Green Cow Kitchens

General information

Green Cow Kitchens is a restaurant, meat and game retailer and masterclass provider.

We welcome around 60 customers a wee to our fine dining restaurant is based in an old pigsty on the family farm.

Our philosophy is simple: to use as much local and seasonal produce as possible and add a sophisticated and innovative twist to modern cuisine. At the moment we open to the public on Friday and Saturday nights but at any other time for private parties.

Central to the raison d'être of Green Cow Kitchens is a showcase of the meat grown on our organic family farm. We produce Beef Shorthorn cattle and Lleyn sheep. Our meat is butchered by the Head Chef Mickey in the cutting room next door to the kitchen. We also run around 30 pigs - solely for restaurant use, although these do form part of the forestry team! They clear the brambles in our woodland, thereby feeding themselves and aiding the forestry and shoot operations. Mickey makes sausages from the larger pigs and the rest is used for prime cuts in the restaurant.