Reared by Nature
From the craggy hills of Glendaruel to the nutrient rich saltmarshes of the Cowal peninsula, sheep and cattle have been roaming free and foraging from nature’s larder for over 100 years. Reared on a diet of wild grass, heather and berries combined with essential salts and minerals from natural tidal marshes, Shellfield Farm meat is beautifully tender and offers a uniquely satisfying taste.
So whether you’re looking for a proper lamb burger, a legendary pie or butchered cuts of lamb, we have something to tantalise every taste bud. We believe that our animals are best reared as nature intended – on the land by the land – and that our naturally tasty meat is best served direct to your plate.
Prepared with Love
When it comes to producing great tasting meat, Fraser and Nikki Brown have four generations of family know-how, an infectious entrepreneurial spirit, and a real drive to be fully organic. Taking on the 2500 acre hill farm in 2012, Nikki and Fraser have combined backgrounds in project management, Marketing, food production and business, a diverse skillset which contributes to their forward-thinking, innovative approach to the management of the farm.
Nikki and Fraser believe that the future of Scottish food and drink should be centred on quality, provenance, sustainability and traceability, and that their meat exemplifies all of these qualities. Their ultimate passion is great tasting food, and their combined love for cooking and seeing others enjoy their food is their motivation.