Wilsons Farm and Kitchen

Based at Cowbog Farm in the beautiful Scottish Borders, with wonderful views of the Cheviot Hills and the nearby ruins of Cessford Castle. This calm and peaceful setting is just over an hour’s drive from both Newcastle and Edinburgh. Run by Cook, Lucy Wilson and Farmer, Robert Wilson - they are the third generation of the family to farm Cowbog.

Cowbog is a busy working family farm with approximately 250 head of predominantly Hereford cattle, sheep, arable crops and a host of conservation features and is well known for the production of high-quality Scotch Beef.

The sensitively converted, early 1900s stable block is an accessible venue for groups of up to 50, with a small commercial kitchen and washrooms (including disabled). For large bus coaches, Cowbog Farm is easily accessible from the main road with plenty of turning space.

Seasonal food with provenance is the Wilson's Farm and Kitchen philosophy, and ingredients are sourced locally whenever possible to create the delicious food for events. The Farmhouse’s original Kitchen Garden and Orchard supplies much of the fruit and vegetables used for catering. Meat is sourced very judiciously, only using homegrown Scotch Hereford Beef and Herdwick Lamb or meat from other local farms who share to same commitment to high welfare, grass-based farming.

Both set date events which smaller groups can book onto or private events for larger groups are online bookable on the website. Choose from Farm to Fork Tours, Tractor Tours, Breakfast Safaris, The Wee Bothies, The 25 Mile Feast and The 25 Mile Sunday Roast.

www.wilsonsfarmandkitchen.com