Minick of St Andrews
Bucking the trend, not only is this two-year-old butcher thriving, it’s expanding: a takeover of Butler & Co along the High Street will soon be followed by a third Fife opening. Much of Stuart Minick’s meat is from local farmers attending Forfar market. He provides private butchery for people with rare breeds, and has come to specialise in rare breed pork, lamb and cattle. As well as homemade pies and clootie dumplings, there are picnic-ready quiches, potted meats, and a good-quality range of deli items.