Campbells Prime Meat Limited
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Thomas Campbell (Christopher Campbell’s great grandfather) who lived in Fife, started working as a butcher at Castle Street in Edinburgh.
He quickly grasped the trick of the trade and rose up the ranks to become the master butcher/manager at the shop.
Birth of Campbells Haggis. John Campbell (Niffy), one of Thomas Campbells five sons created the family traditional recipe by using only the finest ingredients, Scottish Lamb and oats with a special blend of seasoning. For over 100 years the haggis recipe has remained a closely guarded secret, known only to a few in the company.
Thomas Campbell decided it was time to open his very own butcher shop which would focus on top quality meat, consistency and customer service. The shop was opened at 60 Queen Street in Edinburgh.
The business was passed down to three of Thomas Campbells five sons, who promised to continue their father’s legacy of quality, consistency and excellent customer service.
In 1957 the business was passed down to the next generation, Edward and Hector Campbell, (grandchildren of Thomas Campbell).
Hector Campbell, a visionary in his time, decided to try a combination of supplying meat to hotels/restaurants and to the general public. A real breakthrough for Campbells as it was the most profitable and successful business strategy in the post world war era.
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