The centrepiece of the menu was sirloin of 40-day aged Celtic Pride beef, which came from a farm just seven miles from the centre of Cardiff. The beef produced at Rees family’s 950-acre farm in Pendoylan has 26% lower emissions than a typical British farm of that size.
Dinner guests also enjoyed carbon-neutral ‘root zero’ potatoes, leeks, heritage carrots and cheese from dairy co-operative Golden Hooves. The Nuffield dinner menu follows Castell Howell’s drive to create a sustainability blueprint for suppliers and customers.
Edward Morgan, Castell Howell group CSR, said: “Our aim at Castell Howell is to identify products and suppliers who are working towards sustainable methods of production, and this event has been a spring board for us to work closer with our customer, Cardiff Catering, and our supply chain to deliver sustainable values on menus.”
Tim Rowe, Celtic Pride director, said red meat is an ‘essential’ part of a healthy diet. He added: “Celtic Pride aims to produce premium quality beef from a farm-to-fork supply chain that promotes efficient, sustainable agriculture and encourages close working relationships throughout the supply chain from farmer to consumer.”