Dunlossit Estate uses cattle, sheep and pigs to manage its landscape for biodiversity, amenity - and for future generations.  The livestock has a pretty good quality of life but since the demise of the Ballygrant Abattoir in 2001, those destined for slaughter have had long and difficult journeys to mainland abattoirs.  Furthermore, large through-put abattoirs have targets to meet which makes them reluctant to handle anything but the "standard carcase" (alas for our vast wealth of breeds!) and their opening hours seldom coincide with the ferry timetable.

Others were interested in re-opening the Ballygrant Abattoir or providing a novel mobile service, but these brave efforts fell by the wayside for a variety of reasons.  Reluctantly - for it has never been Dunlossit's objective to be the operator of an abattoir, only a customer - we realised that we were probably better placed than most to create a brand new, three specie, purpose-built facility to cater for all sizes, colours and ages of livestock. 

Avonvogie Abattoir (with a name like that, it has to be first in the yellow pages!) is there to serve the islands of Islay, Jura and Colonsay - and we have come to realise that it may also attract customers from Kintyre and mainland Scotland.  Our "one man-one beast" approach - a necessity, in a small operation - is attracting interest from those who are seeking a caring, craftsmanlike approach for the slaughter of their livestock.  Those who farm fragile landscapes tend to favour native breeds and it these farmers who are in particular expressing interest.  Native breeds are slow maturing; have hairy coats; long legs, more fat and - occasionally - long horns.  They need a one-to-one relationship - a custom kill, in fact - and facilities which are designed to cater for their more unusual attributes.  Our Highland cattle stun pen (a lightly made request to the designer! a highly sophisticated piece of design) may well be unique.

News just in.......

After 2 years in the planning and building, endless heartache over red tape and documentation and the never ending question "When will the abattoir be open?", the Avonvogie Abattoir finally had its trial slaughter on the 23rd September 2008.

In attendance were Chloë Randall - Dunlossit Estate Manager, Jack Shewring - Project Manager and principal designer, Steve Marshall - LS Sleightholmes Ltd, Beth Newman - Officiating Vet and Meat Hygiene Inspector, John Codd - Slaughterman, Nick Bowman - Assistant Slaughterman and Iain Campbell - Electrician.

All went according to plan and the end result was one Aberdeen Angus bull, one Highland heifer, two pigs and six lambs hanging in the chill.

One of these lambs was a Suffolk lamb auctioned by Isobelle McMillan of Eorrabus in aid of Islay and Jura Sick Children's Fund.  The lucky bidder was Bruichladdich Distillery.