MEAT, WINE & FIRE: ONE MORE NIGHT AT THE CORKMAN

The first one went rather well.

Back in August, we teamed up with our neighbours at The Corkman, commandeered their hidden courtyard, lit the fire and spent an evening doing what we do best: cooking exceptional meat and talking about it at considerable length while somebody kept the wine coming.

It was intimate, informal, occasionally educational and exactly the right amount of boozy. More importantly, everyone seemed to enjoy themselves. So, before the clocks go back and London remembers that sitting outside is supposed to be character-building, we’re doing it again.

And this time we’ve gone big. Well, slightly bigger. We’ve increased capacity to 16 people.

SAME IDEA. A FEW NEW TRICKS.

Last time, Jakob got to work over the fire with some cracking cuts, while Stephen from The Corkman took us through a line-up of reds that ranged from Spanish Garnacha and Chianti Classico to Georgian Saperavi and Lalande-de-Pomerol.

Meat was cooked, wine was poured, opinions were exchanged and by the end of the evening there weren’t many clean glasses left.

For round two, we’re mixing things up a little.

There’ll still be plenty of prime Turner & George meat hitting the grill, but with autumn beginning to creep in, we’re bringing some low & slow cooking into proceedings too. Think smoke, fire, rendered fat, proper crusts and the sort of cuts that reward a bit of patience. We’ll leave the exact menu under wraps for now.

The wine selection will be changing too, with Stephen once again choosing the bottles and explaining exactly why they’re sitting alongside each dish - with considerably more knowledge and authority than the rest of us could muster.

THE USUAL SUSPECTS

Jakob will be back on the grill, handling the fire and generally making everything smell unfairly good.

James will be on hand for the butchery side of things - cuts, breeds, ageing, cooking and any other meat-related rabbit holes you fancy disappearing down.

Stephen will provide the wine, the pairings and the accompanying patter.

And Dan will be floating somewhere between all three, attempting to look indispensable.

It’s exactly the sort of slightly irreverent, meat-first affair we enjoy at Turner & George: good produce, live fire, plenty of knowledge and none of it taken unnecessarily seriously.

AND YOU CAN TAKE SOME MEAT HOME

This time we’ll also be bringing along a small selection of prime Turner & George cuts to buy on the night at very special prices.

So after spending the evening watching Jakob make cooking over fire look suspiciously easy, you can take something suitably impressive home and discover whether you were actually paying attention.

There are only 16 spaces for this one. The first night filled up nicely, so if meat, wine, fire and a little low & slow sounds like your sort of evening, get yourself booked in HERE

One more before winter. Let’s make it a good one.

And we might even do one for Christmas. But let’s not get ahead of ourselves.