February news
We had 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.
They think it’s all over …
Not quite. As mentioned above, the Game Season will finish at the end of January, but there will be plenty of birds and venison around until the middle of February. Smaller, younger pheasants are easily roasted in the oven and, served with winter vegetables and mashed potatoes, they are a winner. On the other hand, slightly older birds lend themselves to pot-roasts and braises, with plenty of pulses and root vegetables. A little more delicate, and maybe for a cheeky dinner party, partridge is full of flavour and, again, easy to use. If you want to be adventurous, there will be many varieties of bird around now, including Woodcock, Snipe, Pigeon and Mallard. If you ask for what you want, we will try to find it. Venison was on my Christmas table this year, and we really enjoyed it. Being Christmas, we treated ourselves to a section from the Loin Fillet, or Striploin, and I simply seared it in the pan and finished it in the oven. There are those who like their meat pink, and venison is great a little under cooked, but I prefer my meat cooked a little longer and we had a real treat. Diced Venison Shoulder is ideal for a Game Stew, which can be made the day before, and be ready when you get home from work on a cold night. It makes sense!
We're not outside yet, but
February is a good time to think about social days and family gatherings. The pretty Meat N16 Garden is being prepared for the season ahead. We wrap Liz in many layers and send her out to get the BBQ’s ready, and the garden cleaned up. In truth, Liz can’t wait to get started. I also saw Fay tidying around in her Herb Garden last week. They obviously think Spring is coming. …. but I digress – the garden will host regular weekly BBQ Courses for delegates of all ages, and we will again be hosting the Weber Grill Academy (all details can be found on our website). However, if you want to enjoy a small gathering with family or friends, or a small Team Building Event, it’s worth a conversation with Craig to see if we can accommodate you. We guarantee a unique experience, hosted and managed by our amazing Events Team.
Love, Love, Love
I wouldn’t get away with not mentioning February 14th, and St Valentines Days. Our ever romantic butchers will have the usual Lamb Racks, Fillet Steaks and Chicken for those aiming to prepare a sumptuous, heart winning meal. Meanwhile, Head Meat London Siren, Gessica, has rustled up a beautiful selection of cheeses to melt the strongest will, and yesterday, we tasted a number of fantastic wines for the occasion. We settled on two New Zealand, ‘Loveblock’ bottles to ease your way through the romantic evening. Of course, there should be a gift. Maybe flowers, chocolates and diamonds for her, but he will definitely prefer a thick, medium cooked Rib Eye Steak and a bottle of Port from our collection of Warres Warrior, Colheita or the beautiful half bottles of Qunita Malvedos. Pop into the shops and take your pick. I know that Gessica has some interesting price offers going on.
...and so to the future ...
Seventeen yr old Conor Lambe joined our Meat N16 Team in the last week of January. Conor is the latest to join us on a training programme. He will work with our experienced team for a couple of months, and then we would intend to enrol him at the butchery school later in the year.
I make no secret of my pleasure at being able to give young people a start in life and set them on their way to a long and fulfilling career. Conor won’t be around the shop for a couple of weeks, while we ‘Meat London’ him, but if you do come across him, he is a very pleasant guy and will happily engage in conversation.
Good luck Conor
Happy February