The Free Company and Guardswell Farm. Scotland

Spring and Winter 2019


As soon as I arrived at The Free Company, I feel in love with the place.  Accessed via lots of wiggly country lanes, culminating in a farm track, I was welcomed by fairy lights and benches around a fire pit, before being ushered in to a cosy, log burner warmed bunker for cocktails. What a start to an evening!  The concept is simple, you pay what you think the evening is worth - 6 courses showcasing the best of the farm's organic produce that season, served at communal tables in the barn's rustic loft.  
A highlight for me is always the bread which is baked moments before serving.  For winter, pork rendered focaccia with St Andrews Cheddar and mushroom duxelle - rich, luxurious, and delightfully naughty tasting.  For spring, yogurt flatbreads warm from the fire, the silky honey butter and crunchy smoked hazelnut dukkah pairing wonderfully with the light charring - a taste and texture sensation!





Fazzoletti (handkerchief) pasta gave substance to smoky beetroot, punchy wild garlic pesto and salty shaved ricotta to create a vibrant starter.








Pork isn't something I would think of for a light, spring time meal, but The Free Company nailed it with their own free-range, hand-raised, rare breed Berkshire and Mangalitsa pigs. Mustard molasses yogurt, and a herby, zingy bulgar wheat salad worked excellently alongside the tender and juicy pork shoulder to produce a surprisingly refreshing dish. For winter, think rich, meaty pink loin paired with a creamy turnip gratin - lighter and sweeter than its potato counterpart, accentuated with a fruity apple and mustard puree and crispy roasted root vegetables.


Poached pear can be a little underwhelming, but not The Free Company's poached pear - the best I've ever eaten. The soft pear, with just a little bit to it, tasted like Christmas - bursting with the warming spices and fruity flavours of mulled jus. With a spoonful of creamy creme fraiche and sweet, crunchy almond brittle, every bite was a delight and left me feeling pleasantly content without feeling I was about to pop.






Find it in Balerno, 30 mins drive south-west of Edinburgh.  Online bookings open a few weeks before each series - spring, summer and winter. 


Why not make a weekend of it and stay in one of Guardswell Farm's eco-considered, design-led accommodations - breathe in the fresh farm air, gaze out on the panoramic views of Perthshire and enjoy a proper relax.  They also run regular courses, from spoon carving to flower pressing.  Find it at Kinnaird.

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