Keeping you in touch...
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Arranged marriages on Bute!
Janet thinks only the best will do for her ewes so she's been quite picky about the boys she will introduce them to. read more... -
Brian gets down on his knees
Brian gets down on his knees with seed specialist Andrew Best of John Watson Seeds to examine the grass read more... -
eatBute09
The sun came out for a fabulous weekend's celebration of local food at Mount Stuart and after weeks of rain read more... -
A Big Burger for a Big Man!
An unusual visitor certainly drew the crowds on September weekend. read more... -
Island of Bute, from space!
Google's satellite map of the Southern tip of the Island see it here... News Archives
A collection of earlier news items read more...
Our online store will be available shortly...until our full product range can be viewed the following gives an idea of what we produce.
Roast Smoked Lamb
prepared in a juniper berry marinade.
Grass-fed, extensively reared lamb from Dunagoil Bay on the Isle of Bute.
Prepared in a red wine marinade heavily infused with crushed juniper berries, the lamb is then gently smoked over oak shavings produced during the recycling of mature whisky barrels.
After the slow-smoke process more oak is added to the kiln fire box to hot roast the lamb to succulent perfection. Each joint is then hand sliced on the farm and vacuum packed ready for you to enjoy.
Roast Smoked Trout
From Loch Fad.
The Isle of Bute's premier loch produces the finest trout saught by anglers throughout Britain.
The deep water of Loch Fad has been created by the Highland Fault line which runs through the centre of Bute.
Fresh from the loch the trout are hand filleted after resting at the Plan Farm Smokehouse before curing and roast smoking over fine oak shavings produced from the recycle process of old whisky barrels. Loch Fad smoked trout follow the finest traditions of natural food from the islands of the West Coast of Scotland .
Roast Smoked Beef
prepared in a red wine and muscovado marinade.
Grass-fed, extensively reared beef from the rugged hill sides of Torr Mor and rocky shores of Garroch Head at the southern tip of Bute.
The well-hung mature beef is marinated in a cocktail of red wine, dark muscovado sugar and herbs before being slowly smoked over oak shavings produced during the recycling of mature whisky barrels. After a deep smoke over the smouldering oak dust, heat is gradually increased from oak kindling to hot roast the beef to perfection. After resting the beef is hand sliced and vacuum packed preserving the delicately delicious flavour for your enjoyment.
St Blane's Cheese
Oak Smoked Mature Cheddar.
The rich grassland dairy farms of Bute all lie within ten miles of Rothesay Creamery where the finest mature Cheddar is produced.
At the southern end of the island, in 575 AD, St Blane built his monastry which today overlooks the rooftops of the Plan Farm Smokehouse. Gently smoked over oak shavings in the island smokehouse just a short distance from the Atlantic shores of Bute, the full flavour of this magnificent Cheddar makes an outstanding addition to any meal.
