The Hebridean Food Company 3.02

We believe that Scotland's Hebrides have one of the world’s most diverse food larders.

From slow-grown Highland beef and fresh Hebridean lamb through to wild venison and seasonally caught shellfish, we strive to deliver the freshest and most environmentally sustainable produce to our customers.

The careful stewardship and small production methods of local crofters on these small islands makes for a distinctive quality of meat. The highland cattle and lamb graze on unique Machair islands feeding on wild grasslands and rich seaweed in summer months combined with heather hill ground in winter, this enables the meat to be very slowly matured creating an exceptional flavour and texture.

Our shellfish heritage is deeply rooted in local communities with expert local knowledge being handed down within families from generation to generation in our small fishing community. Meaning our reefs and shores are sustainably fished with a strong culture of stewardship for the following generation. The traditional creel method of fishing means only the right size of shellfish and species are caught without by catches making our fishing practices highly sustainable.