The Free Company had been on my list for some time, but its location meant it took until August last year to finally visit. A get-together with a group of friends from across Edinburgh seemed to be a good excuse to meet in the middle, and enjoy one of their Summer Feasting Sessions.
At this time of year the farm was at its summer peak — full, fragrant, and humming with life — and although none of us knew it then, the team were just months away from earning a Green Michelin Star for their commitment to sustainability and regenerative farming. An award that is very much deserved.
Arriving at the Farm
The restaurant sits on a farm outside the village of Balerno on the outskirts of Edinburgh. One minute you are in the hustle and bustle of the city, the next minute you are in the serenity and calmness of the countryside. We chose to take a taxi out, but you can take the number 44 bus to Balerno, followed by a 20-minute walk. For evening service, they’ll also pick you up — ideal if you want to enjoy some of their cocktails. There is plenty of parking on site.
The evening we visited was a typical Scottish summer evening, a little overcast, but warm enough to sit outside in the gardens and speak to the staff and fellow guests while enjoying a drink or two. The bar downstairs in the barn was decked out with wildflowers and their homemade potions on display, and outside was a fire pit for later when things got a bit chillier. The whole restaurant is rustic in the most intentional way; simple, beautiful and quietly confident.
The Evening Begins
There is only one sitting at the Summer Feasts, so once everyone had arrived, the canapes started to be brought round outside and in the downstairs bar, which allowed everyone to continue to catch up and mingle. The canapes on offer included roe deer with nasturtium and buckwheat, hogget-fat foccaccia with shallot and broadbean and mint and marjoram, all flavoursome morsels that whetted the appetite for what lay ahead! They were so tasty I forgot to take photos. These all went down well with their delicious seasonal cocktails.
Once ready for the main event we were guided upstairs in the barn and shown to our tables. The barn is laid out with long wooden tables dressed with linen, wildflowers, and candles, adding a warm glow to the evening.
A Menu That Captured the Height of Summer
Our menu for the evening was a celebration of everything the farm was producing at its peak. Each course arrived with a few words from the team — what had been harvested that morning, what they were excited about, what the land was giving them right now. You feel connected to the food when the fields are right outside the door.
Here’s what we enjoyed:
Firehouse Sourdough & Honey Butter
Warm, chewy, deeply flavoured sourdough paired with their impossibly creamy, softly sweet honey butter. A great start to the meal.
House Pickles & Charcuterie
A colourful spread of sharp, bright pickles and deeply savoury charcuterie, all from the farm. This is the kind of plate I like, you can graze and chat at the same time and enjoy the matching wine.
Garden Plate, Crowdie, Pork Skin
This dish was a snapshot of the farm in August: crisp vegetables, creamy crowdie, and crunchy pork skin. A fresh dish between courses, an almost palate cleanser.
Day Boat Mackerel, Gooseberry, Cucumber
I’m not always a fan of mackerel but this was excellent – perfectly cooked fish balanced by tart gooseberry and cool cucumber. Another fresh on the palate dish, keeping it light and perfect for a summer’s evening.
Shetland Hogget, Aubergine
Our final savoury dish was a rich, tender hogget paired with smoky aubergine. Deep, comforting flavours without ever feeling heavy. A great end to the savoury part of the meal.
Meadowsweet, Summer Fruit & Sourdough
Dessert was a gentle, fragrant finish: meadowsweet cream, bright summer fruit, and a clever sourdough element that added texture and depth. Light, elegant, and delicious.
Final Thoughts
We had a wonderful evening at The Free Company, a perfect place for a group of friends to catch up casually and over great food. I loved how most of the menu came from the farm itself (obviously the fish didn’t!) and therefore the menu is always changing depending what’s available and what’s in season. Meaning, you will never get the same meal twice. I look forward to my next visit, maybe to enjoy their Sunday Lunch after a walk in the Pentland Hills, that seems a perfect end to a great walk, doesn’t it?