The Plan is ideally suited to rearing premium quality grass-fed livestock. All stock live outside throughout the year.

Brian and Janet place great emphasis upon building soil fertility, releasing minerals and trace- elements to enhance animal welfare.

Since being selected as one of Quality Meat Scotland's Monitor Farms in 2006, much work has been done on improving soil structure and developing breeding policies to match breed-type to the environment of the farm. On 1600 acres, surrounded by the sea to east, south and west, Brian runs 100 suckler beef cows and Janet takes full charge of shepherding the 750 ewes.

The Cows.  Native British bulls are used on the closed herd of suckler cows to produce South Devon x Luing females. The size, docility and milkiness of the South Devon breed coupled with the hardiness and natural foraging ability of the Luing (which itself is a cross between the Highland Cow and the Beef Shorthorn) provide beef which is naturally reared under the most extensive conditions yet provides extreme succulence and flavour.


Hung on the bone for a minimum of three weeks, the extended maturation process develops the full flavour of the grass-fed animals; the fine marbling associated with the South Devon breed gives the finishing touch that is associated with our delicately delicious brand. The higher levels of Omega-3 acids which grass-fed stock deliver, give you not only the finest beef you will have ever tasted but also the healthy diet sought by today's informed consumer.

The Sheep. The foundation flock of Scottish Blackfaced ewes, generations of which will have grazed the Plan Farm hills for centuries, are now being crossed with other native breeds, such as the Lleyn and the Hampshire, to provide high specification carcases, perfect for our new approach to butchery. Discerning lamb consumers and chefs demand lean, boneless presentations that cook quickly and easily with no waste allowing succulence and flavour to spill on to the plate. On an island where species-rich hills and glens run down to the sea shore, our sheep graze all year round on natural herbage in a completely stress-free environment which is reflected in the tenderness you will experience on your palate. When describing our lamb as delicately delicious we know you will come back for more of the same.