The Best Local Butchers in Edinburgh

Findlay’s Of Portobello is everything you could ever need and want in a local butchers shop. Mr Findlay makes it a priority to personally check and source the free-range cattle himself. This independent family business has a loyal following of meat enthusiasts who continually rave about the fine quality vuts and exceptional service. Situated in Portobello, Findlay’s awards accumulate by the day. Unsurprisingly, this independent butchers has been featured on TV in Rick Stein’s Food Heroes and Ainsley Harriot’s 50 Things To Eat Before You Die. They also supply meats to esteemed establishments like The Witchery and London’s Grosvenor Hotel. Although everything is utterly delicious, the multi award-winning haggis, black pudding, bacon and sausages are simply unsurpassable!

When Alex Crombie became a business owner in 1955 and set up Crombies Of Edinburgh, Edinburgh became a better place. His slogan ‘you can live without Crombie’s sausages, but what a life’ still reigns true today. The sausages — including the ever-so-popular Six Nations and 40-plus other gourmet varieties — are the best in town. This multi award-winning, family-run butchers is synonymous with high quality meats, a gorgeous store and excellent service. It’s always a win-win.

Saunderson’s

A tried and true local landmark, Saunderson’s family butcher has been going strong since 1958. Situated near the King’s Theatre at Tollcross, Saunderson’s has that family feel the moment you walk in. Those looking for farm to table food are in for a treat — you know the exact roots of the meat. The Scotch beef, which always come from young heifers, is sourced from Harrison & Hetherington Auction Mart in Newton St Boswells, whereas Tom Wilkinson’s Woodfoot farm, also in the Borders, provides the free-range pigs. The Scotch lamb is just as good as the other meats too.

John Saunderson, 40 Leven St, Edinburgh, Scotland, +44 131 229 8348

As a renowned specialist game dealer, George Bower Butchers has been a go-to meat mecca for over 50 years. Fresh as can be and cured to perfection, the extensive range includes the best cuts of beef, pork, veal, lamb and wild boar. A magnet for foodies, more recent additions include delights like pancetta, chorizo, merguez and toulouse sausages, game and venison pie, Stornoway black pudding and even foie gras. The tempting supply of organic pork and fancy Sunday brunch necessities like duck eggs never fail to go down a treat.

Situated in the Bruntsfield area, William Christie is an old school butcher with charm and damn good meat. Another family-run affair, the slightly dearer price tag is worth the quality. One look at the window — which is decked out to the nines with every kind of meat imaginable — and you’re sold! Worth considering when craving a Sunday roast or steak pie, this butcher, like all the great Edinburgh butchers, prides itself on meat that’s locally sourced.

A wildcard but so worth the brief scenic drive out to East Lothian, The Bothy within the picturesque Gosford Estate can only be described as the gem of all gems. This independent butcher attracts herds of meat lovers from all over, partly because of the attached café, wee shop and beyond charming grounds. The star of the show, however, is the free-range woodland wild boar farmed by Robert Webster and Craig Johnstone on site. Nowhere else will you find fresher free-range chicken and organic eggs, all raised on the Estate. The tempting stock of seasonal veg, local bread and tasty biscuits are a day-maker and the burgers are so delicious, you genuinely don’t even need to season them!