Uniquely Welsh. It’s in the taste.

Natural, versatile and packed with great flavour gained from centuries of traditional farming practices, this is lamb and beef as it should be.

Dinner is what you make it …
so, what are you making tonight?

Produced in pristine and beautiful landscapes, through a mixture of modern and traditional farming practices, the unique taste of PGI Welsh Lamb and PGI Welsh Beef simply cannot be replicated anywhere else in the world.

As we’re unable to enjoy dining out at the moment, we’ve been working with some of Wales’s leading chefs to bring the restaurant experience closer to home. Our page will be continually updated with new and exclusive recipe videos over the coming weeks as they share their considerable experience to help you make restaurant quality Welsh Lamb and Welsh Beef dishes in the comfort of your own home.

How to cook an epic steak sandwich

Earlier this summer BBQ sensation Chris Roberts kicked-off a challenge for the public to ‘pimp-up’ their steak sandwiches and be in with a chance of winning a luxury BBQ firepit and a hamper of premium quality Welsh Beef. Unfortunately the competition has now closed, but check out this video to see how Chris made his for some steak inspiration!

Watch this space and follow our soical media channels for updates on the finalists as Chris re-creates their steak sandwiches himself and chooses a winner…

Our chefs bring their restaurants to your home!

We’ve joined forces with some of Wales’s most renowned chefs as they get creative with their smartphones and share their love for Welsh Lamb and Welsh Beef. Our chefs are sharing their considerable experience through a series of DIY video recipes and letting people in on some of their trade secrets to inspire you to replicate their restaurant cooking at home.

BRYAN WEBB

Tyddyn Llan

Full recipe: Welsh Beef steak “au poivre”

Brought up in Caerphilly, Bryan Webb has spent 40 years at the stove – from peeling potatoes, picking spinach and washing up at The Crown at Whitebrook, to creating and running his award-winning Tyddyn Llan restaurant in Llandrillo, North Wales, with his wife Susan. He is known for showcasing quality ingredients from Wales, as well as the finest seasonal produce from around the British Isles.

BRYN WILLIAMS

Bryn @ Porth Eirias / Odette’s / Somerset House

Full recipe: Welsh Beef sirloin steak with asparagus, mushrooms, onions and wild garlic

Hailing from Denbigh, Bryn Williams learnt to appreciate food and its origins from an early age. He has worked in some of the most prestigious kitchens in London; under Marco Pierre White at The Criterion, Michel Roux at Le Gavroche, and as senior-sous at The Orrery for four years. Bryn is now at Porth Eirias, a beach-front restaurant, café and bar on the North Wales coast. He is also the Chef Patron of Odette’s in London, taking over the property in October 2008, and has recently opened at Somerset House, on The Strand.

GARETH WARD

Ynyshir Hall

Full recipe: Welsh Beef fillet surf and turf

Michelin-starred chef Gareth Ward from Durham has earned a reputation for slow food, taking much time and care to age, pickle, forage, salt, preserve and sour his ingredients to create food that he describes as ‘alternative British snap’. Guests are served around twenty dishes over the course of four hours in his open plan kitchen-come-dining room, nestled on the cusp of the Snowdonia National Park in mid Wales, as part of Gareth’s unique destination dining experience that has earned him an international reputation.

HYWEL GRIFFITH

Beach House

Full recipe: Rib-eye of Welsh Beef with noodles and kecap manis

A fluent Welsh speaker from Gwynedd, Hywel Griffith honed his craft at Coleg Menai in Bangor and a number of prestigious London restaurants as well as at Ynyshir Hall in Machynlleth, which achieved three Rosettes and a Michelin star during his time there. Hywel is passionate about traceability, and he often enjoys sourcing his own raw ingredients – picking, catching or shooting. Since opening his award-winning The Beach House in Swansea in 2016, he has won numerous awards including Swansea Bay Best Restaurant 2017 and AA Restaurant of the Year for Wales 2018, 3AA Rosettes and a Michelin Star.

LUDO DIEUMEGARD

Harbourmaster Hotel

Full recipe: Slow cooked short rib of Welsh Beef with soya glaze

Frenchman Ludovic Dieumegard from Brittany first entered the world of cookery after deciding to travel the planet, which he did by applying to a catering agency and taking jobs wherever he could, as long as it was far from home. He is a Masterchef, The Professionals semi-finalist and is now well-known in Wales for his delicious French-fusion dishes made using high-quality local and seasonal produce.

MATT POWELL

Fishing and Foraging Wales

Full recipe: Slow cooked shin of Welsh Beef with bio-dynamic rye grains

Matt Powell offers a unique fishing, foraging and dining experience on the stunning Pembrokeshire coast. Passionate about sustainable, local and seasonal food, his customers can learn to forage and fish in a responsible way along one of the most beautiful stretches of coastline in the world before tucking in to a truly unique feast prepared by Matt, using their freshly foraged ingredients. He is the first and only qualified saltwater angling guide with the Natural Resources Wales and Wild Fishing Wales guiding qualification scheme, and has many years of experience gained in Michelin Star restaurants.

MATT WALDRON

Stackpole Inn

Full recipe: Welsh Beef rib-eye steak with rarebit mushroom topping

Apprenticed at The Glen Yr Afon Hotel in Usk and having recently been appointed Head Chef at the Stackpole Inn in Pembrokeshire, Matt loves to showcase the range of fish that Welsh waters can offer. He is passionate about traceability in the food chain, and using his creativity to turn fresh produce into epic dishes.

SAM EVANS and SHAUNA GUINN

Hang Fire Southern Kitchen

Samantha Evans and Shauna Guinn quit their jobs and travelled to America in 2012 to road trip through the country and explore American barbeque food. Upon their return to Cardiff, they started their own Southern style BBQ stall which in 2015 won BBC Radio 4 Food Awards’ Best Street Food Award. The pair then opened the Hang Fire Southern Kitchen in Barry, a small restaurant that relies solely on fresh, ethical produce to create Louisiana soul food classics, award-winning US barbecue and wood fired steaks on Wales’s first custom built Argentinian Parrilla grill, along with home-brewed beer.

STEPHEN STEVENS

Sosban and The Old Butchers

Full recipe: Welsh Wagyu Beef, tomatoes, green strawberry and charcoal mayonnaise

Stephen Stevens grew up on Anglesey, and after relocating to London soon found himself working under famed chef Marcus Wareing at Petrus. Following this, in 2012 he and his wife Bethan decided to open their own restaurant – Sosban and The Old Butchers in Menai Bridge – which has grown to become one of the leading restaurants in Wales. Known for its ‘surprise’ menu and limited opening hours, it became the first Anglesey restaurant to be awarded a Michelin star in 2016, as well as having four AA rosettes and being included in the coveted Good Food Guide’s Top 50 Restaurants 2020.

STEPHEN TERRY

The Hardwick

Full recipe: Pan-fried Welsh Beef sirloin steaks with roast cherry vine tomatoes, polenta chips, rocket and parmesan

Stephen Terry opened his first restaurant in London with Marco Pierre White and actor Michael Caine, where he earned his first Michelin star at the age of 25. He has since gained a Michelin star at Italian restaurant The Walnut Tree in Abergavenny, before opening his own Abergavenny pub-restaurant The Hardwick, which he runs with his wife Joanna and father-in-law, Derry. He has found that one of the many pleasures of living in South Wales is that he is closer to, and often at the source of, delicious fresh produce that he features on his menus. Stephen loves to cook fish and specialises in local dishes.

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