Tag Archives: richard turner

The Future of Meat

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TOAST Presents:
The Future of Meat
5th April
Hawksmoor Guildhall

The team behind TOAST are back and this time they’re delving into the meatiest of subjects.
From what you read in the papers, carnivores of the future will dine on horsemeat burgers, grasshopper canapés, and mince grown in petri dishes. But sensational headlines aside, what is the future of meat?

thefutureofmeatTOAST have partnered with Hawksmoor and The Ginger Pig to bring together three experts on the topic: Hawksmoor executive chef Richard Turner, The Ginger Pig owner Tim Wilson, and Philip Lymbery, CEO of charity Compassion in World Farming and author of Farmageddon: The True Cost of Cheap Meat. The panel will share their perspectives on the UK’s current relationship with meat, what a healthy, sustainable supply chain could look like, and what we’ll really be eating 100 years from now.

In association with The Ginger Pig and taking place at city steak-institution Hawksmoor Guildhall on Saturday 5th April, the event will not only bring together some of the meatiest minds in the business, but a bevy of delicious brunch dishes and an expertly blended Bloody Mary or two.

Kicking off at 11.30am, guests will enjoy that most stirring of brunch cocktails before cracking on with a debate led by three men who know a thing or two about meat.

First up, The Ginger Pig owner Tim Wilson, one of the most respected meat producers in Britain. Having won countless accolades, including Best Food Producer in the Observer Food Awards, his opinion promises to be as conscientious as his award-winning produce.

No stranger to the subject himself is Richard Turner, Group Executive Chef of Hawksmoor, who has planned and overseen the kitchens of all five of Hawksmoor’s London outposts, co-authored the Hawksmoor at Home cookbook and worked with Meatopia events, Turner and George butchers and PittCue Co. Stepping out from behind the stoves for this special event, Richard is sure to bring his extensive expertise to the table.

Last but not least is Chief Executive Officer of Compassion in World Farming, Philip Lymbery, whose book Farmageddon: The True Cost of Cheap Meat was published earlier this year to wide acclaim. Having campaigned ceaselessly for the fair farming of animals since the 90s, Philip’s passionate views promise to set the debate alight.

Once those minds have been given a vigorous workout, guests will enjoy a sharing-style brunch cooked by the team at Hawksmoor Guildhall (using produce from The Ginger Pig of course!). Turning the concept of the Full English on its head, the spread will attempt to show how meat can be used sparingly to create a sumptuous feast. Dynamic yet delicious dishes will include pig cheek scrapple with grits, short-rib bubble and squeak, homemade baked beans, fried eggs, black pudding, hash browns and piles of toast with plenty of butter.

On sale now at http://www.eatdrinktoast.com/events tickets cost £40 and will include a Bloody Mary on arrival, the ‘The Future of Meat’ debate and brunch.

 

The Finest Rump In The UK

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Nope. It’s not time for The Rear of the Year awards yet. Fiona Bruce and Ricky Whittle can still rest easy in their denim.

Instead, a new online delivery concept has been launched by acclaimed chef Richard Turner and butcher James George. Their new venture, The East London Steak Co., offers the finest naturally-reared beef from selected rare breeds to customers within the M25 area.

Turner and George source the highest quality beef from British farms. Every animal is hand-picked and selected using a strict criteria, which ensures all cattle are grass fed, have been traditionally farmed and reared in an environment which meets the highest standards of welfare.

The East London Steak Co. only use five main rare breeds of beef, including Dexter, Galloway, Longhorn, Shorthorn. The beef is dry-aged on the bone for a minimum of 28 days – or longer on request – which matures the beef, creating a greater concentration and strength of both flavour and taste.

The company prides itself on giving a bespoke service to its customer by cutting each steak to their exact specifications, which is then hand-wrapped, boxed and delivered within 24-hours. Every order has an accompanying provenance card, outlining the breed, the exact farm location and the butcher who cut it.

Turner is a restaurateur and chef who has worked with renowned chefs including Michel Roux Jnr, Pierre Koffman and Marco Pierre White, while George has worked as a butcher for over 10 years. Their professional background brings a unique partnership to the business, as they both understand first-hand the necessary components needed to enhance the quality and taste of the beef.

Turner says: “There is a huge demand for high-end beef. Consumers are extremely quality aware and like to know where their meat is from and how it is reared, and one thing’s for sure, great beef only comes from cattle that have been well bred and well looked after.”

George added: “We’re dedicated to fulfilling our customer’s requirements by offering much more than a delivery service. We feel it’s our duty to champion quality meat, not only because of our respect for the British farming industry, but also because the consumer wants it.”

The East London Steak Co. offers a range of selection boxes that include a choice of seasonal based cuts. A growing variety of wine, beers and condiments – including dripping and preserved bone marrow – are also available, making the ideal accompaniment for their unrivalled steaks.