Scotch Beef

  • We mainly source native breeds of cattle due to their small size and greater marbling. So, the breeds you’ll find most in our counter will be the likes of Hereford, Aberdeen Angus, British Blue and Shorthorn.

  • With great beef, comes great responsibility. That’s why we age all of our steaks for an absolute minimum of 21 days. If it isn’t 21 days, it’s not for sale. We believe that beef only gets better with age. 35 days is the sweet spot and 65 days is a treat!

Pies and Bakery

At Mathieson’s, our shop-baked pies are a delightful testament to traditional craftsmanship and quality ingredients. Each pie is lovingly handcrafted, using tender pastry that’s golden and flaky, encasing rich fillings made from locally sourced meats and fresh produce.

We take pride in our selection of flavours, from classic steak balanced with a rich gravy, to hearty chicken pie infused with seasonal vegetables and herbs. For those who appreciate something a bit different, our savoury lamb and rosemary pie offers a burst of flavour that’s hard to resist.

Our pies are baked fresh daily, ensuring that they are not only delicious but also served at their best. With a perfect balance of texture and taste, each bite is a comforting experience. Whether you're after a quick lunch, a hearty dinner, or a special treat, our pies are sure to satisfy.

Come by and experience the warmth and flavour of our shop-baked pies, made with love and a touch of our family tradition.

Rare Breed Pork

  • Pork’s reputation for flavour has been sorely let down by the mass production market. Real old school slow growing breeds with plenty of fat and marbling are what we look for here. Breeds suchs as Gloucestershire Old Spot, Saddleback, Oxford Sandy & Black, and the king of them all, the Berkshire.

  • We age all of our pork for a minimum of 7 days, but on average we age for around 14-18 days. This means that the great flavour we start off with only gets more concentrated.