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.