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by **saucisson** » Tue Apr 01, 2008 5:20 pm

It was interesting, I doubt you'd learn anything WW, but it's worth a watch. They produced 10 kg smoked salmon, overall costs ï¿½126, sold for e.g. ï¿½2.60 for 100g sold out 3/4 hr before the end of the market and took ï¿½328 on the day. I can email it to anyone who is interested, or send it on DVD or Video within the UK depending on how computer savvy you are.

Dave

by **welsh wizard** » Sun Apr 20, 2008 11:33 pm

Hi all

Dont know if you can help but I am going to rebrand the pies I make and am looking for a suitable name.

I was going to go with Mr Miggins pies but I just wondered if anyone out there had a good name before I jumped in with Miggins.........

Cheers WW

by **Vernon Smith** » Mon Apr 21, 2008 8:35 am

Mr. Miggins sounds OK. You have obviously rejected Mrs. Blackadder's and Mrs. Baldrick's - the other two alternatives. I sell my bacon and small goods under the name "Miss Piggy's Pork Shop". Not very original but people here remember it.
Vernon.

by **welsh wizard** » Mon Apr 21, 2008 9:04 am

Hi Vernon - nice one...........thanks

I really dont know what name to go with, or if to change at all. When I started I marketed a "Top" range of products like "Top" Sausage, "Top" Smoked Salmon etc but really I have grown from there and now I have an opportunity to supply a well known store in the smoke (London) I feel the name should carry more gravitas. I thought of Beetons of Ludlow (someone already has that), Churchills, etc. (the person who is kindly doing my website will have a screaming fir if she saw this!)

Miggins comes as you know from the tea room in Black Adder but I was wondering if there were any other food / name connections I could use.

Anyway thanks for your reply - hope all is well

Cheers WW

by **jenny_haddow** » Mon Apr 21, 2008 9:17 am

http://query.nytimes.com/mem/archive-free/pdf?res=9904E6DB1F38E733A2575AC1A9639C946097D6CF

Here's William Pitt's supposed last words. Just an idea.

Cheers

Jen

by **lemonD** » Mon Apr 21, 2008 10:24 am

WW,
Check out your names first http://www.ipo.gov.uk/tm/t-find/t-find-text/ in case

LD

by **welsh wizard** » Mon Apr 21, 2008 10:38 am

Thanks LD most helpful

Cheers WW

by **saucisson** » Mon Apr 21, 2008 8:18 pm

The Blackbird Baked Pie Company, all pies going for a song at four pounds and twenty pence

More seriously, given my slightly hazy of the geography out your way:

Black Mountain Pies, which could also give you:

Bannau Pies (sounds a bit too like banofi though) maybe Banner Pies?

Y Myndd Du Pies, pronounced "er minith dee" could give Ermine Pies or Ministry Pies (especially for the London market )

Or finally: The Dan y Ogof Pie Company or Danny's Pies

Dave

by **welsh wizard** » Tue Apr 22, 2008 10:01 am

Interesting Welsh connection.........

Cheers WW

by **welsh wizard** » Thu May 01, 2008 1:55 pm

For those who have any interest I have settled on (almost) Legends of Ludlow, thus reflecting the old fashioned nature of my pies, and we aint talking about the sell by date!

Very many thanks for all your suggustions it is as always appreciated.

Cheers WW

by **saucisson** » Thu May 01, 2008 2:35 pm

Nice, it has a homely ring to it.

Dave

by **wheels** » Thu May 01, 2008 2:57 pm

WW
You'll have to start selling trotters - Leg-ends :lol:

Seriously though, it's a great name.

Phil

by **welsh wizard** » Tue May 20, 2008 9:35 am

It has been a while since I heard from Lance - are you still about?

How are things going?

Cheers WW

by **saucisson** » Tue May 20, 2008 10:57 am

He last posted this morning in the Chicken fetta and spinach sausage thread so he's still around.

Dave

by **Lance Yeoh** » Tue May 20, 2008 1:50 pm

welsh wizard wrote:It has been a while since I heard from Lance - are you still about?

How are things going?

Cheers WW

Hi WW,
I'm still around, just not as frequent as I used to be. Running my own business requires much more time so I can't be around the PC as much as I was used to.
I'm concentrating my business on sausages and not much on other meats now coz I don't have the storage facility that's big enough. So I'm also limiting the bacon I can cure now.
Currently I'm also trying to import tubed sheep casing from Australia and selling it to some of the producers here. I've got about 40 hanks of sheep casing sitting in my fridge right now.
So how's the business growing? Bet you've never been busier in your life. Hahaha. Well at least it's something we enjoy doing.
Been experimenting on any new sausages recently? I've been making a chicken cajun andouille and since I can't smoke them I just use smoke powder. Pretty spicy and hot sausage and it sell well as well.

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