Codes of Practice and Guidance

Tenant Farming Codes of Practice

The codes are intended to encourage and promote good practice in the conduct of landlord/tenant relationships and will, in time, cover all the main points of contact, including, for example, negotiating rent reviews and agreeing and recording tenant’s improvements.  Taking into account relevant legislation, they will provide a framework of procedures and proscribed behaviours which, if followed, will provide a basis for constructive dialogue and a consistent and transparent approach to negotiations. Landlords and tenants, and their appointed agents, will be expected to abide by the codes, which are produced in consultation with their main representative organisations.

Reporting and alleged breach

The TFC will investigate where an interested party formally reports an alleged breach of a published Code of Practice.

The information provided when reporting an alleged breach will only be used for the purpose of the investigation. This information will be made available to the Tenant Farming Commissioner and a limited number of Land Commission senior officers to allow the Commission to investigate the alleged breach. In order to investigate the allged breach fully we may be required to notify those with an interest in the tenancy and ask them to respond to your inquiry.

Codes of Practice

Code of Practice – Late Payment of Rent

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Code of Practice – The Maintenance of the Condition of Tenanted Agricultural Holdings

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Code of Practice – Sporting Rights

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Code of Practice – Planning the Future of Limited Partnerships

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Code of Practice – Amnesty of Tenants’ Improvements

This code of practice has been issued by Scotland’s Tenant Farming Commissioner (TFC) after consultation with, and with the support of, Scottish Land and Estates (SLE), the Scottish Tenant Farmers Association (STFA) and the National Farmers Union Scotland (NFUS). It is issued under the authority of the Land Reform (Scotland) Act 2016.

 

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Tenants Improvements Amnesty – Supplementary Guidance

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