Glasgow Family Business Crowned Scottish Butcher Shop of the Year

A family-run Glasgow butchers shop which prides itself on the quality of its meat, its product range and the friendliness of its staff has lifted the title of Scottish Butcher’s Shop of the Year 2012.

After three years as finalists in the award, sponsored by the Scotch Butchers Club and part of the national competition run by Meat Trades Journal, S Collins & Son has been unveiled as the overall Scottish winners at an event in London.

The shop, based at Lindsaybeg Road, Muirhead, employs 18 staff and is run by brothers Stewart and Fraser Collins, the third generation of the family to run the business established in 1955.

The shop has around 500 product lines and is particularly well-known for its steaks, sausages and steak pies. As well as traditional service and top quality products the business makes use of the latest technology along with marketing opportunities including social media. The business is a member of the Scotch Butchers Club and QGuild.

“We’re absolutely delighted to have received the award and our thanks go to our staff for their hard work and our customers for their support,” said Stewart Collins.

“We hope to continue to go from strength to strength and to build on the quality of products and service which we have been focused on achieving for the past 57 years,” Mr Collins added.

Other finalists included John Lawson Butchers who have three shops in Uphall, Winchburgh and Broxburn and Boghall Butchers at Bathgate.

The award is sponsored by the Scotch Butchers Club which has around 300 member butchers who are committed to sourcing and clearly identifying top quality Scotch Beef, Scotch Lamb and Specially Selected Pork from approved suppliers.

QMS Marketing Executive Jack Broussine congratulated Stewart Collins and his family and staff and the other finalists on their success.

“Each of these businesses shares a total commitment to their craft and to providing a fantastic service. They also share great enthusiasm for the skills and depth of knowledge shared by butchers and in many cases passed from generation to generation. We look forward to watching these businesses continue to develop and grow in the coming years.”