Meat Fire and Beer
Well not being one to do things by half I though I know an easy way to raise a few quid for charity I will have a BBQ and have a few mates over.
What was planned as a”BBQ” turned in to a cooking marathon with 16 hour smoked beef brisket, 18 hour pulled pork shoulder, 16 hour smoked rolled beef brisket that was turned in to pulled beef. add to that lot frankfurters, pickles, coleslaw a mixed bean BBQ chilli, pastrami and wood fired Pizza and you can see that it was not your run of the mill BBQ
All the food that was cooked on the night was donated and it has to be said that you do not get better than the produce we had from
Native Breeds Native Breeds are a small Charcuterie based on the Lydney Park Estate in Gloucestershire.
Trealy Farm Local award winning charcuterie based in Penperlleni Monmouthshire.
Quiet Waters Farm We are a small, family run, mixed farm in Atherington, in the heart of North Devon.
Alex Gooch Local artisan baker using only the finest ingredients.
Raglan Farm shop
The Preservation Society The Preservation Society produces award winning chutneys, sirops and preserves
Pork, Beef, Charcuterie, Bread and Pickles that are amongst the best that you can get anywhere.
With such great produce you have to pay it respect and create what is simply stunning food.
Along with the food we had a raffle to raise a few extra quid for our chosen charities Pilgrim Bandits, Talking2Minds and Hope GB.
All in all we raised over £500 and fed people what in their own words was some of the best food they have ever had, to hear people praise your food is all you wish for and to hear people say I never thought it would be this good makes me happy.
Raffle prizes from
Ioshen Knives, Ian Mckend Mac’s BBQ, Bev Reed, Liz Knight, One Mile Bakery, Trish Maccurrach, Illtud Llyr Dunsford, Cwrtau Bach Farm, Vivien Lloyd, Roadii, Smokewood Shack, Luke Bawdon Polymath Products, Alan Low ETI, Lee Milward, Michaela Weaver, Vivify Imagery