The Farmers' Union of Wales has teamed up with top Welsh chefs to produce a book of Welsh food recipes.
It is asking the public to submit their favourite red meat, poultry, dairy and dessert dishes for a chance to feature in the book. The overall winner will receive a Welsh food hamper worth £100.
The team of chefs judging the competition includes Gareth Johns of The Wynnstay Hotel, Machynlleth; Bryan Webb, Tyddyn Llan, Llandrillo, near Corwen; Hefin Roberts, Ye Olde Bulls Head Inn, Beaumaris; Stephen Terry, The Hardwick, Abergavenny; and Margaret Rees, Slow Food Carmarthenshire group leader.
Culinary legends Ann and Franco Taruschio, pioneers of the food revival in Wales at the Walnut Tree Inn, near Abergavenny, will write the book's foreword.
Recipe entries must make use of Welsh produce only, highlighting where the food is sourced from, together with a description of why this is their favourite recipe.
The first prize winner for each of the categories will receive a copy of the book and a Welsh food hamper worth £20. The closing date for entries is August 31.
Entries must be submitted to Farmers' Union of Wales, Llys Amaeth, Plas Gogerddan, Aberystwyth, Ceredigion, SY23 3BT.
For further information contact Anne Birkett, Press Officer, on 01970 820 820 or by e-mail:
"I have always been a supporter of great Welsh produce, especially Welsh lamb, beef and pork, and it's an honour to be associated with the Farmers' Union of Wales in putting this book together to promote the great meats of Wales," said Bryan Webb, who will judge the red meat section.
He hails from Crumlin in the South Wales Valleys and started his culinary career aged 16 at the Crown at Whitebrook Hotel, near Monmouth, in the mid-1970s.
With his wife Susan he owned Hilaire restaurant in London for 11 years, selling up in 2001 to return to Wales. After a year travelling they bought Tyddyn Llan and over the past 10 years they have built a good reputation, being rated 36th best restaurant in the UK by the Good Food Guide, number one in Wales by the Sunday Times and also gained a Michelin star three years ago.
"I am thrilled to be included in the FUW recipe book. It is a fabulous way to support and showcase some of Wales' beautiful produce and share that with a wider audience," said Stephen Terry, who will judge entries for the poultry section.
He has worked at La Gavroche in London under the direction of Michel Roux Jr. This introduced him to classical French cooking that has become part of the foundation of his philosophy of cooking.
The dairy recipes will fall under the professional scrutiny of Margaret Rees, a pioneer in creating greater awareness of the importance of buying traceable foods from our farmers and artisan food producer.
She is also a former home economics teacher, a chef/restaurateur, TV cook, international culinary tour guide and cookbook author.
As a founder member of the Slow Food International Movement in the UK and involved with the launch of SF Wales 2002, she has continued to forge links from field to fork.
Hefin Roberts, who secured the head chef's position at Ye Olde Bulls Head Inn three years ago, will judge the dessert menu.
"It is a pleasure to work with the FUW and help create a recipe book full of Welsh food gems and I look forward to receiving the dessert menu entries," said Mr Roberts.
The overall winner will be chosen by Master Chef of Great Britain Gareth Johns, winner of Best Welsh Cheeseboard 2008 and 2011 at the British Cheese Awards, Local Food Heroes 2008-9 Highly Commended (Wales), Penderyn Welsh Restaurant of the Month for June 2008 and first Welsh winner of the Michelin Gastro Pub Award.
He is also the Convivium Leader for Slow Food Dyfi Valley, founder member of Welsh Culinary Associations and a Slow Food Ambassador Chef for Wales.
"I firmly believe that Welsh food is amongst the best in the world and it's time more people knew that," said Mr Johns.
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Gareth Johns, judge for the overall winner category[/caption]