About Campbells - a family business for over 100 years.
Thomas Campbell opened Campbell's first home at 60 Queen Street in Edinburgh. He put crafts at the heart of the business from the start and is still our beacon. Three of Thomas' sons took over the family business with plans to expand and maintain their father's passion for craftsmanship and quality. After 35 years of building the Campbells brand across the country, the deal was passed on to the next generation, Edward and Hector.
Hector Campbell created a new arm for Campbells. In addition to selling to the general public at his popular butcher shop, he began supplying hotels and restaurants across Scotland. It was a great success and is still part of the business today. Hector passed away and the business was sold to DS Crawford (a subsidiary of United Biscuits), while Edward Campbell continued to serve as Executive Director. Edward Campbell started his own business under the new name Campbells Prime Meat Ltd. Despite having only two vans and six men, Edward was determined to uphold the family legacy. Remaining in the hotel and restaurant business, it didn't take long for him to make his name as his father had before him.
After 10 years of hard work and a few Michelin-starred chefs along the way, Edward moved Campbells to a bigger house in West Edinburgh. Campbells once again had to move to bigger and better facilities. This was also the year that products from the French, Italian and Spanish deli were added to the Campbells menu. Campbells created their respected Premium Gold Seal to mark their best hanging meat for 21 days. Approved by the SFQC, the brand represents only the very best in Scottish meat. Campbells expands its reach with an all-new fishmonger. In keeping with the family tradition of craftsmanship and quality, Campbells decided to sell only the best fresh fish, caught in cages and nets from the North Sea and the Atlantic Ocean.
The launch of Campbells online butcher brought Campbells straight to the public for the first time in 40 years. Now everyone could have restaurant-quality meat and fish delivered right to their doorstep. Edward retired and turned the business over to his son Christopher. Under his leadership, the company grew to become Scotland's greatest butcher. After a disastrous fire in May 2009, the company moved into its new home in Linlithgow - an even bigger place than before. While 2009 was not an easy year, the new building meant Campbells could offer customers even more products and give butchers more room to practice their trade.
Storage of your Fresh Meat and Fish Products
You have purchased a fresh product, which must be kept refrigerated ideally at a temperature of 5°C or below.
If you choose to freeze your fresh product, please freeze on the day of delivery. In order to maintain the product quality when freezing please make sure the product is kept in the original packaging. It is advisable to label the products with the date the product is placed in the freezer. After freezing, the product should be consumed within three months to ensure quality. Please completely defrost thoroughly before cooking. Do not refreeze the product after it's been defrosted.
Please note we do not recommend freezing any cooked meat products.