Lower Mill of Tynet Farm in Morayshire is proving that farming can adapt to modern challenges while staying firmly rooted in practical, sustainable practices. Led by Gordon and June Whiteford, the farm has evolved from a small-scale egg operation into a multifaceted business that integrates environmental stewardship with commercial success. This year, their efforts were recognised when they were named Sustainable Farm of the Year at the Scottish Agriculture Awards.
For the Whitefords, the journey hasn’t been straightforward. While Gordon and June both grew up on farms in Ayrshire, succession opportunities at home were limited. Determined to forge their own path, Gordon launched Highland Eggs in 2005 with 3,000 organic hens on rented land. It was a modest start, but one that laid the groundwork for what was to come.
“We didn’t have land or subsidies to rely on,” says Gordon. “We had to be smart with every decision, making sure that whatever we did was financially sustainable and set us up for the long term.”
In 2012, Gordon and June secured the tenancy of Lower Mill of Tynet Farm through the Crown Estate. The initial 50 hectares provided an opportunity to scale up, and over the years, they’ve added a mix of enterprises to complement their core egg business. In 2018, they expanded by taking on a neighbouring 100 hectares and investing heavily in infrastructure.
A significant turning point came in 2015, when Gordon embarked on a Nuffield Scholarship. Initially focused on hen welfare in free-range systems, the experience gave him insight into the benefits of regenerative agriculture, particularly its emphasis on soil health. During his travels, he observed how mixed farming systems could integrate livestock and crops to improve the land, reduce reliance on imported feed, and promote a more sustainable approach.
“The scholarship changed my perspective,” says Gordon. “It taught me how essential it is to treat soil as the foundation of everything we do. Healthy soil doesn’t just support crops and livestock – it underpins the nutritional value of the food we produce.”
Egg production remains the heart of their operation, and the Whitefords have gained recognition as pioneers of white hens in Scotland, challenging the industry norm of brown birds. Inspired by what he saw during his Nuffield travels, Gordon introduced the first flock of Hyline W80s to the farm in 2017. While these birds are common abroad, they were virtually unheard of in Scotland at the time.
“People told me it was a bad idea,” Gordon recalls. “They said no one would buy white eggs here. But I’d seen how efficient and resilient these hens were, and I knew they could work well for us.”
The decision paid off, and Gordon now has 9,000 free range white hens on farm, in addition to 6,000 free range organics, with eggs sold to a range of retail outlets, bakers, cafes, hotels and restaurants, with a number also contracted to a North East packer.
White hens are smaller and more feed-efficient than their brown counterparts, and they lay more eggs over their lifetime. This year, the farm’s flock produced over 500 eggs per hen housed, a milestone that has set a new benchmark in Scotland. The longer laying cycle not only reduces costs but also significantly lowers the carbon footprint of their eggs by requiring fewer flocks and less feed.
“It’s a practical solution with real benefits,” says Gordon. “The stronger shells on white eggs also mean fewer breakages, so there’s less waste. It’s a win on multiple fronts.”
In 2020, the Whitefords expanded into dairy farming, reintroducing an enterprise that had all but disappeared from Banffshire, and reigniting Gordon’s childhood interest in dairying. Starting with a small organic herd and a robotic milking system, they now have 40 cows producing A2 milk, sold directly to consumers through a 24-hour vending machine on the farm. The dairy venture didn’t stop there. To reduce waste and add value, they began producing flavoured milk and ice cream, utilising surplus milk and egg yolks from second-quality eggs.
“The ice cream has been a great addition,” says June. “It allows us to make the most of what we produce while offering something unique to our customers. People really seem to love it, and it’s helped us build a loyal customer base.
“We’re also selling beef, lamb, and other local artisan products through the vending machine, which has been a great way of demonstrating the value of quality, local food.”
The farm’s commitment to sustainability is evident in every aspect of its operations. A 56KW solar panel system powers much of the farm, significantly reducing reliance on external energy sources. Plans are underway to install a small anaerobic digestion system that will convert slurry and hen manure into renewable energy to heat water for milk pasteurisation, further improving efficiency.
Sustainability also extends to the way the Whitefords manage their land. They have adopted regenerative farming practices that integrate livestock and crops to improve soil health and reduce reliance on external inputs. For example, they grow intercropped wheat and peas, which provide higher yields and improve soil fertility. Rotational grazing with their dairy herd helps maintain healthy pastures, while their commitment to organic principles has brought wider environmental benefits.
“We’ve eliminated artificial fertilisers and reduced tillage, and we’re already seeing the impact,” Gordon says. “Farmland birds like skylarks and yellowhammers have made a real comeback here. It’s encouraging to see the ecosystem responding positively.”
Gordon is also part of a pioneering group of farmers in the North East who’ve been among the first in the UK to grow organic oilseed rape. The crop is cold-pressed and sold under the ORganic brand, proudly standing out as the only organic rapeseed oil made in Scotland. What’s more, the rapemeal left over from pressing gets brought back to the farm and used as a sustainable alternative to soya in the hens’ and cattle’s feed.
Despite their achievements, the Whitefords have faced significant challenges along the way. As tenant farmers, accessing finance has been a constant struggle. Banks are often hesitant to lend without land as security, so the family has relied on hire purchase agreements to fund infrastructure and equipment. While this approach has allowed them to grow, it has also placed pressure on cash flow.
“It’s been tough at times,” Gordon admits. “But we’ve always focused on reinvesting in the business and thinking about the long term. That’s starting to pay off now.”
Balancing the demands of the farm with family life is another challenge. With three young children, managing their needs alongside the daily demands of running a farm can be a juggling act. Despite this, Gordon and June – who has recently stepped back from a career in medicine – see their efforts as an investment in the future.
“We want to give our kids the opportunity to farm if that’s what they choose,” June says. “It’s not about forcing them – it’s about creating something that’s there for them if they want it.”
The judges at the Scottish Agriculture Awards were particularly impressed by Lower Mill of Tynet Farm’s innovative approach to reducing feed usage, increasing output, and improving energy efficiency in egg production. Their strong business and management planning, combined with a focus on producing high-quality, locally sourced food, set them apart from the competition, which Gordon and June said was a “huge honour, especially considering the calibre of competing businesses”.
Winning Sustainable Farm of the Year, sponsored by Virgin Money, has been a proud moment for the Whitefords, but they are already looking ahead. Over the next five years, they plan to double their dairy herd, expand their product range, and transition their vending machine into a serviced farm shop. They are also committed to exploring new innovations that will allow them to continue improving their sustainability and efficiency.
“There’s always more to learn and more to try,” Gordon says. “Farming isn’t static – it’s about adapting, solving problems, and finding better ways to do things. That’s what makes it so rewarding.”
