Relais & Châteaux CHEFS EVENT
At Kirkwood Farm, we recently had the privilege of hosting a distinguished group of leading chefs from across the UK and Ireland for an exclusive farm tour, an experience designed to showcase the story, care, and craftsmanship behind our premium meat, shh’annu lamb.
The visit formed part of the annual Relais & Châteaux chefs’ gathering and was hosted in partnership with Chef Patron Hrishikesh Desai and Head Chef Owen Steely of Relais & Châteaux Farlam Hall Hotel in Cumbria. Alongside Anthony Steel of Kirkwood, the event offered guests an immersive look at the behind-the-scenes journey.
from farm to michelin-starred tables
Kirkwood Farm is proud to be the home of shh’annu lamb, a premium meat that has earned its place in 26 Michelin-starred restaurants across the UK since its launch in 2021. Its rise has been remarkable.
When samples were first shared with some of the country’s most respected Michelin-star chefs, the response was immediate and overwhelming: 20 out of 21 chefs replied with exceptional praise. Many described shh’annu lamb as “the best” they had ever experienced, an endorsement that speaks volumes in a world defined by the highest culinary standards.
CHEF Michael Cains on our vintage tractor
RELAIS & CHATEAUX CHEFS ON THE FARM WALK
CHEF PATron hrishikesh with kirkwood pork
an immersive farm experience
The visit gave chefs a rare opportunity to step beyond the kitchen and connect directly with the source of their ingredients. Guests enjoyed a true farm experience from meeting livestock to sampling produce, and even taking a ride on a vintage tractor, all set against a backdrop of unusually fine weather.
Moments like these create a deeper understanding of the provenance behind exceptional ingredients and strengthen the connection between those who rear the produce and those who bring it to life on the plate.
a shared philosophy
At the heart of everything we do is a dedication to ethical and sustainable farming practices. Animal welfare is not just a priority, it is fundamental to our philosophy.
Our livestock are raised with the utmost care and respect, in environments designed to support their natural behaviours and wellbeing. This approach not only ensures a higher standard of welfare but also directly contributes to the exceptional flavour and quality that shh’annu lamb is known for.
Relais & CHateaux chefs gathered for a bbq
herd of shh'annu
Kirkwood's Luke with jess and rascal
LOOKING AHEAD
This gathering reflects a growing movement within British gastronomy, one that values closer collaboration between chefs and producers, rooted in shared standards of excellence and sustainability.
Looking forward, Kirkwood Farm continues to evolve. Later this year, we plan to introduce a specialist beef product, alongside the development of exceptional, great-tasting pork. During the visit, chefs were given an early taste of what’s to come, sampling beef, pork, and shh’annu lamb from the BBQ, an exciting preview of the future of our offering.
As we expand, our focus remains clear: to innovate without compromise, maintain the highest standards of animal welfare, and strengthen the relationships that bring outstanding produce to the table.
We are proud to play a part in shaping the future of responsible, high-quality food and to do so alongside some of the most talented chefs in the industry.