Simon Howie
Even a century ago, the Howie name was associated with quality meat. Generations of the family farmed the rich ground of Perthshire, raising beef and lamb. From there it was a logical next step into meat wholesaling, then into retailing, the next link of the farm-to-customer chain.
Today, Simon Howie Butchers have an outlet in the bustling shopping streets of Perth and their brand is also highly profiled in store outlets, while as catering butchers they also make a substantial contribution to the fine dining experience at a range of distinguished restaurants and hotels in Scotland and beyond – for example, Gleneagles and Ballathie House are just two of the ‘local’ customers.
Simon Howie himself has a range of other business interests, as spin-offs from the butchery, but his basic recipe for success within the meat trade, in his own words is ‘versatility and commitment to buying and selling Scottish’. The Scottish quality theme is seen as all-important. That’s why Simon Howie insists that meat is sourced from member plants of the Guild of Scotch Quality Meat Suppliers who operate a rigid code of assurance. Specification also includes the Specially Selected Scotch Beef label, the mark of assurance for quality, tenderness and taste – and the same applies to the Specially Selected Scotch Lamb label.
The emphasis on consistency and high standards certainly shows if you take a look at the Perth shop. A whole range of awards have come their way from within the industry, recently including two gold, silver and highly commended awards at the Scottish Meat Trades Fair. Perhaps most distinguished of all is the title of Top Shop in Scotland as awarded by the Meat Trades Journal. (Nowhere in Scotland is there a butcher who can rival Simon Howie - and that's official!) The accolade was given for their range of products which included low-fat pork sausages, honey and mustard sausages, Italian pork loaf, meat loaf, haggis and traditional farmhouse pate.
All of which returns us to the theme of innovation. Simon Howie's imaginative re-interpretation of haggis – that most traditional of Scottish food recently won them an enterprise award from the Meat Trades Journal. Vegetarian, hot and spicy, tomato and herb and wild mushroom haggis now widen the customer choice.
Simon Howie Butchers supply supermarkets and hotel chains. The company’s £ multi-million turnover is projected to more than double in the coming years. Yet Simon Howie himself is determined never to lose sight of the commitment to the individual customer. Innovation, quality and consistency are the tools in this spectacularly successful Scottish business.