Chef Bryan Voltaggio competes on Season 7 of Bravo's Top Chef

Chef Bryan Voltaggio owner/chef of the renown Volt restaurant in historic downtown Frederick, Maryland will appear on the upcoming season 7 of Tiop Chef on Bravo TV.  Bryan is well known for his support of local products and Animal Welfare Approved protien and it is an honor to have Border Springs Farm Lamb prepared by such a master.  Keep up with Chef Bryan's progress on Top Chef by watching Bravo each Wednesday evening starting August 19, 2009.

"We have truly enjoy the Border Springs Lamb and our guest appreciate the clean natural flavor that comes from such a fantastic product. Your commitment to providing such a quality product shows through with every bite. It has been our pleasure to be able to work with you and your lamb."

 As a chef who has worked with lamb from Colorado to Australia this is the best I have ever eaten! 

 Simply the best tasting and best looking lamb I have ever seen.  And it is raised right here along the Blue Ridge. It's local, healthy, and good tasting.  A fabulous combination.

VillageSquare Restaurant in Winchester, VA becomes newest addition to the Border Springs Farm LAMB community

Chef Daniel Kalber of the Village Square Restaurant in historic Winchester, VA is the fine chef with a passion for local food and farm fresh products to adopt Border Springs Farm LAMB.  The Village Square is a warm and delightfully comfortable restaurant on the pedestrian mall known as the fine dinning destination in Winchester.  Chef Daniel and his team are inventive and creative, using the whole lamb including the tounge, liver, heart and kidneys for a culinary experience you are not about to forget.

The ENTIRE Isaac's Staff Visits Border Springs Farm

The "hottest" restuarant in Roanoke, VA, The Issacs Mediterranian Restuarant in historic Grandin Village has cemented their commitment to healthy and local food by exclusively using Animal Welfare Approved and Certified Naturally Grown Border Springs Farm Lamb.  As owner Ben Ward says; "it is the best tasting and best looking lamb I have ever seen".  The Issac's uses the whole lamb, from ribs for the appetizer, to ground for the most awesome Turkish and Greek Lamb Burgers, to legs and shoulders for their famous Souvlaki and Kabobs.  Ben and his whole staff are committed to serving the very best product they can find and supporting local farmers. Demonstrating an unparralled commitment, Ben closed the restaurant on Sunday and brought all 25 of his staff to the farm to learn about the care and husbandry of lambs and the food they eat and serve.  For 2 hours, the staff asked questions about farming practices and issues of concern to their customers.  They had the opportunity to learn and see how Animal Welfare Approved standards affects the animals and make for healthier and happy lambs.

Chef Josh Smith of Local Roots Cafe in Roanoke, VA visits Border Springs Farm.

Local Roots Cafe, one of the leading edge purveyours of the local farm producer movement, is now offering Border Springs Farm Lamb.  Chef Josh is one of the real innovators and enthusisatic ambassadors of the locally grown philosphy.  He is as passionate about where his ingredients come from as he is in his creations in his kitchen.  His menu is creative and he also subscribes to using the whole animal.  His dried and cured meats are pieces of art.  The devoted "Foodies" need to check out his blog at http://jhenrysmith.wordpress.com/.

The Isaacs - The Latest Fine Dinning Restaurant to join the flock

The "hottest" restuarant in Roanoke, VA, The Isaacs, an Eastern Mediterranian restuarant in historic Grandin Village has cemented their commitment to healthy and local food by exclusively using Animal Welfare Approved and Certified Naturally Grown Border Springs Farm Lamb.  As owner Ben Ward says; "it is the best tasting and best looking lamb I have ever seen".  The Isaac's uses the whole lamb, from ribs for the appetizer, to ground for the most awesome Turkish and Greek Lamb Burgers, to legs and shoulders for their famous Souvlaki and Kabobs and you must try their "Lamb Chop Pot Roast" - simply amazing!.  Ben and his whole staff are committed to serving the very best product they can find and supporting local farmers.

Chef Andrea Griffith of Primland Resort vists Border Springs Farm

Chef Andrea Griffith, the renown chef with a passion for supporting local farms and preparing local fare, visited Border Springs Farm along with Seth Gibson, Director of Food and Beverage at Primland.  Primland Resort will be opening a new lodge on August 9, 2009.  Chef Andrea had the opportunity to see the animals and learn about the importance of the Animal Welfare Approved label.  It is an honor to have Border Springs Farm LAMB served at Primland and prepared by such a master.