Why Campbells?

“Excellent quality, delicious taste, superb consistency – some of the best I’ve ever had"

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Gerry Neilson



Gerry Neilson on why Campbells meat is truly the brand to beat when it comes to quality & freshness.

I hail from Drumchapel and first started as a butcher on Glasgow’s Byres Road when I was 14. A few years later, I moved through to Edinburgh ; a world away! I couldn’t understand them and they couldn’t understand me. People would come in and ask for cuts I’d never heard of. A popeseye steak was called a heugh bone steak, which was totally new to me.

At Campbells, we’re unique in that we still cut exactly what people want and work with them to find what they’re looking for – even if they don’t know the name for it.I go up to the North Highlands myself to see how some of our very best is reared and that knowledge I can then pass on to our customers.

Click on the videos below to view Gerry on his path to meet the farmers at Castle Craig.

“I make sure the meat we source is top quality and from quality assured farms.”

We hand-pick our beef, lamb and pork and record provenance information for our customers. This ensures consistency and quality every time. We dry-age our beef for a minimum period of 21 days which makes it tender, flavoursome and Michelin star quality. We vacuum pack our meat and deliver it in specially designed polystyrene boxes with ice gel packs so that the meat stays fresh throughout the journey. I love talking to chefs and household customers so that we get it right for them. If you enjoy cooking meat, the best advice is simple; get to know your butcher.