Chefs meet mutton runners

By Emma Eversham

- Last updated on GMT

Related tags: Scotland

Chefs meet mutton runners
The first Mutton Run sees the first North Rondaldsay mutton carcasses of 2008 arrive in the capital

A host of chefs gathered in Pall Mall today to greet a special shipment of Scottish mutton.

Cyrus Todiwala of CafT Spice Namaste, Clive Howe of The Garrick Club and Lawrence Keogh from Roast were among those meeting the Mutton Run as it brought the Mey Selections North Ronaldsay Mutton to the capital.

The mutton, bred in the most northerly spot of the Orkney Isles, feeds exclusively on seaweed and is highly sought after for its full flavour.

Only about 300 carcasses are available each year making it a rare delicacy.

It was brought to London by the farmers who produce the meat, who drove from the furthest tip of Scotland to the Royal Automobile Club on London’s Pall Mall.

The farmers were accompanied for the whole trip by Philip Carrick Executive Chef of the Royal Automobile Club accompanied. Anton Edelmann joined the last leg of the journey before the meat was finally delivered to the chefs.

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