Daphne with Matt Baker BBC CountryFile during filming in DenbighshireThe CountryFile program on BBC 26th March 2017 features Matt Baker's and Ellie Harrison's visit to Denbighshire in north east Wales. 

In the programme, broadcast on Mothers Day 2017, Matt spends a day with our own Daphne (Tilley MBE), on the family farm and discovers just how Daphne became a ‘Lambassador’ for Wales.

Don't miss Daphne Tilley MBE discussing Welsh Lamb with @ChefonWood on @BBCCountryfile this Sunday at 7pm: http://www.bbc.co.uk/programmes/b08l3rly …

We are delighted and proud to announce that our founder Daphne Tilley has been recognised for service to the food industry, particularly Welsh Lamb,  in the New Years Honours List.  Daphne said she learned of her honour with "absolute amazement". 

It most touching and poignant for Daphne to learn that she was nominated for the award by her son John, who sadly lost his battle against cancer in June this year.  John did all the research (how to nominate a person for an award) during his illness.

“We supply to amongst others Fortnum & Mason, Selfridges, The Shard, Somerset House and the Queen's grocer, Partridges. “We can’t supply enough Welsh lamb ourselves so also use other local farmers. 

Image Courtesy iChef

More than 200 members of the i-Chef community met and mingled with leading members of the hospitality industry in London’s 5 star Langham Hotel on Wednesday for the ‘Golden Ticket’ event. It was a venue which provided members with the opportunity to meet top suppliers and well known hospitality professionals, as well as benefit from special deals.

Richard Corrigan, top chef and  TV personality explained his support in his opening speech  “This is a ground breaking venture based on a simple idea.  In our business so much is about who we know and what we can offer each other and i-Chef makes finding those connections so much easier”.

BAAFTA Winner Welsh Wizzardry Category

Hybu Cig Cymru – Meat Promotions Wales BAAFTA competition for lamb lovers offered budding chefs the chance to grab the limelight.  The competition, open to the general public,  involved participants having to design their own recipe using Welsh Lamb.  The four BAAFTA Awards categories were: ‘Sunday Boast’, ‘Midweek Masterpiece’, ‘Welsh Whizzardry’ and ‘Cosmopolitan Creation’. All the nominated category prize winners recieved a special BAAFTA trophy and a starring role featuring a box hamper of Daphne’s Welsh Lamb. 

#BAAFTAs for all the winners and notable entries. Here are some of the lovely feedback and comments we have received from prize winners 

Thank-you so much for the lamb box you sent me for the Baafta Win Welsh Whizzardry.  I have attached a picture and have to say it is the most delicious lamb we have ever experienced.  What a great experience!

Many thanks

The last semi-final for BBC MasterChef 2014 saw contestants Ollie and Darren work a hectic lunch time service with "one of Britain's most inspirational chefs" Anthony Demetre, at the Wild Honey restaurant London Mayfair.  Michelin star Wild Honey Restaurant has developed a reputation for its unique informal approach to fine dining delivered with precision, taste and presentation.

The fast and furious pace of the lunch time menu proved to be a real baptism of fire for both Darren and Ollie.   Ollie took on the task of the Roast lamb ribs and neck of lamb featuring Daphne's Welsh Lamb while Darren was in charge of the Turbot dish.  The experience pushed both the young chefs to excel with Ollie delivering "lovely, lovely lamb".  

Following the successful showcasing of our PGI Welsh Lamb at Fortnum and Mason last month Daphne gave a talk to an eager audience of Fortnum’s restaurants staff.  Focusing on the welfare and environmental sustainability of the lamb Daphne displayed her usual passion on the subject by emphasising the hard work that goes into bring the product to market.   Armed with the new knowledge of the issues related to of the origin, welfare and environment of our lamb will empower the Fortnum’s staff with a new sense of understanding.  This understanding now covers the entire process of delivery from our of farms right through to the customer.   Respect and knowledge for the highest quality product is the hallmark of Fortnum’s and we are proud to be part of that tradition.

Daphne’s Welsh Lamb is now being server at Fortnum’s restaurants and is available on the Fortnum and Mason Fine Meat Counter.

Daphne @ Fortnum & MasonDaphne Welsh Lamb as showcased in Fortnums provided an ideal opportunity for discerning purchasers to follow the example of top chefs by sampling the our PGI lamb.  We are most grateful to Sue from Hybu Cig Cymru – Meat Promotion Wales for support of the event.

The  showcase continues today and naturally any time you want to join the growing number of  purchases of our finest products please to talk with us.  We'd loved to hear from you, after all our first passion might be our lamb, but next to that talking about it comes a close second.

Our lamb is to be showcased at the prestigious Fortnum and Mason Artisan Market on the 28th-29th March 2014.   

The iconic Fortnum and Mason brand has built a reputation over 150 years for supplying quality food and provisions.  Although Fortnum's has developed into other areas it continues to focus on stocking a variety of the finest produce from around the world. We at Daphne's Welsh Lamb are delighted to be associated with Fortum' in in presenting our prized PGI Welsh Lamb.

Our guest Mr Kelly was impressedNever wanting to rest on our laurels or past glories, in 2014 we made a further commitment to quality by opening our own dedicated processing cutting and procurement facility.  Now we can totally control every step of the process from selection and storage to preparation and delivery customer. 

 This new facility enables us to manage every order in a the bespoke manner we desire by specially selecting and processing the order precisely to the client chef needs.