LOCAL butchers were 'raising the steaks' as they proved the pies the limit over the festivities.

Both AD Paton in Largs and McCaskies in Wemyss Bay reported a surge in orders over Christmas and New Year - with preparations now underway for the busy Burns season.

The family firms says they saw an increase in orders for bigger pies as relatives gathered once again in greater numbers after the pandemic ended.

Bosses at Aitken Street shop AD Paton, which was established in Largs in the 1840s and it was one of the oldest surviving businesses in the town, said their staff worked round the clock to make sure people were fed.

Owner Scott Paton said: "We sold a bumper number of steak pies - it was like business as normal before anyone know what Covid was.

"I was in the shop until 11pm some nights, but there is no time for a rest as we are just hitting Burns season.

"It was good to see the customers coming back."

Scott also revealed the secret of their success that keeps customers coming back year after year.

He said: "We have a family recipe and only used the best of ingredients, which I think people appreciate.

"It is good to see there is an appetite for socialising once again and I think most of the shops reported a healthy footfall, which is good to see.

"We want to encourage more people to shop locally.

"We noticed we sold bigger pies this year too. In recent years it was smaller ones as people were social distancing and there weren't so many big family gatherings."

Nigel Ovens, owner of Wemyss Bay business McCaskie’s, says he had been starting his day at 4am just to fulfil orders.

Nigel, whose family has owned the business since 1935, said: “Hogmanay is a busy time for any butcher, but I am grateful for every pie ordered and bought.

“It is tiring, but it’s great fun too.

“People in the industry had been worried what the festive period would be like as the cost of meat has gone up, running costs for the shop have risen and the costs of paying people to make the pies has increased too.

“So, while we might be getting more orders than we did in the last few years, I am not sure our profits will rise in tandem."

The butcher, who is now in his 26th year of making steak pies for Hogmanay, says nearly 300 pre-orders were picked up on Hogmanay alone.

Nigel added: “During a normal week, we cook around 160kg of stew, but in the run up to January 1 it was almost 400kg a day for six days. That is nearly two tonnes - so people were well fed."