A Proper Legacy
Carrying on a proper butcher’s legacy.
When we took on British Grocer Niagara, we inherited more than a shop — we inherited Crawford’s Butchers, and a promise to keep their recipes exactly as they should be.
Some recipes are worth protecting. When a good butcher finally hangs up the apron, the recipes can quietly disappear with them — the exact blend, the right texture, the small habits of hand and eye that no ingredient list ever captures. That is how a taste of home is lost.
We did not want that to happen to Crawford’s. So when British Pride Bakery acquired British Grocer Niagara, home of Crawford’s Butchers, and folded the butchery into our own kitchens in the years around 2020, we set ourselves one job above all others: keep it exactly as it was.
“A legacy only counts if you can taste it — and this one, you still can.”
A butcher’s heritage
Crawford’s recipes, still made by hand
Crawford’s Butchers were the butchery at the heart of British Grocer Niagara — a shop that expats and homesick Brits knew as one of the few places in the region where you could buy the real thing, made properly and made locally. For a great many families it was simply where you went for a taste of home.
When British Pride Bakery acquired British Grocer Niagara, Crawford’s came with it. In the years that followed we folded the butchery into our own kitchens rather than letting it fade — keeping the recipes, the methods and the standard that made it worth going out of your way for.
Why the recipes matter
A haggis or a black pudding is not really a product — it is a memory. A Saturday fry-up. A Burns Night supper. A breakfast that tasted the way it did back home. Get the recipe slightly wrong and you have something that is merely similar; get it right and you have the thing itself.
That is why we did not simplify or modernise what Crawford’s made. The whole point of a legacy is that it stays true, so we treat these recipes as we inherited them — carefully, and without cutting corners.
How we carry them on
Everything is made in-house, by our own butchers, using the traditional methods rather than a shortcut version of them. No far-off factory, no reformulating to shave off a few cents — just the recipe, the right ingredients and the time it actually takes to do properly.
It is quiet, unglamorous work: mixing, seasoning, filling and cooking the way it has always been done. But that is precisely what keeps the flavour honest. When a customer tells us it tastes exactly as they remember, we know we have kept faith with the people who made it first.
- Made in-house by our own butchers, not bought in
- Traditional recipes and methods, kept as we inherited them
- Small-batch care over factory-scale shortcuts
The Crawford’s specialties
Three specialties carry the legacy most closely, each a proper Scottish and British classic:
Haggis — a savoury, peppery pudding of seasoned meat and oats, rich and warming, and the star of any Burns Night table. Black pudding — a traditional blood sausage with a deep, mellow flavour, sliced and fried until the edges crisp, essential to a full British or Scottish breakfast. Square (or sliced) sausage — the flat, square breakfast sausage Scots grew up on, made for a morning roll and a proper start to the day.
- Haggis — see our haggis at /haggis
- Black pudding — see our black pudding at /black-pudding
- Square sausage — see our square sausage at /square-sausage
Still here, still made the way it should be
A legacy only counts if you can taste it. Crawford’s is not a name from the past for us — it is a standard we cook to every week, in-store, across our Ontario shops.
Come in, pick up a haggis or a round of black pudding, and taste a Niagara butcher’s recipe carried on the way it deserves to be.
Wholesale & trade
A proper butcher’s range, for trade and table
Our haggis, black pudding and square sausage supply homes, legions, pubs and hotels across Ontario — contact us for wholesale pricing and formats.
Local shop specials
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