In this episode, we sit down with Angus Buchanan-Smith, Co-Founder and Director of The Free Company, an organic farm and restaurant guided by regenerative methods, at the foot of the Pentland Hills. We explore the history of the business, the transition to organic farming and the various complimentary enterprises they operate, from their onsite restaurant, to veg boxes, pigs and engaging with their local community.  

With a deep respect for the land and experimenting with what works for them to ensure a resilient future, they share their ethos, the practices they use and how they are producing food that feeds both their local community and their on-site restaurant. We explore how they create meaningful links between food and place, and the challenges and benefits of transitioning to organic.    

Whether you're a grower, eater, or someone curious about the future of food, this episode offers an honest, grounded look at how farming with nature can nourish people, planet, and community  

Host Harry Fisher, Producer Iain Boyd, Editor Kieron Sim, Executive Producers Kerry Hammond & Kirstyn Blackwood 

Timestamps: 

0:56 – 15:29 Intro to the Free Company, transitioning to organic farming and finding out what worked for them. 

15:30 – 27:06 Getting the most out of the land, a regenerative approach and benefits to biodiversity, soil and carbon.  

27:07 –40:24 Local food production, customer experiences and their various enterprises.  

40:25 – end. Challenges, recommendations for others and future plans. 

Related FAS resources:   

Natural Capital: https://www.fas.scot/sounds/natural-capital/  

Organics: https://www.fas.scot/organics/  

Other Related Resources: 

The Free Company: https://www.the-free-company.com/  

Pasture for Life: https://www.pastureforlife.org/