Alison with hens

Old Leckie

old leckie farm logo

Nestled under the Gargunnock Hills, surrounded by lush grass and age old trees, Old Leckie has been farmed by the Younger family for over 100 years.  As a small family farm they are proud to care sustainably for their animals and the environment, and offer the very best in fresh, local produce: from award winning eggs, salad leaves and potatoes to outdoor reared pork, Highland and Limousin beef and lamb.


The name Leckie is thought to derive from the Gaelic name Leacann, meaning the ground at the bottom of the slope. A perfect description of the farm!

Alison Younger of Old Leckie said: “The Leckie family owned the ground we farm on until 1648 during which time they built Old Leckie House (circa 1530), which is now a Grade A listed property and forms the backdrop to our beautiful farm. Since then there have only been two other families who have owned the ground – the Moirs and the Youngers.  This amazing history continually reminds us about our role as stewards of the environment we have.”

Alison and her husband Fergus took over the running of the farm in 2012 from Fergus’ mother. Alison said: “We both brought with us a passion for producing a finished product, local food networks and the importance of building relationships and dialogue with our customers. Since then have diversified the business into more finished products and developed a great customer base in our local area.”

Woman and child picking eggs


As well as being family owned, Old Leckie is embedded in the local community as Alison explained:We are very much part of our local community – supporting fundraising events with vouchers and donations and hosting a biannual barndance at the farm which in 2019 attracted over 350 people and raised almost £1800 for charitable causes. Our staff are all local and we always promote local business to our guests staying at the farmstay self catering, or visiting us for a farm tour.”


Old Leckie is based just west of Gargunnock and delivers to homes across rural Stirlingshire, from Gargunnock to Buchlyvie, Blairdrummond to Aberfoyle and everywhere in between. Alison added: “People can also buy direct from the farm, though we don’t have a fully staffed shop so it’s best to call beforehand to make sure someone is around and able to help. Our popular fresh meat boxes are also sold and posted UK wide.”

Old Leckie will launch an online shop in October, making it easy to sign up for their home delivery service and place an online order for UK wide delivery.

Meat box


Old Leckie sells its farm products directly to over 220 customers, as well as through a network of local shops: BlairDrummond Smiddy, The Woodhouse, Hewitt and Aker (Killearn), Buchlyvie Stores, Doune Spar, Maggie’s (Aberfoyle), Trossachs Petrol Station (Aberfoyle), Gargunnock Village Store and Falleninch Farm Butchery.

Their produce also features on the menus of some great local restaurants: Nick’s in Bridge of Allan, The Gargunnock Inn, The Inn at Kippen, Blairdrummond Smiddy, Thornhill’s Lion and Unicorn, Aberfoyle’s Forth Inn and Buchlyvie’s Coffee Kiln.

Alison said: “Our motto is super fresh and super tasty. We pride ourselves on allowing our animals to be as free range as possible, allowed to display their natural characteristics to minimise stress and to grow as slowly as they want. We pay attention to our grass, use high quality feed and keep ourselves small and focused to ensure quality in all our produce. Direct supply chains mean we can get our products out to customers very quickly and you can taste the freshness.”

Children and hens


Alison works full time on the farm; whilst Fergus combines working on the farm with his role as an agricultural consultant. Alison said: “As our business has grown, so have our staff. We employ Struan a few days a week to help on the farm, whilst Emma and Craig help weekly with our deliveries. Matthew and Andrew both are high school students from our local village who help egg packing. Our 3 children, Katie, Ellen and Nelleke are also encouraged to help as much as possible! We also normally have WOOFing volunteers (Working Opportunities on Organic Farms) who live and work with us.”


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