Seasonal, locally sourced food is the philosophy of Wilson's Farm and Kitchen, and ingredients are sourced locally wherever possible to create the delicious menus served at their events. The farm's original kitchen garden and orchard provide much of the fruit and vegetables used in the catering. Meat is sourced very carefully, using only home-grown Scottish Hereford beef and Herdwick lamb, or meat from other local farms that share the same commitment to high welfare, grass-based farming.
Cowbog is a busy family farm with around 250 cattle, arable crops, and a variety of conservation features that the cows help to manage. Three generations of the Wilson family have managed Cowbog since 1938. Through sensitive management, the farm strives to protect and enhance its biodiversity while remaining economically viable. Cowbog is a 242ha mixed tenanted farm with two holdings and a contract farming arrangement with Roxburgh Estates. Home to the Wilson family, it is farmed by Robert and his wife Lucy, with the help of his parents Joan and Ronald Wilson. Wilson's Farm and Kitchen at Cowbog Farm has done an amazing job of diversifying their farming business by branching out to offer; Field to Fork Farm Tours, Curry Nights, 25 Mile BBQ, Wee Bothies Dining Room, Private Parties, 25 Mile Roast Lunches. The farm offers the ultimate food experience, educating guests about how the farm's food is produced and reared, while providing delicious, seasonal, home-cooked meals prepared on-site. Diversifying the farm into agri-tourism has enabled the family to continue to farm to a high welfare standard while generating additional income. Lucy Wilson has used her culinary knowledge and experience to create a well-rounded dining experience. Cowbog Farm is committed to showcasing its own farm produce, particularly its grass-fed Hereford beef, as well as other local produce. The promotion and use of other local produce in the dining experience have a positive impact on the local farming community and are reinforced by the Field to Fork Farm Tours.
Repurposing and converting farm buildings to provide the appropriate venue for the food and tour experience, e.g., dining areas, access, toilet facilities, etc. Working with local tour operators to bring guests to the farm. As part of the Monitor Farm, the Wilsons aim to support Scottish farmers in adapting their businesses to become sustainable and resilient. Introducing value-added products and promoting local sourcing required Cowbog Farm to educate the market and raise consumer awareness of the benefits of their offering. They faced the challenge of communicating the value proposition of their farm-fresh and artisan products to potential customers. They used a number of strategies to do this, including engaging with the local community through events, workshops, and partnerships. By actively sharing their knowledge and fostering relationships, they successfully educated consumers and built trust, creating a loyal customer base. Expanding into value-added products and developing an on-farm kitchen presented challenges related to business diversification. Cowbog Farm needed to develop new skills, invest in additional infrastructure, and ensure smooth operations in both farming and food production. They overcame these challenges by carefully planning and implementing a phased approach to diversification. By using their existing resources and scaling up gradually, they minimized the risks associated with expansion and built a resilient and diversified business. Through their determination, proactive problem-solving, and commitment to innovation, Cowbog Farm has overcome these challenges to become a model for sustainable and forward-thinking farming practices. Their success demonstrates the transformative power of perseverance, adaptability, and a willingness to embrace change in the agricultural sector.
Educating the next generation of farmers through participation in the Monitor Farm programme. Educating the public about where their food comes from and the high welfare standards it meets. Demonstrating how their cattle play a key role in crop rotation and best practice by participating in AECS. The food experience and tours have attracted members of the public to the Borders and provide an excellent service to the local community as well as the wider farming sector. The farm also works with tour operators, travel agents, and local tourism partners, putting the Borders firmly on the map. The Wilson family are champions of British agriculture and are passionate about helping people understand where their food comes from and the importance of farms.
Find out more about the finalists for the Helping it Happen Awards 2023