Lochaber Larder

Lochaber Larder is a butcher's the way a butcher's should be in the Highlands — Scotch beef and lamb, wild venison off the local hills, haggis and Stornoway black pudding, all cut and made on the edge of Fort William with Ben Nevis behind it. It is run by Stewart MacLachlan, a chef who also teaches at the local college, and his partner Andrew Carr, who took the shop on in 2020 and have since added a second counter in Oban. Being run by a working chef shows in the range: this is a butcher that thinks about what a cook actually wants, from a properly hung steak to a tray of ready-to-roast game. In a part of the country where the supermarket is often the only option for miles, a butcher of this quality is worth a detour and a full cool-box. Lochaber reared, Lochaber cut, and better for it.