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Online Service Update 16.4.21

Home-Delivery & Collection Date Selection

We’re delighted to announce we can now accept your online orders further in advance, and you can now choose from two different days to receive your order. This change applies to both our Home-Delivery service and our Click & Collect service. At checkout, simply select which service you require then choose the day you would like to receive your order. It couldn’t be simpler!

Service Update 210116

Shop Click & Collect days are: Monday, Wednesday, Friday
Home-Deliveries are made on a Tuesday, Thursday, and Saturday.
Alternatively please visit our shop in Stenhousemuir from Monday to Saturday, 9am to 4pm.

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We are keeping an eye on government advise regarding COVID-19 at present as we find ourselves approaching a similar situation as the beginning of 2020, with potentially more restrictions on the horizon.

Shop Opening Times (Under Review)

Monday to Saturday: 9:00am to 4:00pm


Home deliveries are currently three days of the week:

Tuesday, Thursday, & Saturday

We will expand our home-delivery service if we have to reduce any of our other services, such as shop opening hours or Click & Collect services. Currently our Home-Delivery service is available only to those within our delivery zone.

If you choose to utilise our home-delivery service you must ensure someone will be present to receive your order on the day specified in the highlighted schedule displayed on the website front page, basket & checkout pages.

Click & Collect (Under Review)

Recent reports suggest that Click & Collect services could be halted if the spread of COVID-19 continues as it has been over the past few weeks. If the decision is taken to cease all Click & Collect services we will have no option but to temporarily halt the service.

Website Updates

Updated list of businesses we supply can be found at:

We will shortly be implementing a new Delivery & Collection section of the ordering system. We hope to offer more flexibility to our customers by providing the option of more than one date option to receive your order, which means customers will be able to order slightly more in advance.

Depending on how things go with the current Collection service we may also introduce an option to select a time slot for your collection (under review).

And Finally…

Happy New Year to one and all. Thank you to all of our customers, regular and new.

Please don’t hesitate to contact us with any queries you may have.

Take care,
Steven & Staff

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Backing The Warriors

Short Sponsors

‘We are delighted to be sponsoring the Warriors again, especially under the current circumstances. As a community its important we back each other. The club has shown incredible community spirit over the last 6 months so this is the least we can do to support our local club’.Steven Brown

The club (S.F.C) is delighted to confirm that our Partners R.Brown & Son will continue as our Official Short Sponsors. The local family butchers will now enter year 2 of the partnership. Once supporters are allowed back into games the club will continue to sell the butchers fantastic products on match-days and through our hospitality package including the now famous steak and haggis pies. Feedback from both home and away supporters last season was extremely positive with the products seen as some of the best in Scottish football.

Stenhousemuir F.C.

You can read the full article on Stenhousemuir’s website can be read here:

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How to… Barbecue the Tomahawk for 2 (v.3)

When we received our third ‘Tomahawk for 2’ on the Barbecue cooking tip, we knew we’d soon have to give the Tomahawk the space it deserves, its very own feature here on the website, watch this space. But in the meantime, our third ‘Tomahawk for 2’ on the Barbecue version is from Simon French of Kinnaird. Over to Simon…


Love and patience was spent dry-ageing the meat so it’s only right that this philosophy continues through the cooking process to get the best possible outcome. If you are willing to invest the time, this recipe will deliver you the best steak you’ve ever eaten. The technique uses a conventional gas grill BBQ using an indirect method of slow cooking with smoke then reverse searing at the end to give the perfect crust – ideally suited to the thick cut Tomahawk (approximately 3hr cook time).


  • Tomahawk for 2 Steak
  • Sea Salt and Pepper
  • Jack Daniels Smoking Chips
    (available online or @ The Range, Falkirk)
  • BBQ
  • Tinfoil
  • Cooking oil
  • Meat thermometer that can be read continuously whilst the lid is down


  1. Season the steak generously with salt and pepper, cover and place in the fridge.
    • Longer the better, preferably 6hrs or greater (e.g. 1st thing in the morning for cooking in the afternoon).
    • Ensure the salt is ground down in a mill or pestle & mortar (large flakes such as the raw Malden sea salt wont cut it).
    • If possible (but not essential), bring the meat out 2hrs before cooking and let it come up to room temperature.
  2. Make 3x smoke packs by taking a large handful of the smoking chips double wrapped in tinfoil then piercing holes top and bottom with a skewer.
    • If using dry woodchips, wrapping tightly is the key to preventing them catching fire on the BBQ – chips on fire is bad.
    • Some say pre-soak the chips for 30 mins, personally not for me – I’m not looking for additional moisture.
    • Skewer the 1st pack so you can place it right over the top of the gas burner.
  1. Configure the BBQ as follows.
    • Heating side – grate grill off, smoke pack resting close over top burner.
    • Cooking side – grate grill on.
  2. Turn on the burner under the smoke pack up to high then close the lid – wait until a thin veil of smoke starts to emerge from the pack.
    • Ensure you do get a good continuous smoke off the pack for a few minutes (without it catching fire) before moving to the next step.
    • Should take approximately 10-15 mins to get it smoking.
    • By the time the pack is smoking, the BBQ should be up to temperature, the internal temperature of the BBQ should be between 90-120°C.
    • Don’t stress if the temperature is a bit high – it will cool on the next step.
  3. Turn down the burner under the smoke pack to low, place meat on grate grill on the far side from the burner.
    • Ensure meat probe is fixed in the middle of the steak (with tip in the muscle as opposed to the fat).
  4. Close lid and cook maintaining oven temperature at 90-120°C (approximately 3hrs total cook time).
    • Replace smoke pack every 45 mins, note that each time a new pack is introduced it will need to be pre-heated on high heat until smoking. I keep the lid up whilst getting the smoke going on the next pack.
    • 3 smoke packs will get you most of the way through the cook, after the 3rd pack has been used up, just remove it and close the lid for the reminder of the cook. There will be plenty flavour in the meat by this point.
    • Flip steak once only, when it reaches 35°C on the meat probe (half way point).
    • Cook until desired taste is achieved on the meat probe:
      • Very Rare: 49°C
      • Rare: 52°C – shown in picture below
      • Med-Rare: 56°C
      • Med: 60°C
  5. Remove from BBQ and set aside, turn off the burner you were using and then light the one/two burners under the grate grill, turning up to max. Ensure grate grill is lightly coated with oil before heating. Close lid and bring BBQ temperature up to 320°C.
  6. Place meat on grill and sear on each side for 1 minute MAX, turn 90° after 30 secs to get criss-cross effect.
    Caution: Be very careful not to burn or over-cook the steak at this point. Close the lid between manoeuvres to keep the temperature up.
  1. You’re done – enjoy!
    • No significant rest period required due to slow cook process – 2 minutes should be plenty.
    • Cut along the bone to remove it then slice the steak across the grain into ½ inch slices.

A similar approach can be used on a charcoal grill, the foil smoke pack should be placed directly onto the coals and same indirect method of heating should be used by keeping the coals off to the side / topped up as required to maintain the temperature.

Best of luck, Simon French (Kinnaird)

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SHOP UPDATE – 10th July 2020

The use of face coverings become mandatory for customers in shops in Scotland from 9th July as Coronavirus restrictions are eased. The details of why our staff won’t be required to wear face coverings are detailed below. We are grateful to Food Standards Scotland for guidance and input in the development of this information for our customers.

It is Mandatory for customers to wear face coverings in shops.

  • Legislation does not require mandatory wearing of face coverings for staff if wearing them may present:-
    – A risk to food safety or hygiene. EG – The mask itself may contribute to fibres getting in the food.
    – A risk to the health and safety of the individual. EG – It is not safe to use knives, tools and equipment as a face covering may obstruct their view and lead to injury.
  • Some staff may use face coverings where a risk assessment considers it to be appropriate.
  • We continue to ensure the safety of our staff and customers where face coverings are not appropriate by:-
    – Ensuring physical distancing at all times.
    – Following strict hand washing rules.
    – Enhanced cleaning and deep cleaning procedures.
    – Using other forms of protection such as screens and visors.
  • Our measures are verified by regular inspections from local authorities.

We thank you for your understanding and cooperation.

Current Shop Opening Hours:
Monday 9am – 4pm
Tuesday 9am – 4pm
Wednesday 9am – 4pm
Thursday 9am – 4pm
Friday 9am – 4pm
Saturday 9am – 4pm

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How to… Cook Satay Chicken

Our first Chicken recipe for the collection, delicious Satay Chicken skewers and sauce, courtesy of Laurie Lee Moodie. Don’t let the lengthy list of ingredients put you off, they’re all super-easy to find and there’s only three main steps in creating this dish.


1 piece Ginger
2 Garlic Cloves
Zest and juice of 1 Lime
1 tsp clear Honey
1 tbsp Soy sauce
1 tbsp Mild Curry Powder
3 tbsp Peanut Butter
3 of Brown’s Chicken Fillets
165ml Coconut Milk
1 tsp Vegetable Oil

Sauce on the side
½ Lime, juice only
1 tsp Clear Honey
1 tbsp Soy Sauce
1 tbsp Curry Powder
3 tbsp Smooth Peanut Butter
165ml Coconut Milk

To Serve
Skewers for Chicken.
Cooked Rice and lime wedges, or salad – mines was mango, rocket, coriander, cucumber and soya sauce.

Step 1 – Blitz it!


  1. Place ginger, soya sauce, 2 garlic cloves, zest and juice of 1 lime, 1 tsp clear honey, 1 tbsp mild curry powder, 3 tbsp peanut butter, 165ml can coconut milk, and 1 tsp veg oil into blender and blitz
  2. Cube chicken then place in bowl and mix (I use my hands and give it a thorough mix), then leave in fridge for 2+ hours, or overnight
  3. Once Chicken has marinaded, skewer chicken and place on tin foil or baking tray, put in oven at 200°C, turning occasionally, until chicken has slight charcoal appearance

Sauce on the side
Place ½ lime juice, 1 tsp clear honey, 1 tbsp soy sauce, 1 tbsp curry powder, 3 tbsp smooth peanut butter, and 165ml of coconut milk into a pan and heat till slightly bubbling.

Serve with chicken, rice and salad. Goes best with a glass of white wine 😀

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How to… Cook Stovies

Thank you very much to Allyson Allison for the latest addition to our Cooking Tips & Recipes collection. Allyson has shared her (not-so-secret) family recipe, a take on a true Scottish favourite.

“This is my mums recipe, so I better not try and take the credit for it.”

Allyson Allison


  • Large Casserole Dish (& Lid)
  • 4 Square Sausage (small size pieces)
  • Maris Piper Potatoes (thinly sliced) – more than you would use if you were to boil them
  • 2 Onions (thinly sliced)
  • 400g tin of Chopped Tomatoes
  • Worcestershire Sauce
  • Garlic Salt + Pepper to season
  • Oven Pre-Heated to 200°C


  1. Start layering…… Quarter (¼) of the sliced potatoes in casserole dish, then add half (½) of sliced onion, one sausage in small pieces……. repeat layering until all potatoes, sausage and onion used
  2. Pour over chopped tomatoes, season top of tomatoes with garlic salt, pepper and a good couple of shakes of Worcestershire sauce
  3. Put casserole lid on and place on middle shelf in oven…… 200°C
  4. After one hour, take out of oven and use large serving spoon to mix and chop ingredients.
  5. Return to oven. Takes approximately 1½ to 2 hours depending on how thinly potatoes cut….. but you’ll know when potatoes are cooked and soft in texture.
  6. Serve with large glass of milk, HP sauce…. 😀
Step 4 – Out of oven
Step 4 – Give it a mix

Step 5 – Voila!

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How to… Barbecue the Tomahawk for 2 (v.2)

I cooked one of your tomahawk steaks yesterday on the bbq and would like to share how I did it as it turned out great.

Fraser Campbell

It seems our Tomahawk’s are indeed a popular choice for the barbecue. We’ve got our second Tomahawk Barbecue tip, this time from Fraser Campbell, who’s went above and beyond the call of duty to document his tip. Take a look for yourself…


Tomahawk Steak - Remove from fridge and sit for 2 hours.


  1. Remove the Tomahawk from the fridge two hours before cooking.
  2. Using a charcoal BBQ, create two cooking zones. So, all the coals on one side of the bbq, one for direct heat and one for indirect.
  3. Once BBQ up to temperature, coat the steak with salt and pepper and place it on the side of the bbq with NO coals, so the Tomahawk is being cooked indirectly. 
  4. Flip and turn the Tomahawk every 10 minutes or so to ensure even cooking, at the same time basting it with some melted butter. 
  5. Your best friend here is a meat thermometer. I was trying to achieve an internal temp at the fattest part of the Tomahawk of 60°C for medium. I was checking the steak regularly and once at 59°C I moved the steak to cook over the coals for 2-3 minutes each side to achieve the char. 
  6. Tomahawk was then left to rest in the kitchen for around 12 minutes under foil. This method is called reverse searing and turned out perfect. 
Tomahawk steak - indirect cook over BBQ
Steps 3 & 4 – Indirect Cooking
Tomahawk steak - Direct cook over coals
Step 5 – Direct cooking over coals

The final results…

Tomahawk Steak (with Chicken) - The final results
Fraser Campbell’s BBQ Tomahawk served (Left), also Fraser’s “Nando’s-style” BBQ Chicken (Right)

Many thanks for sharing your BBQ tip, Fraser – it looks totally awesome, and we’d bet it tastes out of this world.
If you have a favourite recipe or cooking tip you’d like to share with us, simply email it to

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Shop Update 23rd May 2020

As expected, and cautiously welcomed, we’re making further changes to our schedules and opening our doors for normal trade a little more. We’ve placed our opening/ordering guidelines on the front page of the website and on the checkout page. Our schedule guidelines, highlighted within the coloured box, updates daily at midnight and will inform you when your order will be delivered, available for shop collection, and also our shop opening times.

At present, due to storage capacity we can process next day orders only, though you can now opt to collect your order on the next available shop opening. If in doubt, please check the highlighted schedule on the website.

Please note as of Monday 25th May 2020 our shop opening times will be as follows:

Opening Times (Hallam Road, Stenhousemuir)

Monday: 11:00am to 2:00pm
Wednesday: 11:00am to 2:00pm
Friday: 11:00am to 2:00pm
The shop will be closed for public trade on Tuesday, Thursday, and Saturday.


Home deliveries will now be made on the following three days of the week:

Tuesday, Thursday, & Saturday

Click & Collect

You can now opt to collect your online order from our shop in Stenhousemuir by selecting Shop Collection at Checkout. Collection days will be the same as our shop opening days/times; Monday, Wednesday, and Friday – from 11:00am to 2:00pm.
If you choose to collect your order from our shop, please remember to collect your order on the day advised in the highlighted schedule displayed on the website front page & checkout pages.

Website Updates

We’ve eased the restrictions on the site a bit, allowing the ability to place an order as a Guest. Placing an order as a Guest no longer makes it necessary to create an Account to place an order. We’re aware this can present a hurdle in placing an order for a few, so we’re trying to give everyone the option whether or not to create an Account. If you think there’s a chance that you’ll be placing more than one order with us, we’d highly recommend creating an account with us, which gives you the ability (if you can remember your password) to save your details for future use, essentially saving you a lot of time filling in the same details every time you place an order. There are yet more advantages if you choose to create an account other than saving time: order histories, future loyalty schemes, faster resolution to any issues that can happen, to name just a few.

To Create an Account with us simply visit this link and follow the steps to Register:

We will be bringing you more improvements over the next few weeks as we look at yet more ways to simplify the login process for those that already have an account with us, and especially for those who may be prone to forgetting their passwords (sound familiar?).

And Finally…

Thanks very much for your continued support, and reading our latest shop announcement, which we hope provides you with the essential information you need. Please don’t hesitate to contact us with any queries you may have. We look forward to seeing you in the shop more often from Monday, we’ve been saving up our worst jokes to share with you all.

Take care,
Steven & Staff

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Shop Update 15th May 2020

As a result of the ever-changing situation we have decided to now open our shop in Stenhousemuir to the public for normal trade for two days of the week, Mondays from 10:30am to 2:00pm, and Saturdays from 10:30am to 1pm. As always, you are most welcome to visit our shop in Stenhousemuir and we look forward to some customer banter. 

If you do intend on paying us a visit, please adhere to public safety guidelines on physical-distancing of at least two meters, and using our hand-sanitiser provided when you enter. These steps are important and will help reduce the chances of spreading covid-19.

We also need to announce that there will be no home deliveries this Monday (18th May). 

If you place and select ‘home delivery’ after 7:00am on Saturday morning (when we start processing orders) you will receive your delivery the following Tuesday 19th. 

You still have time to order for Saturday delivery.

We will of course provide an option to collect your online order from the shop in Stenhousemuir if you wish to, for both this Saturday and Monday openings. There is no charge for shop collection.

Thanks again for all your support, likes and shares, recipes and cooking tips. Please keep them coming!

Steven & Staff

R. Brown & Son, Butchers

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How to… Cook ‘Store Cupboard Beef Stroganoff’

Thanks to Julie Barr for our next addition to our community Cooking Tips & Recipes collection.
Julie has really stepped up to the plate with her Store Cupboard Beef Stroganoff, which looks ‘awfy tasty‘. Julie must surely get extra thumbs-up for presentation, fantastic effort, Julie.
Give it a go yourself, have a hunt in the cupboards and add your own twist to Julie’s recipe. You can of course submit a new recipe for the collection too. Simply email it, with a picture or two to

Store Cupboard Beef Stroganoff by Julie Barr


  • 2 Sirloin Steaks
  • 3 White Onions
  • Punnet of Mushrooms
  • 700ml of Milk (Full Cream or Semi-Skimmed)
  • 50g of Salted Butter
  • 2 Generous Tablespoons of Plain Flour
  • 1 Knorr beef stock pot 
  • 1 Teaspoon of freshly ground Black Pepper
  • 60g Soft Cream Cheese (eg Philadelphia)
  • Optional: A teaspoon of miso paste if you have it but fine without


  1. Remove the visible fat from the sirloin steaks and keep to one side.  Cut the steaks into very thin slices.
  2. Remove the onion skin, cut the onions in half and then cut into thin slices
  3. Cut the cleaned mushrooms into thin slices
  4. In a deep non stick pan make a roux with the butter and flour (melt the butter over a low heat then add the flour to make a thick paste)
  5. Slowly add the cold milk to the roux continuously stirring until all the milk is added and the mix begins to thicken a little (if you happen to get lumps don’t worry, just blitz it with a stick blender). Simmer on a low heat and stir occasionally while you prepare the other ingredients.
  6. Add the beef stock cube to the pot and stir
  7. Add the pepper to the pot and stir
  8. Optional: Add the miso paste if you have it
  9. In a frying pan flash fry the thin slices of steak until they are nicely browned, set aside to rest in a dish for a few minutes then add to the roux and milk and stir in.
  10. In the same frying pan add the fat from the steak and let it melt
  11. Fry the onions and mushrooms in batches until they have a good colour then add the pot.
  12. Once all the ingredients are included simmer for 30 minutes, stirring occasionally.
  13. Add the soft cream cheese and stir in well, simmer for a further 10 minutes 

I serve this with cauliflower rice but it works equally well with quinoa or mashed potato.


Julie Barr