We're husband and wife team Claire and Alick. Between us we have years of experience managing large Scottish estates and 5 star properties, delivering exceptional hospitality. We're the proud new owners of Muir Estate and are passionate about carrying on the proud heritage and giving people a unique experience in this special corner of Scotland.
Our dream is to be self-sufficient, producing our own venison, lamb, beef and pork and to share this with our guests. Alick is very experienced in managing livestock, coming from a long line of Orkney farmers and previously managed Glenlyon Estate in highland Perthshire. So as soon as we bought this place we set to work putting up deer fences to form parks where we now have 10 hinds (female deer) the beginning of hopefully a larger herd, and later in the year we will introduce a stag. We have also fenced off the remainder of the grazing land so that we can have some sheep. In time, we hope to add cattle and possibly pigs, but we have to start somewhere.
We both share the same principles and values, that our animals will be treated with kindness and be given the best life possible while they are with us on Muir Estate. When it comes to butchery and cooking, the meat will be treated sensitively and every last morsel utilised to it’s fullest potential. During lockdown I taught myself butchery skills so all the meat will be prepared and cooked by myself. This also means that we will have practically zero food miles and carbon footprint for our meat produce and very little for everything else as we will be using local suppliers where possible, such as Graham’s Dairy for butter, cream and milk, which is just down the road, and an abundance of local veg suppliers.
Another exciting part of Muir Estate, along with the luxury accommodation, is that we want to have a food offering for our guests. We already have this at Woodcroft House, our 5 star guesthouse in Perth, which serves evening meals, afternoon tea, and bespoke picnics. We hope to have a similar demand from guests staying on the estate.
I absolutely adore cooking for our guests and doing larger dinner parties or suppers is what I’ve longed to do. I love seeing the expressions on our guests faces when I bring out a platter of fabulous veggies or a gorgeous spread of meat, seeing their joy just makes it worthwhile, and even more so when they find my meals super tasty. I’m told I’m a bit of a ‘feeder’ so it’s safe to say that you and your family and friends will not go hungry.
Later in the year there will be a food offering, guests will be able to book their staycation and have the option of experiencing a ‘Chef and Shepherd Supper’, a private dining experience with their friends and family, sharing exceptional food grown right here on the estate, in an intimate dining room, roaring log fire, plenty of wine, chatter and laughter.