'haggis..'

So I had been in business for exactly 4 days and I thought it would be a great idea to start making my own haggis. Clearly I had lost the plot altogether!

However - I gathered the pluck and then trimmed it sufficiently. I then boiled the lungs and heart for about 45 mins, It was minced with some secret ingredients, then the barley and oats were added. This was then put through the filler and then into an Ox bung.

For a first try I was pretty pleased with it. It was Burn's Night so I thought I'd give it a bash. Loads of things in the pipe line at the moment - I've already put the bacon in to cure and we're developing an old Northumbrian dish called 'Hunter's Loaf'. So watch this space and feel free to pop in for a chat..

gb

'open for business..'

'Charlotte's Butchery' is now open for business. We had a cracking opening with the North East food God that is Terry Laybourne doing the opening for us. We then had a smashing couple of days - all a bit  amazing. Yes, hectic. Yes, full of challenges. But I hope the customers left happy and felt they should and could return. I am fully committed to ensuring that the butchering tradition stays well alive in Ashburton Village in Gosforth. I also want to encourage people to come to the area any way - there are many businesses which are fantastic. The Art House, Greenwell's - the greengrocer and all sorts of other services like fabulous podiatrists Howlett & Dickinson.

However the most popular things sold were lamb's liver, loin chops, topside and brisket. Top sellers. Must order triple next week. We're so not in London any more - we could barely give brisket away. Everything is regional, and every day's a school day.

Many thanks to absolutely every person who helped me along the way to opening. I am so very grateful and love you all. And clearly gushing. But. Thank you.

gb

'I am a very lucky girl indeed..'

So in between the mad dashing to meat suppliers (ha) I wanted to write a quick blog. So far, so good. We're all geared to open Friday 18th January 2013. Lots of fabulous ideas in the pipe line. Colin at AE Hubb has already created a fantastic customer base and some strong foundations to build on so I am a very lucky girl indeed.

I went to see the fabulous team at Thompson's in Bishop Auckland and we have been in conversation about supply of Welsh Pigs from County Durham and some stunning European cross beef from the farms in the area. A lot of the meat will be from County Durham, as I really like this abattoir and more importantly, their values. The key to all of this is to establish a relationship with suppliers. I saw the guys from Weschenfelder in Middlesbrough who were equally helpful and offering all sorts of possibilities.What is astounding is just how helpful all the contacts have been so far.
I am blown away by the levels of service.
 I think I've just been in London too long and missed the friendly nature of Northerners. I jest. Sort of.
However, I am very happy to be back and I'm looking forward to kicking off and settling in to Ashburton village - Gosforth.

In the 2 years I've been butchering - this is the longest that I have spent when I haven't cut anything.
I hope I still remember how to do it..

gb

www.charlottesbutchery.com