During March, Craig and I snuck off for a cheeky week in the beautiful ski resort of Seefeld, in the Austrian Tyrol. A 6am flight out of Gatwick got us into our hotel in time for a late breakfast, and a day looking around the town. So, it’s too many years since my previous ski holiday, and my poor knees made it quite clear that I have skied my last. The young buck Craig, on the other hand, had never been skiing before and quickly discovered that standing at the top of the mountain and aiming down, is not a good plan! We put Craig into Ski School day 2.
Although we had plenty of fun skiing, eating and drinking quickly took centre stage. For anyone who has skied, the sight and smell of food on the mountain is always so appealing, and we found ourselves wanting to eat everything, endlessly. Huge Schnitzels, deep bowls of piping hot soup and enormous plates of chips with as many dips as can be thought of. Yes please! In the evening the hotel offered a little more sophistication, without being stuffy, and we were treated to a succession of delicious Austrian cooking (not a Schnitzel in sight after sundown). All washed down with a couple of beers and some fantastic local Grüner Veltliner, we came back aching but relaxed and replete.
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.
Our shelves are also full of rubs and sauces just waiting for the right moment. The oldies are always popular, but we have some fantastic new rubs from Angus&Oink, including the interestingly named ‘EXODUST’ (Jamaican Jerk) and ‘Winner Winner Chicken Dinner’(savoury poultry rub), and Firefly have excelled with their ‘Nashville Reaper’ rub (pure BBQ) and the ‘Carolina Mustard’sauce (BBQ sauce). Those people at Firefly have even given us their own ‘Porchetta’ rub for those who want to do it themselves.
Come and check out our range, it’s going to be a season full of flavour. I can’t wait to get cooking.
More than thirteen years ago, when it all started, we made the considered decision that we could run our shops without the usual addition of confectionary and crisps, and confectionary is still pretty much taboo. However, the lovely local family run business of Mr Singh’s sent me a missive offering their crisps, and something tweaked my interest. I think mostly the opportunity to work with a local producer, but also, I like the product. Again, the Team will tell you that I am not that keen on everything chilli, but these crisps hit the spot. We have four flavours, including the Spicy Bacon and Brown Sauce and the Chilli, Lemon and Cracked Black Pepper. They are perfect as a little afternoon treat, or as a nibble on the table with drinks. You’re going to love these.
While on the subject of nibbles, it’s worth reminding ourselves of the Perello Almonds, Maize Kernels and Cocktail Mix. A superb range to grace any friendly get together. For something a little more traditional, our Snaffling Pig Pork Scratchings are all but a shoe-in for your nibble supply.
Just before I get off the new product bit, Molly came up with soft drinks from the Steep Soda Company. Again, four delicious flavours in the fridge and ready for Spring. Fay say’s the Lime and Cucumber is her absolute favourite (and can she have a shot of gin with it next time?).
Easter is late this year, but it doesn’t mean it will be forgotten. If we all avoid the pranksters on April Fools Day, April 1st, Easter Sunday will arrive on 20th. We have plenty of Lamb coming our way, and the Team have sharpened pencils and clean paper for taking orders. I have written a number of times this year regarding prices, and Lamb prices have remained stubbornly high, but a Leg or a Shoulder will feed a good number of family and friends, and leave extras for something a little inventive. Maybe a Shepherd’s Pie, a Tagine or a Curry. For smaller gatherings, a Rack is always a great ‘go to’ or the Loin Chops are amongst my own favourites.
Poultry might be an option for those not feeling the Lamb. Sutton Hoo or Packington Chickens, Ducks (whole or in cuts) or Guinea Fowl will all be at their finest.
With April 23rd bringing the start of British Beef Week, we will be aging all of the usual cuts to perfection for the Easter weekend and beyond.
I’m not sure what Gessica has got planned on the wine front, and, in fact, we are doing a tasting tomorrow, but we all know that she will provide something special for the holiday weekend and it’s something to look forward to.
As always, the list is endless, so pop-in and talk to the guys to make sure you get what you want.
Finally for April, Easter wouldn’t be Easter without our now famous painting and drawing competition. As always, we will be inviting our young customers to paint their best Easter Bunny or Easter Chick, and to get them up onto the shop walls before Thursday 17th April.
If you are reading my Newsletter, Mel has already got the entry forms into the shops.
Our judges will pick the winners during the Easter weekend, and there will be copious amounts of chocolate to be shared with siblings, family or school friends. It’s one of our favourite competition and is always so enthusiastically supported.
(We don’t like mean spirited rules, but for fairness, we do only judge pictures in an A4 format)
Happy April…
Paul
