By Ben Barry

A two-Michelin-star restaurant has partnered with a cannabis farm to launched its own strain of cannabis.

The Lazy Bear restaurant, in San Francisco, California, has rolled out a new “bespoke” cannabis strain called The Lazy Bear Reserve after partnering with Sonoma Hills Farm.

The restaurant has branded the strain a “social tonic” for posh dinner parties.

Lazy Bear executive chef and Owner David Barzelay and chief operating officer, Colleen Booth spent three years working with Somoma Hills Farm to find the perfect strain.

The process involved planting, growing, then testing thousands of strains to find one that matched their vision, they say.

They say the final strain has undertones wild California bay laurel, redwood, and Douglas fir.

Speaking to The San Francisco Standard, David said that despite cannabis being legal in California, there is still a stigma around it.

He said: “I think it’s because there’s this fear, like, ‘What will Michelin think about this? Does this erode the dignity of a restaurant that is in many ways quite serious?.

“We’re not saying this is something you should smoke before coming and having dinner at Lazy Bear.

“The right strain of cannabis is like the salt in your food. It elevates it.”