From the counter
Recipes & sourcing.
Cooking guides and stories from Gary and the team: how we choose what goes on the counter, and how to cook it once it's home.
Cooking guide
How to Cook the Perfect Rib of Beef for Sunday Dinner
A butcher's guide to picking, seasoning and roasting a rib of Scottish beef: timings, resting, and the gravy that goes with it.
5 min read
Sourcing
Where Our Meat Comes From: Sourcing Scottish Beef, Pork & Fish
A look at the farms and suppliers behind the counter: why we source Scottish where we can, and what that means for what ends up in your order.
4 min read
Local flavour
Square Sausage, Explained: Scotland's Breakfast Staple
What square sausage actually is, how we make ours, and the simplest way to cook a proper Scottish breakfast roll.
3 min read