Royalburn Station, high up in the Crown Range of Central Otago, recently welcomed the Beef + Lamb Ambassador Chefs for an immersive experience. This visit offered an up-close look at the farm's dedication to their ethical practices, passion for excellence, and commitment to producing consistently outstanding produce including grass fed lamb.

The visit highlighted a shared dedication to crafting exceptional food, with Royalburn Station farmers and Ambassador Chefs united in their commitment to respect, care, and sustainability. As Chef Dean Thompson observed, "A passionate farmer is like a passionate chef—they pour their heart into their work, and the result is something special."

The morning was spent touring the farm and hearing about the vision of Royalburn Station and all the hard work that has gone into bringing their dream to life. But it’s more than just a picturesque farm; it’s a testament to responsible regenerative farming backed up by ethical farming practices. The team ensures their grass-fed lambs receive the best care throughout their lives, with the onsite processing plant and butchery maintaining a seamless and stress-free process.

The chefs could see how the lambs had a humane and smooth transition, a practice that reflects the farm's overarching philosophy with farmer Carlos Bagrie, saying, "How the lamb is treated transposes to how it tastes." This perspective resonated deeply with the chefs, who value the story behind the meat as much as the flavour it delivers.

Wellington-based chef Chetan Pangam emphasised the importance of storytelling in the dining experience. "Without a story, the consumer fails to understand where the meat comes from," he explained. Sharing the story behind the lamb elevates its presence on the plate. "New Zealand lamb is among the best in the world, and we strive to honour it by showcasing its quality and the care behind its production."

Waiheke Island chef Mrinal Ghosal also reflected on the importance of connecting with farmers. "What we experienced visiting the farm was stunning and educational, helping us present that story to our customers," he said. Mrinal was particularly inspired by the Royalburn team’s knowledge and passion. "Their care for what they do is inspiring. You take that energy back to your kitchen and put your own passion into the dish, doing justice to the efforts of our farmers."

By lunchtime, the focus shifted to flavour, as the chefs prepared lamb racks over a charcoal grill. Five chefs, perfectly cooked lamb racks, and the stunning backdrop of the Wakatipu Basin made for a memorable picnic lunch.

To complement the lamb, the chefs enjoyed a Swifty—a beer crafted from wheat grown at Royalburn Station.

Ambassador Chef Dean Thompson described connecting with the farmers as a profound experience. "As a chef, being the end user of the produce on the plate, I think it's really important to connect with the farmers," he explained. Seeing the care and sustainable practices firsthand reinforced his belief in the reciprocal relationship between giving animals a good life and creating a superior product.

Chef Cameron Davies echoed this sentiment, highlighting how the visit sparked his culinary creativity. "Walking around the farm, learning about their processes, and seeing their passion gives us inspiration to craft menus that embody the paddock-to-plate philosophy," he shared.

As a young chef working in the industry, Nic Kearney found the visit especially meaningful. "It feels amazing to be part of the New Zealand food story and to connect with the farmers on such an intimate level," he said. "What stood out to me was the farmer’s care for the entire journey of the lamb, from start to finish. As a chef, knowing how much passion has gone into the product is incredibly inspiring."

The chefs left Royalburn Station with a renewed appreciation for their role in New Zealand’s food story where green pastures, passionate farmers, and exceptional lamb shine globally.

CHEFS OUT IN THE FIELD

BROUGHT TO YOU BY BEEF + LAMB NEW ZEALAND