AN ORGANIC FARM in Denbighshire is set to supply a top London chef with products for his new restaurant.

Staff at the Rhug Estate, near Corwen, welcomed Carlo Scotto to their site last week.

The company are set to supply Carlo’s first solo venture, the Xier Restaurant, which is expected to open next February.

Carlo, a former head chef at Babbo restaurant in Mayfair, is originally from Naples, has worked his way up through London restaurants.

During his time at Babbo, he worked with the team at Rhug following a recommendation from a friend. He has now chosen to pair up with the business once again.

“Having spent the most important years of my career working in the UK, it was important to me that my cooking celebrated the fantastic British produce that is available,” Carlo said.

“The Rhug Estate is an organic farm and I love the way they treat their animals. They ticked all the boxes for me.

“I’ve been really impressed with the quality of their produce and their ethos. They really understand the standard that I want to deliver in my dishes and their high-quality produce allows me to do that. I’m looking forward to working closely with them as Xier grows.”

The Xier, to be based in Marylebone, London, will be the one of the first restaurants of its kind to have a two-tiered approach to dining – casual dining on the ground floor and a fine dining experience on the first floor.

The Rhug Estate has been supplying many top restaurants and hotels in London since 2004 with organic lamb, salt marsh lamb, beef, chicken, and game reared on the estate.

Owner Lord Newborough said, “It has been an absolute pleasure to work with Carlo and his team and we are grateful to him for ensuring his customers at Xier Restaurant will enjoy the finest meat from the Rhug Estate. We wish him the very best of luck.”