The meat is dark, succulent and distinctly sweet with a subtle flavour. Hebridean sheep are natural browsers and they prefer land that contains a diversity of plants which in turn adds to the meat’s distinctive flavour.

Our pigs are finished outdoors in woodland on a mix of high-quality feed and forage such as acorns and crab apples – you really can taste the difference!

Working in unison with other local landowners we harvest Chinese Water Deer and Muntjac, that feed freely, but invasively, on open arable land. This venison is sweeter and less gamey than that of native species – don’t say I don’t like Venison until you’ve tried it!

We have recently started working with a local beekeeper and established a small apiary in a secluded corner of our woodland. We hope the bees can work undisturbed and collect pollen from our trees and those in the adjacent RSPB nature reserve. We look forward to harvesting and sharing our unique honey in the future.

For many years we have been dismayed that the high-quality wool we shear from our Hebridean Sheep every May was going to the national wool growers collective to be blended and lost forever as a stand-alone product. Therefore, we are working with a local felter, and one in Scotland, to produce luxurious felted rugs.

For some time we’ve been keen to offer our customers chickens, but we just don’t have a big enough flock. Therefore, we have partnered with a local producer rearing totally free-range birds which are plump and succulent and with proper flavour owing to their natural diet. We’ll have an update on this very soon.