News & Recipes

We couldn't let you down. We are delighted to be offering our Christmas Hamper - available for collection this year. 

With the cold weather setting in and the shorter days, we crave warming comfort food. One of our favourite recipe creators, The Salty Chilli, has shared a recipe combining Pho and Khao Piek Sen –...

The Quality Meat Scotland assurance logos are a point of pride with John Gilmour Butchers. It means that our lamb has gone through the rigorous process – starting from the farm where the lamb...

It has been a big month for us at John Gilmour Butchers, as we have been awarded two incredible honours. We’re humbled and proud that all of our work has been recognised. We wanted to tell you...

This year’s World Steak Challenge steaks are truly exceptional. While we await the results of the challenge, we wanted to highlight the provenance of these incredible steaks: Garson Farm in Orkney.

The origins of John Gilmour Butchers began just after the Second World War when William Gilmour, in 1946, returned from flying with the RAF during wartime service. He was joined by his brother John...

Ever wondered how to make a real, Italian ragu sauce? One of our co-workers from Italy has given us this recipe and we wanted to share it with our customers! Order your pork and beef mince here.

We offer some of the highest quality meats in Scotland, and are certified by Quality Meats Scotland and other trading bodies across the UK. For customers though, we know that these certifications are...

Did you know that the tenderness of beef isn’t just about the breed, feed, or dry-aging?

One key factor in flavour and tenderness is simply from how the carcass is hung. There are various...