North of Tobermory the road is wonderfully epic – keep going, it’s worth it and the scenery magnificent. This is a family home as well as food tourism in spades.

Glengorm has a number of self catering cottages available to rent and is one of the world’s producers of the finest highland beef, on Slow Food International’s Ark of Taste. With fantastic produce, wonderful wildlife and spectacular views this is an amazing place to stay.

As you wind  through the stunning scenery to Glengorm you will find their lovely farm shop and café, an old steading building tastefully transformed and a popular haunt of walkers, cyclists and foodies.

This estate is famous for its Hill Bred Pedigree Highland Cattle, on Slow Food Ark of Taste. They also rear Blackface sheep, Cheviot-cross and venison off the hill so a delicious range of local meats available in their farm shop, along with home bakes and a range from other local producers. Their meats are also available mail order via the Tobermory Fish Co. & at  Tobermory Stores on the waterfront of the town.

They feature on the fabulous film The Steak Revolution  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 flavour, 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.

For Farm Shop enquiries call 01688 302 932