Relais & Châteaux Chefs gather in South Scotland for Exclusive Farm Visit

A distinguished group of leading chefs from across the UK and Ireland gathered in south Scotland for a unique farm tour showcasing one of the country’s most premium meats, shh’annu lamb.

The event, part of the annual Relais & Châteaux chefs’ gathering, was hosted by Chef Patron Hrishikesh Desai and his head Head Chef Owen Steely of Relais & Châteaux Farlam Hall Hotel in Cumbria. In collaboration with Anthony Steel of Kirkwood Farm near Lockerbie, the visit offered an immersive look into the work behind the award-winning meat.

Kirkwood Farm is renowned for its shh’annu lamb, a premium product, that has been served in 26 Michelin-starred restaurants across the UK since the launch in 2021. Shh’annu quickly gained acclaim after samples were sent to leading Michelin-star chefs, 20 out of 21 responded with exceptional praise. Some described it as “the best” they had ever experienced.

Anthony Steel, of Kirkwood Farm, is deeply committed to producing the highest quality meat through ethical and sustainable farming practices. His approach and techniques prioritise animal welfare, ensuring livestock are raised with care, resulting in exceptional flavour and quality.

"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." said Anthony.

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 10 leading restaurants attended the event, engaging in discussions on high-quality meat, its production, sustainability, and flavour.

At the event, there were prominent figures from across the culinary world, including;

• Hrishikesh Desai and Owen Steely of Relais & Châteaux Farlam Hall

• Michael Caines (Delegate for Relais & Châteaux UK & Ireland, Chef Representative on the Relais & Chateaux World Culinary Council) of Lympstone Manor

• Peter Howarth from Relais & Châteaux Glenapp Castle

• John McMahon and James Allan of Relais & Châteaux Prestonfield House

• James Allan of Relais & Châteaux Prestonfield House

• Andrew Baird of Relais & Châteaux Longueville Manor

• Martin Carabot of Relais & Châteaux Gravetye Manor

• Nigel Mendham of Relais & Châteaux 11 Cadogan Gardens

• Mark Treacy of Relais & Châteaux Sheen Falls Lodge (Ireland)

• Luke Selby and Ed Marsh of Relais & Châteaux Palé Hall

Michael Caines expresses: “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."

Guests enjoyed a real farm experience, including meeting livestock, sampling produce, and even a ride on a vintage tractor, helped along by unusually fine weather.

Later this year, Kirkwood Farm has plans to introduce a specialist beef product and is also developing great tasting pork. The chefs tasted beef, pork and shh'annu from the BBQ.

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.

Photographer Credit: Renato Guerra