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This weekend I had the pleasure of attending the meat and music festival, Meatopia as Leathams sponsored this event with its Leathams brand; Roquito®. Set in the grand and historic Tobacco Dock in the heartland of the old East London Dockland area, the recently refurbished site had the perfect grandeur befitting of a meat lovers paradise. For days the embers of top chefs’ BBQ, smokers and spit roasts sizzled away and their smoke bellowed up into the open roof crevasses and outdoor areas, while festival goers enjoyed a carnivorous gourmet menu of BBQ delight.
The Roquito® stall was set up in the Sourced Market Tasting Room, where we sampled our Roquito Chilli Pepper Pearls® and Sliced Roquito® Chilli Peppers, which received outstanding feedback from chilli loving tasters who sampled the sweet and fiery Roquito® pepper range. When it comes to Roquito® I do love talking chilli peppers to consumers as they are always so enthused about the product and very little persuasion is needed to get people to try and buy. However, apart from being wedged between two of the best craft beer brewers, Crate and Bevertown, the highlight of the weekend for me for the amazing food I tried from around the festival.
We were honoured to have Lewis Hannaford & Richard H Turner of Foxlow London develop a recipe with our Roquito® peppers. Succulent and sweet with a little kick, their amazing Grilled Pork Ribeye with Roquito® Pepper Salsa, which was a melt in the mouth sensation of BBQ flavours and went down a storm with meat and Roquito® fans alike.
The chef’s stand with noticeably long queues all weekend was Beau Myers of Almost Famous in Manchester. On both days of the festival they cooked up burgers with added ingredients that were guaranteed to tantalise every taste bud and stimulate the senses. I was lucky enough to catch the queue at the end of the day when it was small enough to tolerate and get the Californication burger: Chuck, brisket & marrow burger, Pepper Jack cheese, slow cooked BBQ chicken thigh in butter & buffalo sauce, grilled fresh jalapeño peppers, crispy BBQ dusted chicken skin, bacon rain, avocado jalapeño herb mayo & smoked chorizo mayo in a brioche slider bun. Wow what can I say, delicious, juicy, gut busting layers of meaty flavours.
It wasn’t only the guys from Foxlow cooking up a storm with our Roquito® Chilli Peppers Mark Blatchford of London restaurant Meatlover added the Roquito Chilli Pepper Pearls® to a coleslaw accompanying their Beer Butt Chicken, giving it an extra sweet chilli kick. Absolutely top notch and a nice bite of white meat relief from all the pork and steak on offer.
If you are the type that loves the lingering aroma of sizzling embers and charred meat, gut busting food and exotic, spicy flavours and didn’t get a chance to visit this this year, then I would highly recommend you check it out next year. A chance to try some of the best BBQ offerings that global gourmet chefs have to give, in the company of good drink and music, set in an iconic venue doesn’t come around very often!
Author: Caroline Kelly, Creative Marketing Executive