A local Butcher, Mr Findlay started his trade in 1974 in the heart of Edinburgh. Due to the demand of his produce Mr Findlay relocated to larger premises in Portobello.
Situated in the Edinburgh seaside town, the premises has been a butcher shop for over 100 years and in the Findlay family for 23 years.
In 1986, Joe Findlay took over the shop, becoming very proud to continue the butchering tradition. Joe has boosted his reputation by winning numerous awards for his haggis, sausages and black pudding.
Today’s modern business operates a shop in Portobello and one production plant in East Lothian. It employs 12 members of staff including 2 family members.
Findlay’s supply their produce to a growing number of highly reputed restaurants and hotels in the UK from the Witchery at Edinburgh Castle to the Grosvenor Hotel in Mayfair, London .
Over recent years, Findlay ’s has not only been successful in winning many awards, they have also featured in TV appearances, both local and national including Rick Steins Food Heroes and Ainsley Harriot’s “50 Things to Eat Before you Die”. They have also been nominated as a Local Food Hero for the past 3 years.
Findlay’s Butchers is a family run independent company that has sold and produced the finest of meats since 1974. It is renowned for its award winning products and holds titles for its haggis, black pudding, sausages and bacon.
Findlay’s of Portobello Ltd takes pride in supplying quality local produce. We are a completely independent butcher shop and believe the sign of quality cannot be bought therefore, our reputation for quality replies entirely on customer satisfaction.
All our cattle are selected from farms in Speyside and are grass fed. They are selected personally by Mr Findlay and inspected for animal safety and husbandry. The cattle are then hung for a period of no less than two weeks to mature the meat and enhance the flavour.
Our Pork is selected from Hillfoot Farm in Hawick that rears grass fed animals which are used for all our sausages and bacon. All our Lambs are selected from farms in the Scottish Borders.