I’m surrounded by the smell of paint, and the debris of a painter hard at work. Soon after Christmas, I suggested to Craig that we smarten-up the N16 Garden and the downstairs area, in readiness for the coming Course and Events season. Going through piles of stuff, and throwing out what is past it’s best, checking equipment to make sure it will last another season and, possibly, a lick of paint here and there, always turns into a major project at Meat London. I never see the benefit in doing a ‘quick fix’ job. It just doesn’t work, so we started a wish list of what we would like to see freshened up, and now Pesh and ‘M’* are here hard at it (*I don’t know his name. He doesn’t speak English, but what a nice guy). I must say, the N16 team now have the smartest toilet in the world of butchers shops. I need to keep Gessica away or she will want the same at NW5. I’m not sure if it’s a credit to the business or the team themselves, but, as an owner, it is nice to see the appreciation and smiles on the faces of our team as they get to see their newly decorated facilities.
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!
Also this week, I have been speaking to another old friend who is expanding his business into hot pastry products. Barry will be making family sized pies, and there will also be Sauage Rolls, Scotch Eggs and, I hear, possibly Beef Wellington. This is an early day project, but I have a feeling that I will be writing more about this in the coming weeks.
During the years I worked at Harvey Nichols Foodmarket, I took every opportunity of taking part in training courses. Harvey Nichols had a very good internal and external training programme, and I learnt a lot over the years. Well, Meat London doesn’t have the budget or the facilities to offer such a large programme, but I do take great pleasure in being able to offer our team training opportunities where possible. Of course, we have a number of Trainee Butchers on our books, and there is possibly space for more. Our Senior Butchery Team has a couple of guys that came to us as trainees and continue to progress.
In the coming weeks, some of our Deli Team are going to be taking part in the WSET wine course, with the delightful people of Hallgarten Wines. It’s a good course and gives our teams product knowledge and confidence in front of the customer. Here’s a thing, by the way, Fay won’t mind me mentioning that she achieved her 6th decade just after Christmas and will be with the first group taking part in the course. Thus proving that there is no age limit to learning (Good Luck Fay!).
We also have at least two students coming from the local schools this spring to take part in their Work Experience. Again, it is so fulfilling seeing young people come into our business, full of enthusiasm and, usually, determined to make the most of their opportunity. Another pat on the back for our team. They really do get behind the project, and they look after the youngsters very well.
And me? I have had some amazing opportunities in my working life. I hope I am giving just a little back.
March is definitely going to keep us on our toes. It starts with St Davids Day (1st March), followed later on St Patricks Day by 17th March) and will finish with Mothering Sunday (30th March).
In between, National Pie Week runs during the first week of March. A great reason to take my advice from earlier in the Newsletter. With World Pig Day and International Women’s day also taking centre stage, the fun never stops.
Have a great March …
