North Wales organic food producer strengthens butcher team with international appointment

Max Taylor - Journalist

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Rhug Estate has strengthened its butchery operation with the appointment of an experienced food technician with a family background in the trade.

Uli Kappel has joined the 12,500-acre estate near Corwen after a career spanning Europe and South America, bringing international experience to Rhug Estate’s Farm Shop and on-site cutting plant.

Kappel, who was raised in rural Germany, comes from several generations of butchers and has worked in countries including Croatia, Bulgaria, Romania, Switzerland and across South America, before moving to Scotland.

At Rhug Estate, he will prepare fresh products for the Farm Shop’s butcher’s counter, including sausages, burgers, stuffed chicken and barbecue products, while also contributing to the development of seasonal lines.

The appointment comes as Rhug Estate continues to expand its food operation, supplying customers through its Corwen Farm Shop, online business and a network of restaurants, hotels and retailers.

The estate’s organic meat holds a Royal Warrant from the King and Queen, while its on-site cutting plant provides traceability and dry-ageing capabilities from farm to customer.

Kappel said: “It feels very similar to where I grew up,

“we had a small village surrounded by mountains, rivers and streams, although perhaps the mountains there are a little bigger!

“Butchery has always been part of my family. It’s in our background and something I’ve loved from an early age, so to have the opportunity to join a place like Rhug Estate is very special.

“I’m looking to put my own stamp on the role, develop new products and be creative while working with some of the finest organically produced meat anywhere in the UK.

“I’ve worked with all types of meat around the world, but North American bison is something completely new for me. The quality here is exceptional.

“It’s also fantastic that everything is produced here on the estate. Working so closely with the cutting plant means we’re able to prepare fresh products every day and experiment with new ideas while keeping quality consistent from field to plate.

“We’ve been incredibly busy from day one, especially with the barbecue weather.

“The burgers, sausages, stuffed chicken and beef skewers have been flying out. One customer wanted to buy every steak skewer we had, and some days we’ve sold out before the counter even closes.

“The diced beef steak skewers with bell peppers have been especially popular. People love the quality of the meat here and we’ve struggled to keep some products on the counter because demand has been so high.

“It’s exciting because I can blend traditional butchery with new ideas. That’s exactly the kind of challenge I was looking for, and everyone has made me feel so welcome.

“I’m looking forward to putting down roots in North Wales, making new friends and enjoying everything Wales has to offer.”

Lord Newborough, owner of Rhug Estate, said: “I’m proud when I walk into the shop now and see an exciting looking butcher’s counter, full of incredible cuts ready to pop in the oven.

“Uli brings a depth of experience to our counter, and it shows within weeks of him arriving. He understands our produce and our standards, and customers are already noticing the difference. It’s exactly this kind of skill and dedication that keeps Rhug at the forefront of British organic food and also maintains Rhug Farm Shop as the number one farm shop in Wales.”

Amy Coleman, Managing Director of Rhug Ltd, added: “Bringing the butcher’s counter back to life at Rhug Estate is a brilliant milestone for us. Our farm shop is all about connecting people with exceptional produce, and having our expert butchery team back at the centre of the shop floor elevates the whole experience for our visitors.”