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Our very own Cookhouse brand! We are lucky to have several small beef farmers on our doorstep who raise and finish their cattle on farms around the shores of the Inner Moray Firth. Adhering to the highest standards of animal welfare, our hand selected farmers rear a variety of Limousin, Simmental, Charolais and Aberdeen Angus cattle used in all our beef mains

Accreditations: Quality Meat Scotland, Red Tractor, Green Energy

Favourite beef cut? ‘For me it’s the slow-cooking cuts like shin or shoulder.’ Ian Weir, Aird Beef



In fields sweeping down to the shores of the Moray Firth near Inverness, Chris Swift and Euan Ferguson, rear and produce, highland lambs, in the traditional crofting manner on Clunes Farm.

Best pick me up meal ? “to take a break during hay making and have a barbeque with Clunes lamb chops down at the Loch is a great morale boost”



A family-run business based near Ardersier on the fringes of the Moray Firth, Connage Highland Dairy produces award-winning handcrafted cheeses from a creamy Clava Brie to the tangy Dunlop Cheddar we use in our Connage Macaroni Cheese. Made with milk from their own organic dairy herd, Cameron Clark and wife Eileen take care of the farming while brother Callum and wife Jill manage cheese production.

Accreditations: Scottish Organic Producer’s Association, Green Energy

Flavour of the month? ‘Dunlop is a great all rounder – enjoy it on its own, on toast or in classic mac and cheese.’ Jill Clark, Connage Highland Dairy



Dochcarty Farm sits on the outskirts of market town Dingwall (overlooking Cookhouse HQ in fact!) and hardworking farmers Gary and Saunders Campbell provide us with a variety of tasty tatties dug fresh from their fertile Scottish fields. Dochcarty potatoes are used in all the Cookhouse mains which are topped with fluffy Dochcarty Farm mash!

Best accompaniment for our venison dish? ‘Definitely our Kerrs pinks with a little butter and cracked pepper, you can’t beat it” Gary Campbell, Dochcarty Farm.



The Highlands is renowned for its fantastic venison – wild and farmed – thanks to its full flavoured, low fat meat that’s rich in protein, iron and B vitamins too. We source ours from several small scale Highland suppliers and not only do we love it for its terrific taste but also for the way these iconic beasts are managed, grazing freely on abundant wild upland and pasture.

Slow cooked or flash fried? ‘I prefer slow cooked dishes, like the Cookhouse Venison Bourguignon.’ – Game Keeper



Dennis Bridgeford rears his pigs near the idyllic Highland coastal town of Portmahomack . Enjoying lots of space to grow, these happy Highland porkers are fed on a varied natural diet, producing the succulent full flavoured pork that we use in our Highland Meatballs.

Favourite pork dish? ‘Slow roast shoulder is amazing – if you have the time.’ Dennis Bridgeford, Highland Pork