COOK THE FARM SCOTLAND 2026 – Anna Tasca Lanza

Cook the Farm Scotland

A taste of place: land, sea, and stories

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When

June 5 – 14, 2026

Price per Person

Single Occupancy Room: £8,275
Double Occupancy Room: £7,325
(all taxes and fees included)

Projected Program 2026

Arrive in Scotland and transfer together to the countryside, where we’ll settle into our accommodations and gather for a welcome lunch. But first, let’s stop at an iconic Scottish castle to have a little snack before we arrive. The afternoon is left for settling in and exploring the grounds before our first group dinner around the table.

We begin with an introduction to the program and a walking tour of the estate to understand the rhythms of the land. Lunch is shared together, followed by time in the walled garden and a visit to learn about bees and honey. The day closes with a group dinner.

A day dedicated to preservation and tradition. We’ll visit local producers of cheese and preserved goods, enjoy lunch together, and spend the afternoon making pickles before a simple pub dinner.

The shoreline becomes our classroom for a morning of coastal foraging. In the afternoon we’ll cook: oatcakes, cordials, and more. Dinner is a relaxed barbecue near our cottages.

We turn to the waters for a day of seafood. From smokehouses to fresh catches, lunch is centered on the sea, with time in the afternoon to explore nearby villages and cultural sites.

A day to explore Scotland’s drinks. We’ll learn about whisky, gin, and beer traditions, taste along the way, and balance it with time at home baking pastries and sweets to enjoy with tea.

The focus shifts to meat. We’ll spend the day learning about heritage breeds, sustainable farming, and curing traditions, with tastings and shared meals highlighting the best of local practices.

Grains are the theme today, with visits to local farms and a walk by the sea. Lunch is a picnic, and the afternoon turns hands-on with oatcake making.

We reflect together in a coaching and feedback session in the morning, followed by a cooking lesson and shared lunch. In the evening, we celebrate with a feast of shellfish, gathered from local fishermen and shared over stories.

After breakfast, we say our goodbyes and depart.

Projected schedule. Activities and presenters are subject to change without notice and dates of events may be shuffled to suit guest presenter and/or producer needs. The program below is an idea of themes, activities, and topics that may be covered. Maximum 12 participants.

Info

Included

Accommodation
Lodging in comfortable cottages with living areas. Rooms are in various apartments/cottages just minutes walking from the main Stables where we gather for meals. Single rooms have bathrooms shared with one other participant. Double rooms will have a dedicated bathroom. Bathrooms are not en suite. Access to the swimming pool and tennis courts. Cleaning and changing of linens/towels twice during the stay.
Shuttle Transfer
Transfer to and from Edinburgh airport at set times on arrival and departure date. These times will be communicated in advance of the program.
Meals
All meals (including wine or other beverages with dinner) and activities outlined in the program, and transfers to all activities.

Not included

Flight
Airfare to and from Edinburgh is not included.
Additional meals
Two meals are not included in the pricing.
Insurance
Travel insurance must be arranged independently by participants.
Extra
Laundry is available at a small fee per wash. Gifts and or extra provisions you’d like for yourself on outings.

Scotland is often imagined as whisky and golf, castles and kilts. But beyond these classic images lies another story.

One rooted in the land, the sea, and the communities that have long depended on both. It is a story of resilience and resourcefulness and of fields and shorelines that continue to sustain and inspire. This is the Scotland we invite you to explore during our Cook the Farm: Scotland Pilot program.
Your home for the program will be Galloway House Estate, a 600-acre coastal estate of woodlands, gardens, and sea views. Built in the 18th century, the estate is both historic and alive: sandy beaches just a short walk away, trails winding through ancient trees, and lodgings that balance comfort with a deep sense of place. From fireside evenings to shared meals, it offers the perfect setting for gathering, learning, and connecting.

For centuries, Scottish foodways were tied to aristocratic estates and formal gardens, yet alongside them flourished everyday traditions of farming, fishing, and preserving. Today, these stories converge: the elegance of walled gardens, the depth of farmhouse pickles and cheeses, the ingenuity of sea-foraging, the warmth of gathering around a pub table. To walk into these histories is to understand not only how Scots have eaten, but how communities have endured, adapted, and celebrated together.

Cook the Farm: Scotland is an invitation into this living archive. Over ten days, we’ll meet farmers, cheesemakers, foragers, and distillers who carry forward Scotland’s traditions while shaping its future. We’ll explore how food connects people to land and community. Just as in Sicily, this is more than a journey of taste; it’s a journey into food, place, and identity.

Who’s at Cook the Farm Scotland

I had no idea how much of Sicily we would get to experience. I knew it would be a lot, but I feel like I've seen so much of it and that we covered SO MUCH in 6 weeks. It's bonkers.

M.E.H.

I travel about 8 months of the year since I retired. Been to 120 countries and seven continents and I would say CTF was probably my best overall travel experience ever. So well thought out, executed. Just a once in a lifetime experience.

J.E.

I have enjoyed every aspect of this experience so much. The beautiful countryside and nature, the slow life in Valledolmo, its warm and welcoming people, getting to know Sicily and its culture, the amazing lunches (miss them already so much), the inspiring people and unique experiences.

L.T.M.

This experience was one of a kind and changed my life and everything to come. I am so grateful to have been a part of this and I thank ATL immensely for building something so special.

K.J.