To celebrate the very best of the unfashionable cuts, or Fifth Quarter as they are known, I have teamed up with Suffolk chef Peter Harrison and Seckford Wines, one of Britain’s leading merchants of fine and rare wines, for a one-off evening of fine dining on Friday 5 October at Snape Maltings.
Peter is set to provide a selection of exquisite and unusual canapés followed by a two course dinner using meat I have sourced from free-range, organic or small-scale farmers. Seckford Wines will be matching the food with excellent wines from their massive portfolio.
What is this all about?
If we choose to eat meat, it follows that we should have respect for the living creatures bred for our table. We should do our best to know their provenance, so we can be confident that their shortened lives were comfortable and that the manner in which those lives were taken was humane. We are also obliged to eat as much of the animal as possible, so nothing is wasted or thrown away. If we fail to do so, or we elect to ignore from whence our meat comes, we are disrespecting the animal and deluding ourselves. We are also stepping away from our responsibilities to sustainability. Fish are more than fish fingers. Pigs are more than bacon rashers and cows are more than steaks. This is why it’s important – ethically and morally - that all meat-eaters make a conscious effort to cook and consume more offal. Fortunately, the ‘Fifth Quarter’ can deliver truly delicious food experiences: all it takes is imaginative cooking and an open mind.”
Tickets (including wines) are £75 per head, which includes a £5 donation to the charity ‘Compassion in World Farming’. We have limited capacity, so early booking is recommended. To reserve your place, contact me on 01728 452758 or email firstname.lastname@example.org.