Where to Buy
James Alexander & Son 10 Common Street, Strathaven ML10 6AF 01357 521366 Mon–Thu & Sat 7am–5pm; Fri 7am–5.30pm. Closed Sun.
This old-fashioned, family butchers has been open in Strathaven since 1989 and son Scott Alexander now runs the busy shop on Common Street. Alexander, who is always happy to chat with customers about the provenance of his wares, sources the majority of his meats from local suppliers including beef from nearby Strathaven House and pork from Robertson’s Fine Foods in Ardrossan. The steak pie and steak and sausage pie are particularly popular.
McIntyre Butchers 132a Dukes Road, Rutherglen G73 5AF 0141 647 1410 Mon–Sat 8am–5pm. Closed Sun.
A Lanarkshire butcher on the fringes of Glasgow itself, SW McIntyre proudly proclaims that their meat’s about as local as it gets – none of their supplies coming from further than six miles away thanks to the proximity of markets and abattoirs in the heart of their county. They provide the basic but good-quality range of staple cuts that you’d expect from any local butcher, including beef, lamb, pork and sometimes venison, while all of their steak and scotch pies, sausages rolls and bridies are handmade on the premises.
Pisces • 1 Cadzow Street, Hamilton ML3 6EE, 01698 285106 • 94 Union St, Larkhall ML9 1EB, 01698 888399 • 193 Main St, Rutherglen G73 2HG, 0141 647 2338 Tue–Fri 8.30am–5pm; Sat 8am–3pm; Closed Sun/Mon.
First came the shop in Hamilton in 1989, then a few years later branches in Larkhall and Rutherglen. The Taylor family’s Pisces is a traditional fishmongers, selling fish, poultry and eggs, and bringing in the catch daily from
markets in Edinburgh and Aberdeen. All the fish on display comes from Scottish waters and founder Alexander Taylor works hard to keep prices low and affordable, supplying a number of local restaurants through the larger Larkhall premises. Haddock and seafood are the biggest sellers. If not immediately available, more unusual varieties of fish, crab and lobster can be ordered on request.
J Preston 11 Green Street, Strathaven ML10 6LT 01357 521251, prestonsofstrathaven.co.uk Mon–Sat 7am–5pm. Closed Sun.
Established by Jim Preston in 1989, it didn’t take long for this traditional butchers to start gathering the awards. The last decade has seen accolades for their Scotch and steak pies, pork links, speciality burgers, Lorne sausage and potted meat – with their pork, leek and apricot link always well received by judges, and named the nation’s best speciality sausage in 2006. Local sourcing and an unswerving dedication to only Scottish beef, pork and lamb, coupled with a neighbourly welcome in the shop, has seen Preston’s gather regulars from miles around, making the journey for some homemade haggis, black pudding or steak pies, as well as cooked meats and ready meals made on the premises.
The Scrib Tree 1 Colliers Court, Douglas ML11 0RD 01555 851262, thescribtree.co.uk
Open for just under a year, the Scrib Tree is dedicated to showcasing the best and freshest produce the area has to offer. Operating a strict sourcing hierarchy that begins at the Douglas Estate, all food miles are meticulously accounted for by chef John Gold. In one corner of the bright and spacious room stands a neat row of shelves displaying meats, jams and cheeses from local suppliers, while at the other Gold serves up a simple but effective menu from his open-plan kitchen. For more on the sit-down food available, see entry on p.40.
CHEF’S CHOICE SAMY SALIM ON BUCHANAN’S LORNE SAUSAGE
We use a lot of fresh local produce but I’ve got a particular soft spot for the Lorne sausage we get from Buchanan’s of Hamilton. It’s deliciously spiced and lean steak sausage and the same secret family recipe has been passed down from generation to generation since 1895. In Lanarkshire, Buchanans forms part of a morning ritual whether it be before attending the big game or a treat for work colleagues to brighten up the most dreich day. Even Scottish ex-pats are known to have had to pay the excess luggage when they stock up for trips home. All in all it’s delicious, high quality, critical to my morning business and like me proud to be Scottish! Fancy a roll and square? Mibbies Aye! ■ Samy Salim is owner/chef of Mibbies Aye (see p.39)
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