John and Kirsteen Sinclair own a successful fruit farm and visitor experience on the outskirts of Edinburgh. They have developed their business over many years and felt the time was right to expand and improve their Farm shop and restaurant.

They approached ScoMac with an open mind and we worked with them to develop a comprehensive design that included the servery area and the flow through the farm shop. The kitchen design needed to be flexible enough to cope with everything from a quiet damp November morning through to a hectic sunny summer weekend.

John and Kirsteen wanted to ensure that the new building minimised its carbon footprint and to this end they deployed a range of green technologies. This concern for the environment carried into the servery counter design. The counters are finished by upcycling the old potato boxes from the farm.

By taking a holistic approach to the entire customer journey, the completed scheme integrates commercial efficiency with a strong sense of place, ensuring the farm shop, servery and kitchen work together as a cohesive operation while reflecting the values, heritage and personality that have become synonymous with the Craigies brand.

The design has proven to be efficient and the quality of the construction and finish has drawn positive comments from their clients.