Meet the local: The Free Company
Just outside Edinburgh, on the slopes of the Pentlands in Balerno, brothers Charlie and Angus run The Free Company, a farm-to-table restaurant.
The story began in 2017, on what was once their parents’ dairy farm. Looking to build something new and rooted in the land, the brothers set out to create a restaurant centred around the farm, with a simple idea at its heart: to serve seasonal food while supporting and nurturing the land on which it was produced.
“Seasonality drives everything. From what we choose to plant and our crop planning, through to the menus which change every day.”
The setting itself is central to The Free Company experience. “Our location is really special, It’s a really beautiful place to work, farm and produce food. The Pentlands right at the back of the farm are an incredible spot, and we’re so lucky to have Edinburgh just 20 minutes away.”
At almost 1,000 feet on the north-facing side of the hill, the farm is exposed to the elements, with wind and rain making the winter months particularly challenging. For the brothers, being outdoors is simply part of the job, whatever the weather. “When the rain is actually on your face, it’s much easier to just crack on with it,”
That proximity to Edinburgh creates a unique opportunity to offer guests a change of pace, a chance to leave the city behind and step into a different world.
That sense of connection is at the heart of what they hope guests take away from a visit. “We’ve always wanted to bridge the connection between people and their food. If people can come out here and leave with a greater connection to where and how their food is being produced, then we’re absolutely winning,”
