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.
Pork Roasts, the rolled boneless Loin, for a more traditional roast and ample crackling, are abundant. ‘Porchetta’ has gained in popularity and, although not traditional English Christmas fayre, it is a delicious option. Of course, there are all the other pork bits that are so important. Gammons, Bacon, Sausages, stuffing and possibly the most cherished on the Christmas table, ‘Piggies in Blanket’. Paddy will be bringing the pigs in plenty of time.
Do you eat cheese before dessert or after? Personally, I usually wait and have a large plate of cheese an hour or so after lunch, so that I can make space. The lovely people at Carron Lodge have a very large delivery coming to us next week. Our cheese fridges are going to be full of wonderful cheeses to tempt every palate.
Start with amazing Blue Cheese, including the Cropwell Bishop Stilton, and move onto a soft creamy selection, think Brie de Meaux, Epoisse or Truffled Mascarpone. Leave space for the harder cheese, that are usually more mature, and full of flavour. Of course English Cheddar, but also Comte from France or the Spanish Manchego, and the shelves are full of biscuits to complete the cheese board.
Before I let Gessica loose with wine suggestions, don’t forget that we have a lovely selection of hams, salamis and cooked meats that can be sliced at the time of picking up your order. We have got hand-raised Pork Pies in various sizes and Sausage Rolls. Pate’s, olives and pickles that will grace any tea table.
So, Gessica, what shall we drink?
Well, Paul, we know the Meat London Champagne is spettacolare, but what about the Feuillatte Grand Cru Blanc de Blanc? Maybe have two glasses? I know you like Chardonnay, so how about the Chablis Vieille Vignes 2021? I also like the Meursault Domaine Philippe Chavy 2022. It’s una meraviglia. And the reds? Hautes-Côtes de Nuits Pinot Noir 2020 is delicious, and from home, of course, Chianti Classico Riserva Agostino Petri 2022. Which leaves space for the after dinner dolcetti. Don’t forget that Dan is coming to NW5 to taste the Qunita Do Vallado 10yr old Tawny NV on Friday 19th December, and I also recommend Justino’s Madeira 5yr Reserve. Anyway, we have 150 fantastic wines to choose from. Everyone can drink what they feel like. Alla salute!
Thanks Gessica. As always, there is far too much to write about. If I have missed anything, please come into the shops, or phone in, and we will answer your questions.
Pay Attention, two important notes:
So, that’s it. We look forward to seeing all of our customers in the coming days. We will do everything possible to ensure that you get what you want and make the season enjoyable.
Ok, I’m off to create a playlist. ‘Jingle Bells’ will definitely be the first track …
