Newsletters

If you were to ask the Team, I’m sure many would say October is always full of fun and excitement at Meat London. The Summer is over, we’re in full swing of Autumn, and with it comes the month’s antics to keep us on our toes.

The Stokey Pokey Search Begins

I have it on good authority that by the time this newsletter goes to press, the search for the Stokey Pokey 2026/27 Sausage will be underway. The Stokey Pokey competition is a highlight of the year and a must for budding sausage makers and recipe enthusiasts to enter. This year’s competition will be held on Sunday 8th November, so save the date. For now, you need to get your thinking caps on, as we need you to come up with a winning sausage recipe. Entry forms are available to collect from Meat N16 and Meat NW5, with the closing date of Saturday 31st October. Watch out for a special Stokey Pokey edition of ‘Meat The Gossip’ in the middle of the month with further information on the competition.

Well, I have written before that I don’t want to start every monthly Newsletter with the weather forecast, but, on this occasion, I can hardly avoid it. The last two weeks of June have been extraordinarily hot, which has brought both Paul positives and negatives. Of course, it offers us all the chance to get outside and enjoy the sunshine. Long walks, days on the beach and eating outside, but, at its hottest, we have struggled with our refrigeration, and our control of the ‘chill chain’ (maintaining the quality of fresh product from source to the customer) has been tested to the maximum. It took until Friday 26th for us to close the doors a couple of hours early, in order to rest the fridges. It was the right decision, but, as always, it caught one or two customers on the back foot – Sorry Louise !!

Again, my Newsletter is not necessarily a forum for patting our Team on the back, but I would point out that the Team have been fantastic throughout the heatwave, and as I have noted above, it was the machinery that failed to tolerate the extreme heat. So, for all of you who think that we will be taken over by AI robots and machines, think on!

It hasn’t taken a whole lot of encouragement for the butchers to get bang into the BBQ season. No sooner had the sun started to shine and Denis and Paul S, amongst other things, were skewering Honey and Mustard Pork with Chorizo and marinating Spatchcock Chickens. The window at Meat NW5 is always well tended, and with Alan and Jonathan making up the Team, the colourful marinades and rubs make for a spectacular display. Meat N16 are getting in on the act too. Ben has been charged with coming up with some new ideas, Conroy’s keeping the Sausage counter full and young Louie, coming in at the weekend, provides the continuous supply of BBQ joy that keeps the N16 locals fed. By the way; If you haven’t tried Conroy’s Curry Goat Sausages, you’re missing a real treat. Be quick, they don’t last long.

A head’s up as we move into May. Craig and I are working on a BBQ Mail Order box for Spring 2026. We’re not there yet but keep an eye on the website for a fresh and exciting addition.

Gosh, March already. There’s so much happening. This morning, a dear friend, Han, came into the shop. For N16 regulars, you will remember that Han owned the lovely Homa Restaurant for a period of time, before moving back to his first love of fashion. Specifically, he now has the beautiful ‘Blackhorse Lane Atelier’, producing and selling fantastic denim from his shops in Kings Cross and the West End. We reminded ourselves that time has flown by, and we haven’t been out for around two years. We set a date! After nearly fifteen years at N16 and twelve years at NW5, we have made loads of contacts and great friends, and it creates a fantastic environment of camaraderie and good spirit for us all to work in. As March arrives with St David’s Day, then moves on to St Patrick’s Day before tailing off the month with Mother’s Day, it’s all pretty full on, and off duty, you might just find us in the local cafes and pubs kicking back and enjoying time with other local traders. It’s what work/life balance is all about.

We had an amazing ‘Burns Night’ interest in, and sales of, Grants of Speyside Haggis. One imagines that Burns is very much a Scottish tradition but, like so many things, we seem to be celebrating for the world, and why not? Readers might remember me mentioning a similar tale at American Thanksgiving. The interest in Haggis set me thinking about what our customers are buying and eating these days, and we have definitely seen a slight shift. Slightly more contentiously, we sold Foie Gras at Christmas. While once a staple at times of celebration, it fell out of favour but appears to be on peoples minds again. The Game Season will finish this weekend, as shoots fall silent from 31st January. However, we have seen a marked uptick in the sales of game through the early part of the winter. Lots of Pheasant and Partridge, and clearly Venison Stew has been on the menu, and why not? Absolutely delicious and easily available. There has also been a shift in thinking regarding healthy eating. We are seeing an increase in people, often younger people, who have been advised to add proteins and iron to their diet, through red meat and offal. Offal, of course, is another product that fell out of favour but can be delicious, different and bring health benefits. It’s also inexpensive. As always, we will be keeping our eyes on our customers eating habits and responding as necessary. If you want something a little different, speak to the butchers, and maybe try something new.

The Team won’t let me play Christmas songs! Bah Humbug! I grew up with Noddy Holder and Slade, David Essex’ ‘A Christmas Tale’, and I love the more modern ‘Feliz Navidad’. Mariah Carey, George Michael and, of course, there couldn’t be Christmas without Bing Crosby’s ‘White Christmas’. I might pull rank.

By now, our regular customers will be familiar with our superb, aged Scottish Beef. I have been working with Jim, in Scotland, for far too many years, and we have arrived at a time when we know our beef is going to be perfect. A Rib Roast joint is an investment but a great purchase to spoil the family with. Rolled Sirloin or Rib Eye also hit the spot. For those a little more cost conscious a Topside joint is the better option (never cook Topside past ‘medium’, as its lack of fat will make it dry if cooked too long). ‘Beef Wellington’ always splits opinion. A Chef might tell you that they use the ‘centre cut’ of the Fillet, as they want regular sized pieces, but I prefer the Rump Fillet (Chateaubriand) as I think it has more flavour. Have what you want, your guests are going to be delighted.

Time and Tide ...

Oooppss.. I forgot to write the Newsletter! My only excuse is that there has been a lot going on. Happy to report that October was a very busy month and, coupled with the Team trying to fit in short breaks before the Christmas season kicks in, time has flown by. Anyway, my tardiness is to the reader’s benefit. I am going to report back on the 2025 Stokey Pokey competition, give details on American Thanksgiving and start the run-up to Christmas…… Better get on with it.