Meat Minds: cultivating connections across the supply chain

Name: Ben Roberts

Location: Farndon, Cheshire

Occupation: Butcher/Shop Owner

“By being a part of Meat Minds I can’t wait to learn more about the red meat industry. Having the opportunity to gain a deeper understanding of the supply chain that produces such high quality consistently, and being able to then pass that back to customers is a great privilege.

I also can’t wait to connect with young people within the industry that have a similar passion to me, and this will hopefully build some lasting friendships going forward.”

Name: Lynfa Jones

Location: Welshpool, Powys

Occupation: Breed Secretary, Welsh Black Society

“Having grown up on a beef and sheep farm in Mid Wales and now working for a Breed Society, I’m looking forward to being part of the Meat Minds group this year as it’s a fantastic opportunity to collaborate with like-minded people who are passionate about the future of Welsh meat.

It’s a chance to share ideas and learn from others across the industry. I’m especially excited about contributing to discussions around sustainability and how we can better connect with consumers — while championing the high standards and heritage of Welsh livestock farming. My main passion is to educate the wider community and consumers about the process from farm to fork.”

Name: Thomas Davies

Location: Aberaeron, Ceredigion

Occupation: Agricultural trader at Wynnstay

“The knowledge and networks I will gain through the programme will be shared directly with my farmer clients. Whether it’s helping them adapt to new environmental regulations, explore carbon-efficient practices, or improve productivity through technology, I will apply what I learn to deliver real value on the ground. Additionally, I will be able to work more collaboratively with colleagues and suppliers within Wynnstay, contributing to stronger internal expertise and customer service.”

Name: Erin McNaught

Location: Bala

Occupation: Farmer

“This programme will support my development within the red meat sector by helping me build on areas I’m already passionate about, as well as opening up new areas of knowledge that will benefit both my current role and future plans. I’m particularly keen to learn more about animal genetics, especially as I work to improve my Welsh flock with the aim of breeding mules as replacements for our early lambing flock. Understanding genetics in more depth will allow me to make better breeding decisions, improving both productivity and long-term flock performance.”

Name: Richad Watkins

Location: Malvern, Herefordshire

Occupation: Livestock buyer at Kepak Merthyr Tydfil

“I’m hoping this programme will further my knowledge of the industry and allow new contacts and connections to be made that will improve my skill set to enhance my current performance at work. By participating in the course, it will give me an insight into other factors and issues within the industry that may indirectly affect my own role that I do not currently consider. I am constantly looking to improve my performance and add more ‘strings to my bow’ that will allow me to be highly adaptable to changes that may affect the industry.”

Name: Rachel Andrew Jones

Location: Llandinam, Powys

Occupation: Lecturer in Agriculture, NPTC Group of colleges, Newtown.

“The programme will expand my knowledge as a farmer and lecturer and give valuable insights into market trends, consumer expectations, and regulatory requirements, enabling me to adapt my farm business to meet the changing demands of the consumer. Meat Minds will also equip me with the tools, knowledge, and connections to run a more efficient, sustainable, and resilient farming enterprise, supporting both my personal development as a lecturer and farmer and the long-term success of the industry.”

Name: Bethany Rodgers

Location: Gwendwr, Builth Wells

Occupation: Lamb procurement & Supply Chain Officer

“The opportunities that the Meat Minds programme has to offer will be invaluable, providing me with exposure to the diverse and specialist areas of the red meat industry in Wales.

I am in the early stages my career within the sector, and I am looking to gain knowledge and experiences that I can apply to my current role and beyond in my career. I am looking forward to learning from an industry mentor, whilst also building on my own networks within the industry.”

Name: Emma Williams

Location: Llanddeusant, Anglesey

Occupation: Farmer/ Owner Cig Clwch

“By becoming a member of Meat Minds I hope to understand the supply chain further. I always take a keen interest in all aspects of animal health and love to question the vet when he attends the farm to better my understanding of how and why health issues occur. I am keen to gain more knowledge of every aspect of the red meat supply chain in order to be able to confidently talk to our consumers on the fantastic meat that we produce, with its low food miles and high welfare standards.

I am passionate about promoting our beef via social media and showcasing other local farmers and the hard work that is put into the food that people eat.”