New Meat Minds members announced

New Meat Minds members announced

Eight successful candidates have been selected as members of Hybu Cig Cymru – Meat Promotion Wales’ (HCC) exclusive Meat Minds programme for 2025-2026.

Meeting for the first time at the Royal Welsh Show, the group is the second intake for the programme which aims to connect young individuals working across the red meat supply chain.

The members are:

• Ben Roberts, Wrexham – butcher and owner
• Bethany Rogers, Builth Wells – lamb procurement at Pilgrims
• Emma Williams, Anglesey – farmer and on-farm retail
• Erin McNaught, Bala – farmer and farming spokesperson
• Lynfa Jones, Welshpool – Welsh Black Society breed secretary
• Rachel Jones, Newtown – lecturer in Agriculture at
• Richard Watkin, Malvern – beef procurement at Kepak
• Thomas Davies, Aberaeron – agri trader at Wynnstay

The programme was developed for individuals between the age of 21-35. It consists of five themed sessions where the group get together to develop their knowledge and understanding of different links in the supply chain, ranging from farming practices and animal health to eating quality and consumer trends.

Each member is assigned a mentor from within the industry and will be expected to spend a day in their workplace. In addition, the group will work collectively on a research project and the results will be fed back to the industry.

HCC’s Producer and Processor Senior Officer, Lowri Thomas said: “The first year of the Meat Minds programme succeeded in its goal, which was to connect and stimulate discussion amongst members of the supply chain. We will be building on the success of its first year to develop a bespoke programme for the new Meat Minds group, deepening their understanding of red meat production from farm to fork.

“We were impressed by the candidates and their varied experiences of the red meat industry. We look forward to working with a dynamic group of people consisting of major retailer, processor and farming co-operative representatives, farmers and more.”

Despite not being brought up on a farm, Thomas Davies has always been interested in agriculture and red meat production. He said: “My background is in farming; I used to help my grandparents on their farm from a young age. I went on to study agriculture for my degree and master’s degree and now I am keen to learn more from other members of Meat Minds and broaden my experience in the Welsh red meat sector.”

Ben Roberts also had a keen interest in the red meat industry from a young age which started at the age of eleven when he used to help at a butcher’s shop. “From helping at my best friend’s dad’s shop, I then went on to working as a Saturday boy at the butchers. At that time, I had no real interest in becoming a butcher and decided to follow the educational route of graphic design. I quickly realised that wasn’t for me and went back to the butcher to ask for a job. I haven’t looked back and now own my own butchery business in Farndon, Cheshire.

“I was pleased to be selected for Meat Minds and eager to learn more about the different elements of the red meat supply chain.”