As I was opening the shop a couple of weeks ago, a man tapped me on the shoulder and asked how business is. I told him what was happening in the market generally and we had a pleasant chat for few minutes. “I hope you don’t mind me asking,” he said. “I’m not being nosey, but I worked on this site as a butcher’s delivery boy 55 years ago (in 1954!)” To be honest he didn’t look that old, but it brought to mind how often people stop by and remember Leadenhall Market fondly from years gone by. It inspires me to want to keep the traditions alive.

Early season barbeques

February, and even parts of March, were so cold. Customers were grabbing hot soup or stew from our take-away and running for sanctuary in their warm offices. Happily, the onset of April has brought warmer weather and our Butcher’s Kitchen cafe has been very lively of late. It would still be nice to see more of you at the retail counter, and with early season barbeques starting, now would be a good time to speak to Daniel, one of our butchers, about what he can prepare for you. Steaks are always a favourite, and the Packington Farm grass fed beef is eating fantastically. However, steaks can stretch a budget so why not think about delicious chops from Packington Pork, or our free-range chicken? For those of you wanting something completely different, Daniel is great with the kebab skewers and his marinades are not to be missed. If you can’t carry your meat home, then just a reminder, we deliver daily. Please ask at the counter for details.

Sausage-making and celebrating British food week

We have, at last, found time to start making sausages here at Butcher at Leadenhall (please don’t call them ‘homemade’, I don’t live here!) and I think you will enjoy the benefit of a product made using our own meats. Try the fat, juicy Old English or the coarse, fresh tasting Lamb and Mint. Keep an eye out for many new flavours as the weeks go by. During the market’s British Food Week, Monday 19th and Wednesday 21st April, we will demonstrate the traditional method of sausage-making during lunchtime. I promise plenty of fun and maybe the opportunity to ‘twist a link’ or two. Come along from 12.30pm and see for yourself how it’s done. Free samples for all.

Sausage Masterclasses – with bangers and mash supper

At the same time we will take bookings for our May Sausage Masterclasses. Book for an evening of guaranteed fun, education and participation. Nobody will go home hungry as the evening includes a bangers and mash supper. Full details are at the retail counter, or call 020 7283 1662 and ask for Alisa or Agata to make your reservation.

Bretby lamb – order yours now

Thank you and congratulations to Bretby Farm for getting new, Spring lambs into the shop for Easter. And they are spectacular. They look fabulous and the taste lives up to all expectations. Supply is limited at the moment but we will have plenty in two or three week’s time. I would urge you to order your favourite cut in advance and invite the family, or your best friends, for dinner. Peter, our chef, recommends roasting it simply, and serving with minted baby potatoes and young Spring vegetables. And asparagus should be with us soon…

New Spring menu at Butcher’s Kitchen

Of course, with the warmer weather, now is the chance to sit outside in the beautiful Leadenhall Market and let us prepare your cut of choice, just as you like it. Our new Spring menu launches on Monday 19th April, just in time for Leadenhall Market’s celebration of British food week. As always, everything in the shop can be cooked to order, and the chef will be flexing his skills to bring you some of his favourite creations on our short ‘a la carte’ menu. We have some robust wines on our list to complement the meat and English beers for the more hardy diner. We take bookings for lunch on Mondays to Fridays, and can take group bookings for Wednesday, Thursday and Friday evenings (min six people / max twenty).

Hosts eat on the house

If you’re in the mood to celebrate something such as your birthday or a promotion, when you book a table with us, you, the host, will eat absolutely free (who said there was no such thing as a free dinner?) Call and speak to Agata to book your party and ask about one or two small conditions. We promise to give you a party to remember.

What else is new at Butcher at Leadenhall?

• Alisa has mastered the art of fantastic Scotch Eggs
• H Foreman and Sons are supplying delicious smoked salmon
• A range of tasty French dried sausage
• A selection of fresh fruit and vegetables from Covent Garden Market

Spring is a great time of year and I hope we offer many inspiring reasons to visit. We are always open to suggestions and look forward to meeting friends old and new in the coming weeks.

Paul Grout