Francesco and Chris share the Welsh Lamb love 

·        Leading London TV chef Francesco Mazzei unveiled as 2022 ‘Lambassador’ as he visits Royal Welsh Show to launch annual PGI Welsh Lamb campaign

·        Launch follows a recent visit to Wales where Francesco toured a Welsh hill farm and teamed up with Chris ‘Flamebaster’ Roberts on a series of tasty recipes

·        Campaign launch coincides with when Welsh Lamb is at its most plentiful from the summer through to December

Top London TV chef Francesco Mazzei has been unveiled as the new PGI Welsh Lamb campaign ‘Lambassador’ for 2022.

As part of his ambassadorial work, Francesco recently undertook a very special visit to Wales, where he witnessed first-hand life on a Snowdonia hill farm and the story behind the Welsh Lamb that he cooks for his customers in London.

Born and raised in Calabria, Francesco started his food career very early when he worked at his uncle’s gelateria from the age of nine, and has since worked in restaurants all over the world, including Rome, Bangkok and London. A familiar face on television he has appeared regularly on the likes of James Martin Saturday Kitchen, MasterChef, Hell’s Kitchen Italy, SnackMasters, and more recently on CNN with Stanley Tucci.

Since 2015, Francesco took up the position of chef patron at D&D Sartoria on Saville Row, Mayfair, with his other London restaurants Radici and Fiume soon to follow. He has also published his first cookbook, which specialises in southern Italian cooking, Mezzogiorno by Francesco Mazzei.

Chefs celebrate Welsh Lamb across the world for its versatility and fresh, delicious taste. Reared on grass in its unique, natural environment, it makes an exceptional product and befits any occasion.

Speaking about why he chooses to serve Welsh Lamb at his restaurants, Francesco said:

“I am fascinated by Welsh Lamb and how the story behind it, so when I had the opportunity to see for myself how Welsh farmers look after their flocks, what the lambs eat and where they spend their day, it has made me appreciate it even more.

“I love cooking with Welsh Lamb because of the flavour it brings to each dish and it is particularly tender. It is fantastic to know I have this quality product on my doorstep, straight from the Welsh mountains. It is a great story to tell my customers and my chefs when I am at my restaurants in London.”

In addition to the farm visit, Francesco also teamed up with Welsh celebrity foodie Chris ‘Flamebaster’ Roberts, with the latter being given a masterclass in Italian cooking with a Welsh twist.

With Wales’ delicious, natural produce and Italy’s unmistakable cuisine, Francesco brings the two qualities together with a series of four delicious Welsh Lamb recipes that people can easily cook at home. Showing its versatility, the series ranges from a summery pan-fried involtini and the street food inspired pulled shoulder, through to a warming braised shanks risotto or sausage with polenta and Tuscan cannellini beans.

Speaking of his experience of cooking the recipes with Francesco, Chris said:

“It was fantastic to witness first-hand how a highly experienced chef such as Francesco can really get the most out of the flavours and tenderness of Welsh Lamb.

“Simple, rustic cooking but done well and using the finest quality ingredients. There really isn’t a need to overcomplicate things and it was a pleasure to spend a few days cooking with him. A delicious fusion of Welsh Italian soul food at its best.”

The partnership with Francesco kicks off a series of activities throughout the year as Hybu Cig Cymru – Meat Promotion Wales continues to highlight the fantastic work of Welsh farmers and their world-renowned produce.

In Wales, sheep are overwhelmingly reared on its natural resources, such as grass and rainwater, and 80% of its farmland is unsuitable for growing crops, thereby making raising livestock the most efficient way to turn marginal land into high-quality food. Furthermore, grassland in the Welsh hills captures carbon from the atmosphere, with farmers managing it through a combination of age-old traditional practices coupled with more modern methods.

Rhys Llywelyn, Market Development Manager for Hybu Cig Cymru – Meat Promotion Wales, added: “We know from our previous work with Francesco that he’s a passionate advocate of Welsh Lamb and we’re delighted to be working with him for this year’s campaign.

“As you can see from the four delicious recipes he’s created for us, when high-quality components like Welsh Lamb and Italian cuisine come together, it really is a match made in heaven, and I’d urge you to visit our website and try his dishes for yourself at home.”

You can follow Francesco’s recipes at eatwelshlamb.com.