Ballintaggart in Perthshire is offering a range of menus as cook at home options, with delivery now available to Edinburgh.
The family-run business, which has a couple of rooms and is known for its seasonal Feast dinners, had to close its doors in March due to the lockdown measures in place to help stop the spread of the coronavirus.
The Grandtully Hotel, which is also owned by the family team, had to shut too and has, once again, closed its doors when the area was placed into tier three restrictions.
Now the foodie farm is offering a range of menus available for collection or delivery in Perthshire and Edinburgh.
The menu changes weekly and includes dishes such as: Three cheese macaroni, beef brisket, garlic sourdough; Half grilled lobster thermidor, garden salad, Heritage potatoes and Ballintaggart marmalade pudding, Katy Rodger’s crème frâiche.
The selection of menus include: Comfort Food Thursdays - a £12 per person main course only option for afternoon collection from Aberfeldy.
There's also Fancy Fridays - a £35 per person three course menu for collection from Aberfeldy and Sweet Saturdays - the same £35 per person three course menu delivered in wider Perthshire and Edinburgh, which will run in November and throughout December.
The team said: "While we are unable to welcome guests in our usual way and facing continued restrictions and challenges, we are determined to continue feeding people.
"For those further afield, please keep an eye on your inboxes and on our Instagram and Facebook pages for festive updates and mail order news coming soon."
During the national lockdown in the spring, the mail order offering was launched and included: Harris gin, wine and a bottle of pre-batched Negroni – made by Andrew Rowley, who runs the Grandtully Hotel.
Food included the Ballintaggart sunshine granola, jam, honey and the house Gordal Perello olives.
For those keen to visit either Ballintaggart or the Grandtully Hotel, gift vouchers could also be purchased for overnight stays at the farm or hotel as well as vouchers for the cook school masterclasses.
Speaking of the mail order at the time, co-owner of Ballintaggart and the Grandtully Hotel, Rachel Rowley said: “We miss our community and our guests in these strange and uncertain days and offering mail order on Ballintaggart “essentials” is a way that we can remain connected beyond social media.
“It’s lovely to continue to share a taste or piece of Ballintaggart with people at home while we are closed and to be packaging up parcels heading off across the UK.
“Writing the personal notes that people are including to loved ones and friends they are missing is so heart- warming."
For more information on the menus and how to order, please visit the Ballintaggart website.