The Welsh Government has announced the appointment of two new non-executive directors to the Board of Hybu Cig Cymru – Meat Promotion Wales (HCC), the statutory levy body responsible for promoting and developing the lamb, beef and pork sectors.
They are Paul Savage and Dewi Hughes.
Paul Savage is an experienced leader in food manufacturing with a strong background in governance, strategic leadership, and stakeholder engagement across the food, agriculture, and fast-moving consumer goods (FMCG) sectors. He has held senior roles at Arla Foods, including within commercial operations and as Agricultural Director, where he developed deep expertise in supply chain management, sustainability, and commercial strategy.
Paul currently serves as Chairman of South Caernarfon Creameries, working closely with farmer owners and navigating the challenges of agriculture in Wales. His career has also included leading large-scale industry collaborations, working within complex regulatory environments, and engaging with government bodies to influence policy development.
Dewi Hughes comes from a farming family on Anglesey and has spent his working career in the Welsh agricultural sector including employment with MLC and HCC. He is currently Head of Animal Health Services at Mentera, where he leads numerous animal health projects, notably delivering veterinary services across north Wales.
Dewi has also been instrumental in co-developing and managing the Arwain DGC Programme, a pioneering industry-led initiative promoting the responsible use of antimicrobials in Wales, significantly reducing the need for antibiotics.
Paul and Dewi will join the existing nine non-executive directors of HCC’s Board which is Chaired by Catherine Smith.
The Deputy First Minister with responsibility for Climate Change and Rural Affairs, Huw Irranca-Davies, said: "I warmly welcome Paul Savage and Dewi Hughes to the Board of Hybu Cig Cymru. Their combined knowledge and expertise will be invaluable to HCC's work to deliver for the Welsh red meat sector. The Board must be able to support and challenge the executive around the key areas of strategic planning, corporate governance and marketing, and individual Board members to be able to communicate and engage directly and effectively with levy payers. Their backgrounds in supply chain efficiency, sustainability and animal health align perfectly with our priorities to enhance marketing of Welsh meat products, improve efficiency throughout the supply chain, and drive forward greater sustainability in this vital sector.”
HCC Chair Catherine Smith said: “I look forward to welcoming Paul and Dewi to the HCC Board. They bring with them a wealth of technical and supply chain experience that will complement and enrich the skillset of the Board as a whole.
“It’s an exciting time to be joining the Board of HCC, as we work with the recently appointed CEO José Peralta and his team of committed staff on a new vision document for the Welsh red meat industry. I am certain that Paul and Dewi’s extensive industry experience will be invaluable as we seek to support the industry into the future.”
