Bridge of Allan - Scotland

The history of Scottish farming can be traced back as far as 4000 BC. Beef farming takes place throughout Scotland, but is particularly common in the north east and south west of the country, where Bridge of Allan nestles just east of the Trossachs.

Throughout the summer the cattle, which include Black and Red Angus, Hereford, Limousin, Black Hereford and Charolais, graze in open fields and are then silage-fed in the winter. The beef is hung for 28-30 days: two weeks with Scotch Beef, who grade and label it; then two weeks with 34’s meat supplier, Billfields, who work with our chefs to choose the best cuts for the restaurant.

  • steak on grill
  • Turnbull