All posts tagged: meat

The Smoking Goat, Soho

So, here’s another gem, this time in Soho. Nestled between any number of guitar and musical instrument shops that stretch the whole length of Denmark Street is the entirely unassuming Smoking Goat. The ‘Goat describes itself as “Thai Barbecue” but it is as far from the usual fare that this implies as I’ve seen. Moreover, they specialise in using rare-breed British meat. Again, with much owed to Thai street food, (the guys behind this place travelled extensively in the northern regions of Thailand) this amazing food has transitioned perfectly. The Smoking Goat is small with around 20 covers at the front (if you include eating at the bar) and some more space at the rear (10 maybe?). The food is to die for, honestly, the flavours, textures and execution were just fabulous. Like The Oystermen in Covent Garden and, indeed, Rok in Shoreditch, I love the intimacy of these little places, each having a distinctive vibe and located in interesting places and characterful old buildings. I am pretty much done with stuffy formality and reverence when I’m …

My day out with the “Snobby Butcher”

Sharing a version of my Great Food Club article on one of Nottingham’s most famous (possibly infamous) Butchers.. “So, what have you got on today, mum?” “Well, I am going to have breakfast with a Master Butcher and then meet his pigs.” “Cool, see ya.” That was kind of how my day with the award-winning Johnny Pusztai, the Master Butcher of Nottingham’s Mansfield Road, started. You know how sometimes you come across a place and you think “how come I never knew how amazing this was?” That was how I felt when I stepped inside the unprepossessing J.T. Beedham’s (Johnny’s butcher’s shop) on a damp January morning. Beedham’s, has been selling quality meats on the Mansfield Road in Sherwood since 1884, and the small shopfront nestled between cafes, pubs, healthfood shops and delis is the front for an Aladdin’s cave of butchery, smoking, curing and drying that makes the most of all the nooks, crannies, cellars and yard of this turn-of-the-century building. You need to visit somewhere like Beedham’s to remind yourself what real butchers …

Field to Pot….Slow Roast Lamb

The fields around the house are bucolic at the moment, the sun is out in the English Spring, and the lambs are skipping around, racing each other and bleating madly. It’s like an episode of the Archers, but without the domestic violence. Spring lambs are a joy to behold, but, now be strong, they are only there enjoying the sun because we eat them . This 4 hour pot roast with red wine, chunky carrots, onions and courgettes, Rosemary, garlic and stock, was devine.

Butcher’s Steakhouse and Bar, Long Eaton, yep, Long Eaton

I’ve got nothing against Long Eaton, let me just say. I even have family there or thereabouts, but I would, I’m afraid, never, never have considered it a foodie destination. Until now. Butcher’s is a pretty upmarket steak house & cocktail bar, located in a fabulously renovated (presumably Victorian?) warehouse on a rather insalubrious back street in Long Eaton opposite a partly demolished former something or other. Although, the bright side of the location is that there is on-road parking and a pay & display a stone’s throw from the venue….and anyway once inside the distressed wood and industrial chic interior you can’t see out of the windows . We arrived at half 12 on a Saturday lunch and we were the only customers there, and remained so for nearly an hour until another table of 3 turned up.  I really, really, hope this was an aberration and not typical for a Saturday lunch (although they were full with 120 covers for the evening and so I guess that helps make up for it). The …

Food Festival Porn in Melton Mowbray

As you know, I love a good food festival. The trouble is, so few of them are, in fact, any good. Almost every weekend there is a food festival somewhere, I don’t mean Farmer’s Markets or Food Markets, but events described as “food festivals” and usually held in some rather nice location, an old Market Square, a stately home, a country park, a lakeside location. Each one that appears on my social media, lures me in with promises of artisan foods and new foodie treats. I find it hard to resist, and I have been to loads. A lot of them are, though, pretty rubbish. I know it takes time for things to become established, for audiences to build up and for traders to think it worth their while, but still, Food Festivals that charge £6, £8 per head before you can enter to spend more money, and/or are in the middle of nowhere (petrol money, bus fares) and only have 6/7 stalls with traders who resent giving out samples, really, really annoy me. You …

6 Hour Roasted Pork with best-ever crackling

Slow Roasted Pork, with the best ever crackling! Oh so simple and so luxurious, melt in the mouth meat, with a kick. I served this with bead rolls, homemade coleslaw and a drizzle made from the meat juices left in the roasting dish, fresh chopped red chillies, crushed garlic and a slug of red wine. Mixed together and gently heated to infuse. This beautiful piece of pork was boned shoulder (many recipes suggest bone in is more juicy, but to be honest this couldn’t have been sweeter or juicier and the crackling was to die for). I rubbed the skin (already scored and sliced through by the Butcher) with olive oil, salt and pepper, generous amounts of smoked paprika and probably a tablespoon of cayenne pepper, after massaging this well into the skin and all around the meat, I sprinkled a generous couple of tablespoons of Demerara sugar onto the crackling. Pop in the oven (set at its highest heat  – 230C for me – and then immediately turn it down to 150C) leave to …