News & Events

SOLAR POWERJune 21st, 2015

We are proud to announce that all our products are  now made with solar power.  We are committed to working towards a more sustainable environment and are pleased to achieve part of this goal by integrating solar power into our business and everyday life.

NEW COOKING CLASSNovember 3rd, 2013

Farm shop hoursOctober 26th, 2011

Our shop is open:

Thurs & Friday  11 a.m. to 6:00  p.m.

Sat & Sun:    11 a.m. to  5:00

We are happy to take phone orders should you need pasta on a day we are closed or if there is something specific you would like to request.

Visit our shop and see pasta making in progress!!


NOTE:  We will not be attending the Duncan Farmer’s Market this coming weekend October 15th.

Our farm shop will only be open this coming weekend on Saturday and Sunday from 12-4 pm







Our fresh organic artisan pasta is now available at the following locations:

Community Farm Store in Duncan

Kilrenny Farm store – 1470 Cowichan Bay Rd., Cowichan Bay

Duncan Farmer’s Market – Saturdays

Mother Nature’s Market – Cook Street Village – Victoria

Peppers Grocery Store – Cadboro Bay, Victoria

The Nest Bistro, Nanaimo – make a fantastic mac & cheese with our conchiglie & Little Qualicum Cheese

Red Barn – West Saanich Rd

Great Greens Market – Duncan

Bridgeman’s Bistro – Mill Bay.

Red Barn – Oak Bay

Vinoteca on the Vineyard – Glenora

Chef Heidi Fink’s LasagneAugust 23rd, 2011

Recently, Chef Heidi Fink blogged about her experience with Kilrenny Farm Fresh Pasta…

Of course, I came home with a box full of Kilrenny Farm products: their fresh pasta, organic marinara sauce made from their own tomatoes, gorgeous bunches of fresh chard and basil. The first thing I did was make this lasagne, which was promptly inhaled by everyone in the family. It was fresh and delicious in a way that I have never experienced before in lasagne…

Check out the full article here.

Great Recipe: Spot Prawns & Kilrenny Farm PastaMay 25th, 2011

Here’s a great recipe using Kilrenny Farm pasta & spot prawns

Saute 4 cloves of garlic (minced) until lightly golden in 1-2 tbsp olive oil.  Add 1/2 c. white wine, a couple of tbsp white wine vinegar and simmer until syrupy.  Whisk in 1 c. cream, juice of 1/2 lemon, 2 tsp lemon rind and add a couple of sprigs of fresh thyme.  Add 1 lb of spot prawn tails and cook briefly – no more than 2 min.  Serve over fresh fettucine pasta and sprinkle with fresh parsley.

Asparagus is in season right now.  Roasted asparagus is my absolute favourite! To prepare, just lay asparagus stalks in one layer on a cookie sheet, drizzle with a couple of tbsp olive oil, roll the asparagus around in the oil, sprinkle with coarse salt and bake at 400 degrees for 10-15 min.  Half way through cooking, turn the asparagus over.  The asparagus will brown a bit and caramelize and you will have a hit of intense asparagus flavour – wonderful!

Cooking ClassesApril 13th, 2011

Due to my lifelong passion for cooking, we are very happy to offer cooking classes here at the farm.  We plan to have  a whole range of interesting and useful classes.  We are most fortunate here on Vancouver Island to have many great chefs who are willing to share their skills.

To register for a class please call 250-743-9019.

Full amount of payment must be made in advance to reserve a place in the class.  If you are unable to attend a class, please notify us 72 hours prior.  You are also welcome to send a friend in your place.  Otherwise the payment is non-refundable.

Scroll all the way down to see all descriptions up upcoming classes.

We have ideas for cooking classes and would like some feedback – if you are interested  the following, please contact me and we will start a list so we can arrange a class.


Don Genova Classes:

Your Instructor: Don Genova is well-known to CBC Radio listeners on Vancouver Island from the many food shows he has hosted such as Pacific Palate, Food For Thought, So Much On My Plate and his current program, Island Artisans. Don is also a graduate of the Masters of Food Culture program at the University of Gastronomic Sciences in Italy and is the past leader of Slow Food Vancouver Island and the Gulf Islands.

2016 classes to be posted soon

We will be holding at least one class per month up to and including November.




Gary is a Vancouver Island based food & wine writer/photographer and has hosted many cooking classes and dinners in the Cowichan Valley.  Gary produced, wrote and hosted “Chefs about Town” – BC’s first regional culinary arts TV series broadcast across Canada as well as produced and hosted a food, wine and performing arts radio program on CFUN.


A TASTE OF ROME  Tuesday, October 25th, 6-8:30

$70 + tax


Polenta Crostini with White Bean Puree

Kilrenny Farm Pastured Pork Loin “Porchetta Roman Style:

Kilrenny Farm Pasta Roman Salad with Greens

Zabiglione with Vanilla Grappa


Tuesday, November 29th, 6-8:30 pm

$70 + tax


Endive, Pears, Toasted Walnuts & Blue Cheese Salad with a Sherry Vinaigrette

Local Beef Bourguinon Slow Braised with Beef Stock, Red Wine, Button Mushrooms, Carrots & Pearl Onions

Kilrenny Farm Egg Pappardelle Noodles with Parsley & Lemon Butter

La Bete Noire “The Black Beast” Flourless Dark Chocolate Cake with Chocolate Ganache served with Crème Fraiche


There will be no class in December




More classes every month –    There will be other classes to choose from as well throughout the year.!











Pasta FrescaApril 13th, 2011

Fresh 0rganic artisan pasta along with pasta sauces are now available.  Stop by and pick up a delicious quick and easy meal.

We also have Italian style lamb sausages made with Kilrenny Farm pastured lamb – great on the BBQ and wonderful to include with your fresh pasta meal.

We have pork/beef sausages and a selection of home-made soup.