Another Meatopia is now done and dusted. Another fine weekend of meat, drink, fire and music is now a sweet memory. But don't cry because it's over. Smile because it happened. As some tree-hugging, vegan, hippy must have said. At one time or another.

And if you missed the shenanigans, do not fret. There is always next year.

For the time being, here are few morsels for you to mull over and remember. Namely Mr Richard H. Turner's top five from Meatopia.

The big question is, do you agree with chef? Either way, let us know your faves.

ATHANASIOS 'TOMMY' KARGATZIDIS - BARON

Tommy

Loin and belly of spiced beef with grilled yoghurt flatbread, beet-bi-tahini, jalapeño yoghurt and dukkah

‘I flew to Beirut to taste Tommy’s food and knew he had to be with us. And the man did not disappoint. Using his typical flair with spice and heat, the presentation of loin and belly was stunning. A riot of flavours really. Especially the garlic from the beet-bi-tahini. That whacked you right in the chops.'

MIREK DAWID - BLACKLOCK

Blacklock

Pig’s head with bone marrow gravy, apple kimchi and a brioche bun.

‘Any chef that respects ‘nose-to-tail’ cooking is always going to get my attention and Mirek got top marks with his creation at Meatopia this year. His smoky brawn, combined with a rich, unctuous gravy and sharp kimchi was the perfect kick-start on the Saturday. Yes, Friday did get a little bit ‘heavy.’

LENNOX HASTIE - FIREDOOR

Firedoor

Grilled octopus, smoked ‘nduja, braised borlotti & salty fingers

‘Give me ‘nduja and I will invariably walk away a happy man. Give me smoked ‘nduja with grilled octopus and earthy borlotti beans; well to be frank, I am not going to move from the spot. Not until I have had a second portion anyway. Fantastic combination.’

MIKEL LZ. DE VIÑASPRE - SAGARDI

nfd

Txuleton basque style matured beef with fresh green chilli peppers on sourdough - Photo credit: @ArtustBBQ

‘This was one of the less complicated dishes on the Meatopia menu, featuring beef from Spain’s cider country. And as is always the case, with a quality ingredient, simplicity is always the best way  forward, to let it shine through. Intense and packed with umami flavour, the meat was excellent and the kick from the chilli delivered just the right balance.’

YOTAM OTTOLENGHI - ROVI (BY OTTOLENGHI)

Ottelenghi

BBQ celeriac shawarma with fermented chilli, crème fraiche, coriander and crispy onions

‘If anyone to going to turn up and steal the show with vegetables at a meat festival, it is going to be someone like Yotam Ottolenghi. Watching his chefs baste whole celeriac over flame, made me forget where I was for a second. One bite into that shawarma soon brought me back down to earth though. Quite pleasantly mind. Not with a bump.’