A few specific fixes for scottsofkelso.com

The footer is dated 2026, before the year is out.

The very bottom of scottsofkelso.com reads "©2026 Scott’s of Kelso". It is a default the template wrote, not a year anyone typed, and it lands at the most-scrutinised spot on the page. To a stranger weighing whether you are still trading, a copyright line running ahead of the calendar reads the same as one that fell two years behind: a site nobody is tending. It is the smallest thing on the page and the easiest to fix.

The rebuild sets the year from the clock, so the footer is always correct and never has to be remembered. The same line carries the Bridge Street address and the two sets of opening hours, so the foot of the page does a job instead of dating the build.

Google cannot tell it is a shop with a counter, a deli and a kitchen.

There is no structured data anywhere on the site. That is the small block of code that tells Google you are a business at 44 Bridge Street, with a phone, with butcher hours from 7:30 and bistro hours that split across lunch and dinner. Without it your 4.7-star Tripadvisor standing, your address and your two timetables are invisible to Search, and a "butcher near Kelso" or "bistro in the Borders" query has nothing of yours to show.

The rebuild ships LocalBusiness and FoodEstablishment structured data: the address, the phone, both sets of opening hours, the three counters and a FAQ, all written so Google can read them. It is the difference between being a page and being a place on the map.

Three trades under one roof, told in three short paragraphs and one photo.

The thing that makes Scott’s unlike anywhere else in Kelso, a butchery cutting Border Farmers’ meat, a deli of thirty British and Continental cheeses, and a French bistro that cooks from the counter next door, is the whole site’s story, and it is told in three paragraphs with "Read more" links that go nowhere. The only photograph is the shopfront. None of the food, the marble bistro bar, the cheese counter or the chalkboard of French specials is shown.

The rebuild gives each of the three trades its own room on the page, in your own words, with the real photographs of the bistro, the counter and the plates. One page that walks a visitor from the butcher’s block to the table, the way the building actually does.

One fixed price, no retainer.