Stuart Minick has grown his successful butchers business over many years. He opened his first outlet in St Andrews in February 2010, and he also ran the Cutting Plant, for whole sale butchering based at the Old Abattoir (now Premier Inn) In 2014 Minick of St Andrews relocated to larger premises on Bell Street.
The Minick Group now have eight shops in total; First was St Andrews in 2010, then Newport in 2012, Ladybank in 2013, Cupar in 2015, Anstruther in 2016, in 2017 the bakery section moved to a unit in Glenrothes, and they also opened an indoor shop within Bowhouse Food Market at Elise. In 2018, having outgrown the Ladybank Shop for private cutting and processing, Stuart took on the Cutting plant (formally Highland Drovers) at Jamesfield Centre (now Tayearn Meats Ltd), and at the same time moved the PieShack from Glenrothes up there too. In January 2019 Stuart opened a concession within The Crieff Food Co, then Kirkcaldy in November 2019, Scone March 2020 and Coupar Angus became shop number 8 in November 2020. Altogether we have 10 outlets (8 shops and 2 concessions) , and he isn’t stopping there!!.
In 1982 Stuart went into business with his father Arthur Minick, who had been manager of the butchers shop in Tayport (Beats) and A Minick & Son was born.
2001 Stuart worked, as Manager for the Butchery Section of the Co-Op in Cupar
2005 Saw Stuart moving down to Hampshire to Manage a Biodynamic Butchery Unit, Laverstoke Park Farm, owned by the charismatic Jodi Scheckter
2006 he moved to Sheepdrove Organic Butchers based in Hungerford, with shops in Bristol and London, run by the Kindersley Family, Stuart also gave butchery demonstrations and taught renowned chief’s cutting skills
2007 Stuart took his ‘Gap Year’ and went back to College and gained an offer to study MA General at St Andrews University.
2008 He worked for Angus Organics, Airlie Estate, Forfar, helping to establish a butchers shop and farmers market for an Aberdeen Angus Breeder, Simon Laird.
2009 Stuart worked with Puddledub Buffalo Butcher shop and Farmers Market, owned by Steven Mitchell, in Kennoway, Fife
Across his business, Stuart employs 32 people and is always on the lookout for new talent to train. “Many see butchery as a dying trade, but it is thriving and there are great opportunities for those who want to get into the business.”
He has a great relationship with farms that supply him. He says: “The benefit of being the owner of small high street businesses is that you make the relationships that matters. When working with a local farm, it is me, Stuart, who is speaking with the farmer to get to know his produce – and for the farmer to get to know how I/we operate. We have developed some great partnerships – and that is to everyone’s benefit.
In St Andrews, Stuart has forged some strong partnerships with dining outlets. “The award-winning Adamson Restaurant uses our produce and we work closely with their chefs to ensure the cuts they need are sourced and delivered fresh when needed, also Haar Restaurant owned by Dean Banks . We also work closely with Blackhorn – supplying them beef with a story that helps them create their fantastic burgers.”
As well as retail another large part of the business is cutting and packing for small holders, out of Tayearn Meats, where we can not only offer a bespoke cutting service, we can also offer our small holders a bakery line too. Tayearn Meats is also where much of the manufacturing and cutting is done, for our shops, hotels, restaurants, cafes, farm shops etc. and it’s where all our Award-Winning Puddings are made.