Mathiesons has butchered meat from the same corner of Edinburgh's South Side since 1902, when founder Andrew Mathieson opened the shop to supply the grand houses being built in the surrounding streets. The business has stayed family-run since, trading from 74 Ratcliffe Terrace with the same emphasis on traceable, locally sourced meat that Mathieson set out with. The counter runs from everyday cuts through to venison and rabbit in season, with black pudding and haggis made on site rather than bought in. A rotating range of Olly's Pies, baked fresh daily, has become as much a reason to visit as the meat counter itself, covering traditional Scotch pies alongside less conventional fillings. The shop keeps to a single site and a traditional layout, with staff cutting to order rather than pre-packing standard portions for a chiller cabinet.
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