Welsh Lamb in the wild for an ‘Epic Retreat’
The 4-part documentary, ‘Cabins in the Wild’, follows the design and build process of eight innovative holiday cabins, all inspired by Welsh history and mythology. They form part of Epic Retreats, a project to celebrate Visit Wales’ Year of Legends which offers guests a true taste of Wales in the countryside.
Inevitably, this includes Welsh Lamb PGI courtesy of red meat promotion body Hybu Cig Cymru – Meat Promotion Wales (HCC) who has committed to supplying lamb carcases for welcome BBQs throughout the summer months.
Sourced by local butchers who are members of HCC’s Butchers’ Club, the carcasses will be roasted on a spit by professional chef Melfyn Thomas, and served in the surroundings where they’re produced at two stunningly secluded sites in Wales’ natural landscape. The first BBQ took place near the historic ruins of Castell y Bere in Meirionnydd earlier this week, and visitors included a TV crew, broadsheet and American journalists.
HCC’s Siwan Jones said: “As momentum builds in the run-up to the final episode of Channel 4’s ‘Cabins in the Wild’, we were fortunate to have a sneak preview of the creative cabins currently located in the Dysynni Valley. Set against a backdrop of rolling hills and luscious land stretching as far as the Cambrian Coast, and accompanied by traditional Welsh folk music by Gwilym Bowen Rhys and Iestyn Tyne, the opening night of Epic Retreats was an unique occasion.
“It is hoped that the whole experience will inspire the journalists and the media to talk about the lamb, which was sourced from a local butcher, T. Rowlands and Son in Tywyn, and share their enjoyment of one of our country’s most iconic products with their audiences.”
Kathryn Colling, partner in Epic Retreats and Product and Marketing Manager at Cambria Tours, said: “We are delighted to have Hybu Cig Cymru – Meat Promotion Wales’ support over the summer and for them to join us at our first evening welcoming guests on site of our pop-up hotel in Llanfihangel-y-Pennant. Set in the foothills of Cader Idris in the spectacular Snowdonia National Park, it is the perfect location to showcase the very pinnacle of Welsh produce and entertainment.
“Cambria Tours is responsible for arranging the extra-special elements to go alongside our fabulous bespoke cabins, and we are thrilled to have such a wealth of experiences and produce to share with our guests. The night – and especially the lamb – was thoroughly enjoyed by all, including travellers from the United States, Great Britain and Northern Ireland.”
‘Cabins in the Wild’ will be aired on Channel 4.
The Epic Retreats project is a partnership between Best of Wales, Cambria Tours and George + Tomos Architects and is part funded by the Welsh Government’s Tourism Product Innovation Fund.
More information can be found online: https://epicretreats.wales/en/
1 – (L-R) Chef Melfyn Thomas; Llion Pughe, Best of Wales; Ceredigion architect Carwyn Lloyd Jones, designer of the ‘Dragon’s Eye’ cabin; Owen Roberts, HCC; Aled Rees, Cambria Tours; Kathryn Colling, Cambria Tours; Siwan Jones, HCC.
2 – Chef Melfyn Thomas served the Welsh Lamb against a backdrop of rolling hills and luscious land.
3 – The musicians entertain the guests in the Black Hat cabin.
Only 23,000 pigs in Wales, but pork is increasing in demand. How is Wales approaching the challenge?
An insight into a family-run business that supplies pork from Wales to Prince Charles and an initiative which is funded by the European Agricultural Fund for Rural Development and the Welsh Government, that helps Wales-based suppliers and retailers work towards a more sustainable pork market Read full article