Taylor Made for Selkirk

Taylor made for Selkirk Butcher John Taylor and his customers epitomise the verse from the grace that carries the name of their Border town - “We hae meat and we can eat, sae let the Lord be thankit.” The poetry is recognised nationwide as the Selkirk Grace because Robert Burns was said to have delivered it at a dinner given by the Earl of Selkirk at St Mary’s Isle Priory in Kirkcudbright. Nestled in the town’s Market Place, John Taylor has breathed new life and vitality into a butcher’s shop that was closed for a year and a half. Selkirk town centre has been regenerated with a streetscape facelift which retained car parking. The re-opening of the butcher’s has demonstrated the new found positivity and John has complemented the square with a very attractive and stylish shop front. A statue of Sir Walter Scott, the historical novelist of the late 18th and early 19th centuries, his stony eyes look down on the square at the great transformation that has taken place all around him. In taking over a shop no more than a shell that contained a refrigerated display cabinet, chillroom, block and oven, John Taylor too was a man of vision. Since leaving Jedburgh Grammar at the age of 15 in 1989 to work in the Co-op’s Jed Fleshing, he has gained valuable experience and enthusiasm for the meat trade. John went on to work in Booker in Galashiels, Angus MacKay in Melrose and Wylies in Kelso. When approached in May 2018 about the opportunity to take on the Selkirk shop he was a man confident that he could create a craft butcher’s shop that could be made a success from a standing start. The shop was Halliwell’s butchers for 14 years and Palmer’s butchers before then, and in the years prior to that an ironmongers. On Wednesday 5th September 2018 the butcher’s was re-born with John and his one member of staff - Fiona who came with valuable deli experience. Most of the equipment was already in place, John purchased scales and freshened up the decor of the shop. The refrigerated display stretching across the shop was filled with product to ensure instant impact to hit customers when entering. Right from day one there was an instant wow factor. The lengthy counter filled with fresh meat, sausages, burgers and added value products certainly impress. Your eyes fill with his meaty offering ranging from steaks to sausages and stir fries but the most appetising feature of the shop is the addictive aroma created by John’s vast array of freshly baked pastry products. There seems to be a constant stream of pastries pouring out of production that is greatly appreciated by those popping in for a tasty snack and the praise heaped upon them by customers is fully warranted. Fiona John Taylor Harry In former businesses John has collected many prizes for his pies including Scotch Pie Club awards in 2014 Gold for Scotch Pie, 2013 Gold for Bridie, 2013 Silver for Scotch Pie, 2009 Silver for Scotch Pie and 2011 Scottish Craft Butcher award for Steak Pie. He had traded briefly as PiesRus but now his Selkirk shop is ‘Pie Central’. The repertoire would seem limitless Scotch pies, steak & haggis, curried chicken, pork, cheeseburger pies, lasagne, chicken lasagne, macaroni pies, chicken tikka pies, sausage rolls, chicken & ham, mince and tattie pies, steak mince rounds and traditional steak pies. “Folk rave about our pies” added a very proud John. Native breed beef is supplied by Neil Gibson’s Willowford Farm, Jedburgh. Popeseye, Sirloin and Rib Eye Steaks are all matured for 28 days. Dry aged beef can be matured for customers, some choosing to age up to 60 days. Lamb and pork come from Scottish Borders Meats augmented by Robertson’s of Ardrossan. Chickens are from Irthing Vale and puff pastry comes from Bells and Galashiels artisan baker, Alex Dalgetty & Sons. A huge and growing range of own make ready meals has a following of regular customers purchasing ten and twelve at a time. Described as ’exciting’ the offer includes beef lasagne, stovies, macaroni and cheese, cottage pie, chicken curry, haggis stovies, chilli con carne, lamb hotspot, chicken and haggis lasagne, haggis neeps and tatties, roast beef dinner, liver and onion, mince and tatties. Just like his other passion - fishing, John feels it’s important to give customers plenty of opportunities to be hooked by his products. Beef aged for flavour and tenderness Open 7.30 until 5.00 six days per week, the shop aims to give the best customer experience both in the shop and when they cook up the products. John recognises those elements that create return business. “Fiona looks after the front shop, she knows everybody and customers enjoy the good fun experience.” Harry and Simon have now been recruited to deal with the demand and John’s seventeen year old son Ryan works Saturdays. Providing support at arm’s length is John’s partner Pam who is a nurse, student daughter Jade (21), and young Sasha (12) who can't wait to be old enough to help. Once customers buy at Taylors, John, the Jed Callant in 1994, finds customers return and he is now fortunate to have amassed a good following of regulars. He added:- “It is all about opportunities, life is like that and if you get an opportunity you have two choices, you either take it or you don’t. I knew what I was capable of I had confidence and I didn’t have to think twice.” Selkirk seems to have really welcomed the return of the Market Place butcher’s shop. John has found customers to be very supportive and loyal so for the Taylor team it is a priority to look after them all to the highest possible standard. Sir Walter Scott is famously remembered with statues in Central Park, Manhattan, George Square, Glasgow and in Princes Street Edinburgh. His statue in Selkirk was erected in 1839 to commemorate his 32 years as Sheriff of Selkirkshire. Just a shame that with such a famous grace and Taylors Butchers shop at his side, he has meat but canna eat. .

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