Written by John Swire
During a prestigious awards ceremony in London last week (15 November), Elwen Roberts was crowned the winner of a special award to recognise her commitment and contribution to the country’s red meat sector.
Popular cook, Elwen was nominated for the ‘Meat Business Woman – Trade Body’ category in the Women in Meat Industry Awards. Public votes were casted during the summer months and the result announced by broadcaster and newsreader Katie Derham at a glitzy do in Kensington on Friday.
Elwen, who undertakes cooking demonstrations in schools and on television for S4C, as well as leading work to train teachers and develop education resources to help children understand the origin of food, has worked with red meat for 20 years. Her career in the industry began with MLC Wales in 1999 and subsequently as Consumer Executive for Hybu Cig Cymru – Meat Promotion Wales (HCC). The mum-of-two from Betws Gwerfil Goch, Denbighshire has become a familiar face in Welsh households as a result of thousands of informative and engaging cooking demonstrations, in the media and at events across the country.
HCC Chief Executive, Gwyn Howells said: “We are thrilled that Elwen was presented with the Meat Businesswoman award. She is a highly valued and respected member of our team and is extremely popular amongst colleagues and our stakeholders in the sector.
“Over the years, she has shown commitment and dedication to her role as Consumer Executive and has displayed a clear passion for educating the public, teachers, children and health professionals on the value of including locally-sourced red meat in a balanced diet. Her sessions receive exemplary feedback and she fires the enthusiasm of audiences of all ages. Elwen strives to meet requests from the smallest rural primary school to the largest industry event and is regarded an expert in her field.”
Elwen Roberts said: “It was a real honour to be nominated and I’m extremely grateful to everyone who voted for me. Reaching a shortlist of 39 women who have made a contribution to the industry was a privilege and I thoroughly enjoyed the evening which included a main course of PGI Welsh Lamb.
“I am passionate about the quality of red meat produced in Wales. Its taste, texture and versality, as well as its environmental credentials, makes it easy for me to promote its excellence, it’s a real pleasure.”
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