Venison from FEI - SKYE | Scott MacKenzie

From Hill to Fork…

Covering some 23.000 acres of Sleat in south Skye, Fearann Eilean Iarmain employs Skye’s only full time Gamekeeper / Stalker.

As part of our Deer Management Programme our venison comes from culled animals, a necessary practice which ensures the sustainability, health and well-being of one of Scotland’s most iconic animals and the environment they live in. The success of our Deer Management Program was a contributing factor in winning the prestigious Golden Plover Award in 2017.

Within our farm steading we have housed our modern deer larder facilities where all our deer carcasses are processed and packaged and ready for sale within the local community. Our excellent chefs at Hotel Eilean Iarmain and The Inn at Àird a’ Bhàsair never fail to create fantastic venison dishes, which is always a highlight for many a holidaying visitor.

An important part of the whole “Field to Fork” concept has been to ensure our chefs understand where this sustainable product has come from and its journey to there kitchen, so
Scott, Fearann Eilean Iarmain’s Head Gamekeeper Stalker regularly invites our chefs to accompany him out on the hill to be a part of the Deer Management Process.

In 2019, Scott created a new venture with The former Hebridean Restaurant now called “The Lovable Rogue” in Glasgow, suppling them with our top quality venison. The Lovable Rogue’s ethos is using the very best of ingredients these archipelago range of diverse islands on Scotland’s west coast has to offer. The chefs jumped at the chance to see first hand the processes involved in managing a healthy population of Red deer right through to the final product. “Respect, care and nurture” is something I’m sure will stay with them after there experience at Fearann Eilean Iarmain.

See the video of when “The Lovable Rogue” visited Fearann Eilean Iarmain…