Aubrey Allen

We are renowned for our meat, including granite grassland reared Cornish lamb, corn-fed Loire Valley hens, and free-selection pork produced by Pig Farmer of the Year Jimmy Butler. But we established our reputation on the quality of our beef, sourcing only the best Highland cattle. Several of it even comes from Ballindaloch Castle itself, home to the oldest Angus herd of all, where the cattle graze on ancient pastures, drink pure Highland water, and come winter time feed on the barley draff from local distilleries. We leave our beef to hang on the bone for as long as three or four weeks and the result is the tastiest, most tender beef around.