Free delivery nationwide for orders over £100


What are your shop opening times?

Monday 8.00am - 1.00pm Tuesday 8.00am - 5.00pm Wednesday 8.00am - 1.00pm Thursday 8.00am - 5.00pm Friday 8.00am - 5.00pm Saturday 8.00am - 5.00pm Sunday Closed

When can I expect delivery after I have placed an order?

When you place your order it will take 2 to 3 days for it to be compiled and packaged. It will then be collected by the courier and transported overnight for delivery to you the following day.

What is the delivery charge?

Orders below £100 value are charged at £9.50. Orders over £100 value are free of charge some areas may incur an additional surcharge.

I am a local customer, can I order online to collect in the shop?

Yes but please arrange with us for the time you wish to collect your order.

Is all the meat you sell local?

The only items that are not local are chicken fillets and back bacon. Everything else is sourced locally from within the North East of Scotland.

How long does meat keep in the freezer?

We recommend to use meat within 3 months of freezing. Meat will keep longer than this from a food safety sense but the flavour and texture may not be quite as good. Every time you open and close your freezer door the temperature inside takes time to adjust, this affects any frozen food you may have inside.

Can I place an order as a gift to be delivered to another address?

Yes. It is becoming very popular to give a friend or family member a really nice gift of a hamper delivered to their door.

Is it possible to order specific cuts that are not available on the website?

Yes. Please contact us directly by either telephone or email for any special requests

Will you be adding special freezer packs so I can order a selection, for instance a half lamb or BBQ pack?

Yes. We are a traditional family butchers shop and are eager to surpass our customers expectations. We will respond to customers requirments and will be adding products frequently, but please contact us directly if you have any specific requirements.​