Rendalls, Alva – November 2013

In June 2010 the Rendall brothers, Jason and Garry from Kirkwall, took over the lease on the local butcher's shop and with Malcolm Leask from Stromness subsequently joining them, it became a real challenge to the Hillfoots public to understand the new tongues in their local butchers.

The one thing that the customers did understand however, was the quality beef that is sourced from the brothers native islands. Coupled with a lowland acquired skill in making pies the shop now does a roaring trade.

Elder brother, Jason (31) was the first to move south. On leaving Kirkwall Grammer School, he began his experiences in the meat industry with four years at the abattoir in Hatson on the outskirts of Kirkwall. Next stop was a similar length of service at the town's butchers, Williamson before moving to Stirling in 2006.

Jason worked at John Hill's in Dunblane where he discovered the secrets of how to make good steak pies, going on to work in Falkirk before he took on the lease of a butchers' shop in the Raploch area of Stirling. At that point his brother Garry got a phonecall. Three years younger than Jason, Garry had followed in the footsteps of his brother when he left school and was well prepared when the proposal was put to follow his brother to Central Scotland.

In partnership, the young men built up a good business in Stirling before the local authority destroyed it all with roadworks lasting 26 weeks. The project was termed “regeneration” but with no directions and limited access to their shop, its consequence was to drive them out, relinquish the lease and take on a butchers shop in Alva.

That was three years ago and right now it looks like the move has been a good one. Customers in Alva did understand their butchers and the butchers were able to understand customers and their needs. The first matter they addressed turned out to be the foundation of the business. Quality was assured by sourcing good beef from back home in Orkney.

Rendalls beef is sourced for them by Terry Coghill, a livestock specialist who buys finished cattle at the Orkney mart and even brings some on at his farm at Birsay. The cattle are slaughtered in Dingwall and delivered to Alva by wholesalers, John M Munro. It sounds like an elaborate supply chain but one that Jason and Garry feel is totally warranted.

Open 7.30am until 4.30pm Monday to Saturday, except on Wednesdays and Saturdays when they close at 2.00 pm, the shop produces its own sausages, dry cured bacon, puddings and pies. While sliced sausage, mince and chopped pork provide the basis, pastry goods have developed into a substantial part of the business.

Steak rounds, steak pies, chicken curry pies, steak and haggis, steak and gravy, mince and gravy and scotch pies have all proven to be popular. Their pies have been specially requested by Paul Hartley, to be served in hospitality at Alloa Football Club.

Publicity driven by meat products has also been a spectacular success. The Devil's Sausage which is 400 times hotter than Tabasco led to recognition from the World Records Academy for the world's hottest sausage. Contents are pork, sweet chilli, jalapeños and the so-called “ghost pepper” Bhut Jolokia. Fortunately for those with some respect for their taste buds and guts, the boys make pork and leek and Moroccan Sausage which is fruity and spicy.

A variation of the steak and ale pie was introduced – Steak and Buckie. This pie travelled as far as Afghanistan and was the first thing on the minds of some returning armed forces when they arrived back in Scotland.

Garry Rendall described how it all started as a bit of fun:- “We tried cooking Buckfast in with the gravy and the result was rich, sweet and surprisingly, tasty. Each pie is only 2.5 per cent Buckfast so it's not much. The alcohol is cooked off but you can taste the sweetness.”

A further variation was concocted for Australia Day was the Kangaroo and Fosters Pie that also sold out fast.

Trade includes a mix of retail and some wholesale to local restaurants and hotels. The most recent addition in the business' continual scrutiny of opportunities is a burger van that the business will operate daily at Plean Country Park.

With trade established in Clackmannanshire Rendalls have cast their eyes further afield and are now selling online. Deliveries can be made UK wide but initially the emphasis has been on a 'Click and Collect' service.

After several career changes and a variety of business experiences Rendalls Quality Butchers concentrate on making their Alva butcher's shop work.

The enthusiasm is contagious, the friendly service will win customers and their ability to brighten up their customers' menus with zany meat products looks like a winning formula. Just as long as you are up to speed with the Orkney language you could leave this shop with some mighty fine beef, pastries and products. Translators are not really required!

Attachments:

• RendallsAlva101013.pdf