Newsletters

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.

I make it a rule not to start every Newsletter with a weather report. It’s boring and it makes me seem so English!. However, I was in Deal at the weekend for the August Bank Holiday, and who would argue that we had a day worth a mention. We can all remember August holidays, holed up under umbrellas and ducking out of gusting winds, but 2025 was very different. Beautiful blue skies, warm sunshine and a stroll around a Bric-a Brac market on the front, and I snuck in for lovely pint, looking out to sea, as Mrs Grout and her friend Jenny took much longer than me to scour the market. As our customers start to return to London, and the kids get prepared for the new school year, and whilst we don’t know what the autumn brings, if the Bank Holiday was the swansong to such a perfect summer, I’m happy to have enjoyed it. 

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!

While we were away it was remarkably warm, in fact ‘hot’, on the mountain. I am reliably informed that London shared the same weather, and the Team report that the people of North London wasted no time in getting the BBQ out, which was fortuitous as we had our first order of Weber charcoal, briquettes, fire lighter’s and smoking woods delivered just the week before. We’re ready.

It was very disappointing this week to hear that our supplier of Pork Pies and Scotch Eggs has ceased trading. They are the first of our suppliers to stop this year, but I fear that they won’t be the last. Gessica has already got a pie producer lined up, but we have to check out the quality and think about logistics.

On a more positive note, we have some very good pie makers at our disposal. Without question, Chris Brumby at ‘My Pie’ is producing possibly the best hot meat pies in London. Chris is an Aussie who came to London as a Chef. I got to know Chris many years ago, when I was supplying a restaurant where he was working as Head Chef. On leaving the restaurant, and after a couple false starts, and some serious dedication, he has now developed My Pie into a hugely successful business. The individual size pies are a good portion and always full of delicious fillings in a soft pastry crust. At Meat London, we are slowly gathering a supportive customer base for the pies, and we have seen a steady increase in sales through the winter. Either on their own or with a healthy helping of mash and gravy, this is a pie that I would suggest you, our customer, should be trying out. As the first week of March is National Pie Week, our Deli Team have conjured up a super price promotion to add to the fun. What’s not to like!