Just three miles from the rugged North Antrim coastline and nestled between the towns of Ballycastle and Bushmills, multi award-winning farm, Broughgammon Farm provides ethical and sustainable produce.
Charlie Coles’ family set up the farm back in 2011, to combat the unnecessary waste of dairy farms, deciding to rear male kid goats themselves and serving up delicious and healthy cabrito kid goat meat.
For more than 10 years now, the company has branched out into rearing free-range rose veal and also seasonal wild game. Two years ago, Broughgammon also began producing vegetables and edible flowers.
As a member of the Économusée network, Broughgammon now has its own artisan on-site butchery, where the team teaches others the art of butchery and handling wild game. There are also foraging courses, which are run in conjunction with Forage Ireland throughout the year; herbalist workshops; seasonal cookery classes and fermenting workshops.
Between Friday and Sunday, the company opens its doors to the public and serves up innovative baked goods, which are created using foraged finds, seasonal produce and edible flowers from Broughgammon’s garden.
The café, in addition to serving up a brilliant range of baked goods and foraged finds, also offers a terrific range of great coffees, a very tasty lunch menu and the best of Northern Irish and Irish produce from their farm shops. For people from afar, the company also delivers its meat boxes all over Ireland and the UK.
Broughammon Farm’s awards include:
- 2019 Winner Delicious Magazine Awards-Goat Bacon
- Silver awards in British Charcuterie Awards for Rose Veal Salami
- Slow Food Person of the Year
- Irish Food Writers Guild Winner