A large part of the food we serve is grown here at Gartur using regenerative farming practices that seek to improve the soil, capture carbon and use organic approaches to weed and pest management.

We prioritise wild food, including meat, and recognise that when harvested responsibly it is one of the most sustainable food options available. We work closely with our local gamekeepers to keep locally sourced game in our local food system.

Anything we can’t grow ourselves, we source from local farmers and producers, reducing food miles and supporting our local economy.

Across all of our suppliers near and further afield, prioritise organic and regenerative farming practices to minimise the environmental impact of our ingredients.

We work closely with our suppliers to minimise food waste, in August 2023 alone we diverted 300lbs of excess veg from a local vegetable farm in our Cowboy Condiments line of preserves.

It might seem weedy to you, but our landscaping and gardening practices prioritise native and pollinator-friendly plants giving our insects and amphibians lots of habitat to thrive.

We continually strive to reduce our energy and water consumption through efficient appliances, lighting, and water-saving techniques.

Our waste management program includes composting, recycling, and reducing single-use plastics. Ask our head grower Eilidh about compost and be prepared to stay awhile!

We source all of our cooking fuel locally from charcoal makers in the area, who produce fuel from forestry by-products.

We are active members of our local community, collaborating with nearby farms, schools, and organisations to promote sustainable food education and events.

We host events and workshops that celebrate local food culture and traditions, working with organisations like Central and West Integration Network, Forth Environment Link, the Landworkers Alliance and Start Up Stirling on education and event-catering.

We pay our staff well above the living wage.