Duncan Fraser, Inverness – January 2012

You are not left to queue for any time at all, the greeting is sincere and you are afforded 100% of the assistant's attention as you are faced with a grand array of tempting meat and meat products to choose from.

This is nothing new of course. Frasers have built a reputation second to none for Quality and Service. Yes with capitals! They are one of the longest established businesses in the Highland capital and celebrated their 100th birthday in November 2011. That was marked with events and several offers to celebrate their customers' loyalty over the years.

This family run business is still managed by the Fraser family, now in its third generation.

The first shop was established by the late Duncan Fraser in 1911 in the city's Eastgate but the First World War saw Duncan Fraser being called away to fight for his country. On his return he re-established the business and opened a small factory to supply the shop from the cobbled streets of Falcon Square. By the late 1920s the shop had re-located to Queensgate Arcade and it continued to move forward. In 1943 the founder bought over the firm of Davidson & Son, a top quality butcher in its day, at 22/24 Queensgate which is where the shop remains today employing 16 full and part time staff.

It was after the Second World War in 1947 that the founder's eldest son William (Bill) joined the business after completing his National Service. In addition to running the business, Bill has also served as Provost of Inverness from 1992-1996. In 1976 Duncan Fraser's grandson, Duncan, named after his grandfather, also came into the fold after gaining an accountancy diploma in Aberdeen.

On the founder's death the business became a family partnership with his widow and his eldest son Bill. Currently the partners are Bill and his wife Margaret with son Duncan being made the third partner in the early 80's which is how the business continues today.

A 24 foot plus counter runs the length of the shop displaying a superb selection of Specially Selected Scotch Beef and Lamb all sourced from North East Scotland. Pork is supplied by local farmer, Robbie Craigie at Cawdor. Fresh poultry is Scottish and at Christmas time the business sells Copas Traditional Turkeys from Berkshire alongside other fresh festive fare, again all sourced from Scotland.

The standard of display is exemplary and the shop walls are adorned with some of the many Diamond, Gold, and Silver Diplomas and awards, both National and International, won for a vast array of their products. Some of the most significant achievements were:- Best Burger in Scotland in 2004 for a Lamb, Garlic & Mint Burger. Scottish Pork Sausage Reserve Champion in 2007; then in 2009 North of Scotland Champion for its Steak Pie and Scottish Champion in Cured Products evaluation for its Belfast Style Gammon.

The most recent accolade in 2011 was a Diamond Award for Unsmoked Gammon Joint. Mark proudly presented the award winning product.

Awards are good for business and Duncan Fraser maintains that it is also good for staff morale:-
“They are very important, it's nice to receive the accolade and see the staff recognised for their hard work.”

Over 40 different varieties of sausages are made and offered on a rotational basis. Burgers, pies, black & white puddings, haggis, a vast range of cooked meats and potted meat are made on the premises using the finest local ingredients available. A range of kitchen ready products are available as well. Complimenting the meats is a well stocked range of sauces, chutneys, pickles etc.

Despite an impressive selection of innovative products such as Lamb and Asparagus Grills, like many others the main stay of the business is good quality mince and sliced sausage. Customers have grown discerning over the years and steaks and roasts are still major draws for end of week shoppers.

Attachments:

• DUNCANFRASER.pdf