A family butcher now in its fifth generation, Rodgers Butchers started in Clydebank and has been a feature on Byres Road since 2010. Offering local, quality meats, it has become a favourite with the West Enders, who are known to like a good dinner party or two.
Rodgers Butchers specialise in prime beef, lamb, pork, game and poultry and is the only Glasgow member of Q Guild. A prestigious organisation of butchers, the guild regularly audits its members to ensure that the high standard is kept. Rodgers supply some of West End’s finest restaurants, including Ox and Finch and Porter & Rye, but has a loyal following among consumers as well. Paul, who has been with the company for 35 years and manages the shop, points out the how broad the customer base is. Students, families and seniors are all regular customers on Byres Road.
Buying from a butcher means better control of what you eat, something many consumers have become more concerned with. In addition to being able to enquire about the source and content of the meat, customers can find information about the farms Rodgers Butchers work with. One of their Christmas bestsellers is the organic turkey, which is sourced locally.
Paul describes the West Enders as laid back shoppers who enjoy good food and like to cook. Many of his new customers find the shop through recommendations from others, and word of mouth continues to be their best form of marketing. However, that could soon change: Channel 4 TV show My Kitchen Rules recently filmed in the shop, and the episode is expected to air on 1st July.
Butcher’s best tip? Paul suggests spicing up your Bolognese by mixing the content of an Italian sausage with the mince. Apparently it’s a well-known ‘secret’ among chefs, and common practice in Italian kitchens.
Rodgers Butchers is first out in our new series ‘The butcher, the baker, the candlestick maker’, featuring some of West End’s finest. You can visit the shop on 180 Byres Road.