John Saunderson is the third generation of butcher to run this award-winning shop and, with over 80 years of experience between them and a Q Guild accreditation to his name, his staff are well placed to give advice to all passing carnivores. The impressive and timeless premises, complete with hanging butchers’ hooks, Mackintosh-esque tiles and elaborate cornicing, pack a wide variety of meat and handy trimmings, and show off some very reputable names: chicken from Gartmore and Linda Dick, duck eggs from the latter and game from Braemore. Pork, lamb and beef is chosen at St Boswell’s market, and almost everything is Scottish, down to Supernature oils, S’aussie sauces and Hood’s honey. Most of the prepared food is made on site, such as haggis, puddings, sausages and pies, including the ever-popular steak, but also sweet fruit fillings. As well as the architecture, it’s the helpful details that make this feel like a traditional butchers – dog bones for 30p, home-made frozen stocks and gravy, and packs of broth mix.
John Saunderson is the third generation of butcher to run this award-winning shop and, with over 80 years of experience between them, his staff are well placed to give advice to all passing carnivores. Stocking an impressive range of products from reputable and award-winning suppliers – free-range chickens and duck eggs from Linda Dick, pork from Tom Wilkinson in Stobs, venison from Highland Game and pork from Ramsay of Carluke – you are guaranteed quality, traceable produce in this classic and timeless store.