Offering quality free-range meats sourced from UK farms with high standards of husbandry and welfare.
As previously broadcast, I was away until the beginning of the month, and France offered a lovely break just at the right time. As many of our regular customers will know, I started my butchery training at Boucherie Lamartine in Paris, a long time ago. So it is only natural that when I do visit France, I like to browse butchery shop windows, to see what’s going on, and maybe pinch an idea or two. For those who have read ‘Meat London - the Book’ (and if you haven’t, you should) I am on record as saying that the improvement in British shops, and the standard of butchery therein, throughout the last twenty years has been fantastic...
The ethos has always been to source best quality British meat, poultry, game, cheese, deli and wines, and to supplement them with some of the finest International products and ingredients available. The Company blends a practical approach of ensuring perfect animal welfare and husbandry, environmentally friendly purchasing and delivery and the need to fulfil the wishes of the customer base. Mixed in with this, Meat London likes to keep the customers entertained with a programme of Butchery Classes, BBQ Training Events, Competitions and weekend Wine Tastings.
Place your order for your favourities cuts of meat, deli and cheese. Don't forget we do wine as well.
Read the recent news and find out about monthly recommendations and recipes.
Meat London - The Book is a celebration of good butchers in our community. Chef - turned butcher Paul Grout, co-founder of the acclaimed Meat London butchers, shares his insights with you on what makes good meat, which cuts to buy and how to cook them well.
More than just a cookbook, this also gives an insight into the work and care that goes into running a good butcher's shop.
Can ‘learning’ really be so much fun? At Meat N16, our Events Team are primed and ready to deliver courses in everything you ever wanted to know, and everything you never knew you needed to know, about using your BBQ, in the pretty N16 garden. No more burnt sausages, no more half cooked chicken legs.
Only an abundance of delicious BBQ fayre. Our courses are designed for all abilities and ages. From corporate team building and family gatherings, to birthdays, hens, stags and children’s parties. We have space for up to 20 guests, and all of our courses can be bespoke designed to suit the event.
Meat N16 are the nominated Grill Academy for Weber BBQ’s. We run a selection of courses, on a weekly basis, from March to October. The courses are suitable for all ages, and cover all aspects of using your BBQ.
For a minimum of 10 guests, we offer private, bespoke tutorials and events. From our hearty Meat London welcome on arrival, through the time spent with our Events Team, all the way to Q&A’s with Grill Master Craig at the end, we leave no burger un-turned.
What could be even better than a day spent in the garden at Meat N16? Well, maybe the Events Team visiting you. We offer a fully catered BBQ service for your home or preferred venue. All ‘on the Road….’ Events will be tailored to suit the wishes of the customer, and delivered by our own Events Team.
STOKE NEWINGTON
104 Stoke Newington Church Street,
London N16 0LA
SWAIN'S LANE
Unit 2, Sonny Heights East, 3 Swain's Ln,
London N6 6QX
The season dictates we turn to dishes more ‘hearty’ in nature. With the option to slow cook, packed with flavour, made with minimal effort, and without breaking the bank, Coq au Vin is the perfect dish. Best served with creamy mash, with freshly baked crusty bread to mop up the rich gravy, in my opinion. As Paul is on his jollies in France, as well as his extensive career in Paris, I thought we could have a French inspired dish for this month.
Heat the oven to 200˚c / Gas 6.
Push the sprigs of thyme into the cavity of each bird. Season with salt and pepper and, using half of the butter, rub all over the birds, including under any loose skin.
Melt the remaining butter in a heavy bottomed pan. It will be helpful if the pan can be placed into the oven, but if not, have a warm oven dish ready. As the butter starts to foam, place each bird breast side down in the pan.
