Wyeth proud to grow the 'best'

OVERALL SUCCESS: The winning Wyeths are Lucy, 6 (left), Rachel, Neil, Annabelle, 2, and April, 4. PHOTO/LYNDA FERINGA

When it comes to breeding lambs, the Wyeth family produce top quality restaurant meat.

Neil and Rachel Wyeth walked away from the Masterton A&P Show at Solway Showgrounds last weekend with the supreme Gate to Plate Award after taking second place in the On the Hook and On the Plate sections of the competition.

The couple, who have three daughters, Lucy, 6, April, 4, and Annabelle, 2, have been farming the Opaki property for 12 years and now handle about 2000 sheep and 100 drystock cows.

The Romney/Dorset Down Texal sheep are bred by Mr Wyeth's, father Peter.

Four of the couple's friends also entered the competition but Mr Wyeth said it was fortunate for him his father hadn't caught wind of the contest or it might have been a different result for his family.

"I'm probably lucky he didn't know anything about the competition," he said with a smile.

Meanwhile, he is happy with their overall success on the plate.

"It's pretty cool.

"We are proud sheep and beef farmers and we try to grow every lamb to restaurant quality."

Mr Wyeth would love to find more local lamb in local restaurants.

"We'd love to see Wairarapa best lamb on local menus ... we'd be happy to help."

Meanwhile, there were 68 entries in the competition which were whittled down to six finalists whose lambs were cooked for the final on the plate category of the competition.

Winning the on the hoof category was Kim Jury, on the hook Richard Tosswill.

Judging the competition was Rex Morgan, head chef and co-owner of Wellington's Boulcott Street Bistro and Beef and Lamb platinum ambassador.

Mr Wyeth wins $5000 worth of professional services to help further promote his lambs.

Event organiser Anna Nielson said it was a fantastic day and the sunny weather attracted plenty to the event.

"It was a really good turnout."

Morgan and Gavin Green from Greytown Butchery also drew the crowds during their demonstrations and for the prize-giving.

"I would say there were at least 300 people in and around the marquee."

Eleven restaurants competed for the "Best Lamb Dish" in Wairarapa serving up lamb dishes from the lambs entered.

Wharekauhau Country Estate was crowned the winner with its entry of Wharekauhau lamb, braised shoulder, roasted saddle, steamed eggplant, lavender salt, French beans, buttermilk and jus.

Judging the competition was food critic Margaret Brooker who visited each restaurant to decide the winner.

Three top chefs also competed for the title of King of the Kitchen in the Ready, Steady, Cook competition.

Salute's Travis Clive-Griffen beat out Wakelin House's Anthony North and Pinocchio's Jamie Armour to take the title.

Each were given a mystery box of the same ingredients to prepare the most appetising lamb dish they could in under an hour.

This is the second time the Gate to Plate competition has been held and it is growing in popularity - last year just 10 farmers entered.

Next year, it will be open to entries from Manawatu and, the year after, to farmers throughout the North Island.