Rothiemurchus Farm Shop, open every day for fresh Rothiemurchus Beef from the Rothiemurchus ‘fold’ of Highland Cattle, naturally reared on the sweet forest grass and well matured so its not only really tender but once tasted you will always come back for more - unforgettable; specially selected wild Forest ‘velvety’ Venison and fresh and smoked Rainbow Trout. These outstanding fresh ingredients are also available as freshly cooked, ready to eat dishes prepared in the Estate kitchens at Drumintoul Lodge by Norma Hutton the wonderful Estate chef.

The counter is full of an ever changing choice of the most delicious cheeses we can find – as well as our much loved Scottish farm house favourites, we have a mouth watering selection of cheese from further afield, with fine wines from Corney & Barrow chosen to complement our meat, fish and cheese. We also have renowned Rothiemurchus Fudge, Rothiemurchus Heather Honey, Rothiemurchus cakes, Rothiemurchus haggis, black pudding and bacon, loads of oatcakes, fresh olives, antipasti, locally made chocolates, oils, chutneys, jams, oatmeal, tea, ground coffee and fresh bread. We have fresh fish on Fridays or every day if you order specially.

We love getting orders so that we can be sure that we will have what you want available and we enjoy preparing hampers for you or you can fill your own.

History of the Farm Shop
Rothiemurchus Farm Shop started in 1985 at Rothiemurchus Fishery, selling fresh and smoked Rainbow Trout straight from the clear sparkling water flowing from the Cairngorms into our Fish Farm.

Johnnie and Philippa’s friends asked where they could buy the delicious, tender venison that they enjoyed in their home. So the Trout was joined by carefully butchered and packed specially developed cuts of venison, developed because Philippa disliked traditional ‘mature’ venison that needed marinading to tenderise and disguise the well hung’odour'!

The Grants had always had a Highland ‘stot’or heifer specially matured for them once a year. The meat was so memorable that again their friends begged them to make it available in the Farm Shop. So 2001 we took the big step of moving to Rothiemurchus Centre and Charlie Haggarty the part time butcher became full-time and Norma Hutton our chef came part-time to begin with now full time.

Sadly Charlie died three years ago, so his ‘mentor’ Fraser Sharp – Champion Black Pudding maker of Scotland took over, now joined by Brian Dey. The Farm Shop has moved to another bigger room in Rothiemurchus Centre with Anne Warren in charge, supported by Margaret Pearson when she is not in Austria skiing, Ruth Hadley who also assists Norma and now Duncan Culliford who is learning the joys of cleaning very fresh Rainbow Trout.