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Monday 2nd July 2018

MasterChef star to share his unique take on lamb


A dentist by profession, Imran Nathoo will be working with Hybu Cig Cymru over the summer and tickling our tastebuds with the delightful flavours of PGI Welsh Lamb.

Following a well fought competition, Imran made it past the quarter finals of MasterChef 2017. His food takes inspiration from all over the world, but is heavily influenced by the Gujarati food he grew up with. The result is his unique take on modern British Asian food, which we believe works incredibly well with our succulent cuts of lamb.

So, over to Imran to see what he’s got in the pipeline over the coming months.

“I was delighted to be asked by Hybu Cig Cymru to get involved with some of their events over the summer, because I genuinely believe Welsh Lamb is a quality product and is so adaptable to many different types of food.”

“First up is the Royal Welsh Show later in July, where I’ll be doing a number of things, including being one of judges of the Welsh Lamb kebab marinade competition. As someone who’s cooking first came to prominence through MasterChef, I can appreciate how much talent exists in household kitchens up and down the country. This competition is a great way to get people involved and more importantly using Welsh Lamb.

“Following the Royal Welsh I’ll also be taking part in the ‘Lamb Day’ celebrations on 1 August, which I notice has been increasingly making a bit of a splash in the foodie calendar. I feel pretty honoured to have been asked to be a part of this year’s event to help mark the period Welsh Lamb is at its freshest and deserves to be regularly enjoyed rather than seen as a one off treat.

“As part of the ‘Lamb Day’ festivities I’ll be appearing at Borough Market in London to put on a couple of demonstrations to show its versatility. I put a lot of effort into creating demos that are engaging by making them as relatable and approachable as possible. By taking this approach I hope my audience takes something practical from them, which in turn allows them to experiment themselves at home.

“So, as part of my efforts to show lamb’s versatility one of the demonstrations will focus on a more casual, street food type vibe, while the other will see me create more of a stand out dish which is sure to show how Welsh Lamb can really be a showstopper!

“I’m a passionate believer in the importance of supporting your local butcher and learning more about the provenance of your food, and I’d urge everyone to go and find their local butchers shop and be inquisitive through asking where their meat comes from? What cuts are good for different cooking methods? It’s something I’ve certainly done on plenty of occasions.

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