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MUTTON RENAISSANCE OPEN EVENT THE ROYAL INSTITUTION OF GREAT BRITAIN, LONDON

 

Designed to develop the growing popularity of quality Renaissance Mutton and to strengthen the link between producers, butchers and chefs, the third Open Club Event of the 2009/10 Mutton Renaissance season took place recently at the Royal Institution of Great Britain, London.

 

Setting the scene, chairman of the Mutton Renaissance Club, John Thorley OBE, said: “Since 2001 the number of ewes in this country has dropped by around a third. Environmentalists, concerned about the impact of greenhouse gas emissions produced by the digestive systems of ruminant animals, believe that’s a good thing.

 

“But with the world population growing at an alarming rate - so much so that it is expected to increase by around four billion in the next 40 years - the increase in food requirements is forecast at 100%. It is therefore imperative that we find sustainable supply chains in order to cope with demand.”

 

He added: “On a global scale the sheep industry is relatively small but the positives it brings to society are huge, both in terms of the production of a quality, healthy red meat and through the use of sheep as a positive environmental management tool. That’s why we need to focus on communicating the benefits of quality Renaissance Mutton to consumers and your support in helping us to do that is invaluable.”

 

EBLEX Regional Manager (North East Region), Steve Powdrill, went on to explain the difference between Renaissance and standard mutton. He said: “It’s important to have a specification for mutton to ensure consistency. To meet the Mutton Renaissance standard, sheep must be over two years old and the animals must have a forage-based diet (for example, grass, heather and root crops). Sheep should also have a given amount of fat cover, and be matured (for example by hanging) for at least two weeks. Mutton producers must be able to provide full traceability records showing where an animal is reared, its breed and its age at slaughter.”

 

Director of the Academy of Culinary Arts, Sara Jayne Stanes OBE, explained just how far the Mutton Renaissance Club has come since it was formed in 2004. She said: “Mutton used to be seen as nothing more than a cheap, older meat. But in recent years that’s changed because chefs are demanding excellent quality meat that is properly prepared. The key to getting it right though, lies in the supply chain. It is vitally important that producers understand exactly what it is that chefs need to create quality mutton dishes – and chefs need to use the Renaissance specification in order to ensure their butcher understands what they need.”

 

A lively debate followed before guests sat down to enjoy a delicious lunch featuring mutton stew prepared by head chef Julian Ward and his brigade.

 

A free brochure, 'A Taste for Marketing Mutton', has been produced to provide  producers, abattoirs, butchers and chefs further information on producing, processing and cooking Renaissance Mutton.

 

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 £50 per year. To join the club, or for a copy of the brochure 'A Taste for Marketing Mutton' contact Mags Barrow on 01684 899255 or email magsbarrow@pansa.org.uk.

 

ENDS

 

Notes to editors:

·       The Mutton Renaissance campaign was launched in 2004 by the Prince of Wales to support British sheep farmers who were struggling to sell their older animals, and to get this delicious meat back on the nation’s plates.

·     Renaissance mutton is the meat from a traceable farm assured sheep that is at least two years of age has been finished on a forage-based diet and matured for at least two weeks post slaughter.

·     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.

 

·        Pastoral Alliance (PA) is the organisation developed by National Sheep Association (NSA) to look after the activities in which it has an interest but which do not come into its mainstream activities.  These include Mutton Renaissance, The Welsh Commons Forum, The Foundation of Common Land for Britain and Ireland and the emerging group for invigorating the Wool Market prompted by His Royal; Highness The Prince of Wales.

Director: John Thorley OBE.  Office Manager: Mags Barrow

·      The Academy of Culinary Arts is Britain’s leading professional association of Head Chefs, Pastry Chefs, Restaurant Managers and quality suppliers.  While concerned with raising standards and awareness of food, food provenance, cooking and service, it is equally focused on investing in the future with the new generation of young industry people through its education and apprenticeship programmes, its awards and career opportunities.   ‘Chefs Adopt a School’ is the Academy’s charity that encourages members to ‘adopt’ a school and teach children about food, where it comes from, how to taste and cook it. Royal Patron: His Royal Highness The Prince of Wales.  President: Brian Turner CBE. Chairman: John Williams MBE.  Director Sara Jayne Stanes OBE