Catering trends for meat lovers

British Roast Dinner Week is being celebrated up and down the country until 2 October. Event picks out some of the latest food trends featuring meat.

Hanger steak: stylish presentation
Hanger steak: stylish presentation

Hanger steak

Often seen as the unsung hero of the meat world, hanger steak is in the spotlight at Below the Cut, a new liquor and cocktail bar that opened this week at restaurant Hanger SW6. Enjoy hanger steak served as a cheese-steak sandwich or for a brunch with a difference, hangar steak can be teamed with fried duck eggs and hash browns. Be inspired by another creation at the venue - hanger Florence eggs, with hanger steak, toasted crumpets, poached eggs, spinach, lemon and avocado aioli. 

Sandwiches with a twist

Enhance a classic BLT with the addition of a lobster, in the style of what's on offer at Kaspar's Sea Food Bar and Grill at the Savoy. Its Melba restaurant, meanwhile, has given the New York beef bagel a makeover; with mouthwatering beef topped with jalapeno cream and served in a shocking pink, beetroot-dyed bun. 

Stylish meat canapes and dishes

With the winter season approaching, intricate yet hearty canapes are on trend. Examples from the Beaufort Bar at the Savoy inlcude beef tartar and caviar canape, served with triangular crackers and presented in its own caviar tin. Caterers Blue Strawberry and Table Talk, meanwhile, have launched their autumn menu, with mini beef and chorizo burger, caramalised onion aioli and fried quails egg. For a main, a hearty suggestion is roast fillet of beef with braised kohlrabi, celeriac puree, candied chestnuts, charred romanesco and smoked bone marrow. 

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