Our premises are based on Findony Farm in the beautiful Perthshire village of Dunning where I have lived all my life. Based nine miles from Perth and five miles from Auchterarder at the foot of the Ochil Hills, it is a tight knit community steeped in history and it's symbolic connection to farming.
Findony Farm is not only the centre of my business but home to me, my wife, and two children. From a boy to butcher and custodian of the farm, my passion has always been about promoting fresh, local ingredients, and of course, caring for the animals. A tradition which stretches way back to my great grandfather…
The craft and skill of our butchers may not have changed much over the years but some of the innovative techniques we have developed in our state of the art premises have. We still dry cure our bacon by hand and while supplying over two hundred hotels and restaurants, in addition to all of the national supermarkets is different from our early days, we've worked extremely hard at maintaining the quality despite the huge increase in volume. Our products and who we supply them to speaks for themselves.
We have a small team of individuals at Simon Howie Butchers who are passionate about every stage of the process from sourcing the best ingredients right through to the order arriving to your door. We strive to make sure everything for our customers is the best it can possibly be.