Founded by brothers Chris and Andrew Rowley eight years ago, Ballintaggart has blossomed from a small B&B and farm into a celebrated culinary destination in Perthshire.
This multi-faceted venture nestled in a Perthshire valley now includes The Grandtully Hotel, which houses their restaurant and bar, luxury self-catering accommodation at Ballintaggart Farm, along with a cook school, three shops and a wedding and event space at Ballintaggart Farm.
Standing as a true community cornerstone, the team at Ballintaggart are dedicated, to showcasing the bounty of local producers and inspiring visitors from near and far to embrace the taste and spirit of Perthshire.
Part One
Elevating Local Produce
Local and seasonal ingredients lie at the heart of every Ballintaggart menu. From “Slow Sundays” and “Feast Nights” at Ballintaggart Farm, where guests enjoy immersive, seasonal dining experiences, to their provisions stores in Kenmore and Aberfeldy, Ballintaggart has developed a network of small-scale, quality suppliers. This commitment to local sourcing supports Perthshire producers and ensures a sustainable, evolving menu that celebrates Scotland’s natural larder.
Part Two
A Regional Food Leader
Ballintaggart’s commitment and deep roots in the local food landscape have also led Chris to chair the Perthshire Regional Food Group, supported by Scotland Food & Drink. This role has positioned him not only as an advocate for his own business but as a regional ambassador, actively promoting Perthshire as a premier foodie destination.
Through the group, Chris champions collaboration over competition, organising trade show visits, networking events, and joint marketing initiatives that encourage Perthshire businesses to support each other. By sharing knowledge, best practices, and a unified vision, Chris and his peers are setting a course for a thriving regional food sector.
Part Three
A Response to Community Demand
Ballintaggart’s expansion into events and weddings was a natural progression, fuelled by guest demand. Known for intimate, food led weddings, Ballintaggart creates bespoke dining experiences tailored to each couple, weaving local, seasonal ingredients into menus that are as unique as the couples themselves.
This customisation extends to cocktail and canapé pairings, inspired by the clients’ personal preferences and food memories, ensuring that every celebration is both deeply personal and memorable.
Impact and Future Growth
With demand growing, Ballintaggart recently launched a series of Residential Cook School’s, offering guests a three-day immersive culinary experience at the Farm.
Their retail arm has also expanded in 2024 and now includes an extended retail space in Aberfeldy and the re-opening of the Village Shop in Kenmore. Each space features a unique mix of fresh bakes, house made products and local goods.
As Ballintaggart continues to expand, its mission remains clear: to foster a deeper connection between people, place, and produce, solidifying Perthshire as a must-visit destination for culinary enthusiasts.