DJ McDougall, Fort Augustus – March 2011

Not only did they move home, Geoff and Debbie grabbed the opportunity to take on a well established butcher's business in a picture postcard setting on the Caledonian Canal.

The shop sits on the south bank at the midpoint in the series of five locks that lift travellers out of Loch Ness and into the next section of the canal.

Encouraged by his local butcher, Colin Watson, Geoff sold up his well established fishmongers business Periwinkle in Giffnock and Debbie left her post as Trading Standards Officer with East Renfrewshire Council to take over DJ McDougall's in Fort Augustus.

The Allan's had always loved the area and since March 2008 their commute to work is a two minutes walk through the village of 650 people.

Previous owner Graeme Morrison, a direct descendant of the founder of the business in 1884 allowed Geoff to come and work alongside him for three weeks prior to the takeover and Graeme stayed for another three weeks under the new management to ensure a smooth transition and to pass on the butchery skills that the fishmonger needed to acquire.

Geoff explained his feelings at the time:-
“It did worry me a wee bit that I wasn't a butcher but I knew how to run a shop and a small business – that was the same. Turning my hand from fish to meat wasn't too different because back in Giffnock we had sold poultry and game as well as fish. I had the knife skills so it was just a case of learning the cuts of meat and the shape of the bones.”

Colin Watson remained a mentor to Geoff as he turned to making his own haggis, black pudding and sausages. “I didn't realise that there were so many aspects of manufacturing – that was the hardest part.”

Following visits from Scottish Meat Training's assessor, John Farquhar, Geoff has now achieved his Level 2 SVQ in Meat and Poultry Processing confirming Graeme and Colin''s job has been successfully completed.

Debbie and Geoff have retained the fresh food image of the shop selling the finest Scotch Beef, Lamb and Pork sourced through John M Munro in Dingwall and supported by Scotch Premier during the busier summer months.

Venison comes from Culachy and other local estates and Geoff still dabbles a bit with fish although he has to concede that most of his customers are far more interested in meat. Fruit and vegetables make up an attractive display. Steak Pies and a large variety of pastries are cooked off in the front shop creating a tempting treat and the enterprising duo have also branched into the sandwich market for passing travellers.

Those on the canal can't just sail by since it takes around an hour to go through the five locks. An average of 350 vessels per week go through the canal but the months from June to September are busiest. Geoff:-

“In summer we cannot keep up with production; it's six times busier then than it is in winter! Now we employ a full time butcher, Roman with part time assistance from butcher, Aaron and assistant Hazel. It can be non stop in mid summer with tourists, busier local B&Bs, pubs and wholesale outlets”

Geoff, Debbie and their two children have been accepted into the friendly local community, one that was equally pleased to see their local butchers continue to trade. The dream to live on the verge of Loch Ness it doesn't seem such a monstrous decision after all.

Attachments:

• DJMcDOUGALL220211.pdf