Students studying for a catering qualification will join the Mutton Renaissance team for the first open event of the new season on 6^th October at Thames Valley University in London.

The decision to start this season’s activity at such an excellent catering college follows the tremendous success of last October’s trip to Northumbrian Quality Meats in Northumberland, when a number of catering college students were bowled over by the superb quality of the dishes they tasted.

The Thames Valley event provides us with an ideal opportunity to launch our new competition for student chefs. “The Mutton Renaissance Student Chef Challenge” aims to encourage the next generation of talented young chefs to get creative and show the nation that Renaissance Mutton is an ideal ingredient for modern menus.

The day will include a butchery demonstration and presentations from Chairman of the Mutton Renaissance Club, John Thorley, OBE and Director of the Academy of Culinary Arts, Sara Jayne Stanes OBE, as the team sets out to enlighten chefs and consumers about the benefits and unique characteristics of Renaissance Mutton.

There will also be a special chef masterclass by Rob Kirby, chef director at Lexington Catering on what exactly is needed to create quality mutton dishes expected on high class menus. Naturally a delicious mutton lunch will be served and cooked by Academician and Senior Lecturer at the college, Michael Coaker and his students.

To join the Mutton Renaissance Club or to find out more about Renaissance Mutton and the events planned for this season, contact Mags Barrow on 01684 899255 or email mags@pastral.org

The third Open Club Event of the 2009/10 Mutton Renaissance season will take place on Monday 16^th November at the Royal Institution of Great Britain, London.

The second of the 2009/10 Mutton Renaissance season’s open farm events will take place on Wednesday 7th October at Northumbrian Quality Meats, Hexham, Northumberland¹.

Hosted by farmer and founder of Northumbrian Quality Meats, Steve Ramshaw, the event is designed to develop the growing popularity of quality Renaissance Mutton and to strengthen the link between producers, butchers and chefs, demonstrating how the very best results can be achieved through selection and care.

The event, which is open to press, farmers, butchers and chefs as well as Mutton Renaissance enthusiasts, will start at 11.00am and finish after lunch, when guests will have the opportunity to taste the quality article in a simple farm style luncheon cooked by top chefs based in the North East of England.

The event is free of charge but places are restricted due to the limited space available – and will therefore be allocated on a first-come, first-served basis. Free transport to the venue from Newcastle upon Tyne will be provided on request².

Although the primary objective of the day is to gain a better understanding of Renaissance Mutton, Steve Ramshaw has also offered to provide an insight into his Wagyu beef production system and why he chose to introduce this new breed alongside his existing Aberdeen Angus cattle and of course his Scotch Blackface sheep.

Please note that it is essential to book prior to the event.  To book a place for October 7 or to join the Mutton Renaissance Club, contact Mags Barrow on 01684 899255 or email mags@pansa.org.uk.

This season’s first Mutton Renaissance open event will take place on Thursday 27^th August at Henfron Farm, Elan Valley, Rhayader, Powys, hosted by Tony and Angela Davies who run Elan Valley Mutton Company.

As true Mutton Renaissance enthusiasts, Tony and Angela, who run an entirely mutton based enterprise, will demonstrate how they have made a successful business from producing Renaissance Mutton.

The day will feature a tour of the farm where guests will see Tony and Angela’s working production system on their 1,700 hill farm. There will be an overview of their farming methods and business system followed by a mutton selection and butchery demonstration lead by Graham Titchener, marketing executive at Hybu Cig Cymru - Meat Promotion Wales (HCC).

A delicious mutton lunch will also be served featuring for the first time Cold Mutton Ham Canapés and Mutton Salami Canapés, followed by Cold Roast Mutton with Seasonal Accompaniments, a traditional Welsh pudding and coffee.

The day will start at 10.30am and will provide an opportunity for all involved - from producer to chef - to exchange ideas to build upon the growth of the market for Renaissance Mutton.

Tickets are priced at £30.00. To join the club or to book a place for August 27, contact Mags Barrow on 01684 899255 or email mags@pansa.org.uk

The second open event of the Mutton Renaissance Club for 2009 takes place at Lucknam Park Hotel, near Chippenham, Wiltshire, on Tuesday 3rd March. Head chef Hywel Jones - Mutton Renaissance campaign enthusiast and member of the Academy of Culinary Arts - will host the event.

The day will include a butchery demonstration given by Andy Cook and Darren Britton from local butchers Walter Rose and Son, along with a selection demonstration by Phil Hadley, South West Regional Manager for EBLEX. Hywel will continue with a Mutton Renaissance preparation presentation followed by a delicious mutton lunch, cooked up especially by Hywel and his team at Lucknam Park.

The day will start at 10.00am and will provide an opportunity for all involved - from producer to chef - to exchange ideas to build upon the growth of the market for Renaissance Mutton.

Tickets are priced at £30.00.

To book a place for March 3, contact Margaret Barrow on 01684 899255 or email mags@pansa.org.uk

This season's first Mutton Renaissance Masterclass will take place on Friday 9th January at Brown's Hotel, Albermarle Street, London, hosted by Club member and Academy of Culinary Arts member Mark Hix, chef proprietor of Hix Oyster and Chop House in London.

As a true Mutton Renaissance enthusiast, Mark, who is also culinary consultant at Browns Hotel, will portray the wonderful flavour and tenderness of Renaissance Mutton in a live cooking demonstration.

The day will also include a selection demonstration as well as a delicious mutton lunch and will provide an opportunity for all involved - from producer to chef - to exchange ideas to build upon the growth of the market for Renaissance Mutton.

The day will start at 10.00am and tickets (to cover the cost of morning coffee and a Renaissance Mutton lunch with wine) are priced at £30.00.

The Mutton Renaissance Club is co-ordinated by the National Sheep Association in conjunction with the Academy of Culinary Arts. Existing members of either organisation can join the Club for free while others pay just £45 per year.

To join the club or to book a place for January 9, contact Julie Jennings on 01684 892661 or email julie@nationalsheep.org.uk.

We are pleased to announce the first Open Event of the 2008 Mutton Season.

The event is to be held at Jesmond Dene House, Jesmond Dene Road, Newcastle-Upon-Tyne by kind permission of Terry Laybourne. The day will include a selection demonstration, mutton lunch and discussion on the progress of the campaign and opportunities, problems and shared experiences. The event will provide an opportunity for all involved - from producer to chef - to exchange ideas to build upon the growth of the market for Renaissance Mutton.

It will be essential to book places in advance, tickets cost £30.00 per person. For further details please contact Julie Jennings on 01684 892661 email julie@nationalsheep.org.uk.

Selfridges is presenting new season Renaissance Mutton at its Oxford Street food hall this week. For the first time the butchery counter will offer customers a selection of cuts including leg, diced shoulder and chops.

On Thursday 25th October, there is a mutton launch open to the general public where William Lee, head chef at the Fat Badger, Portobello Road, will supply samples from 12-2pm and 4-6pm. This will include, slow cooked shoulder of mutton with salsa verde sauce and skewitts of liver, bacon and sage canapés.

Due to popular demand a second Mutton Masterclass is being hosted by award winning chef Cyrus Todiwala to celebrate the classic taste of Renaissance Mutton.

The event will take place on Friday September 21 2007 at Café Spice Namasté, 16 Prescot Street, London.  The day begins at 11.30am and finishes at 3.30pm. For further details contact Sam Coulstock on 0207 7497 8654 or e-mail samc@springboarduk.org.uk

If you would like more information about mutton or mutton production visit the National Sheep Association stand at the Royal Welsh Agricultural Show.  The show runs from 23-26 July at The Royal Welsh Show Ground.  For more information go to www.rwas.co.uk

If you would like more information about mutton and mutton production visit the National Sheep Association stand at the Great Yorkshire Show.  The show takes place from July 10-12 at the Great Yorkshire Showground.  For more information about the show go to www.greatyorkshireshow.com

Award-winning chef and passionate Lancastrian Nigel Howarth will host the first event of  the 2007/2008 season, near Blackburn on Wednesday 3 October.   A farm tour and an EBLEX Better Returns selection demonstration will start the day before the group heads off to The Northcote Manor,  for taste tests and debate.

For further information about the event or to join the club, contact Julie Jennings on 01684 892661 or email julie@nationalsheep.org.uk

The second open event will take place on Thursday November 30th at London's Borough Market.  The day will include a tour of the market with visits to mutton suppliers, and a talk and butchery demonstration from Farmer Sharp.  A mutton luncheon will follow at The Blue Print Cafe with guest speaker and question and answer session.  The cost of the day will be £30.00 per person.  For details of the event or how to join the Mutton Renaissance Club, please contact Julie Jennings at the National Sheep Association on 01684 892661.