By the time most teenagers are still figuring out their weekend plans, Izzy already knew where she belonged. She started working in hospitality at just fifteen, and the first time she stepped into a professional kitchen something clicked. That was it. She was hooked.
Food had always been part of her life. Growing up, she was constantly in the kitchen with her mum, cooking for the whole family and baking whenever she could. Creativity came naturally, and it did not take long for her to realise that food was where that creativity truly came alive.
Although she headed to university with plans to become a dietician, hospitality had other ideas. The buzz of the kitchen, the intensity and the joy of feeding people pulled her in completely. Cheffing became the goal, and owning her own restaurant became the dream.
Determined to be the best she could be, Izzy took every opportunity to learn from the best. She worked across Scotland, including running the Jam Jar in Bridge of Allan, a role she still describes as a career highlight. She also trained in France with Michelin-trained chefs, an experience that helped shape her confidence and skills in the kitchen.
A Name That Was Always Meant to Be
The name Three Little Pigs had been with Izzy long before the business ever existed. As a child, when she played cafés, that was always the name above the imaginary door. It was only years later that the memory came flooding back when her sister gifted her a drawing of three little pigs sitting on a spoon. When Izzy asked why, her sister laughed and reminded her just how obsessed she had been with the name growing up.
The idea followed her into her professional life too. While training, Izzy created the first version of what would become her signature dish, pork done three ways, and naturally she called it Three Little Pigs.
That dish made its first official appearance around thirteen years ago when Izzy was head chef at Johnstons Bar Bistro in Falkirk.
Over the years, as she grew stronger and more confident as a chef, the dish evolved with her. Fun, playful, bold and full of personality, it became a perfect reflection of both Izzy and the brand she was building.
Opening the Doors in Falkirk
When Three Little Pigs opened its doors in Falkirk in October 2023, the response was nothing short of overwhelming. Within the first couple of weeks, it was clear the space simply could not keep up with demand. The solution was to take on a separate preparation kitchen in Shieldhill, where all food is prepped fresh daily before being transported to the shop.
The prep kitchen is run by Izzy’s business partner and fiancé Martin, who brings twenty-five years of catering experience to the table. Together, they make a formidable team.
Just one year into trading, the awards started rolling in, including Best Burger in Scotland and a Highly Recommended award for Best Takeaway in Scotland. Social media has played a huge role in that success. While Izzy originally ran the accounts herself, Meadow now leads their social media and TikTok presence, taking it to another level and drawing customers from all over Scotland, England, and even as far as America and Canada.
Lessons Learned the Hard Way
Running your own business is not for the faint-hearted. Izzy is open about the mistakes made along the way and the lessons learned from every one of them. She has learned not to rush decisions and not to act on every idea.
One of the biggest ongoing challenges has been rising costs. Some raw ingredients have increased by over seventy percent in the last three years. Price changes are never made lightly, but as Izzy puts it, survival depends on reacting to reality while absorbing costs where possible.
Coming Home to Larbert
Yet again, Izzy needed more space! After searching for the right building, it was a conversation with Fiona from Strathcarron Hospice that changed everything. The moment Izzy saw the unit, she knew. Goosebumps and all. The location is especially meaningful, sitting right next to where she grew up. It feels like coming home.
Unlike Falkirk, the Larbert unit is a blank canvas. Everything is being designed from the ground up, from layout to kitchen equipment, allowing the team to finally build a space that matches their ambition and demand.
Bigger, Bolder and Better
Regulars can expect big things. The Larbert site will allow Three Little Pigs to expand creatively and technically, with faster service, more space and an even stronger focus on quality.
Pizzas are coming, alongside street food favourites and an exciting lineup of brand new dishes. Izzy promises this is where foodies will really see what her team can do. Falkirk was only the beginning.
A brand new menu is planned for Larbert, including Izzy’s signature Three Little Pigs dish. Menus will change seasonally, with daily specials driven by local suppliers such as Kinnaird Butchers.
Food With an Izzy Twist
The food philosophy is bold American and Mexican-inspired comfort food, finished with what Izzy proudly calls her own twist. It is indulgent, packed with flavour and designed to make people happy.
Fan favourites include Katsu Loaded Fries, Little Piggy Fries and the Little Piggy Burger. The standout dish, by a country mile, is the honey, chilli and garlic chicken bowl, which continues to top the sales charts.
Dietary requirements are catered for wherever possible, and once the Larbert site opens, a dedicated gluten-free range will be introduced thanks to increased space.
Local Roots and Strong Community
Local suppliers are at the heart of the business. Fresh Express delivers fruit and vegetables six days a week, Kinnaird Butchers supply the signature pork and burgers, and Buon Appetito on Grahams Road provides Italian essentials from nduja to cheese.
Sweet treats come from Fondlyiced in Stirling, while potatoes and summer berries are delivered straight from John Callum’s farm in Stirlingshire for milkshakes and ice cream sundaes.
Collaboration is key, with partnerships across Falkirk and beyond, including Little Miss Glam, Avents Planning, High Spirits, Behind the Wall and many more.
Community involvement runs deep. The business sponsors local rugby and football teams, works closely with Strathcarron Hospice, and regularly donates buffets, vouchers, and time to charity events. The MS Society holds a special place in Izzy’s heart, following the loss of her mum at a young age.
The Experience
Ask Izzy to describe the Three Little Pigs experience and she laughs. Some customers say it is jaw dropping when they walk in. Izzy calls it the madhouse.
The shop is loud, full of laughter and buzzing with energy. Customers’ eyes light up at the sight of homemade cookie pies and cakes, and they love watching their food being cooked fresh to order. Banter flows freely between staff and customers, creating a fun, family atmosphere where everyone feels part of it.
The Next Chapter
Gratitude underpins everything. For the support, the loyalty and the belief from customers and the community.
The move to Larbert marks the start of a whole new chapter for Three Little Pigs. A bigger home, bigger ideas and the same heart that started it all in a childhood kitchen.
And if this is just the beginning, there is no doubt the best is still to come.