Newsletters

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!

Do you remember, I started the November Newsletter by highlighting Abe Faraway, the young man who won our very first Meat NW5 Easter painting competition? Well, I was very quickly reprimanded for overlooking the delightful Martha Newman, who, at 8 years of age, won the Stokey Pokey Sausage competition with her delicious Pork, Quince and Gorgonzola sausage. Martha also went on to join our team this summer, at Meat N16. Martha is a keen rower, and spends much of her time on the water during term time. However, she will be back to help us through the Christmas period. How lovely, and how lucky we are …

Whilst we never aim to be a gift shop, there can be no doubt that we have some great gift ideas this year. Headlining is our fabulous new Meat London Champagne. We have teamed up with Pierre Mignon, from the village of Le Breuil, to produce the first bottles to carry our name. It’s delicious and a lot of fun as the party season swings into motion. Give it a go. Gessica has also taken on a trio of fabulous Riojas, including a Crianza, a Tempranillo and a Reserva, packaged in an attractive carry box. The shops have an ever growing selection of fabulous Ports and Sherries, and we have recently taken stock of a delicious Limoncello and a Meloncello.

We know you’ve been waiting in anticipation for London’s most coveted, and competitive, competition. I’m pleased to announce the details of the Stokey Pokey Sausage Competition, 2024.

You’ll notice all your favourite sausages adorn the Meat London cabinets each week, from the traditional Cumberland or Toulouse sausages, to the Chicken Sage & Onion or Lamb Merguez sausage. Everyone has their favourites. Those that fancy trying something a little different will also notice a ‘Sausage of The Week’. Our team like to come up with all kinds of flavour combinations to create a sausage that you’re unlikely to have tried before. It adds to the variety we offer, and, of course, keeps the butchers thinking of fresh new ideas. Well, now it’s your turn.

August saw Meat N16 complete its thirteenth year. It’s remarkable. We opened here, on Stoke Newington Church Street, in 2011. Where have the years gone? From an idea, and a wish, from two local guys, the shop was born. We remind ourselves that we set up to open on the Thursday morning, but on Wednesday evening, as we stood around admiring our new venture, a local put his head through the door and asked what we were doing. I sold him a Sirloin Steak and we have always claimed to have opened a day early! It has been such a great journey. Only Troy, who is now at Meat N6, and I still remain from day one. My business partner, Richard is still with me, but that’s it. As I have said many times, any retail business will only succeed if the customers want it and use it. The Stokey people certainly want their local shops. I am proud that we can boast many customers who have been coming since day one, and their interest and enthusiasm is intoxicating. Whilst I still love every day of being here, I am too old to imagine still being here in 13 more years, so I am going to remember the first 13 fondly, and enjoy as many more as we can fit in.