Case Study: The Buffalo Farm
The Buffalo farm, born in the spring of 2005 has developed into a full butchery business with over 80 staff.
Can you tell us a bit about your business?
The Buffalo farm was born in the spring of 2005, and we now have a team of over 80 staff. We have developed into a full butchery business which includes a retail outlet and traditional butchery counters, wholesale catering supply, an event and private catering business as well as an onsite cafe, milk bar and fish shack. We not only cater to the everyday consumer, but also to local cafes, shops, restaurants and hotels.
In July of this year, we became the first producers of Scottish buffalo mozzarella and buffalo ice cream which is such an important aspect of our business. We’ve assembled a world-class team to produce a world-class Scottish Buffalo Mozzarella, strengthening our farming team, bringing in expert cheesemaking skills and bolstering our commercial operations. We wanted to create a product which put Scotland on the map and could be considered as being world-class.
What has been the biggest lesson you have learned over the last few years?
I think the biggest lesson I have learnt is that with a lot of hard work and determination you can achieve your goals. It is sometimes difficult to let go of the reins of a business that you have built from the ground up and put your trust in the hands of your team to grow the business alongside you but with communication, trust and perseverance, anything is possible. Taking a chance and not letting fear of the unknown hold you back and certainly listening to your customers.
And what opportunities are you looking forward to grasping in the coming years?
I think growing the business as a whole but also establishing Scottish buffalo dairy products as a staple in this country. Mozzarella is what buffalo milk has been famous for, but we very much look forward to producing other top quality products made from buffalo milk. We will focus on striving for perfection for the quality and consistency of our mozzarella. If this all goes to plan, then it may not just be our farm that will have buffalo roaming the fields of, but several others throughout Scotland.
What is your favourite thing about Scotland’s food and drink industry?
I think it sets us apart and makes me proud to play a small part in what is an amazing larder. And it’s not just provenance, it’s the fresh green grass, the clean waters, but most importantly the people, knowledge, history, great passion and love that shines through in many of the products.
Why is it important for consumers to support Scottish producers?
I think there is a great variety of products available to the consumer that have been grown and created in Scotland. I think it important to support local home grown products because it can facilitate shorter supply chains, which can support small rural areas and provide a good connection from farm to fork. We are so spoilt in Scotland with our choice of meat, fish, shellfish, freshly grown fruit and vegetables. For Scotland to continue producing great quality products, it requires the support of the consumer to carry on purchasing locally.
Finally, how are you celebrating this Scottish Food & Drink Fortnight?
Personally, I am loving being able to eat out, something I have missed hugely over lockdown. From a business perspective we are very excited to have our products on the shelves of Aldi as well as being listed by 2 very prestigious Scottish distributors in the form of IJ Mellis and the Cress Company. We have been using our social media to bring the Scottish Food and drink fortnight to everyone’s attention and have launched a couple of competitions to celebrate.