Serving weekday lunches, and dinner every evening except Sunday, The Social Meat Club provides diners with a meaty array of bar snacks, plates and platters. Chef Matt Young takes traditional British fare and adds subtle Scandinavian twists. The succulent hay smoked wood pigeon, for instance, is served with pickled cauliflower and root artichoke, while the fennel cured hot smoked salmon comes on a bed of pickled fennel and radish on sourdough toast. We are particularly excited to try the juniper rubbed venison loin, served rare with lingonberry jam and chestnut crème.
If you can only stop by for a quick snack, then you are also in for a treat. The Nordic breaded herring with dill mustard and Nduja scotch eggs will ensure you get a taste of Young’s special way with flavours. Having worked with some top Swedish chefs, the Nordic influences Young has worked into his cooking give it a unique - and delicious - edge over usual meat menus.
Situated in the midst of the city’s finest boutiques and department stores, Young’s cooking offers the perfect antidote to the Christmas shopping queues and crowds. A wintry barbecue not to be missed.
|What||The Social Meat Club|
|Where||The Sun & 13 Cantons, 21 Great Pulteney St, W1F 9NG | MAP|
|Nearest tube||Oxford Circus (underground)|
10 Nov 14 – 20 Dec 14, 12:00 PM – 12:00 AM
|Website||The Social Meat Club|