Ballintaggart farm

Ballintaggart is a carefully curated collection of businesses in Highland Perthshire established in 2016, created and run by family team Rachel, Chris and Andrew Rowley and centered on showcasing outstanding Scottish Food and Drink served with thoughtful charm. It comprises Sunday Times Top 100 Places to Stay 2020 The Grandtully Hotel by Ballintaggart  – an eight individually designed bedroom hotel with elegant restaurant, vibrant bar, The Tully recently recognised as Observer Food Monthly Runner up for Best Place to Drink and private dining space. Ballintaggart Farm, The Good Food Guide 2020, Michelin Guide 2020 recognised and Giles Coren in The Times acclaimed, restaurant with rooms, The Cook School by Ballintaggart where guests and non residents attend seasonal masterclasses and The Feasts by Ballintaggart an atypical catering and events business.

Team Ballintaggart is unanimously passionate about the sense of place and natural environment and is committed to reducing its energy use where possible and investing in the acquisition of a new biomass boiler and insulation. In addition, the productive Kitchen Garden and orchard, located at Ballintaggart Farm, alongside a flock of happy, largely rehomed ex commercial hens and a genuine commitment to local provenance and foraging ingredients from the surrounding fields, forests, riverbanks and hedgerows reduces the food miles and CO2 footprint of their dishes. In addition, The Cook School by Ballintaggart, follows a nose to tail approach with meat and fish and a zero waste approach with other ingredients showing students new skills but also inspiring them to prepare, use and enjoy all parts of an ingredient.