Illtud is a Farmer, Agri-Food Consultant and owner of Charcutier Ltd. Charcutier Ltd is a specialist meat processing business that derived from a farm diversification project. It supplies leading food halls such as Fortnum & Mason and Harrods and has been recognised by a number of awards, most notably as the Best Food Producer in the UK by the BBC Food and Farming Awards.
Illtud's consultancy work in the pig industry has led to collaborations with a number of academic institutions, most recently on feed trials with Harper Adams University and a DNA mapping study with IBERS, Aberystwyth University. Work in value-added meat production has involved securing EU Protected Food Name Status for Traditionally Reared Pedigree Welsh Pork TSG. He is Chair of Slow Food Cymru Wales and has worked with the Slow Food Foundation for Biodiversity to promote the Pedigree Welsh Pig breed across the the world.
As a member of the WRAP Meat Working Group, Illtud is actively involved in reducing waste within the commercial meat industry and has recently worked with US philosopher Chef Dan Barber on the WastED London project. He is a board member for Hybu Cig Cymru, the red meat levy board for Wales and a board member for the Welsh Pig Project. He is a Nuffield Farming Scholar and his period of study led him to explore the possibilities of alternative proteins with a focus on cultured meat. Illtud is also a founding member of Cultivate, the UK forum for Cellular Agriculture and co-founder of biotech startup Cellular Agriculture Ltd.