You are here
Home > Posts tagged "Meat"

One Leicester Street pickles and preserves dinner

Brown butter and honey tart, One Leicester Street

Menu from a dinner at the Michelin-starred One Leicester Street with chef Tom Harris showcasing pickles and preserved meats with wines to match: Pig’s cheek ham with celeriac and mustard Middlewhite belly and tongue ham with sour cabbage Eber-Ebenauer Gruner Veltliner 2011, Weinviertel Raw dexter, pickles and rye Peter Lauer Fass 16 2012, Saar Smoked…

Fox & Anchor, Farringdon, Review

Burger with sauce at Fox and Anchor, Clerkenwell

115 Charterhouse Street, London, EC1M 6AA The first time I heard about Fox and Anchor was in the context of its “City boy breakfast”. Located in close proximity to Smithfield, the pub with rooms serves up a meaty breakfast of epic proportions. It’s aimed at, I suppose, anyone who has just partied the night away…

Sessions with my butcher: one whole lamb

A whole lamb carcass on butcher's block

On the last session with my local butcher, Cleavers of Old York Road, Wandsworth, I jointed a chicken and broke down a leg of lamb. This time we’ve stepped up into a whole lamb. When it’s hung up in the freezer, you always think “that looks quite small”. And considering the amount of wool and skin that’s…

Butchery in the city of London

Preparing shoulder of lamb at Parson's Nose

As a devout meat eater, I can’t ever imagine not eating meat. There’s just something incredibly satisfying about its unique texture, enticing aroma and alluring taste. And like most meat eaters, I’ve probably eaten more animals than I can count. This fact, and my general pro-meat attitude, probably hasn’t won me many vegetarian friends. But…

Sessions with my butcher: chicken and leg of lamb


It’s National Butchers’ Week and nothing says it better than heading down to my local butchers, Cleavers, and getting some butchery lessons. We started with the chicken – the very basics. Regular readers will know that I’ve attempted to joint a chicken before, but it seems that the way you joint a chicken in the butchers…

Choicest meats – what to put on the Christmas table

Meat heart

At the weekend my mother posed the question: “what are you cooking for Christmas?” Normally, as the designated cook for Christmas and Boxing Day, I would have decided on the meat already and would be planning the finer details by now. This year, the meat course is proving to be a difficult choice. And it seems…