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Plenty to chew over at the future of meat talk

Posted at 12:00 pm, April 2, 2014 in Food & Drink
Future of Meat debate

Consider yourself a card-carrying carnivore? Then why not take a moment to consider the future of meat consumption? Can we, for example, achieve a healthy, sustainable supply chain? What will we be eating 100 years from now? Will we have to forfeit meat to ensure food security?

These questions and more will be pondered by three experts on Saturday April 5 at Hawksmoor Guildhall – the restaurant’s executive chef Richard Turner, The Ginger Pig owner Tim Wilson, and Philip Lymbery, CEO of the charity Compassion in World Farming. But don’t worry – you won’t go hungry or thirsty at the event. The £40 ticket price kicks off with a Bloody Mary (what else?), and after the debate there’ll be a meaty sharing-style brunch, cooked by the Hawksmoor Guildhall crew (using Ginger Pig produce). Expect the likes of pig cheek with grits, short-rib bubble and squeak, rib-eye steak, sausages, black pudding, and fry-ups.

Find out more about the Future of Meat talk.

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