Britain’s single producer of organic lamb has begun farming deer as a hedge against Brexit.
With lamb production facing an uncertain future, pending the loss of key export markets on the Continent, Lord Newborough said he wanted the Rhug Estate , Corwen , to be ready for the bumpy ride ahead.
Last week 25 young Japanese Sika deer arrived at the estate farm and more batches are planned as Rhug aims for a herd up to 300-strong.
They will add to an eclectic line-up at Rhug which, as well as a renowned herd of Bison, includes beef, chicken, geese and turkeys
“After Brexit anything could happen,” said Lord Newborough .
“I have concerns for the future of lamb production as markets may be more difficult to come by.
“I want to develop the Rhug’s reputation for producing top quality organic venison in time for when we leave the EU.”
In recent years venison sales in the UK have defied all expectations, with double digit growth making it the fastest-growing protein on the shelves. In 2014 alone, the market grew four-fold.
For many, this increase came out of the blue – after all, deer meat has been eaten in Britain for thousands of years,
This trend has prompted a number of new deer farming start-ups, with extra venison imported from overseas. Analysts predict that, if demand continues to increase at current rates, UK imports will need to double.
In contrast, an EU Exit Scenario report published last month by the Welsh Government’s Brexit Roundtable Group warned of potential “market collapse” in the Welsh lamb sector in the absence of an ongoing EU trade deal.
Rhug estate already sells venison from locally shot Fallow and Roe deer in the Welsh borders. Much is sold to high-end restaurants in London and overseas.
Bringing venison production in-house will cater for the growing demand whilst not adding significantly to farm workloads, said Lord Newborough.
“These deer are easy to manage and able to fend for themselves,” he said.
“They don’t need as much attention as sheep or cattle and will fit in very well to what we are doing at Rhug.
“Venison is a very healthy meat to eat, being higher in Omega 3, essential vitamins, minerals.
"It is significantly lower in fat than other meats and it commands a wonderful flavour that people love.”
Before making the leap, Lord Newborough and his team researched the market and asked chefs what kind of product they wanted.
These included Brett Graham, head chef at The Ledbury, a two Michelin star restaurant in London.
As the owner of a herd of Japanese Sika deer, his passion for the meat they produce was a clinching factor.
Lord Newborough added: “Rhug already has established markets for Fallow and Roe deer but the tender, light flavour of the Sika’s marbled meat is a chef’s ultimate dream.”
Rhug’s new deer were bought from Sussex and will be kept on the estate parklands under “stress-free” management regime.
The first venison will be available to order from next year.
