Farmers, processors, butchers, chefs and retailers are invited to a Mutton Renaissance Club event at the Llansantffraed Court Hotel near Abergavenny on Wednesday January 16.

The venue for the event has been changed from the Newbridge Inn at Tredunnock.

It is aimed at anyone in the supply chain who produces, processes, sells and serves high quality mutton, or who is interested in getting involved in this growth market.

Those who attend will be able to learn more about production and marketing of Renaissance Mutton, as well as make contacts with others involved in the supply chain.

Bob Kennard of Graig Farm Organics, a leading figure in the organic movement, will speak about his considerable experience of, and views on, producing and selling mutton.

Three leading chefs will talk about how they use mutton on their menus: Llansantffraed Court’s head chef Steve Bennett; Iain Sampson, a member of the Academy of Culinary Arts, and Barny Haughton, Academy member and owner of Bordeaux Quay in Bristol. Steve Bennett and Iain Sampson will work together to prepare a mutton lunch for those who attend.

There will be a selection demonstration with live animals, an explanation of the Mutton Renaissance specification and butchery demonstrations, organised by Hybu Cig Cymru / Meat Promotion Wales. A question and answer session with industry experts will follow lunch.

Tickets are £25 and include the mutton lunch. To ensure a place please book in advance by phoning Julie Jennings on 01684 892661 or email julie@nationalsheep.org.uk

The club is part of the Mutton Renaissance Campaign, which began in 2004, spearheaded by His Royal Highness The Prince of Wales after he visited sheep farmers in County Durham who were being paid low prices for their cull ewes.

The Mutton Renaissance Club is co-ordinated by the National Sheep Association in conjunction with the Academy of Culinary Arts and sponsored by EBLEX and Hybu Cig Cymru / Meat Promotion Wales. Existing members of the NSA or ACA can join the club for free while others pay £45 a year.