MeatBlog

Our normal plan of attack is to book weeks in advance, request a special menu and be entertained by the finest food known to man. Occasionally (usually when the organisation is going a bit off) we like to turn up unannounced and flesh mob.

Now when 12 white jacketed men walk into a crowded restaurant we often turn a few heads – usually ones of bemusement and anger. But we’re a social bunch, presenting a welcoming and friendly face of carnivourism, to allay fears that we might in fact be cannibal club.

Turning up unannounced and ordering all the meat on the menu does have its down sides. Especially if the required dish is in limited supply. And yes you guessed it – this happened at the Rivington. Meaning jealous looks all around to those lucky enough to get the Salt Beef until we realised we should just order a main course as a starter. Roll on sweetbreads, liver, kidney, lamp chop and the odd burger (yes there was a bit too much green on the sweetbread).

Thankfully the main main course requirement was in plentiful supply – not surprisingly – steak cooked rare. Speyside flat-iron, Aberdeenshire T-Bone and Bannockburn rib – all excellent.

Even the first distinguished JACKET made an appearance – a sign of any great Meat Club evening.

So as the evening faded to a close the flesh mob had been a clear success and a few of our fellow dinners had some added meaty spice to their own evening entertainment – dinner party anecdotes for sure.