Hybu Cig Cymru – Meat Promotion Wales (HCC) recently held an exclusive Sustainable Supper Club for journalists and bloggers in Cardiff. Held at the Asador 44 restaurant in Cardiff with chef Owen Morgan, journalists were joined by farmers Ben and Ethan Williams who were able to answer questions on how PGI Welsh Beef is produced, whilst Owen Morgan produced a bespoke tasting menu consisting of Welsh Beef rib and Welsh Beef filet carpaccio to highlight the meat at its best.
HCC’s Brand Engagement Lead, Pip Gill, commented: “We were pleased to hold the Welsh Beef Sustainable Supper Club ahead of Great British Beef Week. Engaging with the press and journalists is a key aim within HCC’s brand engagement work to ensure positive messaging about Welsh Beef is seen in consumer media publications and platforms.”
