From Farm B&B to Scottish Storytelling Brand: Ballintaggart's Next Chapter
Ballintaggart started life in 2015 as a two bedroom bed and breakfast on a farm near Grandtully. Launched by Chris and Andrew Rowley after a move north from London, the business was inspired by childhood holidays to the area and a love of all that Highland Perthshire has to offer.
A decade on, the business now includes an expanded Ballintaggart Farm with Restaurant, The Grandtully Hotel, a cook school, catering arm, and retail shops in Aberfeldy and Kenmore.
Prompting Giles Coren of The Times to say, “I have never been offered a better table anywhere”, Ballintaggart has emerged as market leader in the modern Scottish hospitality scene, and with expansion plans now underway, the team is preparing to write its next chapter, seeking the investment needed to scale sustainably and bring its model of immersive, locally rooted hospitality to a wider audience.
Ballintaggart has evolved far beyond a traditional hospitality business. What has driven that growth and ambition?
Chris: "Almost everything we've done has happened organically, in response to what guests asked for. We started with two bedrooms and an evening meal for anyone staying. People began saying they'd heard you could eat up at the farm, so we turned it into a restaurant. Guests used to watch through the kitchen window on their way through, so we turned that into a cook school. A couple got engaged on the terrace and asked to get married there, so weddings began too. Retail came out of necessity during lockdown, and it's grown from there. “
How important has Highland Perthshire been in shaping the brand and the customer experience?
Andrew: "Hugely. We talk a lot about a sense of place, and we want guests to really feel where they are. We're 90 minutes from Edinburgh and Glasgow, so it's accessible, but it still feels like getting away. The bit we're proudest of is the producers on our doorstep. Rural Scotland has incredible artisans whose produce often goes straight to the cities, and we wanted to bring that food and drink identity into this area instead.
“Aberfeldy and Grandtully were a bit overlooked ten years ago, but we've seen a real regeneration since then, which we're glad to have played a part in."
What has demand looked like recently, and what economic impact does Ballintaggart have locally?
Chris: "Demand is outstripping what we can offer. The hotel is booked months in advance, and we're turning away a high proportion of wedding and travel trade enquiries purely on capacity, which is currently around 40 covers. Getting to 80 would transform the number of events and weddings we could take on, and because guests who stay also eat with us, more rooms means more covers in the restaurant too. We've also seen strong growth in experiential demand with cook school days, wellness and our sauna. Guests want immersive stays that they can build a whole trip around."
Andrew: "In terms of economic impact, we employ 70 people and work with well over 100 suppliers, the vast majority Scottish. Beyond direct spend, guests come specifically for the food and drink experience, and we actively promote Highland Perthshire as a destination alongside our own brand, because the two are so closely linked.”
What makes Ballintaggart different from other hospitality or food-led destinations?
Chris: "A consistent, real passion for the guest experience, across everything from the farm to the shops. It's not about being a cool hotel for a night. Guests trust us because the standard doesn't waver, whether it's the food, the service or the story behind a product on our shelves. That consistency is what turns a first visit into a repeat guest and repeat guests into people who build Ballintaggart into their calendar."
Why is now the right time to seek investment and scale further?
Andrew: "Up until now we’ve largely self-invested with annual profits going back into the business, alongside specific lending for projects such as the farmhouse renovation. This year marks ten years, and 2026 is about putting stronger foundations and structure in place to support the next stage of growth. For instance, we're about to move into a new, custom-built production facility on Perth's Inveralmond industrial estate, allowing us to broaden our distribution network while keeping our supply chain rooted here.”
Chris: "Turning ten makes you think about what's next and we want to grow sustainably rather than for growth's sake alone. Running a business can be a lonely place, and we want the accountability, governance and outside expertise that professional investment brings, particularly from people who've scaled hospitality businesses before. Our senior management team is also stronger and more settled than it's ever been, and they're ready to help drive this next stage."
What does success look like for Ballintaggart over the next five years?
Andrew: "Simply put, we want to be the leading modern voice of Scottish food and drink, while championing other Scottish producers as we grow. We'd also like to help shift perceptions of a career in hospitality to a genuine choice rather than a stop-gap job. And we want to keep promoting the area's reputation as a leading food and drink destination, alongside our own rising profile."
Chris: “I say, 'let's give it a go', and Andrew works out how to make it happen."
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