Chefs go behind scenes to find out about top product
A GROUP of distinguished chefs from around the UK and Ireland enjoyed a farm tour to find out about a premium meat being produced locally in Annandale.
They visited Kirkwood Farm at Dalton, where landowner Anthony Steel produces shh’annu lamb.
The event was part of the annual Relais & Châteaux chefs’ gathering and was led by chef patron Hrishikesh Desai and his head head chef Owen Steely, of Farlam Hall Hotel in Cumbria.
It offered an immersive look into the work behind the award-winning meat that has been served in 26 Michelin-starred UK restaurants since its launch in 2021.
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Mr Steel is deeply committed to producing the highest quality meat through ethical and sustainable farming practices. He says his approach and techniques prioritise animal welfare, resulting in exceptional flavour and quality.
Commenting on the tour, he said: “When Relais & Chateaux Farlam Hall asked to visit us, we realised it was a great opportunity to get so many top chefs to taste our meat and we could learn a lot from their views and feedback.
“Kirkwood Farm has been supplying Farlam Hall with shh’annu lamb for some time, making it a natural setting for this year’s gathering. A total of 13 chefs representing ten leading restaurants attended the event, engaging in discussions on high-quality meat, its production, sustainability, and flavour.”
As well as meeting livestock and sampling produce, the chefs also got to ride on a vintage tractor.
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On behalf of the group, chef Michael Caines of Lympstone Manor said: “At Relais & Châteaux, we believe our chefs have a responsibility to source locally—supporting regenerative agriculture and farming practices that respect animal welfare. Thank you to Anthony Steel and his team for their hospitality, talking us through the philosophy behind the farm and for sharing their passion with us.”
Meanwhile, Kirkwood has revealed plans to introduce a specialist beef product later this year, while a great tasting pork is also in development.
Anthony added: “This gathering highlights the growing importance of collaboration between chefs and producers, reinforcing a shared commitment to excellence, sustainability, and the future of British and Irish gastronomy.”
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