{"id":5049,"date":"2025-04-23T09:57:41","date_gmt":"2025-04-23T09:57:41","guid":{"rendered":"https:\/\/meatpromotion.wales\/?p=5049"},"modified":"2025-04-23T10:34:07","modified_gmt":"2025-04-23T10:34:07","slug":"sustainable-supper-club-for-welsh-beef","status":"publish","type":"post","link":"https:\/\/meatpromotion.wales\/en\/newsroom\/sustainable-supper-club-for-welsh-beef\/","title":{"rendered":"Sustainable Supper Club for Welsh Beef"},"content":{"rendered":"<p><span data-contrast=\"auto\">Hybu Cig Cymru \u2013 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.<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p><span data-contrast=\"auto\">HCC\u2019s Brand Engagement Lead, Pip Gill, commented: \u201cWe 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\u2019s brand engagement work to ensure positive messaging about Welsh Beef is seen in consumer media publications and platforms.\u201d<\/span><span data-ccp-props=\"{}\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5058\" src=\"http:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-16-225x300.jpeg\" alt=\"Welsh Beef\" width=\"225\" height=\"300\" srcset=\"https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-16-225x300.jpeg 225w, https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-16-768x1024.jpeg 768w, https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-16-1152x1536.jpeg 1152w, https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-16.jpeg 1200w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/>\u00a0 <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-5060\" src=\"http:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-7-225x300.jpeg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-7-225x300.jpeg 225w, https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-7-768x1024.jpeg 768w, https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-7-1152x1536.jpeg 1152w, https:\/\/meatpromotion.wales\/wp-content\/uploads\/2025\/04\/ssc-7.jpeg 1200w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hybu Cig Cymru \u2013 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, &hellip; <a href=\"https:\/\/meatpromotion.wales\/en\/newsroom\/sustainable-supper-club-for-welsh-beef\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":5050,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[],"class_list":["post-5049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sustainability"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sustainable Supper Club for Welsh Beef - Hybu Cig Cymru<\/title>\n<meta name=\"description\" content=\"Hybu Cig Cymru- Meat Promotion Wales. 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