Covid-19 Information

Information updated on 16/04/2020

Shop opening hours:

We are currently running a revised opening schedule to accommodate the huge numbers of deliveries we are making to support those in isolation.

  • Bearsden:
    • closed Mondays
    • Tuesday to Friday 11am-5.30pm
    • Saturday 11am to 5pm
  • Broomhill
    • closed Wednesday
    • 11am-3pm weekdays excluding Wednesday
    • Saturday 11am-2pm

An important update for you.

Firstly (and most importantly) I hope you and your family are keeping safe and well. As we learn more from the government’s advice on what steps we must take to ensure the best possible outcome from the present situation, I thought I should update you on how we are responding.

our shops will now not open until 10.30am each morning. This gives us time to set the shop up and prepare deliveries for those isolating.

we will close the shops to service at 4pm to give us time to make deliveries.

– our online shop will remain closed for the next few days but we are still. Supplies are intermittent for a few popular products and so our ability to provide you with them is limited. Email and phone call are preferred at present, but we aim to reopen our online shop as soon as we can.

We are still delivering! All deliveries will now be made in the afternoon and evening. Separating the day into sections will allow us to maximise our service to as many who need it as possible.

– we need to reduce the number of customers in the shops at any one time. Social distancing is key to reducing the virus’s impact and so the impact on all of us, including my colleagues. I thank you in advance for your cooperation.

As government advice and requirements change I’ll update you, but can I take this opportunity to thank you for your good humour and understanding when in the shop and for the heartening messages we have received by ‘phone and online. As a family business with a slightly more ‘mature’ profile a number of faces you’ll be used to seeing around the shop are now taking the sensible choice to remain at home. They hope to see you soon, so please let’s all follow the government’s advice to ensure that happens sooner rather than later.

Take care and look after each other.
Christie Butchers

Important Note: Please do not request orders using the comments section below. They will not be processed.

Our Favourite Marmalade Recipe

We’re now in the midst of the marmalade orange season.

‘Bitters’ as they are known – and trust me, having made the once in a lifetime mistake of trying one, they’re named that for a good reason – are the essential component of good marmalade. Eating oranges just don’t work the same. Marmalade is really easy to make, is a great way to spend a cold and rainy afternoon with the kids or grandkids and makes a great gift. Here’s our recipe. We like it, but if you’ve ever inherited a cookbook of any kind of vintage then have a look and there’s a good chance it’ll have a marmalade recipe in it.

What you’ll need:

  •  2lbs/900g marmalade bitters
  •  4lb/1.8kg preserving sugar
  •  1 Lemon
  •  4 pints/2 litres of water
  •  Some sterilised jars with lids or wax papers, film and bands

What to do:

 Wash the oranges and the lemon. Cut them in half and squeeze out the juice, making sure to remove the pips. Set the pips aside. Cut the orange peel. You can decide here whether you want a thick, thin or shredded cut – it’s your marmalade so it’s up to you. Put the pips you set aside in a small muslin and tie up to form a little bag. Put the peel, water, juice and pips in a pan and bring through the boil and simmer for two hours or until the peel is tender. Remove the bag of pips and allow the mixture to cool a little. Add the sugar and stir over a low heat to dissolve. Once the sugar has fully dissolved, bring to the boil and squeeze over the contents of the bag of pips. Boil the mixture for another fifteen minutes or so until the setting point is reached – you’ll tell this by taking a spoonful and putting on a cool plate and tilting. If a skin forms and wrinkles – it’s done. Remove from the heat and let cool.
Your jars will need to be sterilised. Wash them thoroughly and put them in a warm oven for fifteen minutes. Take them out – carefully – and let cool. If you fill the jars with warm marmalade (NOT HOT)
Let us know in in the comments below about your marmalade!!

Let’s Talk Turkey

Scottish Free Range Bronze TurkeyLet’s talk Turkey – as in the bird, not the country… or the poem by Benjamin Zephaniah for that matter! Our turkeys come from Gartmorn farm in Clackmannanshire. We’ve sold them (and their chickens and ducks) for years and they’re really, really good. What makes them so good? In this blog, we discuss what makes a good turkey and what you should look for when purchasing. 

Read moreLet’s Talk Turkey

Welcome Back Friends from Hardgate

Gold Breakfast Bonanza BoxAlthough our shop in Hardgate has closed, this doesn’t mean we’re away and it certainly doesn’t mean we have forgotten about our loyal friends in Hardgate!!! Since you can’t come to us – we’re coming to you! Over the past nine months we’ve been busy developing our website and delivery system. You can now order online with free daily delivery*.

Read moreWelcome Back Friends from Hardgate

Christie Butcher Online Shop is Officially Open

Christie Butcher online shopSo that’s it! The switch has been flicked. The boiler on the Christie supercomputer has been stoked with coal and the clutch gently let out – and we’re off! You’re now able to shop with us online and receive your delivery from our Bearsden and Broomhill shops – and that’s delivered by us where you choose your delivery slot. We’re starting with some great value boxes, but we’ll be extending our range in the weeks and months to come and hopefully offering some really handy local collaborations – but more of that in the posts to come.

Have we got it right? We’re interested in your opinions?

We’re offering this service as we can see that time is short, parking can be tough and shopping habits are changing. One thing we won’t change is our focus on our local area. We deliver all our produce ourselves – so no couriers and ice pack boxes – and we only deliver locally to the areas our customers are currently drawn from. There are lots of great high streets out there and we’d urge you to visit yours if you’re not from the west of Glasgow.

So how does it work?

It’s pretty easy really. Like most online retailers, you pick what you want, add it to your shopping basket, tell us where and when you want it delivered, make a payment and a suave and sophisticated delivery driver, or me if you’ve drawn the short straw, will appear at your door at the time you’ve chosen. But you don’t have to do it that way. We’re delighted to take orders by email or ‘phone if you want a bit of advice first, or are looking for something that’s not on the site, or if you’re passing either shop in Bearsden or Broomhill and would prefer to collect.

We’re also delighted to hear from you what you would like the site to be, or the goods you’d like to see us offer. We’ll soon be adding fruit and veg options to the site and meal solutions too. Everything you need for your evening meal or Sunday lunch delivered ready to go. We’re also working on a Sunday morning breakfast box that should help clear the head, if required.

You’ll also find advice and recipes to help you cook what you can buy. A good part of that advice comes from the Butcher’s Mum: retired principal teacher of home economics; science graduate, amazing cook, great gardener, amateur gin sampler and farmer’s wife. All at the same time. I was brought up to see cooking as good fun, good for your health and good for your wallet – hopefully, you do too.

Order your meat order now

It’s a date! Why we have shorter use-by dates

Beef Mince

It’s a date…

Before we launched the website to the good people of Bearsden and Broomhill (and the surrounding areas) we thought we had better ask some folk to try the site out and for us to make sure we were on the ball with delivery. One comment that came back from a self-confessed supermarket meat shopper was, ‘don’t you get a longer date on the mince?’

Read moreIt’s a date! Why we have shorter use-by dates

Lamb for Easter – a Christie Favourite

Spring has – just about – sprung

The days are getting longer, the weather is getting better – this is all relative, of course – and so Easter is nearly upon us. Lamb is now the meat of choice for Easter Sunday meals, but it wasn’t always so. Turkey used to be a firm favourite, especially when Christmas wasn’t quite the meal celebration it has now become and beef is a perennial favourite for family events, so what to eat? Let’s look at lamb first.

Read moreLamb for Easter – a Christie Favourite


Let’s Cook For Mum

Mother’s Day is almost upon us and it’s nearly time to celebrate. A quick discussion amongst us all in the shops showed a bit of despair about the commercialisation of it all and a sadness for the slow demise of the family meal – so here’s your opportunity to reverse that. Let’s cook for mum!

Our tips on cooking the perfect roast beef

We’re offering 15% off silverside and topside – the classic roast beef joints – to encourage everyone to sit down to a family meal this Sunday. They’re both a doddle to cook, so you don’t need to fret over that, and we’ll give you plenty advice if you’re worried. The offer runs from Thursday to Saturday in both Broomhill and Bearsden.


How to cook the perfect Roast Beef

Cooking the perfect roast beef – the classic British family roast – is a doddle to do.

The key to cooking the perfect roast beef is sealing your roast all over first. This locks in the flavour and gives it a nicer appearance. Pot roasting without sealing runs the risk of a joint reminiscent of school dinners. You also need to let it rest at the end of cooking to reabsorb moisture and firm up.

The most common roasts are silverside, topside, point of rump and salmon cut. All can be oven roasted, pot roasted or both.

Read moreHow to cook the perfect Roast Beef