My father was keen to get involved from a very young age and helped out with the family business after school and at weekends. His ambition and passion grew each day and he later expanded from one wee shop to three retail shops and a catering factory, supplying local and nationwide.
Also, three mobile butcher vans travelled to more remote areas of Aberdeenshire and Angus to deliver the freshest of produce.
hotels, schools, hospitals, restaurants and offshore rigs.
My father won five diplomas in national competitions by the National Meat Traders Federation for sausages – the same sausage recipes we use today, as well as our puddings, pies and burgers. These recipes have been passed down through four generations and are now being produced in the heart of Stonehaven. We make all of our own puddings, sausages, burgers and pies in house, following the family recipes that have been handed down through the years.
I started working in the retail shop in Inverbervie from the age of 12, helping out after school and on the weekends carrying the same drive my father had as a boy. I ended up finding my career in the catering aspect of butchery, leaving school to work in the family business.
Now, I and my son Ricky have the same ambition and passion to supply the nation with the best of meat by using the opportunity of modern technology to offer our wide range of products, not only to those who can visit the shop but through our website too. Our years of knowledge and skills allow us to offer the best of service and quality to our customers.
Butchery has become very much a dying trade from when I was growing up as a child.
Nowadays, there appears to be fewer local butchers in our towns and cities due to the abundance of supermarkets. However, we strive to provide the best of produce and service that has never left our family, advising customers on everything from what cut best suits your needs to portion sizes, recipe ideas and how to cook it.