Tom Grierson is now the fourth generation of his family to run this traditional butchers, and he has the photos of his great-grandfather delivering meat by horse and trap, and original butcher's hooks still in place to prove it. Meat is as local as he can source it: beef from Dumfries market, hung on site for 21 days, and lamb from Castle Douglas market. Barn-reared chicken and pork and free-range eggs are also local. Look out for game in season; particularly good use is made of venison, which crops up in burgers, sausages, casseroles, mince and steaks. Grierson makes all his pies, puddings, roast meat and ready meals in the shop, as well as curing his own bacon from whole pigs. It's then smoked by Dee Fish over in Borgue, as is an unusual chorizo-style sausage.