We spent our weekend at Meatopia, feasting on the capital’s best meat. From great music to cooking demo’s, there was something for everyone to sink their teeth into…

Meatopia 2016; Hanging Ribs

The Verdict

Founded by chef Richard H Turner of Hawksmoor and US Meatopia founder Josh Ozersky, the festival celebrates ethically sourced meats, cooked over ethically sourced wood and charcoal. Meatopia returned for it’s fourth year at Tobacco Dock with over 40 prolific chefs manning the grills. We’d go as far as to say, it was their best line up yet!

Meatopia 2016; Hot Links

We arrived just after lunch with empty bellies and a buzz of excitement. Our first point of call was Patty & Bun to try their slow cooked pork with fennel hot links – a great combination which certainly packed a punch. Note: If your not a fan of spice, a couple of pints of Frontier may be needed on stand by!

Meatopia 2016; Foxlow

We moved on to Foxlow’ where they were serving Angus Mackay’s World’s Best Highland Beef Burger. It’s safe to say Foxlow know how to make a world class burger and the name was well deserved. The burger was dripping with juice and made it all the more satisfying.

Meatopia 2016; Ribs

Meatopia 2016; Memphis Baby Back Ribs

Next up was Shotgun’s Memphis-style baby back Iberico pork ribs. The dry rub was both salty and spicy – A fine combination. We’d go as far as to say this was our Dish of the Day and I couldn’t resist going back for more.

Meatopia 2016; Lamb

Feeling regretfully full, we joined the queue for The Social Eating House’s Miso glazed lamb shoulder which came served with puffed rice and candied aubergine. The sweetness of the lamb and the candied aubergine were balanced by a minted yoghurt which worked beautifully.

Other highlights include:

Meatopia 2016; Jerk

The Rum Kitchen’s Jerk Chicken Burger

Meatopia 2016; Wild Boar

Angie Mar’s Smoked Boar Racks

Meatopia 2016; Fatties Bakery

Fatties Bakery’s Bacon Popcorn

We’d like to say thank you to Tobacco Dock for inviting us, all of the organisers and the chefs for inspiring us. We’re looking forward to seeing whats on the menu next year.

Ruth | Marketing

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