N16

  • 104 Stoke Newington Church Street
  • N16 0LA, London
  • 0207 254 0724
  • n16@meatlondon.co.uk
  • MONDAY: CLOSED
  • TUESDAY - FRIDAY: 9.30AM - 7PM
  • Saturday: 9AM - 5PM
  • Sunday: 9.30AM - 4PM

NW5

  • 147 Fortess Road, Tufnell Park
  • NW5 2HR, London
  • 0207 267 2591
  • nw5@meatlondon.co.uk
  • MONDAY: CLOSED
  • TUESDAY - FRIDAY: 9.30AM - 7PM
  • Saturday: 9AM - 5PM
  • Sunday: 9.30AM - 4PM

MEAT COURSES

All of our specialised courses and events take place in our purpose made course room and pretty garden at Meat N16, Stoke Newington.

Next available courses
DATE
COURSE
BOOK

Wednesday

03/07/2019

17:00 - 21:00

MEAT THE STEAK

All Levels Welcome

The Meat the Steak course starts with us explaining how good British beef really is and why. We talk about different breeds, animal husbandry and how to shop for good beef. The Meat the Steak course is aimed at those who have had some experience of meat. It is the more difficult of our courses and takes around 4 hours. We take the \'roasting\' (rump, sirloin, fore-rib and fillet) and we cut it into it’s parts. We do a demonstration of de-boning the rump and then the delegate de-bones and prepares the remaining cuts. This is an ideal task for events, which we usually do by way of a demonstration, whilst letting those that want to \'have a go\'. The last twenty minutes or so are spent talking about steaks, what is a steak and how is it cooked, before the delegate gets to cut two of each steak to take home....

COURSE DETAILS

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MEAT THE PIG

All Levels Welcome

We start by talking about breeds and the husbandry of pigs. We explain how they live on the land and why that is so important. Meat the Pig is directly suited to events. We sell the pig by the whole (£400 20-40 people) or half (£300 10-20 people). Our delegates join our senior butchers in the course room for a demonstration on cutting up the pig into its usable parts. As with all of our events and courses, those that want to \'have a go\' get their opportunity. Where time allows, the butcher will also make some sausages. For those who want to enjoy a BBQ at the end of their, our chef cooks up as much pork as the delegate can eat and then the butcher packs up the remainder and shares it for the delegates to take home. For those not wanting a BBQ, all of the pig is divided amongst the delegates....

COURSE DETAILS

Wednesday

24/07/2019

18:00 - 20:30

MEAT THE SAUSAGE

All Levels Welcome

Our Meat the Sausage Course starts with a short talk on the history of the sausage as we know it, different types of sausages, and the meat that we use to make them. We explain about the meat that we use at Meat London and explain how we select our suppliers. We move on to a full demonstration before all delegates get to make their own sausages. At all of our courses the delegates get to de-bone their own meat, and make up a batch of sausage meat. For Events, we sometimes make up the sausage meat in advance depending on numbers. We then guide our delegates through the process of stuffing the sausage skin and, finally, linking their sausages. Everyone takes home the sausages that they make. We warn our delegates to take great care in making their own sausages as mis-shapen or irregular sizes can often lead to ridicule over the breakfast table!...

COURSE DETAILS

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MEAT THE BIRD

All Levels Welcome

We begin the Meat the Bird Course by looking at the difference between domestic birds and wild birds, and between birds reared for the table and those for producing eggs. The Meat the Bird Course is suitable for all adults and is a course that generates lots of fun and debate. When possible (during the game season) all delegates are offered the opportunity to \'gut\' and truss their own bird, but it\'s not obligatory. From there we progress with a whole manner of ways to prepare a bird for the table. From trussing for roasting, to cutting supremes and from cutting on the carcase to de-boning and stuffing, we do as much as time allows. Which bird we use will depend on availability and the time of year. We don\'t usually offer Meat the Bird as an event. Along the way the delegates prepare for themselves a fine selection of game and poultry to take home....

COURSE DETAILS

Wednesday

31/07/2019

18:00 - 20:30

MEAT THE LAMB

All Levels Welcome

We begin by talking about lambs and how they have evolved through the ages. We explain how we select our suppliers, and why, and what we look for in a good lamb. The Meat the Lamb Course is targeted at delegates who have confidence in using a knife and working with food. We work in small groups (1 butcher to every 2 delegates), at our delegates own pace. Every delegate works from the whole lamb, being carefully guided through the method of breaking it into its primal cuts (leg, saddle, shoulder etc). We then work on the cut selected by the delegate, which they get to take home. Where time allows, we continue working on the rest of the lamb. For events, we tailor the butchery to suit the event and the wishes of the customer....

COURSE DETAILS

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MEAT IN THE GARDEN BBQ

All Levels Welcome

Our Meat in the Garden BBQ is loads of fun and can cater for every occasion. Linking a BBQ to your event is simple. You prepare the meat in the course room before moving to the garden, where our chef will cook it. The minimum number for a BBQ is usually 10 people, but this can be negotiated. Our garden holds up to 30 people comfortably. The BBQ (£17.50pp) - Charcuterie platter to share - The Meat - Mixed Salad (Newington Green Fruit and Veg) - Condiments (from our shop) - Bread (Spence Bakery) - International Cheese Board Drinks We operate a BYO system. We do not charge \'corkage\' on the bottles bought from our shops. However, we do apply a £5 per bottle charge to those brought from outside....

COURSE DETAILS

WEBER GRILL ACADEMY

All Levels Welcome

Learn to grill, roast and bake on a barbecue - you’ll be amazed at what you can cook using these simple techniques. Throughout the day you will be shown how to get the most out of your barbecue, preparing a variety of dishes which could range from roasts to risottos, or pork lion to puddings! In-depth tuition in a friendly, relaxed atmosphere will inspire you with the confidence and enthusiasm to really expand your barbecue repertoire. BOOK A DATE

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COURSE DETAILS

Saturday

13/07/2019

12:00 - 15:00

WINE AND BBQ IN THE GARDEN

All Levels Welcome

The prospect of the summer sun arriving gets us giddy with excitement here at Meat N16 and sitting in our beautiful garden while tasting new wines with our friend Alex Boudin, from Alliance Wines, often just gets us giddy! But it’s not all about us, it’s about time we shared the fun. On Saturday 13th July, we are going to host a delicious BBQ tasting from our very own Craig Martin and Alex is going to match six of his finest wines against six of Craig’s BBQ favourites. Craig and Alex going head to head is not a lunch to be missed. We promise that our 20 tickets are going to offer the very best lunch in town, and they will be allocated on a first come, first served basis. Tickets are on sale immediately. Dress code for the occasion is as casual as you like, and please don’t book dinner for the evening. Meat London takes no responsibility if you are too full to move. Date: Saturday 13th July 2019 Time: 12pm-3pm Location: Meat N16, 104 Stoke Newington Church Street, N16 0LA Price: £49.00...

COURSE DETAILS