Seen in the wild in the highlands of Scotland. Proud to be Scottish.
No Haggis. No Party. Spotted on the Big Screen at the Fan Zone.
No Haggis. No Party made it to the baseball… alot!
We’ve been enjoying lively debate with our customers on their breakfast do’s and dont’s!
Roses are red… sausages are square ❤️
Turn a classic Scottish favourite into a quirky Valentine’s treat!
Heart-shaped Lorne, pork link sausage, waffles, beans and melted cheese all baked into one ultimate Love Sausage Pie.
Would your Valentine love this? 👀
The stamp
of quality!
The stamp
of quality!
Fuelling us
Whatever the weather!
At Simon Howie Foods we hold ourselves to quality standards in the industry and only work with farmers that share our values. Farming practices and taste are intrinsically linked, so we demand our suppliers meet the highest animal welfare standards and rear superb animals.
In addition, we invest in our infrastructure, equipment and people. We recognise that each employee has a responsibility to ensure that the quality of products or services under their control meet our required standards at all times.
Whether it is a prime cut of beef bought from your local Simon Howie Butcher or a Simon Howie product bought from the supermarket, we guarantee the highest quality of meat that has been carefully prepared by our team of award-winning chefs and butchers.
We pride ourselves on the quality of our products and are delighted our customers agree.
🏃♀️ DID YOU RUN THE FIRST PUDDIN’ RACE? 👀
Well… we’ve got news.
After selling out in just 3 weeks, an incredible response from everyone who took part and loads of messages asking us to bring it back…
THE PUDDIN’ RACE IS BACK! 🎉🥳
📅 Sunday 24th January 2027
📍 Dunning, Perthshire
Whether you tackled the very first Puddin’ Race or missed out last time, we want to know…
WHO’S COMING BACK FOR ROUND TWO? 👇
❤️ Ran it last time?
🏃♀️ Keen for 2027?
😂 Missed out last time?
Tell us below! 👇
Tickets go on sale Wednesday 7th October.
And trust us… you’ll want to be ready. 👀
At 19, Simon Howie opened his first butcher’s shop.
But the foundations for what came next had been laid long before that, through his father, his grandfather and the generations who came before him.
In 1996, he put his own name above the door of the very shop where he’d started out as a 12 year old Saturday boy. It was a full circle moment and just one more chapter in a family story that’s been passed down for generations.
This month, @scotfooddrink is celebrating how #EveryBiteTellsAStory, so we thought we’d share one of our own, looking back at the people, places and moments that have shaped Simon Howie over the past 40 years.
👋 SAY HI TO PETER…
Meet Peter, who’s been an important part of our manufacturing team for over 25 years!
Over that time, he’s seen significant change in the factory but has been a steady hand throughout, mostly making sausages - in fact, there’s not much Peter doesn’t know about sausages! 🌭
Away from work, Peter is a sociable member of the local community, taking part in lawn bowls and even the odd pool match.
Although his friend Liam, who works with us in dispatch, is keen to remind you that Peter is yet to take a game off him! 🎱😂
Thank you, Peter, for your hard work and loyalty. Here’s to another 25 years! 👏
A little thank you to Auchterarder 🧡
As we get ready to close the doors of our Auchterarder Shop, we wanted to give something back to the local customers who have supported us over the years.
So, from Monday 21st to Wednesday 23rd September, you can get 20% OFF EVERYTHING when you spend £20 or more.
Pop in, stock up on your Simon Howie favourites and enjoy a little thank you from us. 🥓🧡
Auchterarder Shop only. Monday–Wednesday.
DID YOU KNOW… 🥓
It wasn’t actually that long ago that we sliced our bacon on a small slicer and hand-packed every pack into a sleeve.
Fast forward to today…
We now have a large extension dedicated to bacon, two state-of-the-art slicing and packing lines and produce 4.8 million packs of bacon every year.
𝗧𝗵𝗮𝘁’𝘀 𝗺𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 𝟰𝟲 𝗺𝗶𝗹𝗹𝗶𝗼𝗻 𝗿𝗮𝘀𝗵𝗲𝗿𝘀! 😮🥓
But while the scale has changed, some things haven’t.
We still have great people working in bacon every day, dry curing by hand, manning the smokers and working alongside our modern production lines.
We’ve invested in the technology and facilities needed to keep up with demand and grow our award-winning bacon range, while keeping the skill, care and craft that goes into making it.
From a small slicer to 46 million rashers a year. A lot has changed. The passion for great bacon hasn’t. 🥓
There’s something pretty special about getting up early, getting the miles in and starting the day feeling good. 🏃♀️🧡
Xcite Linlithgow celebrated their final Run Club of the year by ‘rolling’ out the High Protein Steak Lorne and tea for their members.
Because when you’ve put the miles in, you’ve earned a good breakfast. 🥓☕️
The perfect post-run combination of good food and great company
12 is pretty young to find your career.
19 is pretty young to open your first shop.
40 years later, we’re looking back at where it all began.
First up, the Saturday job that started it all…
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