Woods’ Meaty March
Hot on the heels of Veganuary, we have now entered ‘Meaty March’. Introduced to combat misinformation and encourage people to celebrate the very best in meat, we intend to do just that. This ‘meaty March’ we’re shining a light on Smokestak, Berber and Q, Monty’s Deli and Brigadiers – four restaurants doing truly mouth-watering things with meat.
Smokestak celebrates all things barbeque. Tucked away in Shoreditch it is the brainchild of David Carter, former front of house manager for Roka and Gordon Ramsay and has been hailed as bringing true American barbeque to London. Their brisket bun – the thing they got famous for selling at festivals around the UK – remains a staple on their menu.
Berber and Q
On a quest for the perfect shawarma, Berber and Q were founded out of an old an old taxi repair shop in 2015. Now with two locations in Clerkenwell and Haggerston they are continuing to apply their drive for perfection to an ever-evolving menu. Their list of inspirations is never ending however they tend towards ingredients and flavours of the Middle East, North Africa and across the Ottoman.
Starting out as a market stall in 2012, Monty’s Deli is One of the only places in Britain to make their own salt beef and pastrami, Monty’s Deli is proud to produce everything by hand. Once called the ‘the best value lunch in London’ by Tom Kerridge it continues to produce exceptional meat options at reasonable prices.
Utilising tandoors, charcoal grills, rotisseries, wood ovens and classic Indian smokers, Brigadiers focuses on Indian barbeque in all its glorious forms. Modelled after army mess bars of India, where military regiments go to eat, drink and socialise the restaurant is built for socialising often showing sports games on demand and has several pool tables on hand for those who wish to play at eat.