CAMPBELLS Prime Meat is reaping the benefits of its state-of-the-art factory near Linlithgow, which helped the firm to nearly treble profits last year despite the “highest inflation in red meat price in the past 20 years”.
The family-run company’s previous premises, at Broxburn, burned down in 2009, prompting it to build its current £6 million facilities at Heatherfield.
Pre-tax profits jumped to £827,901 in 2012 from £302,147, despite turnover only edging up by 1 per cent to £50.7m, according to accounts filed at Companies House.
Thomas Campbell opened his first butcher’s shop in Edinburgh in 1910, with his grandson, Edward Campbell, launching the present firm in 1972. Edward’s eldest son, Christopher, now runs the business.
Writing in the director’s report, Christopher Campbell said: “Sales following the horsemeat scandal have been strong. We make all of our own sausages, burgers and mince and our customers remain confident in buying from us.”
He hailed the new facility, which opened in 2010, as “undoubtedly the finest in Scotland” for fish and meat.
Campbells, which employs just over 300 workers, has supplied meat to some of Scotland’s highest-profile restaurants, including the Kitchin, Martin Wishart and Onedine, as well as Saughton prison in Edinburgh.