Click the links below to download the entry forms and guidelines:
Muswell Hill, Crouch End & Wandsworth… start your engines!
Our Christmas Meats are now ready to order, in-store or online.
We have limited supplies again this year so please reserve by 10 December at the latest so I can guarantee your order is in directly with the farms.
View our products, prices, weight guides and information In the Shop
These are for collection only from our three shops. More information about how reserving your Christmas order works can be found on our handy Muddy Boots Guide to Christmas page.
We were so excited to open our third shop on Old York Road in Wandsworth this week. We were properly nervous too, because our first two are near each other (Crouch End and Muswell Hill) and nobody has heard of us over here yet. Fortunately we have had the warmest welcome so far and are really excited to find out how we can fit this lovely wee high street. Because of the patience and super helpful feedback from our first two shops – particularly our first in Crouch End, which took a little tweaking! – we’re starting to really find our feet. The production team in our little factory in Leyton are doing amazingly well and say they’re ready for the fourth…!
If you’re in the area, do pop by and see us. We’re just opposite Wandsworth Town Station and would love to show you around. And tell your friends in South London we’re here!
509 Old York Rd
t 0203 583 6151
And while sharing this top news, a customer on Facebook reminded us of how far we’ve come. Watch the video below to see Miranda and Roland on the BBC’s High Street Heroes, way back in 2011.
If you happen to click through to the Muddy Boots website regularly, you might have noticed we have been making a few changes lately. Some little ones, and one very big change – our site is no longer an online store, it is purely a reservation tool for reserving your shopping for collection in any of our high street stores.
For the past year you may have used our site as a kind of catalogue, checking to see what product lines we have or are able to do. You might have used it to shop, buying your products and then picking them up. We have tried a lot of ideas out over the last year, testing out different ways of saying things, different products, shipping and delivery options. Its been a bit of a journey and we’ve learnt a lot.
But then about a month ago we realised…. why not make things easier for everyone, and use the site to reserve things and pay later?
Its exactly like if you were emailing, phoning, or asking us to reserve, cut or put aside something for you in real life – you just use the shop portal on our website instead! Just choose the products you’d like to add to your basket, and follow the instructions through to check out. You can choose the shop you’d like to collect from as well as the time and day of collection – and one of our lovely shop team will be in touch to confirm any last minute details for you before you pop in to collect. Hey presto! You can do it on the bus on the way home, you can do it on the sly at work before you leave.
The best part is you don’t pay anything at the time of reservation – you pay when you collect. So if we’ve sold out of the flavour of sausages you had hoped for, we can help you find another. If you want a cut of beef for next weekend’s family roast dinner, preorder it online and we’ll call you to check the weight you need and final price, taking all the hard work out of it for you. All you have to do is come in and get it!
Doesn’t that sound easier?
Things have been busy here at Muddy Boots, as you can probably tell from our lack of updates. We thought it was time we gave you a quick overview of all the exciting changes and accomplishments our team has made in the last few months, before we get back into the swing of more regular updates as they actually happen!
Here’s whats new:
– We opened shop two in Muswell Hill in May.
– We’ve launched our own bacon, biltong and cured meats. They are delicious! We will have the next bacon flavours and varieties of cured meats ready over the next couple of months to try.
– We had BBQ specials for the Summer, which went really well, and we move swiftly into lining up all the Christmas meats and supplies!
– We’ve redesigned the website so that it’s just a reservation tool, you pay on collection and just reserve your meats here.
– 5 new staff members have started and been trained up (we’re now at 22 people across the two shops and the East London factory) and Perry, Milka, Dianne, Dominic and Samantha have all had promotions!
– We’ve been trying some new cuts and recipes and next up, we’ll be launching some soups and more chicken lines this month. Make sure you let us know via email or social media if there is anything special you’d like us to try!
– Miranda has been out meeting more farms for us to buy from and we’ll have some lovely pics and videos from those soon (so exciting!)
– We’ve changed all of our packaging, its a lot cleaner looking, super snazzy and there is a lot less to throw away.
– Roland and Miranda have a little Baby Boots on the way! All being well, we’ll have a new addition to the crew in March next year.
…….. And after such a successful first four months of the new shop in Muswell Hill, we’re going again this Autumn! Co-founder Roland will become our builder-decorator again and our third shop will launch in October in Wandsworth (Old York Road). It’s a little further from our first two but it’s on the way for our van, which delivers to the Waitrose depot out on the M4 three evenings a week already so can call in on the way. There are still lots of areas in North London we’d love to try but there weren’t any shops to let yet so we’ll go west a bit in between and then – be ready for more shops all over town!
In our shop, the most popular meat order for Easter Weekend is definitely lamb. Easter is timed perfectly with Britain’s natural lambing season.
‘Spring Lamb’ means any lamb born in late Winter or early in the year and slaughtered before 1 July. This means that you’re getting the optimum age for the lamb. In good farming, the lamb will have naturally-weaned from the mother and will have already had a healthy grass diet for a month at least. The animal will have grown to a good size for the commercial viability as well as the ethics of its lifespan and, at this size, the taste and tenderness of the meat is at its best.
Farming and breeding have developed wonderfully over the years for a year round supply of exquisite lamb in this country and it’s thanks to these farms that we can stock British Lamb all year. The tradition of Spring lamb at Easter lives on though and a Roast Leg of Lamb or a slow cooked Lamb Shoulder certainly makes for a wonderful centre-piece for an Easter Weekend gathering.
We’ve got all the joints you need for the perfect Easter Feast available to pre-order online or in store. **Update – we have some room to take more orders! Get them in ASAP to avoid disappointment**
Or phone us on 0208 245 4240 to reserve over the phone.
Wishing you all a very Happy Easter, and see you in the shop soon!
When we took out our wine bar last October, we wanted to really make the most of the space it provided by filling the shelves with new products from our busy factory over in Leyton. Miranda and Bev had had a really good time making new things, we’ve enjoyed trialling them in the shop – and our lovely customers seem to have enjoyed taking them home and giving them a try!
Here’s what we’ve had new on the shelves recently. Everything is in store for the weekend – come in and give it a try!
This cut is the saddle of the lamb, so where the chops end and the rump begins. When you see the piece, you’ll see the bone in the middle, like two chops joined together, and the meat around it is full of flavour with just the same tenderness as a chop or cutlet.
Miranda’s Cooking Tip: Cook it just a little lower and slower than you would a chop. So for frying, a medium heat for 8-10 mins, and same for grilling or BBQ. They’re also perfect for slow cooking – chuck them into a pan or stock pot with some butter, white wine, rosemary and lots of garlic and let the lamb fall off the bone. Hungry appetites will like one to themselves or two smaller portions from each cut if you’ve got some hearty accompaniments.
This rarely gets served as a steak and it’s crazy that it doesn’t. Like the featherblade, flat iron or hangar steak, it’s not as easily tender as the ‘Top 4’ (fillet, sirloin, rump and rib-eye) but also like those other ‘butcher’s cuts’, everyone who discovers this always comment on how much more flavour it can hold. And cooked right, it’ll be just as tender.
Miranda’s Cooking Tip: Dry the steak with kitchen roll first, sprinkle a little sea salt, let it stand for 20mins(I do this with every steak). Then get a griddle or frying pan steaming hot with a little butter (and garlic if you like) and sear the steak all around so that all the surface area is greyed. Then turn the heat right down to just below medium, tip in a jar of Bearnaise Sauce or Green Peppercorn Sauce and then simmer for 8-10mins, turning a few times.
Slice it into strips on your plate and then pour the rest of the sauce from the pan over the top.
Matches well with our range of Saltverk Icelandic Salts.
Our Boston Beans have been in the shop for three weeks now and we’ve already had to up the numbers! Like Baked Beans should be, with added marinaded diced pork shoulder. We slowly bake the haricot beans in tomatoes, seasoning, and brown sugar and add the diced pork so the beans are thick and creamy and the pork lovely and tender.
Miranda’s Cooking Tip: Hob cook or microwave as you would a tin of baked beans and then serve with mash or jacket potato or on toast. As one customer said, “I can never go back to Heinz beans again!”
We’re also now making our own Beef, Lamb and Chicken Stock. They’re very simply made by simmering our fresh meat bones with carrot, celery, onion (‘mirepoix’), some seasoning and a little apple cider vinegar.
Miranda’s Cooking Tip: These are great to use as a base for gravy, casserole or soups or just reheat and drink as the most natural way to absorb healing and strengthening minerals into your body.
We’re trialling new things in the shop all the time. Come in and see what we’ve got on the sample plate!
From this weekend you’ll be able to enjoy some of our fabulous food-to-go range on your lunch breaks and weekend walks at various London Farmers Market outposts around our fair city.
Here’s where we’ll be at every week from Sunday 7th February:
Every Sunday, 10am-2pm – Blackheath Farmer’s Market
Every Tuesday, 9am-2pm – South Kensington Farmer’s Market
Every Wednesday, 10am-3pm – Swiss Cottage Farmers Market
Every Saturday, 9am-2pm – South Kensington Farmers Market
Come down, say hello, tell your friends who might live or work in the area’s we’ll be in!
It’s all hands on deck here as we go through your Christmas orders, get everything in line and wait for the birds to arrive.
While we work on our end of things, we thought we’d point you in the direction of Miranda’s publishers website. For Thanksgiving she gave them some fantastic tips for making the most of your turkey bird – and with Turkey orders still rolling in (we’re working magic here guys) we thought it apt to share them with you all – maybe to give you a bit of inspiration for the big day. Which is 10 days away, in case you weren’t counting.
I’ll let that sink in.
Don’t forget we’ve still got lots of trimmings for Christmas over in the online store (and of course, in store) – cheese & charcuterie to keep the kids (and Dads) happy while the turkey roasts perhaps? Make sure you’re following us on social media as well over the holidays as we will be giving away a bottle of Miolo sparkling wine to one lucky follower with a bit of an online competition. More on that next week!
Starting small on our family farm in Worcestershire, we’re now a bit bigger, sourcing more meats from some of the best farms in the country.
We have three shops in London, and a production factory in East London where we make everything ourselves.
29 Broadway Parade, N8 9DB
t 0208 245 4240
126 Fortis Green Road, N10 3DU
t 0203 774 7461
509 Old York Rd, SW18 1TF
t 0203 583 6151
Stoke Newington Church Street
Garratt Lane, Earlsfield
We're Open 9am to 9pm, 7 days a week.