Mearns T McCaskie, Weymss Bay – August 2011

The existing complex was built in 1903 and is dominated by the impressive sixty-foot Clock Tower, and was built in Queen Anne style, half-timbered and roughcast with sandstone facing. The large, circular glass-roofed interior became renowned for its outstanding displays of potted plants and hanging baskets.

Wemyss Bay is the end of the railway line but joined to that there is the ferry link to Rothesay on the Isle of Bute. Those transferring from rail to sea have direct access down a covered walkway but it would be a mistake not to venture out of the station and across the A78. This main road is the 14 mile stretch between Greenock and Largs but at the midway point is a veritable food emporium.

Briefly described, Mearns T McCaskie is a traditional small family business specialising in quality meat and meat products. That is a gross understatement of course since you don't have to venture far through the front door to discover the extensive selection of fresh meat including Orkney Island Gold Beef, Lamb, Pork, their speciality home made products including their own cured bacon, sausages and their 2004 championship winning Black Pudding.

A full range is stocked on the entirely separate Deli counter; cold meats, delicious steak pies, scotch pies and lasagnes all made at McCaskies. Also in the Deli are local cheeses, as well as a few from further afield, oatcakes and chutneys, olives and other lovely canapes including, jams and condiments. Over 140 wines have been carefully selected to appeal to their customers' tastes and budgets.

Stepping out from behind the counter Elizabeth Ovens explained how she had been involved in the business for over four decades.

“My father started the business in 1936 and when he died in 1966 I left my job in the bank and came in here. My brother was in the business but didn't keep very well and that's why I left my job to help him out.”

Elizabeth's son Nigel now runs the business but his journey to becoming boss involved an honours degree in Retail Management and Business at Caledonian University. In 1997 Nigel was working in Tesco when he left to join the family business.

The shop was refurbished in 1999; that was the first phase of the re-development and upgrading has gone on ever since. Elizabeth claims that she can see quite a difference:-

“I have seen all the changes in the meat trade caused by ecoli and all the ghastly things that happened. We lived through all that but I feel all the changes are for the better. This is a nicer working environment for everyone compared to the way it used to be.”

When Nigel took over the business he made a determined decision to modernise and take the business forward with continuing investment in the shop.

With a lot of hard work, they invented the business in terms of the range of products on offer but with one dominating factor – Quality. Nigel became interested in Orkney beef and now some 12 years later, he feels that the business is built on that foundation of quality and that's to a great extent down to selecting Orkney beef:-

“Consistency is key. One supplier, simple traceability and assurance. I have a pool of five selected farmers who finish the finest Angus and Angus-cross cattle.
“Almost all my beef comes from Orkney Meats and from October to February all my beef comes from one farmer – Scott Harcus at Quanterness. The beef has been matured for two weeks in Kirkwall before it is delivered to McCaskies and the roasts are then hung for another two weeks.”

Nigel Ovens has had the honour of being a judge at the Orkney Meats carcase show and his preference is for beasts no bigger than 320 kilos, preferably heifer or small Angus steers. Over the years he has formed an enviable relationship with Orkney meat and its farmers.

“Customers come to us for personal service, so why shouldn't we do the same. That's why I source from Orkney. I have been up there fairly often now, I know the plant and see the operation that they run. It makes it all a bit more personal and that is important in this day and age.”

Nigel's pork comes from Orkney pigs too though he has to source bigger ones to make his bacon. Lambs from Aberdeenshire and Lanarkshire until the Orkney supplies arrive from the end of July until the end of April. Chicken comes from Grampian and turkeys from Copas.

When it comes to meat products they are not a big factory churning out meat products, but a small family butcher offering a personal service with an aim to provide special products that represent great value and superior quality to their customers.

In January 2011 McCaskies went online. With the opening of their online store, they are delighted to be able to supply throughout the UK. There's certainly no holding back Nigel Ovens but behind him he has not just one good woman but two. Mrs Ovens Junior joined the business in 2008.

Nigel's wife Helen left her job as a Learning Support assistant in Kirriemuir to come and work beside him. No real surprise since there was butchers blood in her veins with her grandfather having had a shop in Forfar at one time.

Having helped out previously at Christmas, Helen made her decision to extend her stay at the butchers' shop in full knowledge of what to expect.

“This is completely different; I used to get lunch breaks and long school holidays! Its quite exciting in here and great dealing with the public” admitted Helen.

Who's the boss? “Ah that depends” said Helen, “there are lots of different bosses in the different areas. Nigel has the ultimate say but he has got the two Mrs Ovens keeping him right.”

Elizabeth Ovens' father built up his trade on being a quality shop and she is sure that her son has done the right thing in following that path too. Elizabeth added:-
“I have gone along with all the changes that Nigel has made. I am all for progress, you need to keep moving on and can't stand still in business.”

Mearns T McCaskie is a progressive business that has chosen the right lines and like the station and pier opposite has become a local landmark. Trains and boats come and go with regularity but for discerning customers the destination has to be McCaskies.

Attachments:

• MEARNSTMcCASKIE.pdf