THE supplier for one of Edinburgh’s top steak restaurants has opened its own on-farm micro-abattoir in the Scottish Borders.

Hardiesmill, who currently solely provide beef to the city’s west end joint Kyloe Restaurant & Grill, aim to produce world-class, ethical meat with a ‘farm to fork’ philosophy.

Owners of Hardiesmill, Alison and Robin Tuke, believe that as the animal does not have to leave the farm or be transported, they can minimise stress and so, ultimately the meat is more tender, with a fuller and deeper flavour. They also believe that it is the care and attention that goes into each animal that has resulted in their global top five status.

Robin and Alison said: “Our micro-abattoir has been more than four and a half, very long years in the making and we’re delighted the end result will be available for diners in Kyloe to enjoy. Over the years, we have built a brilliant partnership with executive chef John Rutter and the Kyloe team.”