Blog

City workers tuck into Andre Garrett's signature Welsh Lamb dish at Leadenhall Market

Every Wednesday for the last six weeks we’ve been serving up an assortment of devilishly delectable Welsh lamb dishes in Leadenhall Market in London, as part of our World of Welsh Lamb celebrations.  In total we handed out 3,400 samples to busy City workers at lunchtime, with the aim of encouraging them to think about eating Welsh lamb weekly and inspiring them with the meat’s versatility and incredible quality. We worked with six renowned London chefs – one a week – to serve mouth-watering morsels to the hungry hoards, whose numbers increased each week as word spread about the promotion.

Those who liked what they tasted and wanted more could purchase the entire meal from The Butcher at Ledenhall Market, and over 150 people did!   We also gave out Welsh lamb recipe leaflets and oven gloves to encourage consumers to get cooking in their own kitchens.

Our chefs were:

• Andre Garrett from Galvin at Windows, who fired up the locals by cooking slow-grilled rump of Welsh lamb, coco beans with escargot butter and certainly gave them all a taste of things to come!
•  Joe Gray from Kenza cooked a Moroccan-inspired dish, Muhammah, full of couscous with a sweet garnish of figs and apricots. This proved to be a definite crowd-pleaser and looked a perfect platter as a full meal in a terracotta dish 
• TV chef Sophie Wright cooked up a storm with marinated canon of Welsh lamb with flagoulet beans and merguez sausage ragu
• Anthony Demetre, co-owner of Arbutus, Wild Honey and now Les Deux Salon took to the stage, or plate, on Wednesday 6 October with slow-cooked shoulder of Welsh lamb with fresh white coco beans that melted in the mouth
• Francesco Mazzei’s showcased intense flavours in his Italian creation of rack of Welsh lamb on a quinoa bed with salmoriglio sauce
• The final week saw Cyrus Todiwala from Café Spice Namasté delight his audience with his Welsh lamb kharu gos curry, which had the perfect amount of ‘kick’

Much more information and all the chefs’ recipes from the six weeks can be found online at www.eatwelshlamb.co.uk and you can also see a film of the activity.