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.

So, off we go!

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 more

#LetsCookForMum

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 more

National Butchers Week

To celebrate National Butchers’ Week (13th-19th March) we’ve got a different special offer everyday to encourage you to cook something different – go online or to your bookshelves and find a recipe you’ve always wanted to try or something you’ve not cooked for ages – and give it a go. Here’s what we’re offering:

  • Tuesday – Five chicken fillets for a fiver – make a curry from scratch or your own schnitzels!
  • Wednesday – Fifteen percent off on steak mince, shoulder steak and braising steak – dig out your slow cooker or make some bolognaise or chilli for the freezer.
  • Thursday – Pork fillets for only £9.99/kg – save over 20% on our free range pork fillets and enjoy one of the best value meat cuts you’ll find.
  • Friday – Pope’s Eye steaks for only £3.99 each – get stuck in to the weekend with a great tasting steak, or slice it up for stir fries or stroganoff.
  • Saturday – We’re giving 10% of all our lamb loins and gigots – so that’s lamb chops, roasts, racks – the lot! However you want it cut there’s 10% off!