Newsletters

As was widely tipped, and greatly expected, we have a new government to lead us through the next five years. Well, I’m not a political commentator, and I wouldn’t claim to be an expert on the subject, but I am happy to live in a country where we can value our freedom and enjoy the principles of democracy. After weeks of canvassing, arguing and general ballyhoo, I was greatly encouraged to see the opening parliamentary speeches as the reds moved to the speakers right, and the blues to the left. In my opinion, Rishi Sunak spoke with grace and generosity as he handed over the baton. However, I was most struck by his heartfelt, and kind, words for, and to, Diane Abbot. Whilst making it clear that they obviously do not share the same views and political opinions, he was able to appreciate her many years in Parliament, and her distinguished leadership of the Borough of Hackney. In fact, Rishi was warm in his praise of her becoming the ‘mother of the house’. In listening to the speech, and considering Diane Abbots dedication to her beliefs, and her willingness to stand by them at all costs, I couldn’t help but see parallels within our own business. 

So, the sun came out at last. There was definitely a collective sigh of relief over North London, and that wonderful odour that only a BBQ can offer was all around. Of course, as the thermostat rose, so our fridges decided to have a bit of fun with us. The deli counters at both NW5 and N16 stopped working and the air-con at N16 also had a little wobble. Enter stage right the wonderful James, laden with his tool belt, pumps, gas bottles, blow torches, batteries, bits of string and an elastic band. Our fantastic fridge engineer has looked after us for many years and is one of the best in the business. James also comes with a ready smile and an assurance that we are worrying over nothing (providing we pay on time!). We’re up and running again, and everything is cold. Good old James.

I have had reason to be in Central London twice in recent weeks, and it’s amazing how busy it is. There are so many tourists around, and last week, on Thursday evening, I was turned away from five restaurants, as they were all full. Good for the hotel, restaurant and tourist trade. It’s brilliant, and goes to show what an amazing draw London is. However, the present political determination to prevent foreign nationals from working in Britain is hurting the hospitality sector immeasurably. There has been a huge, unfillable hole created that is not going to be filled any time soon by ‘home grown’, skilled workers. As I look around our very cosmopolitan company, and consider our international team, I wonder how many of them would be allowed to come to London to work today? It’s very difficult for employers.

Am I pushing my luck? I am going to bang the drum for St Georges Day, Tuesday 23 rd April. We always get excited about Burn’s Night and the green sausages always make an appearance for St Patricks Day, so this year, we’re going to have great fun promoting our George, and his dragon. Of course, it is our business ethos to use British products wherever we can. All of our wonderful beef, lamb and pork are from home soil. Our chickens and ducks are also from the finest English farms.

It’s a bit too soon to turn our attention to ‘Outdoor Eating’, but many of you will be planning spring and summer events for family, friends and corporate shenanigans. There is so much fun to be had in being outside, eating and drinking with the people we love, and even better if someone else takes all the pressure and responsibility of providing the catering. The Meat London Events team, headed by Craig Martin, offer a full service for every type of event. From straight food service from the BBQ, to our Lamb or Hog Roast, we can provide everything you want, including our delicious meats and poultry, cheeses, charcuterie, beers and wines. Alternatively, you can hire the roaster for a 'Do It Yourself' hog roast, which will include the pig, delivery/collection and fuel. All of our offers are bespoke, so it’s all about asking for what you want, and letting Craig come up with the goodies.

I decided this month, that our regular Newsletter could take a rest. We have all eaten so much, and I’m sure there has been the odd glass of wine consumed, so we don’t need too much prompting at the moment. However, continuing in the theme of joy, happiness and good customers, I was reminded of a regular customer who announced, back in the summer, that she had written a poem for me. It was, and is, very touching, and typical of the spirit that we enjoy from so many of the customers. I thought, as we all regroup, I might share it at the start of a New Year.

Turkeys, Geese, Cockerels and Ducks are all there. The Beef is aging and the Pork is ordered. The Gammons are due to be delivered. The Team are braced to prepare Sausage Meat and Christmas Stuffing. Young Uma is on her 5th Christmas of Piggies in Blanket duties, and she is just about to celebrate her 18th Birthday (it’s a long story!). Johelle and Munira at NW5, Adam and his Team at N16 and Marisa at N6, are all primed with taut cheese wires to create a fabulous array of the finest selection of British and International cheeses, and our wine rooms are awash with something for everyone. If you can think of anything I have missed off, please let me know.

As previously broadcast, I was away until the beginning of the month, and France offered a lovely break just at the right time. As many of our regular customers will know, I started my butchery training at Boucherie Lamartine in Paris, a long time ago. So it is only natural that when I do visit France, I like to browse butchery shop windows, to see what’s going on, and maybe pinch an idea or two. For those who have read ‘Meat London - the Book’ (and if you haven’t, you should) I am on record as saying that the improvement in British shops, and the standard of butchery therein, throughout the last twenty years has been fantastic.

He’s only gone and left us! I suppose even Directors deserve a break, from time to time. Whilst Paul enjoys France and its amazing cuisine, no doubt with a bottle of Chablis or 2, we go full steam ahead towards Autumn at Meat London. As I’m writing this edition of the newsletter, the leaves are already falling and there’s a colder chill to the air in the evenings. Luckily, the sun is still shining, so no need to reach for the thermals, or retire the BBQ for the season, just yet.

Of course, as is expected at this time of year, there are a lot of people away, and the shops are quieter than usual, but that doesn’t mean that there aren’t a lot of great products to think about. As above, I did cook myself a steak recently and I was delighted that it cooked so well and tasted so good. We buy most of our beef from our friend Jim Buchan of Highland Meats, in Scotland. Jim is another of those suppliers who I have known for a long time. Our history goes back more than 30 years. So, Highland Meats became the obvious choice when I was looking to improve our offer a number of years back.