Fraser Brothers has traded as a family butcher in Dingwall since 1888, when the Fraser brothers opened a shop below the town's Royal Hotel. Ownership has passed down four generations and the business is now run by William Fraser Hutcheson, grandson of a previous William Fraser. The shop at 1 High Street sources beef and lamb from the local livestock mart and specialises in wild game and venison from Highland estates, alongside home-made sausages, haggis and black pudding made to a recipe passed down through the family. That black pudding took the Scottish Craft Butchers title in 2010 and was runner-up nationally, and the shop has since added North of Scotland haggis and beef sausage championships and regional pie titles. Traditional butchery skills - whole-carcase breaking and hand-tying - are carried out on site rather than bought in pre-cut. It remains a single shop rather than a chain, distinct from other Highland butchers of a similar name that trade from several towns.
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