In the foothills of the Pentlands, The Free Company is part regenerative farm, part restaurant and wholly a love letter to seasonal food. Housed in a converted dairy barn, long communal tables host laid-back feasting built from what’s growing just metres away: vegetables from the no-dig market garden, pasture-raised meat and house ferments. The whole family-run operation is closed loop – farm, kitchen and soil working together – earning the restaurant a coveted Michelin Green Star for sustainability. Look out for the pop-up farm shop, too.
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