I’m entrusted a couple of times a year to take the bull by its horns and write the newsletter—usually when Paul takes a well-earned holiday. This is one such time, so you’ve got me guiding you through April’s edition of the Meat London Newsletter.
We’ve seen a brief, and very welcomed, spell of sunshine in North London in recent days, albeit chilly still.
I noticed many cherry blossom trees looking particularly stunning as I drove deliveries to customers this week. I know my rhubarb patch has really shot up this year so it must be time to make a crumble and rhubarb jam. Not forgetting how well rhubarb goes with pork belly or a nice thick pork steak. It must mean Spring is well and truly here.
Daylight savings has kicked in, so with lighter evenings we’ll be having evening drinks in the garden, and firing up the BBQs soon enough.
We’re already working on some new marinades and
meats perfect for the summer so watch this space, you won’t be disappointed.
Our Weber BBQ Grill Academy is in full swing for 2026. Seeing the latest equipment and sampling recipes, our Events Team, Liz and Veya, travelled to a farm in the middle of the Oxfordshire countryside, where the Weber team showcased their brand new BBQs by cooking up some mouthwatering dishes. Meat supplied by Meat London, of course.
“Veya and I set off early to the Stratton court barn, near Bicester, for the annual Weber Training Day.
The first session was very competitive. Using different styles of BBQs, such as smokers, charcoal and gas, the task was to present the best tandoori pork loin and butternut squash.We came close to taking the top spot, and I still say our pork loin was the best.
Another session of the day focussed on the wide range of Weber thermometers including a new soon-to-launch wireless meat thermometer. We ate Picanha and Porchetta which were cooked to perfection. Focussing on the internal temperature of the meats, not just the time it had been cooking, made a real difference. Participants repeatedly told us how delicious our meat was, with the stand out dish being Meat London’s sirloin minute steaks used to make beef stir fry. Our chicken wings went down a storm too. Amazing.
To finish we saw the latest Weber BBQs to launch this year, as well as receiving a Weber history lesson. Did you know the very first weber BBQ was made of a metal buoy? It was cut in half at the metal works factory where George Stephen was working at the time. There was a quiz in which our team reached the final but, unfortunately, we didn’t win the grand prize of a Weber BBQ.
We had a really enjoyable day. There’s always something new to learn. Remember, you can come in and speak with the events team about how to cook meat on the BBQ. We’d be more than happy to assist. Or come and experience it yourself by booking a space on one of our many BBQ courses.”
The order books are filling up with all your Easter requests.
Remember, it’s always best to pre order meat at key times of the year, such as this, so that we can be sure your Easter dinner plans go exactly to plan. You have a few more days to pop in and see us, pick up the phone, drop us an email, go through our website or message through our social media channels. We’ll be ready to take your order whichever way suits you best.
Have your little ones entered our Easter drawing competition yet??
There’s still time, but be quick, the Easter Bunny will be here soon.
Enjoy the chocolate. Happy Easter.
Craig
General Manager
