Broughgammon Farm located just outside the seaside town of Ballycastle is a forward thinking family farm with a deep rooted
drive for sustainability. It is this ethos that has led Broughgammon to specialise in kid-goat, free range rose veal and seasonal wild game.
These are traditionally craft butchered here on the farm into a range of artisan products. They are available direct from the farm-shop, face to face
at farmer’s markets, from the street food trailer, online, or from restaurants, shops and delis further afield.
It is their dedication and drive to their ‘forward thinking’ sustainable ethos that has made them award winning and brought the ‘farm to fork’ local food experience into the future.
The Broughgammon story began when Robin and Millie Cole took over the farm in 2002, as an idyllic smallholding to retire to. The Coles built their eco-friendly farmhouse here in 2006. The Cole’s eldest son, Charlie, returned to Broughgammon in 2011 to run the farm commercially, with the same environmental and sustainable credentials. The farm is still run by two generations of the family – Robin and Millie, son Charlie and his wife Becky.
It is expected that Broughgammon’s workshop will be launched as an Économusée in June 2017, however the Cole family already welcome tours and encourage visitors to stop off at their farm to hear what inspired them to produce goat meat and discover the craftsmanship involved in the butchery process.