T. 07768 654955 E. scott.walker@scconsultancy.uk
Scotland’s red meat processors have refused to be intimidated by Food Standards Scotland’s (FSS) use of legal action to resolve a dispute over their massive increase in meat inspection charges.
The Scottish Association of Meat Wholesalers (SAMW) is taking a calm and measured approach to the dispute by meeting Stephen Flynn MSP, Cabinet Secretary for Economy, Tourism and Transport, in early September, and the Chief Executive of FSS, also in September.
FSS announced its 2026/27 rates in March, giving businesses just three weeks’ notice of an 8.6% rise in Official Veterinarian charges and a 10.4% surge in Meat Hygiene Inspector rates. This broke an earlier FSS agreement that future increases would be presented with sufficient time for proper discussion to take place before any new rates took effect.
SAMW members agreed collectively to continue paying for all FSS hours delivered but to calculate payments at 2025/26 charge rates, pending a promised Scottish Government meeting. Having been delayed by the Scottish Parliament election, that meeting is scheduled for early September. FSS, nevertheless, issued final demands for the disputed balances, adding late-payment interest and warning that court proceedings may follow.
Alan Brown
SAMW President Alan Brown said: “Instead of waiting a few more weeks for the meeting with the Cabinet Secretary, FSS pressed ahead with debt recovery action. Our members have never refused to pay for official controls. They have continued to pay for every hour of inspection delivered within their businesses. The dispute concerns the additional sums created by the new rates, which were introduced with inadequate notice and before political engagement took place.
“The industry will not be intimidated by FSS instructing solicitors or threatening court action. Members have taken a legitimate and collective position and will maintain that position until we have met the Cabinet Secretary. We remain willing to engage constructively. Escalation by FSS will not silence the industry or make these concerns disappear.”
The 2026/27 charges include a 16.3% increase in indirect costs by FSS. Businesses cannot be expected to absorb increases of this scale without adequate notice, transparency, or clear evidence that every opportunity for efficiency has been pursued.
SAMW’s concern goes beyond the size of this year’s increase. Under the current arrangements, FSS is effectively free to determine the costs it allocates to industry, while also controlling the service model and the evidence used to justify those costs. There is no genuinely independent mechanism to test whether the costs being passed to businesses are efficient, necessary and proportionate.
“Cost recovery cannot be a blank cheque,” said Mr Brown. “FSS should not be both judge and jury of its own charging decisions without questions being asked about its own efficiency.
“SAMW is calling for an independent adjudicator to be appointed with the authority to scrutinise the costs allocated to industry, assess whether FSS is operating efficiently and proportionately, benchmark its performance and require meaningful improvement.
“We fully support strong, independent official controls that maintain confidence in Scotland’s red meat sector. Independent regulation, however, should not mean freedom from scrutiny or accountability.”
Scotland’s First Minister, John Swinney, engaged with SAMW Executive Manager, Scott Walker, after the QMS industry breakfast at the Royal Highland Show 2026.
Scotland’s First Minister, John Swinney (right) with SAMW’s Scott Walker.
The First Minister had earlier reaffirmed his commitment to the promised food cap, while stating his intention to ensure farmers were not disadvantaged by the policy.
Scotland’s First Minister, John Swinney.
The First Minister also pledged the Scottish Government’s strong support for the food and farming industry at the Show, name checking the key role filled by processors in his listing of vital food chain partners in Scotland.
SAMW President Alan Brown said the industry fully recognised the importance the new Government has placed on food affordability and household budgets, adding that this ambition must now be matched by a regulatory and charging environment which supports, rather than undermines, the competitiveness of Scotland’s red meat supply chain.
“Scotland’s red meat sector is one of the treasures of the Scotland Food & Drink portfolio,” said Mr Brown. “It underpins high-quality Scottish produce, supports rural communities and sustains significant economic activity across the country.
“Our member businesses directly employ more than 3,000 people in Scotland’s abattoirs and meat processing plants, with many more indirect jobs supported across farming, haulage, retail, wholesale, and the wider supply chain. These are skilled jobs rooted in Scotland, and they depend on a processing sector that is competitive, efficient and able to grow.
“That is why we look forward to working with the new Scottish Government and with the Cabinet Secretary for Economy, Tourism and Transport, Stephen Flynn, whose remit includes oversight of Food Standards Scotland (FSS). We believe there is a strong alignment between the Government’s food policy commitments and the need for a fairer, more sustainable approach to FSS charges.”
SAMW has written to the Cabinet Secretary seeking an early meeting to discuss the sharp rise in FSS inspection charges for 2026/27, following concerns first raised with the previous previous Cabinet Secretary, Jenni Minto, ahead of the Scottish Parliamentary election.
Under the FSS charging proposals, issued shortly before the election, the charge for Official Veterinarians is due to rise by 10.41%, with Meat Hygiene Inspector charges set to increase by 8.61%.
Alan Brown
Mr Brown said that while official controls are essential to public health, consumer confidence and market access, the way in which those controls are delivered must also support efficient business operations, economic growth and employment.
“FSS has an important role, and SAMW fully supports the need for robust official controls,” he said. “However, the operational delivery side of FSS should also be working in a way that helps industry to function efficiently, compete successfully and grow.
“If the Scottish Government wants to support food affordability, strengthen Scotland’s food and drink economy and protect jobs, then the costs imposed on essential food businesses cannot simply continue to rise year after year without proper challenge.
“At present, when FSS faces cost pressures of its own, too much of that burden appears simply to be passed directly on to industry. That leaves meat businesses trying to absorb rising inspection costs at the same time as they are managing wider supply chain pressures. Ultimately, those pressures make it harder to keep businesses viable, protect jobs and support affordable food for consumers.”
SAMW said the issue was especially important as the sector enters the second half of the year, with continued pressure on operating margins and wider uncertainty affecting food and farming businesses.
The Association is asking the new Government to reconsider the scale and timing of the proposed 2026/27 FSS charge increases and ensure that the delivery of official controls is efficient, proportionate and aligned with wider economic and food policy objectives.
SAMW is also calling for the Scottish Government’s discount provision to be enhanced on a temporary basis while a more sustainable long-term charging model is developed.
“We want to move away from an annual battle over inspection charges,” said Mr Brown. “That does not help industry, it does not help Government, and it does not help consumers.
“Our objective is to work with the new Government and with FSS on a meat charging model and operational delivery model that recognises the economic importance of Scotland’s red meat sector and will support growth, jobs and competitiveness.
“The new programme for Government provides an important opportunity to reset this relationship. SAMW is ready to engage positively and constructively to ensure that official controls charging policy supports, rather than constrains, one of Scotland’s most valuable food and drink sectors.”
Funding support totalling £60,000 over the next three years has been presented by the Worshipful Company of Butchers (WCB) to Aberlour Children’s Charity, one of Scotland’s largest charities, which is committed to building brighter lives for children and young people.
The presentation, marking the first time WCB has allocated one of its main charity donations to a Scottish organisation, was made by WCB Master, Gwyn Howells, during a burger-making launch event in Glasgow.
“Liverymen of the Worshipful Company of Butchers throughout Great Britain are pleased and very proud to contribute donated funds, expertise and a great deal of enthusiasm to Aberlour to help meet the charity’s commitment in support of children and young people,” said Gwyn Howells.
(l-r) Alistair Donaldson, WCB; Scott Walker, SAMW; Madison Napier, Young Person supported by Aberlour Youthpoint Glasgow (AYG); Justina Murray, Aberlour Chief Executive; Daniel Lewis, Young Person AYG; Gwyn Howells, Master of the Worshipful Company of Butchers; and Kayleb McNeill, Young Person AYG; and Isla Roebuck, Dunbia.
The Master joined a group of four young people from Aberlour in a burger-making workshop run by Gordon Newlands, Brands Development Manager at Quality Meat Scotland (QMS).
It’s planned that many further opportunities will be created over the coming three years for young people from Aberlour to take part in food, meat, and farming experiences, enabled by WCB’s funding and carried through with the practical support of meat sector leaders in Scotland.
“We are delighted to be chosen as the charity partner of the prestigious Worshipful Company of Butchers for the next three years,” said Aberlour’s Chief Executive, Justina Murray. “Our young people will, as a result, have wonderful opportunities to participate in a diverse range of activities including those related to the food and farming sectors.
“Thank you so very much to everyone involved for your generous contribution, it is very much appreciated.”
The Scottish-based team behind the planning and preparation for WCB’s funding pledge was headed by Isla Roebuck of Dunbia. Strong support was also given by Alistair Donaldson, WCB; Iain Brown, Campbells Prime Meat; Christian Nissen, Highland Game; Alan Craig, Cosmo Pizza; Lucy Husband, Husband Business Consultancy; Amanda Buitelaar, WCB; Rory Duff, WCB; Alan Stevenson, WCB; Gordon Newlands, WCB; Dan Gilmore, WCB; Sarah Millar, CEO QMS; Scott Walker, Executive Manager SAMW; Gordon King, Scottish Craft Butchers; and Glasgow Fleshers.
About Aberlour
Aberlour is one of the largest Scottish children’s charities, helping to build brighter lives for Scotland’s children and young people. At Aberlour we know that not all children are born with an equal chance. Together, we will be brave for children, young people and families and will overcome poverty, disadvantage and discrimination.
Aberlour’s mission is to reach Scotland’s disadvantaged children as early as possible to stop damage being done, before families reach crisis point, before it’s too late. Taking action quickly, significantly improves long-term outcomes for children and young people.
Visit – www.aberlour.org.uk – for more information.
About the Worshipful Company of Butchers
The Worshipful Company of Butchers is one of the oldest of the 114 City of London Livery Companies – tracing its roots all the way back to 975 AD.
The Company, and its home at Butchers’ Hall in Smithfield, is at the heart of the British meat industry. Membership unites individuals from all sectors of the industry and beyond, who, together, embrace and seek to enhance the Company’s commitment to Charity, Education and Fellowship.
Visit – www.butchershall.com – for more information.
A recent rapid evidence review by the Food Standards Agency on consumer views of cell-cultivated products offers a useful reality check. Drawing on UK and international studies alongside FSA survey data, the review highlights how shoppers really feel about lab-grown meat. While the topic attracts significant media attention, the research suggests that mainstream consumer acceptance remains far from assured.
The findings are clear. Most consumers are either unwilling or unsure about eating cell-cultivated meat. Concerns about safety, naturalness, and the impact on farmers are widespread. Awareness of these products is still relatively low, and first impressions are cautious. Shoppers question how these products are made, how “natural” they are, and what this means for nutrition, safety, and transparency. In a climate of growing concern over ultra-processed foods, these worries are significant.
Willingness to consume cell-cultivated meat in the UK has not increased significantly over the past two years. Around 85% of people report concerns, particularly regarding safety, unnaturalness, and potential impacts on farmers.
Trust is another central theme. Consumers consistently show greater confidence in familiar, established food systems and regulatory structures than in newer production technologies. Clear labelling, robust regulation, and transparent communication are repeatedly identified as essential if acceptance is to grow.
Price and taste also remain decisive factors. Evidence suggests most consumers are unlikely to switch from conventional meat unless cultivated alternatives match on flavour, texture and, critically, affordability. Where price premiums are expected, willingness to purchase drops sharply.
For the UK meat sector, these findings reinforce an important point: consumers continue to value real, recognisable meat products produced within trusted, regulated supply chains. Innovation will continue across the protein landscape, but consumer choice will ultimately be guided by confidence, clarity, value, and eating quality — areas where traditional meat continues to perform strongly.
For the full FSA paper click here
Scott Walker
Frank Ross, Gareth Scott, and Isla Roebuck have been appointed as new members of the Quality Meat Scotland (QMS) Board.
SAMW welcomes these appointments and considers them to be strong additions to the Board. Each of the new members brings significant processing-sector experience, which will help strengthen the Board’s practical insight and industry balance. We believe their expertise will contribute a fresh and well-grounded understanding of the commercial realities facing the processing sector and will support informed decision-making within QMS.
A Sector with Strong Demand but Political Headwinds
Enduring consumer demand for red meat emerged as a clear positive for Scotland’s producers and processors as industry leaders gathered at the Scottish Association of Meat Wholesalers’ (SAMW) Annual New Year Lunch (NYL) in Edinburgh.
Asked to reflect on what is working well—and what is not—for the red meat sector as we look ahead to 2026, a pre-lunch panel discussion struck a balanced tone. Panellists and delegates alike were upbeat about the strength and resilience of Scottish red meat production, while expressing deep frustration at the lack of political understanding and support for the industry that will drive growth.
Strong Foundations and Growing Optimism
(l-r) Scott Jarron, Nick Allen, and Sarah Millar.
Leading the discussion on the distinguished panel were Scott Jarron, Dundee butcher, and past president of Scottish Craft Butchers; Nick Allen, Chief Executive of the British Meat Processors Association (BMPA); and Sarah Millar, Chief Executive of Quality Meat Scotland (QMS). Delegates also contributed actively to the debate during the panel discussion and the rest of the day
On the positive side, there was strong agreement that consumers continue to want—and buy—red meat. This was seen as a major boost for the sector, particularly when set against previous periods of market turbulence and sustained pressure from anti-meat campaigning in more recent years.
With international markets also presenting valuable sales opportunities, delegates felt there remains clear scope for further demand growth. Renewed optimism among suckler producers was highlighted as especially encouraging, with confidence levels described as possibly the strongest seen in the past decade. Demand for protein, one delegate noted, is very much “having its heyday.”
Political Frustrations Remain
However, the most significant concerns raised centred on the role of politicians and officials. Delegates expressed frustration that too many decision-makers appear unwilling to recognise the economic, social and food security value of a strong Scottish and British red meat industry.
Strong delegate involvement
Some delegates argued that, over the past five to seven years, little tangible action has been taken by politicians to actively advance the sector. Words of support were too often not matched by delivery.
Strengthening Supply Chain Relationships
When discussion turned to relationships between farmers and processors, delegates acknowledged that perceptions vary widely depending on where producers sit within the supply chain. While many processors and finishers enjoy strong, mutually beneficial partnerships, there is scope to do more.
An increased focus on partnership working and improving understanding across the supply chain is essential. Greater transparency and collaboration were seen as key to strengthening resilience and shared success.
At the same time, concern was raised about the damaging impact of misinformation. Delegates agreed that the industry gains nothing when inaccurate or misleading narratives are injected into debate, undermining trust, and progress.
Looking Ahead
Jane McHarg, General Manager at Dunbia Highland Meats
The message from the NYL was clear: Scotland’s red meat sector has strong foundations, resilient demand, and real growth potential. But unlocking that potential will require political leadership that moves beyond rhetoric, alongside continued collaboration across the supply chain to ensure the industry remains competitive, confident, and future-focused.
Thank you to Dunbia Highland Meats for the top class NYL steaks.
The future of Scottish red meat production will move firmly to the centre of the national political debate in 2026 as voters choose the next Scottish Government against a backdrop of repeated missed opportunities to unlock sector growth, according to the Scottish Association of Meat Wholesalers (SAMW).
Alan Brown
“While there have been some positive developments over the past year, they fall well short of providing the clear, pro-growth signals that farmers and processors have consistently sought from both Holyrood and Westminster,” said SAMW President Alan Brown. “Stability alone is not enough for an industry with the market potential we have.”
SAMW welcomed the Scottish Government’s effective rejection of the Climate Change Committee’s targets to reduce livestock numbers.
“That decision provides a welcome foundation to build livestock stability in Scotland,” said Brown. “But stability is the baseline, not the ambition. Our industry has clear domestic and international growth opportunities, and government should be actively supporting an expansion of Scottish livestock numbers to meet that demand.
“Despite repeated engagement, a reluctance to back growth is not just frustrating in policy terms — it has real and damaging consequences for investment, confidence and business viability.”
Those consequences are already being felt. SAMW lost another member business in 2025, continuing a worrying decline in processing capacity across the red meat sector.
“This is happening despite our members generating more than £1 billion in annual turnover and directly employing over 3,000 people across Scotland,” said Brown. “With the right political backing, we could be doing significantly more. Without it, the risk is a rapid and damaging contraction in jobs, throughput, and economic contribution.”
For these reasons, SAMW says the future of Scottish red meat production will be a major rural and economic issue in the run-up to the Scottish Parliament election on 7 May 2026.
“After spending much of 2025 in working groups formed on the basis of partnerships that delivered discussion rather than decisions, it is clear that government must now change gear and move from talk to action,” said Brown. “We need bold leadership that backs growth, removes barriers, and modernises how government works with our sector. Only then can we unlock the additional output, jobs and turnover that are within reach.”
Regulatory costs, particularly those linked to meat inspection, remain a significant pressure on the sector, although SAMW acknowledged some limited progress during 2025.
“We strongly welcome Food Standards Scotland’s decision to establish a technical group, with industry involvement, to explore new approaches to ante-mortem inspection,” said Brown. “That shows a willingness to think differently and to modernise.
“However, that same mindset must now be applied to inspection charges. We cannot continue to face annual increases under a system that is neither innovative nor fit for the future. Processes and procedures remain rooted in the past, which is simply incompatible with a modern, efficient, and competitive red meat sector.”
The strongest underlying positive, however, remains demand for red meat.
“Demand for high-quality protein is strong in the UK and globally,” said Brown. “Scotland produces some of the best red meat in the world. The opportunity for growth is real and immediate. What we need now is for governments to look favourably on our sector, work with us to modernise regulation, unlock investment, and allow Scottish red meat to fulfil its full potential in 2026 and beyond.”
Sandy was a strong and extremely active member of SAMW’s Executive Council and will be missed by all who knew him and worked with him in his determination to help improve the state and prosperity of the Scottish red meat industry. He was always a refreshingly clear voice within the Executive and was never afraid to speak his mind whenever the political or regulatory situation required a bit of straight talking. He was also a good friend to us all.
Colin Ley
Why Meat Matters for Scotland’s Children
A new report from Food Standards Scotland (FSS), produced in collaboration with the University of Edinburgh, has shed important light on the nutritional importance of meat and dairy in the diets of Scotland’s children and young people and has once again underlined a simple but vital truth: meat matters.
The study explored what might happen if meat and dairy consumption were reduced, following a recommendation from the UK’s Climate Change Committee for a 20% cut in meat consumption by 2030, rising to 35% by 2050. What the findings make clear, however, is just how significant a role meat plays in supporting the health, growth and development of Scotland’s young people.
Meat: A Key Source of Essential Nutrients
On any given day, around 90% of Scottish children and young people eat meat, and almost 100% consume dairy. These foods are not just popular they are nutritional cornerstones. The report highlights that meat and dairy provide many of the essential nutrients that growing bodies need, including protein, iron, zinc, iodine, selenium, calcium, and vitamin B12.
Importantly, the research found that some of these nutrients especially zinc, iodine, and calcium are already too low in many young people’s diets, particularly among 11–15-year-olds. Reducing meat or dairy intake could make those deficiencies worse, even when care is taken to replace them with other foods.
A Risk of Nutrient Gaps
The study’s authors caution that, while it’s possible to replace some of the nutrients provided by meat and dairy, it’s not always sufficient. Many children and teenagers are already at risk of low micronutrient intake, and cutting meat and dairy could exacerbate those deficiencies, with potential consequences for growth, energy levels, and cognitive development.
In short, the report recognises that meat and dairy remain vital contributors to a balanced diet, particularly for young people who may already be struggling to eat well.
Climate Ambitions Need Nutritional Balance
While the research acknowledges that reducing meat and dairy could help to lower greenhouse gas emissions, it also notes that children and young people make up only 15% of Scotland’s population meaning the environmental gains from cutting their meat consumption would be relatively small compared to the potential nutritional risks.
The report concludes that any future dietary changes must be carefully balanced to avoid worsening existing health and nutrition issues. As it stands, achieving climate goals safely would only be possible if children’s overall diets improved in line with the Eatwell Guide. A challenge that requires a shift in children’s diets to a much wider range of food choices than what they eat now and cannot simply be achieved by meat or dairy restrictions.
Supporting Healthy, Balanced Diets
For parents, educators, and policymakers, the takeaway is clear: meat and dairy play a vital role in keeping Scotland’s young people healthy. Rather than removing these foods, the focus should be on encouraging balance, variety, and quality ensuring children eat enough fruit, vegetables, and whole grains alongside nutrient-rich meat.
As the debate around sustainable diets continues, this research is a timely reminder that good nutrition starts with balance, not restriction and that meat continues to be an important part of that equation for growing children.
T: 07768 654955 E: scott.walker@scconsultancy.uk
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