John M Munro
A 75 year history – and five shops – means that Munro’s is well-established in the Highlands. It’s more than just a name though; with around 75 staff, plus partnerships with the area’s farmers, the firm is an important part of the community. A policy of sourcing grass-reared livestock from nearby farms, which is then matured for a minimum of 14 days, means that the quality of their beef is a particular strength, as is the fact that they own and operate their own abattoir, which ensures complete traceability from field to fork. Venison, lamb, pork and poultry are also available, including sausages, bacon and burgers alongside a selection of freshly made haggis, black pudding and pies. Choice produce from small-scale local suppliers – such as Dundonnell Smoked Salmon – completes the picture.