Our 50th Birthday

Born in 1974 from a venture between Aberdeenshire Farmer, William Donald, and Master Butcher, John Stone of Russell Meats, we began serving the hospitality trade both in the UK and abroad, supplying the finest grass-fed beef and lamb to discerning hotels and restaurants, all over the world. We were delighted to include the Raffles Hotel in Singapore, The Loews Hotel in Monte Carlo, The Orient Express and Le Relais De Venise, among others, as our clients. Before long, we had a dream to deliver that same high-quality meat and fine foods to homes just like yours all over Britain and are honoured that you continue to choose Donald Russell. 

OUR NEW 50TH BIRTHDAY, christmas TV ADVERT

Watch it here, and make sure to look out for us on STV and SkyTV.

our history

Learn about the history of Donald Russell by watching the video below.

The people behind the scenes

At Donald Russell we value our people, from our Sales Advisors and our Butchers, to our Finance and Fulfilment teams, everyone has a key part to play in giving the best possible experience for our customers.

mark farquhar - master butcher

Mark joined Donald Russell back in 1990 as a Butcher, and over the last 34 years he's played a crutial role in many things, such as helping to prepare the first order for Disneyland Paris back in 1991 and playing a part in building our door-to-door business in 1997 which we are widely known for today. A highlight from Mark's career is when he met King Charles as he came to visit our Aberdeenshire butchery back in 1995. We were there when Mark celebrated his 50th and enjoyed a 5-bone rib roast with his family.

Dave Bergin - head of butchery

After hearing about a job going from his partner who works here, Dave joined us in 2003 as a Butcher. Dave has played a huge part in the developement of Donald Russell, one of his biggest achievments has been taking on the role that is Head of Butchery and building a high skilled, expert team of Butchers to deliver the finest quality of cuts direct to your door. We are there when Dave and his partner make a tasty taco night for the kids every Tuesday.

Eddie McDonald - head chef

Eddie started here in 2009 as a Chef and over the years has cooked 1000's of items to ensure the quality of our product is unbeatable. Eddie has prepared meals for some very special visitors such as Royal Chefs and our clients from Hong Kong. One of his key memories here at Donald Russell was when we attended the Coronation Festival at Buckingham Palace. We were there when Eddie impressed the in-laws with a steak night experience at home.

Our best sellers over the years

Over the years, we have had many best-selling products but the following 5 have always been your favourites.

try A cut above the rest for our 50th birthday

These steaks are hand-cut by our experienced Butchers from the finest heritage breed beef, sourced from trusted farms. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers.

Celebrating 50 years of supplying the top hotels and restaurants

50 years ago, we began serving the hospitality trade both in the UK and abroad, supplying the finest grass-fed beef and lamb to discerning hotels and restaurants, all over the world. We were delighted to include the Raffles Hotel in Singapore, The Loews Hotel, Monte Carlo, The Orient Express and Le Relais De Venise among others as our clients.

We are very proud to work with the following clients:

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