TESTIMONIALS

“As a chef to whom good ingredients are everything, I am delighted to recommend Buccleuch beef. Everything, from the slow maturation on the lush grass of Dumfriesshire, to the careful hanging and butchering shrieks quality. I can honestly say that the rib of aged Buccleuch beef I had recently was the finest I have ever eaten”

Mike Robinson
TV Chef

"We use Buccleuch because of the consistent quality and integrity of everyone involved, at Fifteen we slow roast the shins for 14 hours, quickly grill the rib-eye and serve a fantastic Carpaccio with the amazing fillet."

Andrew Parkinson
Executive Head Chef
Fifteen - London

"...These sausages are absolutely first rate.   They cooked perfectly with minimal shrinkage and tasted absolutely sensational.  Often with pork and chilli we have found the chilli to be a little over-powering, not so with these fine sausages.  The honey offset the chillies perfectly.  We would  highly recommend these sausages and were extremely impressed by the quality and the complimentary flavours of honey and chilli..."

Stephen Plume
Sausagefans.com

“…Fillet of Buccleuch beef with Portobello mushrooms…the beef was beautifully tender.” The Scottish Daily Record

“Recommended main courses include a rich fillet of roast Buccleuch beef with a subtle Lagavulin whisky sauce….quite delicious.” The Times

“…Pan-fried fillet of Buccleuch Beef. Sure, it costs £24.95 on the a la carte menu but it's easily the best slab of beef I've eaten in 2007.” Tam Cowan, The Scottish Daily Record


“The menu is full of old favourites such as smoked salmon, sirloin of Buccleuch beef…” The Evening Standard (London)

 “…Delightful Buccleuch beef wellington, served with a creamy garlic mash and truffle sauce…” The Scotsman

“…Prestonfield's restaurant continues the hotel's sinful theme with plates of melt-in-the-mouth Buccleuch beef…” The Daily Telegraph

“….tennis champ's penchant for the dish resulted in 200 succulent eight-bone racks of lamb being ordered from the Duke of Buccleuch's estate in Dumfries & Galloway…” The Sunday Herald

“Hilton Hotels across Greece and five-star cruise ships will stock Buccleuch Scottish beef, pork and smoked salmon as well as some conserves and relishes…” The Herald

“Steak is clearly a priority here, with the menu informing us that Angus, Galloway, Shorthorn crosses from Buccleuch are aged for 28 days. And you can tell. It's good steak.” The Times

“…prime beef is brought from the Duke of Buccleuch's estate for the dining rooms of Rossdhu House…” The Express

“Enjoy a beautifully tender roast fillet of Buccleuch beef with horseradish mousseline in this renowned restaurant…” The Herald