be the only firm from Wales represented.

Managing director Bob Kennard said he was delighted Welsh Mountain Mutton would be served at the dinner.

Welsh Mountain Mutton has always been regarded as the very best
Meat producer Bob Kennard

"We hope this event will raise the awareness of mutton which went out of fashion years ago," said Mr Kennard.

"The meat is being backed by the Prince of Wales and others at a dinner at the Ritz Hotel.

"Welsh Mountain Mutton has always been regarded as the very best, but after the war I think people had bad experiences with bad mutton and it rather soured their view of it."

He added: "The key to mutton is to get the right meat, hang it, which supermarkets don't do, and cook it slowly. It will then give an unsurpassed flavour."

The meal will be the culmination of Mutton Renaissance Week, which started on 8 November.

Celebrity chefs Brian Turner, Gary Rhodes, Jamie Oliver, Marco Pierre White, John Williams and Antony Worrall Thompson, plus writer and broadcaster Hugh Fearnley-Whittingstall, are all supporting the campaign to get mutton back on the menu.

Welsh Mountain Mutton - picture courtesy of Graig Farm Organics
Welsh Mountain Mutton was regarded the best years ago

The campaign is targeting food lovers across the country encouraging them to try the often over-looked meat.

Throughout the week mutton will be available at quality butchers, from farm shops and on the menu at selected restaurants from Crickhowell to Beaumaris.

Mutton used to be a great favourite in Britain until the 1940s. It was prized for its rich taste and was always seen as the ideal meat where long, slow cooking was called for.

Chef Brian Turner said: "Many people may never have experienced mutton's rich complexity of flavours and textures whilst some older food lovers will remember it from years ago.

"The 'renaissance' will encourage people of all ages to think again about this classic British food and to try it when dining out or shopping for high quality meat."


SEE ALSO:
Why sheep are bouncing back
26 Aug 04 |  Business
NZ's famous sheep gets TV haircut
28 Apr 04 |  Asia-Pacific


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