http://www.themeatclub.org Mon, 16 Aug 2010 10:16:19 +0000 http://backend.userland.com/rss092 en 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 ... http://www.themeatclub.org/?p=400 A few months ago the good proprietor of Roast (Borough market) offered a special breakfast his chef had cooked up. We are no strangers to Roast , who had given us a superlative 4th Birthday a few years ago, complete with a rendition of that meaty musical classic "I'm a ... http://www.themeatclub.org/?p=384 From the keyboard of the Beard It was an unusual wedding invite. In both format (small and covered in pink glitter) as well as function. It asked for not only acceptance, but also a restaurant review. Given that the bride is a fully committed 'please don't use my side of the ... http://www.themeatclub.org/?p=372 The April Edition of Meat Club 2010 was convened at the Boisdale of Bishopsgate. The staff had been given a heads-up by our esteemed President that our last feast had been held at the Hawksmoor with Ginger Pig fare and that the bar of expectation had therefore been set rather high. ... http://www.themeatclub.org/?p=353 At Meat Club we take our meat seriously, so when I spied this beast roaming free I did my best to convince this it would look great on our plates. A fine example of grass fed free range cow, lovingly raised in the fine Cornish air. Lips of lips. In a ... http://www.themeatclub.org/?p=380 In an age where roasting has taken on new meaning, its good to know that Borough Market's Roast can still be guaranteed to lay on a meaty dish. So it was the other week I decided to save myself from Steak overload and sample some tongue. Now as a butcher we'd ... http://www.themeatclub.org/?p=349 Finally in March 2010 we kick off Meat Club off proper. To do that you need the finest animal flesh you can find and you find it at the Ginger Pig butchers, partly because the beasts are lovingly raised in Yorkshire, partly because they love their butchery. Step forward the ... http://www.themeatclub.org/?p=408 To those that listened I said 2009 would be a Meat Club year to remember, I rest my case: January The Hope & Sir Loin, Farringdon (Breakfast) February Le Bouchon Breton, Spitalfield Market March Great Queen Street, Covent Garden April Garafa Argentine Grill, Highbury May The Cock Tavern, Smithfield (Breakfast) June Goodman, Maddox Street July Boundary, Shoreditch August The Old Bell, Hurley The Hinds Head, Bray Fox & ... http://www.themeatclub.org/?p=334 As 2009 drew to a close, Meat Club looked back at a full year of fleshness and wondered how best to celebrate the forthcoming new decade. Now Meat Club evenings are normally a Wednesday affair, but by the luck of the calendar meant the most suitable date actually fell on ... http://www.themeatclub.org/?p=325 It's been a popular verse for many a meat club, but as this decade draws to a close, it's time to reach out and compose a new piece of poetic meat ballad. So farewell you have served us well: “Man is a carnivorous production, And must have meals, at least one meal ... http://www.themeatclub.org/?p=296