ABOUT
“Established in 2013, The Free Company is more than just a farm; it is a seasonal restaurant and a place of learning, located at the foot of the Pentland Hills, just outside Edinburgh. Its founding ethos is rooted in the revival of forgotten rural knowledge, the celebration of vernacular design, and a commitment to promoting progressive agricultural methods.”
REGENERATIVE AGRICULTURE
Producing food sustainably is at the heart of what we do. Our regenerative farming approach focuses on building soil health, improving biodiversity, enhancing water quality, and ensuring food security, all while creating local jobs, sequestering carbon, and providing nourishing food for the community. Striking this balance is challenging, but our mixed farming system has allowed us to achieve it. We must continue to support regenerative farming systems.
FARM SHOP
In 2020, we opened our online farm shop, offering customers the flexibility to receive orders on a weekly, fortnightly, or monthly basis. The shop serves as the foundation and essential direct route to market for our small-scale, sustainable agricultural practices. Customers can easily amend their orders, add items, or make exclusions, and choose between delivery or collection from the farm.
OUR RESTAURANT
Our restaurant operates seasonally, highlighting the very best organic produce we grow and raise on the farm throughout the year. Guests are treated to an evening of six courses, beginning with small bites in the garden and progressing to larger plates in our converted milking byre. Throughout the evening, we encourage everyone to ask questions about their food. We also offer a cash bar that champions a curated selection of sustainable wines, craft beers, and foraged cocktails. Our relaxed, communal dining experience has created memorable evenings for guests of all ages. Book your table online
THE HISTORY
Located on the outskirts of Edinburgh, this farm has evidence of cultivation dating back over 600 years. Situated at nearly 1,000 feet and just below the moors, the fields here are renowned for their ability to grow high-quality grass, ideal for livestock. In the late 1800s, the farm was acquired by the Agricultural Department of Edinburgh University. The University operated here for over 50 years before relocating to a larger site over the hill. Professor Alick Buchanan-Smith, who lectured at the University, then took the opportunity to run the farm. For 80 years, this family farm primarily focused on a pedigree Ayrshire dairy herd. However, in the early 2000s, a difficult decision had to be made. Due to falling milk prices and an uncertain future, the farm decided to step away from dairying and downscale operations. The uncertainty continued until late 2016, when The Free Company secured a 10-year lease with the aim of providing the farm with greater financial stability and a new direction.
Originally founded by friends Stella Stewart, Jack Fletcher, and Angus Buchanan-Smith, The Free Company naturally evolved from a multidisciplinary design house into a rural seasonal restaurant, strengthening the symbiotic relationship between The Free Company and the farm. With the restaurant now established, Jack and Stella have gone on to pursue their own careers in art and design, while maintaining close collaborative ties. Today, brothers Angus and Charlie, supported by a brilliant young team, run the restaurant and farm.