Robin and Allison Tuke's 482-acre farm near Kelso is home to a herd of pure-bred Aberdeen Angus cattle. Firmly committed to achieving the best eating, all three stages in their pedigree cattle’s journey from field to fork, through breeding, feeding and handling, must be spot-on for consistent flavour. Their beef has been served on the Orient Express and in No.10 Downing Street, and exhibited at the Bocuse d'Or 2011: the ‘culinary Olympics’ in Lyon. Using seam cutting, their butchery produces the largest range of steaks in Scotland (from 11 different muscles) – including onglet, feather, flat-iron and, the most exclusive cut of all, the carbonade. Chefs, farmers and foodies from across Britain come to their ‘10 Steak Experience’, a farm tour, demo and tasting. Hardiesmill beef, as well as products from their Tombuie Smokehouse including carpaccio, venison, pheasant, duck, ham and a new speciality, wafer-thin 'wisps' of smoked lamb, can be purchased from their website or a small shop on the farm, as well as various local farmers' markets.
Reviews & features
Field to Fork: get a taste of Hardiesmill's 'Ten Steak Experience'1 May 2009
The Aberdeen Angus farm delivers a hands-on guide to Scotch beef
Hardiesmill is Robin and Allison Tuke’s 482-acre farm at Gordon, near Kelso in the Scottish Borders. As a way of introducing the public to their herd of pure-bred Aberdeen Angus cattle, they spend certain Friday afternoons taking small groups on the…