0

EAT MEAT REPEAT

As one of the most anticipated events in the food industry calendar, Meatopia 2024 provided another impressive and immersive experience for all meat lovers at London’s Tobacco Dock. The four-day event saw 20 – 30 Chefs per day create unique dishes cooked over open fires in front of the crowds; from simple grills to imposing smokers and roaring fire pits, every method of fire cooking imaginable was on show at Meatopia! Meatopia is not only renowned for its food theatre but also for its commitment to using sustainably sourced wood and charcoal and responsibly sourced quality ingredients too.

MEAT THE VENDERS:

Ernesto Puga – Smoked Pork Memela Veracruzana: Chinameca Style Smoked Pork, Heirloom Corn Memela, Refried Beans, Avocado, Cheese, Sour Cream And Habanero Sauce

This dish was a true explosion of traditional Mexican flavours, served up by Ernesto, head chef at Cavita Marylebone.

Hot Box LDN – Smoked Chicken Thigh in Szechuan Sauce, Pickled Cucumbers, Lettuce, Caramelised Onions and Lime Crema in a Soft Brioche Bun  

Ryad Belaouinat is the owner and Group Executive Chef of Hotbox Restaurant Group. Ryads dish combines traditional BBQ techniques with contemporary Asian and Mexian fusion elements. Bidfood reported a growing interest in fusion cuisine in 2024 and it was exciting to see this trend showcased in a BBQ format.

Ben Tish – Slow Cooked and Grilled Pork Belly Ribs with Yellow Peach and Rosemary  

Ben Tish is Chef Director at Cubitt House as well as the author of MEDITERRA, SICILIA, MOORISH and GRILL SMOKE BBQ books. These pork belly ribs capture Ben’s strong focus on seasonal British produce. The Food People reported peach as the summer fruit for 2024, after Pantone announced ‘Peach Fuzz’ as colour of the year.

Black Bear Burger – Patty Melt Sando with 50-Day Dry-Aged Beef, Cheese, Mac Sauce, Smoked Bacon Crumb, Pickles, Beef Fat Toast

This was undoubtedly the highlight of the day! Stewart Down, founder of Black Bear Burger, showcased a classic American-inspired sando, correlating to the chopped sandwich trend seen on social media.

Ben Quinn – Beef Steak, Beef Fat Flatbreads and Zhug Dressing 

Ben Quinn is the founder of Woodfired Canteen and is all about keeping things simple and flavourful!

Johan Fritzell & Johan Akerberg / Holy Smoke BBQ – ‘Double Dip’ Lamb with CC Dry Rub, Sweet Mustard Dip and Churro-Dill Crumb

Holy Smoke BBQ Sweden has transformed into a destination where people travel far to experience the art of Central Texas American BBQ smoked meats. The sweet dip offered a nasally mustard, sweet honey and warming heat. The churro dill crumb added a sweet yet floral element to the dish.

Ryan Telford – Tamarind Marinated Lamb Belly and Oyster Mushroom Skewer, Smoked Aubergine, Hurdish Flatbread

Ryan is founder of Hearth restaurant in Hull, home to open-fire cooking. This flatbread dish was a smoky umami-packed delight, with sweet and sour from the tamarind and earthiness from the mushrooms.

Meatopia lived up to another year of meaty madness, offering inspiration from familiar and new talented culinary creators. The countdown to next year’s is on!

If you are looking for culinary trends, insights or inspiration based on the above blog, please email: jessica.kane@dalziel.co.uk.