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Well, that was great fun. The Easter painting competition never lets’ us down, or more accurately, the children of North London never let us down. Something like 200 entries adorned the walls, across the shops, and there was enough chocolate given out to spoilmany an appetite. The twelve winners have all collected their prizes, and a huge ‘Thank You’ to everyone who took part.
Sorry mum’s and dad’s for the teas and dinners that likely went uneaten, but it is only once a year.

A quick mention for the judges too. It would be suicide for us to judge our own competitions, so we invite different, local, people every year. We know they enjoy judging, and again, ‘Thank You’ for giving your time

Most of our lamb is sourced in the south and south west of Britain. We are very happy with the lamb that we receive from Paddy at Plantation Pigs, supplemented by George at Rare Breed. I have always favoured slightly smaller animals, as I believe them to be a little more tender, and deeper in flavour. It is true, that I would profess that lamb at the end of the season, just before the New Season lambs arrive on the market, is some of the most tasty lamb of the year. 

Gosh! It is such a long time since I wrote about the going’s on at Meat London.

I should start by welcoming in 2023. It’s getting a bit late for ‘Happy New Year’, and we have passed our first event of the year, Burn’s Night. With St Valentines Day next up, the year is well and truly under way. We hope all of our customers have a good one.

As you read this post, it is quite possible that you will have noticed that the first excitement of the year is that we have upgraded our website. We recognised that our site was looking a bit tired, and much of the information was a little dated. Through 2022 we introduced our online shopping platform. It has been relatively successful and, we know, helped a good many customers who find it more difficult to visit our shops. We are now going to add more products and Gessica is going to make a small selection of our fabulous wines to be added.