© 2018 by Shellfield Farm

Shellfield Farm, Glendaruel, Argyll, PA22 3AF

Scottish Rural Awards Finalist 

March 2019: We were honoured to be shortlisted in the Business Diversification category of the Scottish Rural Awards 2019, alongside other great businesses which are making an mark in their communities. We attended a glitzy awards ceremony at Dynamic Earth, Edinburgh, and although we didn't win, we made some useful contacts and enjoyed a night away from the farm. Better luck next year!

Farmers Guardian Feature

August 2018: We were delighted to be featured in The Farmers Guardian. The article gives an excellent overview of our journey so far, including how we got into farming, how we've grown the business over the last seven years, and where we're looking to take it. Have a read of the article here

We're expanding!

March 2018: We have now started building a commercial kitchen and butchery unit on the farm, thanks to a £50k investment from Argyll & the Isles LEADER, SJ Noble Trust and the Kilfinan Trust. As well as increasing our capacity to supply butchered meat direct to restaurants, this new facility will enhance our in-house processing capabilities and enable us to make our own burgers, lorne sausage and other butchery end products. The kitchen will also enable us to produce a far wider range of food products to sell at events and farmers markets, including ready meals and charcuterie. We will also have greater capacity to offer catering services for parties and events. 

  

We are hugely grateful to our funders and partners for supporting this project and our growth ambitions.   

Landward bound

September 2016: It's not every day that Dougie Vipond and the team from Landward turn up on your doorstep, so when they do, it's the perfect opportunity to educate them on the qualities of saltmarsh lamb and allow them to try its unique flavour for themselves.

Leaving armed with a leg of our finest saltmarsh, Nick and Dougie parked the Landward food van in one of Scotland's most scenic laybys and cooked up a treat for passing tourists.

Check out Fraser being interviewed by Dougie here