Wilson's Farm and Kitchen

About Wilson's 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. Wilson’s Farm and Kitchen is run by Chef, 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, arable crops and a host of conservation features. Cowbog is well known for the production of high-quality, native breed, Scotch Beef.

The sensitively converted and beautiful 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 main roads and with plenty of turning space.

Seasonal food with provenance is the philosophy at Wilson's Farm and Kitchen and ingredients are sourced locally whenever possible, to create delicious menus. The Farmhouse’s original Kitchen Garden and Orchard supplies much of the fruit and vegetables used for events. Meat is selected 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.

Set date events are available to book online for smaller groups or larger groups can book private events. Sheep Dog Demonstrations and Cookery Demonstrations can be arranged. Experienced Travel Trade Hosts with Rate and Fact sheet available upon request.

Details of all these offerings can be found at www.wilsonsfarmandkitchen.com