This is so much more than a coffee shop! North of Tobermory the road is pretty incredible but keep going – it’s worth it and the scenery magnificent!
The old steading buildings have been tastefully transformed into a lovely café plus farm shop worth the journey for any foodie.
The day we were there there were walkers and cyclists so obviously a popular place for strollers, twitchers and sporty types too! As you wind through the stunning scenery to Glengorm you will find their lovely farm shop and café – a popular haunt of walkers, cyclists and foodies, along with beautiful cottages available to rent and opportunities to hold weddings and events at Glengorm Castle itself.
This estate is famous for its Hill Bred Pedigree Highland Cattle, on Slow Food Ark of Taste. They also rear Hebridean lamb and venison off the hill so a delicious range of local heritage meats available in their farm shop, along with home bakes and a range from other local producers.
They feature on the fabulous film The Steak Revolution http://steakrevolution.com as among the very best we have. Highland beef is world class.
Highland Cattle are famous on picture postcards, an icon of Scotland and instantly recognisable as a true heritage breed, yet few are aware how they have become heavier and ‘developed’ to give larger carcass weight and bigger cuts. This Hill Bred Pedigree Highland Cattle is an old strain that has not been developed and solely bred on the hill, the traditional way. It has a wonderful long-in-the-mouth flavor, almost gamey in character. Highlanders lay down fat differently from other breeds of cattle, protecting their kidneys to survive the extreme climate. The marbling in the beef develops later on.
This family took on the Glengorm fold (as Highland herds are called) 50 years ago but the fold itself dates back more than 170 years when it was first documented. This particular herd is highly praised for its old strain and 100% outdoor life with feed from nature. All research led back to Glengorm. They live on the hills of Mull all year round, as they have done for well over a century. They are sustainable, thriving on the natural pasture, heath and herbs of the environment in which they live. This is apparent in their flavour. They can be used to manage and diversify marginal lands without the negative impact seen with heavier breeds. They mature for 3 years before they are slaughtered and butchered on Mull.