KITCHEN

Our team are passionate about using Scottish produce wherever possible, Killearn is enviously at the heart of Scotland and means we have access to amazing game and fowl along with locally reared lamb, pigs and beef cattle and in season there are some great opportunities to forage wild garlic, girolle mushrooms and wild herbs.

For our meat we use John Gilmour Butchers who take immense pride in supporting local farming communities and the surrounding rural economy. Their beef is selected from small-batch, sustainable farms who grass feed the animals throughout the summer and use silage (a type of natural grass fodder) in winter. This natural process means our products are as environmentally friendly as possible and the animals are kept on their natural diet, improving the welfare and the end product.

All  beef and lamb cuts are dry aged in specialist state-of-the-art ageing chambers. This slowly reduces unwanted moisture content in the meat, focusing and enhancing the mouth-watering flavours. This also allows the meat to tenderise, making it even more delicious. By doing this, we pay homage to the farmers who have given us this wonderful product.

We use local eggs from Betty in Fintry. Ale comes from the Fallen Brewery in Kippen less that 10 miles away. We are obviously some distance from the coast so we look to to Cumbrae for our Oysters and Shetland for our mussels. Our fish supplier John Vallance of Glasgow has been providing quality Scottish seafood since 1890.

If you are a Scottish food producer with produce you think we would be interested in then please get in touch at info@theoldmillkillearn.co.uk