Yorkshire Wagyu Company celebrates Remarkable Taste award at the REYTAS
The team at a Yorkshire Wolds business is celebrating after winning the Remarkable Taste of East Yorkshire award at the REYTAS (Remarkable East Yorkshire Tourism Awards) recently.
Driffield based The Yorkshire Wagyu Company beat stiff competition from T. Soanes and Son (Poultry), Great Newsome Brewery, Drewtons Farm Shop, Hull Pie and Laurel Vine Vineyard and Winery to take the award at a glittering ceremony at Bridlington Spa.
Organised by Visit Hull and East Yorkshire, the REYTAS recognise the best and brightest in the area's tourism related businesses and acknowledge the contribution they make to the area's visitor economy.
The Yorkshire Wagyu Company's co-founder, farmer Jonathan Shepherd, said: "We are amazed and delighted to win the Remarkable Taste of East Yorkshire award, given the calibre of the other finalists.
"As a young business, accolades such as the REYTAS recognise our ambition and drive and play a valuable part in presenting our business as a major player in the region's food and drink industry."
The Remarkable Taste of East Yorkshire award was sponsored by the East Yorkshire Local Food Network in association with McClarrons Insurance.
After two years spent establishing one of the biggest herds of full blood and cross bred Wagyu beef in the UK, Yorkshire Wolds farmers Jonathan Shepherd and Jim Bloom launched The Yorkshire Wagyu Company in 2014 to sell their premium beef direct to the public.
Photo:Jonathan and Juli Shepherd with the Remarkable Taste of East Yorkshire Award
For more information or to arrange an interview with Jonathan Shepherd, please contact Tracey Baty at three60 marketing on:
Direct line: 01430 871360
Mobile: 07971 961574
Notes to editors
For more information about The Yorkshire Wagyu Company, please visitwww.yorkshirewagyucompany.co.uk.
The Yorkshire Wagyu Company was founded by farmersJonathan Shepherd and Jim Bloom in 2014. TheirWagyu Cross and Wagyu full-blood herd feed on home-grown fertiliser-free forage, and are nurtured for over two years. The meat is hung for 21 days to improve the flavour.
To find out where Yorkshire Wagyu is available, clickhere.
Jonathan Shepherd and Jim Bloom are also founder members and directors of the British Wagyu Breeders Association, the first new cattle breed association in 25 years. To read more about the DNA tagging system they use, head towww.yorkshirewagyucompany.co.uk/why-wagyu/dna-tags.
For more information about the REYTAS, please visithttp://www.visithullandeastyorkshire.com/reyta/Winners-2017.aspx