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| 7th July, 2010 |
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A new butchers shop which officially opened today (Saturday 3rd July 2010) in Stonehaven is one of three new butchers’ outlets to open in Scotland in the past six months.
Andrew Gordon’s shop on Stonehaven’s Evan Street is the third to have opened on the east coast of Scotland since the end of 2009 when Scott Brothers in Dundee opened a new shop, followed by John Davidson’s new premises in Aberdeen this spring.
This apparent renaissance of butchers’ shops in Scotland is consist
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| 12th January, 2010 |
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Whilst the UK has been hit hard with such persistent bad weather, we thought we would give you an insight into the adverse weather conditions that we are currently facing here in the Highlands!
This photograph shows our car park and the attached photos show the area around the River Spey. Beautiful as it may look, the conditions are treacherous but everyone is working hard to keep the main routes open. Not only is it the snow that we have had to contend with but also the persistent ve
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| 2nd June, 2009 |
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Millers of Speyside enjoyed the company of James George, Director, Select Poultry & Meat Ltd, London along with 6 chefs from Geronimo Gastro Pub Restaurants (www.geronimo-inns.co.uk).
The visit encompassed a tour of our factory and slaughterhouse followed by lunch and then a visit to Balliefurth Farm, nr Grantown on Spey (www.scottishholidayhomes.co.uk/ballie.html)
We would like to take this opportunity to thank James and the guys for their visit and also Alastair & Ann
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| 19th May, 2009 |
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CONGRATULATIONS!!
Millers of Speyside would like to congratulate La Provencale, Luxembourg for achieving 40 years in business.
Millers of Speyside have been supplying La Provencale with weekly orders of Aberdeen Angus Beef, Lamb and Pork for just over 1 year and Peter Robertson, Sales Director, was invited to their 40th Birthday celebrations on Monday 18th May.
Since January 1969, La Provencale offers a complete range of food for all mouths and for all tastes and pride
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| 1st April, 2009 |
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Millers enjoyed the company of a number of visitors recently. The visitors included 16 farmers/professionals along with 3 organisers from SAOS and QMS.
The aim of the tour was to help producers (farmers) to get a better understanding of the supply chain, market specifications and the issues for abattoirs/processors. This helped to identify the problems when Lambs fall out of spec and the associated costs.
The overall challenge is to improve the flow of information and understanding alo
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| 12th February, 2009 |
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We are currently killing approximately 200 Cattle, 100 Pigs and 150 Sheep in our abattoir on a weekly basis for our own production.
In addition to this, we are also able to undertake Private Kill for Cattle, Pigs and Lamb and we are actively looking to promote this area of our business.
Our Beef is hung and aged on the bone for 21 days before used for our own production. This hanging process allows the enzymes longer to tenderise the meat and it also reduces the moisture con
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| 27th November, 2008 |
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David Lidgate of Lidgates Butchers, 110 Holland Park, London, W11 4UA, visited Millers on 26th November 2008.
David Lidgate is a long-standing and valued customer who makes the trip annually around this time of year to specifically select his Beef for Christmas.
Lidgates are a renowned butchers selling many homemade products, including Steak & Kidney Pie, amongst other things. They are Award Winning Butchers, as the queue on Saturday mornings will testify.
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| 13th May, 2008 |
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Peter Robertson recently visited Lyon for a presentation to a number
of French Chefs.
The chefs are all representatives of Bauvallet Restauration who are a valued customer of Millers of Speyside.
Also in attendance were David Chiffoleau from Quality Meat Scotland France, along with Campbell Mcilchere.
The presentation to the chefs was to acknowledge their continued contribution to the Scottish Meat Industry by QMS France.
www.viandesdecosse.com
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| 15th April, 2008 |
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Since starting to buy direct from "Millers of Speyside" the relationship and size of order has continued to blossom between the two companies.
The Plough Inn, located in Bewdley, Worcestershire continually place substantial orders for beef, lamb and pork with Millers. These orders are shipped and delivered direct on a weekly basis.
The August bank holiday led to the highest number of meals being served in one day for "The Plough Inn" with over 640 people p
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| 15th April, 2008 |
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Millers celebrated a growing partnership with the Loch Fyne group recently with a visit from the management team of Loch Fyne Restaurants. After a tour of Millers factory premises the group travelled the short distance from Grantown to Ballindalloch, to meet with one of Millers preferred suppliers A & F Grant of Georgetown, Ballindalloch, Morayshire. On site were around 600 finishing cattle, which can rise to a peak of 1000 head. Andrew Grant of A & F Grant was generous enough to show
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| 15th April, 2008 |
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Millers of Speyside beef was featured at a tasting in Belgium last month at Van Englandt, one of Belgium’s leading meat importers, a company renowned for its quality produce.
Pictured above are from second left Donald Bigger (Chairman, QMS) Ross Finnie (Minister for Rural and Environmental Affairs), holding a Millers of Speyside Fore Rib, Richard Kinchen (Her Majesty’s Ambassador to Belgium) Hugo (Van Englandt) and Denis Taylor (director for Trlade and Investment SDI) who all attended t
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| 15th April, 2008 |
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Highland cattle are the oldest pedigree breed of cattle in the world and the first cattle breed to be registered back in 1884. Originally there were 2 types of Highland Cattle, known as Kyloes. These were small and black in colour and were associated with the West of Scotland and the Islands whereas the larger red haired cattle grazed in the Highlands. Today they are known collectively as Highland Cattle and the recognised colours are Red, Black, Yellow, Dun, White Brindle and Silver.
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| 15th April, 2008 |
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George Payne Butchers received regular supplies of quality assured Scottish Beef from Highland Cattle to Aberdeen Angus from Millers of Speyside. They have produced a Spring/Summer customer newsletter that is very informative and includes an article on the "Best of Beef".
Like Millers of Speyside, George Payne Butchers believe that product quality is paramount and as a result they have included an article about Millers of Speyside. In summary to this article and to our accre
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| 15th April, 2008 |
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Due to business growth, Millers of Speyside is expanding their existing premises. At a cost of approximately £650K, the work is due to commence during April 2007 and is expected to take approximately 6 months to complete.
The expansion plans include:
• 2 New Chilled Areas
• Hanging Carcass Chill to hold up to 180 sides of Beef at any one time
• Box Chill Area that will hold up to 90 pallets.
This also provides an opportunity to refurbish exist
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| 15th April, 2008 |
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Millers of Speyside have advertised in the BBC Good Food Magazine. The idea of this is was to promote our Mail Order Delivery service.
Delivery can be made on Tuesday, Wednesday, Thursday and Friday with free delivery if the order is over £100.
We are able to supply Scottish Beef, Lamb and Pork to meet your requirements.
Additionally, we guarantee full traceability and safe delivery to an address in the U.K. of your choice.
If you have specific requir
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| 15th April, 2008 |
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Millers was delighted to welcome David Chiffoleau from Quality Meat Scotland (France) last week. David and a team of French Chefs and Journalists were visiting the Highlands of Scotland to find out more about the welfare of the animals through to the processing of the meat.
The visit encompassed not only a tour around the Millers premises and a tasting of Dry Aged Rump and Sirloin Steaks but it also afforded an opportunity for them to visit one of our valued farmers, Mr Bill Cassells
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| 15th April, 2008 |
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SUNDAY 2ND - TUESDAY 4TH SEPTEMBER 2007, OLYMPIA, LONDON
Peter Robertson, Sales Director and Bruce Storrier, have returned today from Olympia Exhibition Centre, London following a 3-day exhibition on the Scottish Pavillion at the Speciality & Fine Food Fair 2007.
Visitors to the Scottish Pavilion enjoyed a culinary tour, sampling products from Scottish companies that are geographically diverse and to send out a message about the quality and variety of produce Scotland has t
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| 15th April, 2008 |
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A few months ago, we welcomed Alex Renton, a journalist working for the Observer/Guardian Group. Murdo MacLeod, photographer for Observer Food Monthly, accompanied Alex. The purpose of the visit was for Alex to research the welfare of the animals.
The research covered a number of aspects including a visit to Balnafettach Farm on the outskirts of Grantown on Spey where Alex was able to see first hand how well the cattle are cared for by Bill Cassells one of our valued local farmers.
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