Pastures new for Lumgair Projects
The 19th-century Falside Mill in Fife has been given an almighty transformation, and is now a perfect blank canvas venue
The dramatic transformation of a run-down Fife farm steading into an award-winning events venue is, without doubt, the jewel in the crown of Edinburgh-based businessman, Richard Lumgair. Falside Mill was launched in 2019 and rapidly became one the leading events venues in Fife, after a meticulous 18-month restoration project, transforming a derelict range of 19th-century farm buildings into a venue fit for the 21st century demand for blank canvas events venues.
Richard, along with a team of joiners, groundworkers, roofers and stonemasons, had their carbon footprint in mind as they used local and reused materials to sympathetically renovate the old cattle courts, cart sheds and a mill ring. The emphasis being on retaining the charm of the original steading while adapting it to suit people, instead of livestock.
Falside Mill has a strong bookings diary and is now being operated by David and Alyson Burns, a couple with more than twenty years’ experience in the events industry.
For anyone who’s watched Grand Designs, it’d be easy to think the task of renovating an old farm steading would be enough to lead to the breakdown of every personal relationship, accelerate the ageing process and a vow to ‘never again’ embark on such a task, but it has left Richard with ambitions to do it all again, on either a smaller, or larger scale.
Lumgair Projects was born out of this desire and Richard is now keen to consult on diversification projects for other farmers, or estate owners.
He said: ‘If you’d asked me half way through building Falside Mill, whether I’d do it all again, I’d maybe have had a different answer for you, but after its completion, I really missed the development side of setting up the venue business.
‘It was a very complex build in many ways, trying to blend the old with the new, and the development of the infrastructure needed to serve the venue. There were a lot of days when we scratched our heads a bit, but ultimately the team really pulled through and the finished look of the building is second to none. I really wouldn’t go back and change anything about it. I would love to apply all this experience to many other similar projects in the future.’
Richard is not a one trick pony, however. He’s had a varied path through life, so far. After his studies in agriculture and journalism,
Richard worked as a broadcast journalist for seven years, before teaming up with Edinburgh chef, Kaori Simpson, to open Harajuku Kitchen, an authentic Japanese restaurant in the Tollcross area of the city.
Richard was in charge of the marketing and front of house, while his business partner led the charge in the kitchen. After a successful launch Richard was bought out by Kaori and the restaurant still trades very successfully, to this day.
He also has experience within the agriculture industry, running two small organic arable units in Fife and Angus and, back in 2010, when working for the BBC in broadcasting, he also expanded his mother’s poultry business. Richard secured EU funding to develop two 25,000 bird free-range broiler units, running it with the help of a manager for five years.
After the restructuring of two of the major poultry processors in Scotland, Richard decided to lease the sheds out to a Blairgowrie based local pullet rearing firm, who continue to operate the units.
With all this experience under his belt, Richard is always on the look out for his own business ventures, but is also actively taking on consulting roles for other diversification projects.
He said: ‘I’m currently working on a couple of farm-based house builds and a collection of holiday bothies, but have time to apply myself to other projects. I offer a free, on-site, informal consultation to anyone who’s keen to explore ideas for their own diversification projects. It really could be anything from help with a planning application to full project management. Just get in touch for a friendly chat.’