MORE THAN 100 YEARS OF BUTCHERY EXCELLENCE
10-12 High Street, Forres, Moray IV36 1DB
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About Us
The Murdoch Butchers story begins in 1916 when the farming family established a Butchers Shop on the High Street in the Royal Burgh of Forres. In those days Forres was a busy market town located only three miles from the Moray Firth coast. The family used traditional farming methods and were also well known locally for breeding high quality working horses.
The Murdoch Brothers sold their pork and beef from the family farm, as well as the fresh catch from the local fishing port of Lossiemouth. As the shape of Forres changed, and as the family evolved, the farms were sold and the Fishmonger business diminished.
Danny Murdoch, one of the original brothers, continued to run the Butchers Shop until his son, also Danny "Bigsy" Murdoch, pictured left, took over years later.
By the 1960s Murdoch's was to become famous for their Steak Pies. Danny's son, Danny 'Bigsy' Murdoch, and his wife Margaret, then with two young sons, Graham and Ronnie, grew a reputation for the best pies in town. Danny went to College in the evenings to gain the skills needed to perfect his baking and his famous Scotch Pie recipe, while Margaret juggled looking after their sons, serving in the Butchers Shop, and clearing up after Danny's trial batches of Scotch Pies!!
Today almost every pie in the range has won a significant award for excellence. Murdoch Butchers is famous for their award-winning range of pies, sausages, dry-cured bacon and freshly made traditional Scottish savoury puddings including haggis, oatmeal meallie puddings and international award-winning black pudding. Murdoch's achieved SALSA accreditation and supplies to other trade retailers, hospitality and catering as well as distributing fresh meat produce and pies across the North East of Scotland and the rest of the UK.
Ronnie, now enjoying his recent retirement, proudly lifted the trophy for the World's Best Scotch Pie in 2010, and won the title of Scotland's Best Bridie in 2017 . His father's original recipes are still used today.
Danny and Margaret are sadly no longer with us, but we honour their memory and hard work by continuing the business for a fourth generation. As we head towards our 110th anniversary, Graham's eldest daughter Cheryl has returned to head the business with her husband. Following a successful career in the food industry, and owning the multi award-winning Blacker Hall Farm in Yorkshire, Cheryl and Edward bring energy and experience to the family business.