A Supperclub Summit Event
A celebration of animal proteins, Meatfest will see an international line-up barbecueing, frying, curing, stuffing and braising their way through an impressive array of cuts. The two fish courses make for a bit of variation and one of them comes with bacon, you'll be relieved to know. Who then should pull this off other than the daughter of a southern African cattle farmer and a bunch of notouriously meat-loving Germans? Yep, me neither.
Saffron and Salt is an amateur Charcutiere and all round meat lover. Using the principal ingredients of salt, smoke, time and meat she make sausages, pates and terrines and all kind of home cured charcuterie. These self directed projects have led to many great things including co-hosting the 'Queens of 'cue', a barbecue supper club, participating in Charcutepalooza, and exciting collaborations with food people who really know what they're doing.
Nata, Marco, Torsten & Markus represent various supper clubs from Cologne and Düsseldorf.
As food bloggers, wine makers, cookery school owners, designers and television authors they could probably supply, run and market an excellent restaurant. As it stands, up until now only select few visitors to their events in Germany had the chance to sample their modern take on the cuisine of the lower Rhine valley with its fresh fish, blood and guts, fruit and medieval spicing.
Himmel & Ääd
apple | potato | black pudding
Erbsenparfait & Räucher-Forelle
peas | mint | smoked trout
brill | bacon | shrimp
filled pasta | gravy | horse roast
Black Forest gateau
£39 + £2.73 for no less than six courses
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