We were recently asked by VisitScotland about our sustainability efforts here at Errichel. It’s perhaps a less exciting topic to talk about than our passion for Scottish Cheeses, or new arrivals like foals or goslings, but as we all need to share the planet, it’s still at the heart of what we do as a company, and we were delighted to offer the following information. Read on to find out how sustainable we are!

  • VS: Tell us a bit about what your venue/organisation does
Situated on a working rare-breed hill-farm just above Aberfeldy in Highland Perthshire, we are a family-run business employing around 6 people, operating since 2014. We aim to create Perthshire’s number one foodie destination, and we’ve been awarded the National Scottish Thistle Award for food tourism, which we’re immensely proud of. Visitors here can enjoy informal dining overlooking sweeping Tay Valley views, fabulous Deli shopping in the former farmhouse kitchen, and stay in our comfortable, stylish cottages. We have Farm tours (seasonal) offering a chance to meet our ethically-reared rare-breed animals, and Scottish Cheese and Scottish Charcuterie Tastings that offer a delicious delve Scotland’s larder. Paul’s ‘Great Taste’ award-winning foods can be purchased on-site and on-line, continuing the experience after you’ve left.
  • VS: How important is sustainability to your organisation?
We’ve always been committed to sustainability, with biomass and solar power used on-site from the foundation of our business. We’re also passionate advocates of low-intensity, ecologically-sound farming, along organic principles which benefits everyone, including the end user. Our cows and sheep, specially selected hardy breeds that thrive in our sometimes harsh climate, are fed primarily on what grazing animals should be fed on – fresh green grass, and this gives better a flavour and nutritional profile to their meat, but also means that our meadows sequester carbon from the atmosphere. Paul Newman was delighted to be named Scotland’s ‘Sustainable Chef of the Year’ in 2022 by the Scottish Rare Breeds Survival Trust. As well as rare-breed animals, in 2022, we also added ‘rare-breed’ fruit trees. Established in association with Slow Food Scotland, our ‘Ark of taste’ orchard features many delicious varieties once in danger of extinction. Following a successful launch event, the patrons of the scheme will receive a gift every year utilising what we hope will be a bountiful harvest. These trees also enhance the biodiversity of our site, and offset carbon emissions.
  • What processes have you put in place to ensure your organisation is as sustainable as possible?
-We have an ongoing project to remove plastics from our food product packaging, moving over to recyclable/compostable packaging -We are moving toward 100% recycling of waste onsite -We are promoting local food suppliers like Glen Lyon Coffee and Strathearn Cheese in the Deli and Bistro, which minimises food miles, enables us to ensure that the product quality is excellent, and that they have their own sustainability strategies in place -We support other Aberfeldy businesses for our ancilliary needs (eg laundry), to support our community and minimise distances travelled -We have a rolling process of replacement of light and other fixtures with low-energy alternatives -We have a programme of introducing more building insulation to reduce heat loss  
  • VS: Have you noticed an increase in customers requesting information on your sustainable policies?
We tend to be very upfront about our sustainable policies on all our channels, especially online, which helps deal with any enquiries in advance!