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EXCITING ANNOUCEMENT - New to Meat London 'Meat Mail Order'. Delivering Meat straight to your door across the UK.*

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July News

Well how funny is that? Regular ‘Meat the Gossip’ readers will remember back to October and November last year, when I first introduced the Meat London, own label Champagne.

If you haven’t tasted it, you’re missing a treat. It is a very good wine, and we have had great feedback from our customers, and if that is not convincing enough, our Champagne has won the 2025 ‘Sparkling Wine Trophy’ as voted by The Wine Merchant Top 100, a competition voted for solely by independent wine traders, and only includes wines not available in supermarkets, specialist wine shop chains (Oddbins, Majestic etc) or major on-line retailers. How exciting!

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Carron Lodge - Visit to Cheese Farm

Carron Lodge Visit

Karen Chapman
Paul Grout


Visting our new cheese supplier

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Perfect Cheese Board

Perfect Cheese Board

Creating the perfect cheese board can be difficult as there is so much to choose from, and a lot to consider. For an impressive cheese board, it’s all about variety and getting the balance right. The three most important things are texture, flavour and colour. There’s nothing more underwhelming than a uniformed sea of white cheese. Remember, people eat with their eyes and if you have a contrast of shapes and colours it will get your guests excited! When choosing your cheeses, I would suggest a balanced selection of varied textures and tastes. This could include hard cheese, soft cheese, goats or sheep’s cheese and blue cheese.
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Back in the Game

Back in the Game

At some point in my distant past (during the 1980’s actually) I worked in a company that supplied much of the Game that was being eaten in London’s top restaurants and hotels. The Savoy Hotel, on the Strand, would order literally hundreds of birds in any given week. At that time we had our own plucking room in Mayfair and all of the birds would come down from the north overnight and we would start at around 3am to get everything prepared for the drivers to take to the customers in time for the restaurants to open. During the last thirty years many things have changed in the food industry and today we are not allowed to have feathers in our shops.
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