In Conversation with Chef Patron Hrishikesh Desai, Farlam Hall

Guests are looking to escape the hustle and bustle of city life to greener and more pleasant pastures to relax, recover, and reconnect with nature, each other and even oneself. A trip to the country is synonymous with long walks in the great outdoors, delicious locally grown produce, cosy evenings curled up by the fire or active adventures by the coast. From indulgent spa treatments to Michelin-starred restaurants or outdoor pursuits, there’s plenty to do and see without venturing out of the country, but into the countryside.

Farlam Hall, a quintessential British country house hotel, is set in the rolling Cumbrian hills. An independent hotel that is all about relaxation, effortless luxury, and fascinating stories, Farlam Hall & Restaurant invites you to enjoy a restorative escape in a haven of calm.

Appointed in February of this year, Hrishikesh Desai joins Karen Baybutt to form the new management team at Farlam Hall. In his role as Chef Patron, and with his culinary brilliance, Desai will transform the menu at the hotel’s Cedar Tree restaurant. Passionate about locally sourced, seasonal produce, Desai will optimise the nature available on his doorstep, from Farlam’s own kitchen garden, polytunnels and beehives, he will craft exciting dishes that will not only delight the palate, but that tell a story too.

We go behind the door of Farlam Hall to speak with Hrishikesh Desai, as he gets to grips with his new role as Chef Patron….

It means a lot, a childhood dream! I was just four years old when I dreamt of running a hotel, and now this dream has come true. Most importantly, this is an opportunity for me to be a great hotelier, where I get a chance to work with like-minded individuals and steer them on a path to become the best hospitality professionals. This is a chance to make a difference in the local community by creating good job opportunities for all, and this really means a lot to me.

All chefs are unique and all are competing to be at the top of their game, plus given the amount of foodie knowledge now available on social media, nothing is hidden. I feel that our use of twists of spice and world cuisine, combined with the best Cumbrian products as well as that from our own kitchen garden makes us stand out from the rest. We do put a lot of emphasis on the flavour, the techniques and eating quality of the dish rather than concentrating on gimmicks and trends.