The growth and interest in Wagyu beef from chefs and consumers across the UK has led to the Wagyu Breeders Association (WBA) hosting three open days this summer informing farmers, butchers and chefs of the benefits and qualities of Wagyu beef.

Often described as the world’s tastiest, tender beef the open events are being held to encourage farmers to consider producing Wagyu beef in the UK, and to give help and advice to the hospitality sector in sourcing British-bred Wagyu.

The last of this summer's open events is to take place on 6th September at Durslade Farm, Dropping Lane, Bruton, Somerset a 1000-acre mixed farming estate consisting of beef, sheep, pig and goat enterprises. The Fullblood Wagyu herd sits alongside an 80-head suckler herd and together they supply all the meat used in its Roth Bar & Grill. Farm Manager, Paul Dovey, will accompany visitors on a tour of the farm which will be followed by a presentation by the Roth Bar & Grill’s Head Chef Steve Horrell.

These events will be of interest to farmers, butchers and the hospitality sector and will cover production, cooking and sourcing of Wagyu beef. There will also be an opportunity to view the cattle as well as tastings. Wagyu is a breed on the march so please come and join us at the ‘Open Days’.

Please email info@britishwagyu.co.uk to register your attendance.