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Top chefs hear Omega Lamb Project story

The Omega Lamb Project welcomed more than a dozen leading chefs from Auckland, Wellington, Christchurch and Central Otago to Queenstown’s Walter Peak Lodge to learn more about the programme and the lamb. The chef-farmer event aimed to raise awareness and understanding of the project and product amongst key opinion leaders in the New Zealand culinary industry. The chefs met some of the farmers involved in producing the lamb and members of the project team. As well as sampling the lamb cooked by chef Graham Hawkes, the chefs visited two Omega Lamb Project farms – Simon and Annabel Saunders’ Stag Valley station near Lumsden and Waifield – Steve, Scott and Helen Romes’ farm near Balfour. The event was a big success with great feedback from those who attended.