Our cattle roam freely in the Scottish Highlands and eat grass for 2-3 years before slaughter. Producing good beef is no more complicated than that.

We’ve found that small farms produce better beef than big farms. So we source our beef from small farms.

Our hamburgers are freshly ground every day at 5am. The fresher the hamburger the better it tastes.

A proper hamburger is best enjoyed when cooked pink with the juices flowing. Why have a dull, dry hamburger?

Our buns are plain and soft and baked daily by our artisan baker. You don’t need two hands or a big mouth to eat them.