They replaced the 16th century kitchens located in the south-east corner of the castle.  The main kitchens feature an interesting range of Georgian, Victorian and Edwardian cooking equipment from the 18th, 19th and 20th centuries which ensured the kitchen ran efficiently.

Displayed on the kitchen range, which dates from the mid-19th century, is the magnificent ‘batterie de cuisine’. This collection of cooking utensils, all made of copper and many bearing the ‘Strathmore and Kinghorne’ monogram, includes long handled skimmers, rolled edged and dove- tailed bottom pans, chafing dishes, and frying pans.

Only the rich and larger houses owned copper moulds. These were often made in castle shapes or to resemble fruit; the pineapple, a symbol of welcome, being the most popular. In the 18th century game pies were most decorative, often made in hinged moulds to produce the popular ‘raised’ pie.

The entire wing in which the Dining Room is situated was demolished in 1775 and rebuilt in 1798- 1801. The room was re- designed in 1851-1852 by the Hon Thomas Liddell, great grandson of the 8th Earl of Strathmore, and installed by a group of craftsmen from northern England. The superb plaster ceiling is decorated with thistles of Scotland, roses of England and lions of the Lyon family. The history of the family is shown by painted heraldic shields attached to oak-panelling, and the stained-glass windows show the evolution of the Strathmore coat of arms.

The mahogany dining table when fully extended seats 40 people and is laid with items of Bowes Lyon silverware, porcelain and glass used by the family throughout the years. Glamis Castle was used as a class ‘A’ auxiliary hospital for convalescent soldiers during the First World War. The dining table was removed and replaced by beds along the panelled walls. The Castle provided a temporary haven for the soldiers before they returned to the front line.

Housekeepers, butlers, footmen, ladies’ maids, governesses, cooks, kitchen, scullery, dairy and nurse maids, caretakers, and chauffeurs have each contributed to the care of the Castle and its occupants. Only two wage books from the House Steward’s department survive in the Castle Archives, dated 1851-1861 and 1888-1903 respectively. The latter also records when servants accompanied members of the Strathmore family on their travels.

Wine cellars were required by large households to hold considerable quantities of wine over the years, so that they could mature and become pleasantly drinkable. Some had still not reached this stage during the lifetime of the purchaser, like the 1860 Claret purchased by Claude Bowes Lyon, later the 13th Earl.
The prestigious Christie’s 1971 sale of ‘The Finest and Rarest Wines from Private Cellars’ included many wines from the Glamis Cellar, such as magnums of Lafite from the 1870 vintage and a fascinating range of champagnes of which the youngest, the Krug 1928, was regarded by Christie’s as one of the most perfect champagnes ever made. Many of the bottles sold were still in their original position in the bins, as listed in the immaculately kept cellar books of this period. Beside these classics, the cellar contained everyday favourites of the family as can be seen from the bin labels.

The celebrations took place over several days at Glamis in September 1905 and included a dinner for the Castle and Estate employees. Supper for the ball took place in a large marquee adjoining the castle, which was lined with pink and green muslin and decorated with strings of evergreen starred with white roses. The supper was set out on half a dozen round tables, each centred with a silver candelabrum, with two serving tables down the centre. The viands were all cooked by Head Chef Gunter’s staff of four cooks in a kitchen specially set up for the occasion.

The 3rd Earl stated in the 1680s that the original towers were fitted out, one ‘for a dairy house, the other for a still house’. The Glamis Castle Doocot (known as the ‘Doos Doocot’ by locals) is situated on the left of the main driveway. It contains around 800 nesting boxes for pigeons or doves and was used to supply fresh meat and eggs to the Castle. Doocots were considered a great status symbol at the time of its building in the 17th century, but the buildings went out of fashion in the early 19th century. The Glamis Doocot survived, perhaps due to the superstition that its demolition would be unlucky for the family.

This ovate chamber is situated about 600 yards from the castle and measures 18 x 23 feet. A new icehouse was built near to Bridgend in the mid-19th century, whilst the old icehouse was rebuilt by the 13th Earl in 1866. Prior to electric refrigerators, ice houses were used to store ice throughout the year – a must for an estate the size of Glamis. The ice was used for preserving and storing food, cooling drinks, and making ice cream and sorbet desserts.

Following a period of neglect, the 18th Earl restored and began to replant and redevelop this area. Along the northern edge of the Pinetum lies the Water of Dean, a small burn which drains the Loch of Forfar, and which runs onwards to join the River Tay. This was canalised in the 18th century to improve the drainage from the surrounding farmland. The original bridge crossing the burn was built in 1890. It was re-opened in 1996 by Queen Elizabeth The Queen Mother and named the Earl Michael Bridge in tribute to the 18th Earl who restored it.

The four-acre brick-walled kitchen garden is approached by a grass ramp leading through what were once terraced flower gardens. The Walled Garden was built for the 13th Earl between 1866 and 1868 to designs by Archibald Fowler of Castle Kennedy, at a cost of £7,500. It continues to be the centre of production for fruit, vegetables and flowers for the Earl of Strathmore, his family, and guests throughout the year both at Glamis and family homes elsewhere. Queen Elizabeth II enjoyed grapes sent from Glamis to Balmoral each year. It also provides young plants for cultivation in other parts of the decorative garden, as well as a fine array of tropical pot plants for indoor ornamentation and enjoyment. Glamis is famous for the quality of its glasshouse fruit – peaches, nectarines, melons, figs, and prize- winning grapes

The income received from simulated shoots benefits all other forms of wildlife by enabling the retention of rough areas which are not planted with commercial trees and areas of crop planted especially for birds, rather than being sown with a crop of barley. Neal Gregory, the Sporting and Wildlife Manager works hard to protect and enhance the topography of the estate for wildlife, guests, and the local community.
The colourful Game Books from 1878 onwards were primarily kept as a record of the numbers and variety of game shot on the Glamis estate, but uniquely they also contain historical depictions, as well as intricate wildlife illustrations, and photographs. Game hunted on the estate at the time included grouse, partridges, pheasants, woodcock, snipe, wild fowl, wood pigeon, hares, rabbits, and deer. Times have changed and in 2024, although the quarry list has not altered, a move away from driven game has, and the emphasis is on more sustainable walked up game shooting and simulated shooting using clay targets.

There is thus a wide range of tree species with some large and spectacular ancient trees. When areas of forestry are being replanted, open areas can be left, and a proportion of hardwood trees planted to diversify the forest for the benefit of wildlife. As well as the formal gardens and grounds of the Castle, public access is encouraged on other parts of the Estate through woodland areas, where locals and visitors alike can exercise dogs and enjoy the wildlife.

The policy has always been to maintain and restore the traditional parts of the Estate, whilst at the same time supporting and encouraging the rural community to ensure as many people as possible are able to have jobs and live in the countryside.
In 2024 the Estate comprises of 14,500 acres. Strathmore Farming Company farms 5,700 acres, about half arable crop land and half grass and heather hill. Most of the tenant farmers have a mixed farming system including crops and livestock. A wide range of combinable crops are grown on the arable land alongside seed potatoes and a herd of breeding pigs. Beef cows and their offspring are raised on the grass and rough hill land. Although modern tractors and machinery are used to produce the food, great care is taken to enhance and conserve the wildlife habitats in hedgerows and field margins. An increasing proportion of crops are being grown using either less tillage or no tillage techniques to reduce the impact on soil life and create a more natural environment with minimal chemical use.

By the mid-1800s most farms on the estate had a bothy where generally unmarried farm workers lived in basic conditions under one roof. A married man who worked as a ploughman or cattleman would be provided with a cottage near the farm. Working days were long, and the men would rise around 5.30am to clean out the stables and feed the horses before they could start ploughing around 7am. Turnips would be lifted to feed the cattle and oats would be threshed at the appropriate time to sell. After the grain harvest, potatoes were dug out and children were encouraged to pick them, which led to the introduction of the ‘Tattie Holidays’ in October so they wouldn’t miss school. Modern farming employs far fewer people due to mechanisation and much of the work isn’t so physical as in the past. Farm life encompasses many other jobs such as clearing ditches, mending fences, cutting hedgerows, maintaining farm buildings and machinery, and working in all weathers.