Tag: meat

This Spring the Pig & Butcher in Islington will be launching a new series of monthly supper clubs, each showcasing one of the restaurant’s producers and farmers. The specially curated feasts will focus on provenance and celebration of the suppliers produce by taking it from farm to fork, working side by side with Head Chef Michael Chan to create one-off dishes.

Kicking off the series will be a dinner with long term partners and good friends of the Pig & Butcher, Chart Farm, a family run farm near Sevenoaks, Kent who share the same passion and pride for the highest quality seasonal produce. On Wednesday 15th March, Simon Maynard will host an evening showcasing his rare breed of venison, Fallow Venison and Sika Venison.

The following months will see Paddock Farm in Oxfordshire and their Native Tamworth pigs and a showcase of beer fed Dexter beef from Duchess Farm, Hertfordshire. A meat-lovers dream, the evening will be dedicated to the various cuts promoting the different textures and flavours from the 65-day aged beef. Sixth-generation agriculturalist Oscar Harding from the farm will be in attendance to share his wealth of knowledge and love of his herd.

Our chain of independent farmers and suppliers who share our ethos for quality and sustainability are crucial to everything we do. The series of dinner will give diners an intimate look at our relationship with them by creating one-off menus showcasing their produce.” says Scott and Maria Hunter, Founders of Pig & Butcher.

The Pig & Butcher’s private dining room will act as the backdrop for each feast, with long sharing tables, guests will enjoy dishes with matching wines hand picked by Giles James, from Mission Estate, New Zealand’s oldest established winery.

Series events:
27th April – Duchess Farm, dishes based on slow cooked and underused cuts from Oscar Harding’s personal herd. Cuts will come from an 8-year-old cow raised on the untouched pastures of the farm and has been finished on beer grain and beer from Redchurch Brewery, Hackney.

25th May – Paddock Farm, Oxfordshire, will join the team in May showcasing the Tamworth pig, one of the oldest pig breeds in the world and a direct descendent of the wild boar.

29th July – Pop-up lunch at Duchess Farm. Embarking from the Pig & Butcher, guests will visit the farm to take in the surroundings and experience first hand how the farm interacts with the environment. On arrival, John ‘the poacher’ will give guests a guided tour of the main house and share his expertise on the wildlife and foraged foods, before a communal lunch featuring produce available on the farm including rabbit, crayfish, foraged herbs and Dexter beef.

24th August – Lake District Farmers Co-operative gather some of the best produce in the country from the surrounding Cumbrian farms. On the night, the Pig & Butcher team will base their menu around the new seasons milk fed ‘rose’ veal from Gatelands Farm in Penrith and Herdwick Lamb from Millbeck Farm in Ambleside.

28th September – Game Night, to welcome in the beginning of Game season, the menu on 28th will incorporate all the new seasons’ game from the Fells and Moors to the table.

To Book Please Contact:

Phone: 020 7226 8304
Address: Pig & Butcher, 80 Liverpool Road, London, N1 0QD
Email: crackling@thepigandbutcher.co.uk
Twitter / Instagram: @pigandbutcher
www.thepigandbutcher.co.uk

Opening Times:
Monday to Wednesday5pm - 11pm
Thursday5pm – 12am
Friday and Saturday12pm – 12 am
Sunday12pm - 11pm

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Grant Burton and Ross Timson of PJ Martinelli Ltd with Gaucho Smithfield General Manager Marta Dyszynska & Head Chef Daniel Giordanelli

“We have always loved to support British meat, and particularly British butchers,” says Gaucho Group’s Executive Chef, Brett Duarte. “Being an Argentine restaurant, our beef is sourced directly from the pampas in Argentina, but we have always used British cuts of pork, lamb, and poultry elsewhere on our menus, and so it is vital for us to support British butchers who maintain the same high standards that we do.”

To kick off the week’s activities, on Monday morning Gaucho will take a delivery from local Smithfield Market butcher, PJ Martinelli, whose expertise in premium cuts stems from over 25 years in the meat industry. “Gaucho Smithfield is the perfect venue to showcase our support of British butchers, being located so close to a butchers market with over 800 years of history”, explains Gaucho’s General Manager Marta Dyszynska.

Throughout National Butcher’s Week from 23rd – 29th March 2015, Gaucho will also be working with farms across the country, including Essex and Kent. Veal ribs, crown of lamb, and racks of pork, all on the bone, will be taken on Gaucho’s butcher’s block trolleys directly to diners and carved at the table, before being taken to the kitchen and cooked by Gaucho’s expert chefs.

For more details, please visit www.gauchorestaurants.co.uk

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The Joint, London's well-loved BBQ experts, is hosting a date night with a difference at its new Marylebone venue. Launching on Wednesday 4th MarchMeat and Greet is a laid back evening for like-minded meat lovers who are tired of cringe-worthy tinder dates and cheesy speed dating events. Designed to break down social barriers, the night will encourage hand-holding with finger-licking ribs, ignite eternal flames with slow-cooked pork, and inspire plenty of footsies with sharing cocktails. 

Based around the scientific proof that meat increases sexual desire and enhances sexual function, as well as the well-known fact that most men are turned off by their date picking at a salad, this new Central London event shatters usual date night formality through messy meat eating and gastronomic delights. 

When people embrace meat they leave the crippling social norms at the door. At Meat and Great girls can eat what they like without worrying about looking dainty in front of their date and men can spill sauce down their shirt without facing any kind of scornful repercussions. 

Tickets are priced at £25 and included 2 cocktails per person as well as sharing sides and main each. Discounts are offered to those bring a single friend of the opposite sex. 

Please find attached the press release below and if this is of interest for a feature at all do let me know if you would like any images.

Link to Tickets:https://billetto.co.uk/meat-and-greet

Link to Website: http://the-joint.co/

Meat School Borough Market

Londoner? Love your meat? Love learning stuffs? Well then get your place at Meat School in Borough Market.

Borough Market’s Cannon & Cannon have just launched a new Meat School for Christmas perfect to perfect your skills and impress someone with a festive meaty feast or to buy someone as a present for Christmas!
A new range of cured meat related culinary courses will be launching in time for Christmas, providing the lucky recipients with the opportunity to choose from a selection of mouthwatering meaty topics and the giver a unique and practical gift idea.  Meat School, the brainchild of British cured meat specialist Sean Cannon, will initially offer courses run from their new purpose built facility in the heart of London’s Borough Market as of next year.

Working in partnership with a team of British artisans, Meat School will offer a range of courses and tastings, covering different aspects of the meat industry, including butchery, cured meat production, home curing, terrines & pates, pie making and sausage making.

Tutors running the courses will include:

Lisa Scothern
Lisa trained intensively, under the guidance of master butcher Ray Smith of River Cottage fame and his wife Mary. As first year alumini from the only Artisan food educational establishment in the UK, Lisa finished the year with an advanced diploma in artisan food production and a wealth of knowledge from all reaches of the continent. Three years were spent gaining additional business knowledge and tweaking recipes before starting cured meat production as The Sherwood Charcutier.

Lisa is a British Pig Executive accredited sausage and pie judge and offers consultancy to farm shops and deli’s, as well as offering a small holders butchery service

Hugo Jeffreys
With a previous life in music and sound engineering, Hugo made the leap into food following redundancy.  He has worked with Chef Nuno Mendes, and at the E5 bakehouse.  Today he produces cured and fermented meat from the best British animals that he can get his hands on for his company Blackhand Foods.

He firmly believes that throwing away food is a sin, so finds ways to utilise every part of the animal with the very minimum of waste.

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Andrew Sharp
Andrew’s passions are meat, food and farming. His aim is to pass on the knowledge he has gained over a lifetime working on the land rearing animals; in the trade, building a reputation as an artisanal butcher and as an advocate, of promoting better understanding of the meat we consume.

How to book
Each Meat School course will be booked online at www.cannonandcannon.com/meatschool, with customers choosing their preferred topic and course length (note, site will be live 01.12.14)

A full course including beer and meat to take home will be £125. A range of shorter introductory tastings and beer/wine pairing talks will also be on offer starting at £25

All bookings made in December (only 16 courses available) receive a Cannon & Cannon cured meat selection plus a presentation voucher (vouchers for £50 and £125 available)

The web site will go live on December 1st with full details and courses to purchase.

Courses will commence week of 29/02/2015

Flat Iron love a challenge. They also love great beef, so when they had the idea of roasting a whole cow 'hog roast' style, and the gang at The Ship in Wandsworth said they would be up for hosting, they couldn't really not do it.

Turns out when you move from pigs (50kg) to cattle (280kg) you have to beef things up a bit. 40 hrs cooking, yep, 7 ton of sustainably sourced hardwood, yep, custom welded steel spit with 2 five foot cartwheels. It hasn't been done in 30 yrs but they managed it. We were pretty impressed. see the video below.

OX ROAST from FlatIron on Vimeo.