Located on the outskirts of Edinburgh, there is evidence that this farm has been cultivated for over 600 years. At nearly 1000ft and just below the moors, the fields here have been acclaimed for their ability to grow high quality grass that is ideal for livestock. In the late 1800s, the farm was acquired by The Agricultural Department of Edinburgh University. The University was based here for over 50 years before moving to a larger premise over the hill. Professor Alick Buchanan-Smith who lectured for the University, took the opportunity to run the farm. For 80 years this family farm’s primary focus was a pedigree Ayrshire dairy herd, but in the early 2000s a tricky decision was to be made. Due to falling milk prices and a precarious future, the farm decided to step away from dairying and downscaled. The uncertainty continued until late 2016 when The Free Company secured a 10 year lease with an aim to provide the farm with a little more financial stability and a new future.
Originally started by friends, Stella Stewart, Jack Fletcher and Angus Buchanan-Smith, the natural evolution of The Free Company from a Multidisciplinary Design House into a Rural Seasonal Restaurant has helped to strengthen the symbiotic relationship between The Free Company and the farm. Today brothers Angus and Charlie with the support of a brilliant young team run the Restaurant and Farm.