AJ Learmonth, Jedburgh – October 2011

People travel from far and wide, calling in when they see his sign as they travel up and down the A68. They leave with bags and boxes destined for much further afield than the small Royal Burgh.

History would confirm that there is nothing new here in raiders plundering popular Border places. Jedburgh with its ruined 12th century abbey, castle, jail, Mary Queen of Scots house and Canongate Brig is surrounded in history and this High Street butcher is swiftly becoming another attraction.

Lying just 10 miles north of the English border, Jedburgh is almost equidistant from Edinburgh and Newcastle but it is here that Allan Learmonth has established a thriving butchers business in a relatively short period of time.

A former pupil of Jedburgh Grammar School, Allan joined David Palmer's butchers straight from school at the age of 16. Twenty one years later after Palmers had been taken over Allan grasped the opportunity to re-open a nearby butchers shop that had lain shut for six months.

The move was couched with risk and apprehension but he was confident that he personally had a good following. Fortunately for him he was able to very quickly build on those loyal customers and the passing trade. Reputation was earned as the shops personality blossomed and the confidence of his customers was earned.

Summer is good for business with trade buoyant from the two local caravan sites. The shop now sustains a staff of five, a hearty welcome is guaranteed, there's a good fresh looking display and the product range is impressive too.

The traditional shop is well fitted out with separate ready to eat counter, fresh vegetables and an extensive fresh meat counter. The quality local beef and lamb sourced at St Boswells Market and from local farms, coupled with pork from Stobs Farm at Hawick gives the shop an advantage that is important in differentiating it from multiple retailers.

Working practices are very food safety conscious and the premises sparkle. There is ample space behind the scenes for boning, processing, manufacture and the production of pastry goods and ready meals.

Pastries include Steak, Chicken, Mince, Steak & Mushroom pies in individual and ashette sizes. Shepherds Pie, Quiche and ready meals like Chicken with Lemon and Coriander or Orange and Mint, Sweet and Sour, Chilli con carne etc.

Awards have showered on this Jedburgh butcher ever since his first venture into competition in 2006.

Sausages, burgers, bacon, bridies even potted meat have won accolades but his biggest prize to date was winning the Best Savoury Pie in Britain at the 2009 British Pie Awards in Melton Mowbray. His Chicken Pie with Haggis and Peppercorn Sauce won the judges approval and that has been a tremendous success for the business.

Inventiveness has won honours too for pork sausages with sweet pepper and red onion, burgers with venison and cranberry.

These awards have all gained Allan considerable publicity and he keeps his profile up with a monthly advert in the local paper and advertising boards at the local football grounds and to great effect on the A68.

This butchers shop is a template of how to do the job properly it is absolutely no surprise that it is surrounded by success and on its way to being another significant part of Jedburgh's history.

Attachments:

• AJLEARMONTH220911.pdf