Meat N6 new added value butcher opens in Highgate – Hampstead Highgate Express

December 21, 2021 by No Comments

6:00 PM November 29, 2021

Chef turned butcher Paul Grout celebrates the official opening of his new Swain’s Lane shop next week.

Taking over from an existing butcher’s shop, Meat N6 completes a trio of independent shops which bring customers up close with staff who can advise on cuts, portion size and even cooking methods.

“We are high service oriented,” said Grout, who trained alongside Michel Roux Junior, and worked for the Roux brothers for 14 years.

“Customers can stand next to staff and discuss what they want. They come in carrying recipes for something they may not have heard of and we are here to help.”

The Crew at Meat N6 Swains Lane from left, butchers Rocky Ramiraz, Andres Ayuso, manager Craig Martin, managing director Paul Grout and head butcher Troy Dickenson

– Credit: Polly Hancock

Grout credits his “solid” long-serving team for adding value to the customer experience: “Coming out of the pandemic, we wanted to stretch our wings. The opportunity came up to take over a going concern from a butcher who wanted to move on, so we’re giving it a go. Everyone in the area has been lovely.”

Like the original shop in Stoke Newington Church Street, and the sister outlet which opened in Fortess Road, Tufnell Park in 2014, all the red meat and poultry is British and free range.

“We know all our farmers like Herons Farm in Colchester, and Plantation Pigs near Steyning. We know about the husbandry, where the meat comes from.”

And because Grout’s business partner is a wine trader, all three include a wine room and offer wine tastings.

Paul Grout – Meat N6

– Credit: Polly Hancock

“We sell good wines which sit well with the meats and help customers with what might suit pork, lamb, poultry or even fish.”

The Stoke Newington shop, which opened in 2010, has a basement and garden where it offers butchery and barbecue courses.

And Grout has written a book which marries anecdotes from his life with explanations about butchery and around 50 recipes.

“I felt there was s shortage of books to tell you the difference between breeds of animals and what to buy. Why …….



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