May News
We had a slightly strange Easter in North London, or possibly the whole of London. The schools were out and it seems that was the catalyst for many people to leave town. Well, with a long school holiday and the Easter weekend bang in the middle, why not take the opportunity to get away and indulge in some peaceful rest and relaxation or did you all disappear to the Alps, where I know the slopes were heaving with fresh snow? Whatever the choice, we hope that everybody had a great time and have returned fresh for an exciting spring.
Of course, the youngsters got their Easter Painting entries in before flitting off. There was no let up in enthusiasm or standard this year and, once again, our walls were adorned with dozens of colourful Easter Chicks and Easter Bunnies. Gessica invited her very good friend, Valentina to judge at NW5 and at N16 Ella Cripps made the mistake of being an enthusiastic customer, so I nabbed her before she had time to think about it, and her friend Kate helped her pick the winners and runners up. Thanks ladies, and I do have their phone numbers if you really think that your child’s picture should have won!
So, well done youngsters, another fantastic effort, and I hope there was plenty of chocolate to get you through the holiday.
Sun’s Out, BBQ’s Out
It hasn’t taken a whole lot of encouragement for the butchers to get bang into the BBQ season. No sooner had the sun started to shine and Denis and Paul S, amongst other things, were skewering Honey and Mustard Pork with Chorizo and marinating Spatchcock Chickens. The window at Meat NW5 is always well tended, and with Alan and Jonathan making up the Team, the colourful marinades and rubs make for a spectacular display. Meat N16 are getting in on the act too. Ben has been charged with coming up with some new ideas, Conroy’s keeping the Sausage counter full and young Louie, coming in at the weekend, provides the continuous supply of BBQ joy that keeps the N16 locals fed. By the way; If you haven’t tried Conroy’s Curry Goat Sausages, you’re missing a real treat. Be quick, they don’t last long.
A head’s up as we move into May. Craig and I are working on a BBQ Mail Order box for Spring 2026. We’re not there yet but keep an eye on the website for a fresh and exciting addition.
Our own Sauage Rolls
Now, some very exciting news. We have finally done it! We have spoken so often of getting into making our own Sausage Rolls. It’s that thing of the Team buying their lunch and then moaning that they could do it better themselves. Well, I told them to stop moaning and get on with it, and they’re doing it, and I don’t mind reporting that they are doing a fantastic job. We started in Meat N16 two weeks ago and they will be in Meat NW5 during the first week of May. Unfortunately, we still haven’t found a solution of warming them up in NW5 (we’ll keep trying) but we are selling them hot in N16. We are using our delicious Cumberland sausage meat in a light puff pastry. We’ll happily hear feedback from all you Sausage Roll aficionados amongst our customers. Also, I was just downstairs, and Conroy sold me a great idea. Keep a look out for the next phase of our ‘do it yourself’ plan.
We move into May with yet more big news at Meat London. The eagle eyed reader will have noticed that Meat N6 hasn’t had a mention in this Newsletter, and there is a very good reason why. The company Directors have agreed to sell our Meat N6 shop to Troy Dickerson.
Regular and long standing customers will know that Troy is the skilled, amiable Australian that helped us open Meat N16 fifteen years ago. Troy also spent time at Meat NW5 before taking up the challenge of helping us open Meat N6 some four years ago. Troy and I first met around 2007, and I am delighted that the time is right for Troy to step up and take on this challenge of his own. I am also delighted that this move signifies one of my own long held wishes that we pass on the company to our existing team.
Of course, as Troy now becomes ‘competition’, I can only very begrudgingly offer my very best wishes for his future and hope that he goes on to the very healthy success that he deserves.
BTW; Meat London isn’t slowing down. Keep reading this Newsletter and keep an eye on the website. You know it won’t be long before I am announcing the next Meat London venture.
Happy May …