Originating in New York with Josh Ozersky, Meatopia was brought to the UK by chef Richard H Turner and partners in 2013 and has quickly become one of the most buzzed about food events of the year. Luckily for Irish meat-lovers, it's coming to Dublin on the 1st - 2nd of July at The Guinness Open Gate Brewery.
Meatopia promises ethically sourced meat that is both cruelty and hormone free. The organisers encourage attendees to sit back and relax as "chefs, butchers, artisans, evangelists and burgerati " cook up some treats over a real fire and enjoy the atmosphere of fun and friendly entertainment.
We caught up with Chef Richard H. Turner and Maurice Kettyle to find out more about the event.
Richard H. Turner:
How did you come up with the idea for the event?
I didn’t, the late, great, Josh Ozersky created Meatopia twelve years ago in New York and we brought it to London five years ago, and subsequently Dublin this year.
How popular is it?
Very, thousands come to the London event every year, this year we are nearly sold out and expect over 12,000 people over three days.
Who goes and what are they looking for?
It has changed over the years from a majority male event with lots of beards to a more mixed crowd, Friday is a little more corporate with the after work crowd coming down. Saturday is party central, whilst Sunday has a family feel to it.
It is first and foremost a festival, so people are looking for a good time, socializing with like-minded people. Whilst there is a lot of great food, the best of any festival I’ve heard of, there are also demonstrations, talks and an education in things meat and beer should one be so inclined. Everyone’s in great spirits, so good craic is inevitable.
Do you receive push back on a meat festival in a time of Goop websites and a push to go vegan?
No, who’s pushing to go vegan?
What’s your favourite thing about the food festival?
Smiling people in the sun, very happy and very full.
What are the biggest highs for you with the festival so far and the biggest challenges?
The biggest highs are always the Sunday evenings when we can look out over a sea of contentment and be proud of ourselves and our festival.
Sourcing enough of the very best quality produce in a world obsessed with cheap produce. Keeping the festival true to Josh’s vision and memory whilst striving to improve year on year.
Maurice Kettyle:
1. How did you get involved with the Magic of Meatopia?
It’s a huge honour to be a part of. It all came about from conversations with Diageo* and Guinness* around the possibility of doing something around meat and Guinness.
More importantly it’s just a really natural fit! We’re two Irish brands, and although Kettyle Irish Foods is far smaller than Guinness there’s a real connection in terms of heritage and the common values we possess when it comes to craftsmanship behind the scenes.
2. Ethically sourced meat - what's your view on the whole issue?
I am a huge advocate of ethically sourced meat. Integrity and sustainability are the pillars of Kettyle Irish Foods. Happy and high welfare beef is the best option around. It’s so important to us to have full sight and management of the process, from how the beef is slaughtered, right through to the ageing process.
We acknowledge that the farmer is the primary producer and if you don’t look after the farmer, there’s no meat! Our ethos boils down to sustainability and high ethics throughout the entire process.
3. Do you recommend that people ask where the meat they are about to order or buy is bought?
Yes, absolutely. People have choices. We adhere to a nose-to-tail model where we believe that everyone should know about the life cycle, including the people working in the restaurants serving the beef. The more knowledge the better!
4. The source is often clear in good restaurants or butchers but are there any laws saying that all providers have to display source etc.?
Yes, I think transparency is an absolute pre-requisite. I have no issue with people serving beef from South America, once it’s declared. And yes, there are laws in place to ensure traceability.
5. What’s the difference in Irish meat, beef and UK in terms of taste and image worldwide?
The foundation of both Irish and UK beef is that it comes from grass-fed cows. This is different to the vast majority of the rest of the world, where industrial grain-fed beef is far more common.
Also, Ireland has the best grass in the world. All the conditions have aligned perfectly; the rain, the temperate conditions. Also, there’s three times more sugar content in Irish grass compared to the EU average. There’s an obvious health benefit to grass-fed beef, and it also creates a more robust and deeper flavour.
6. Which Irish meat would you choose over any other and why?
Well obviously, beef! But I think people really underestimate the quality of Irish lamb. Irish lamb really competes on a global level, and I’d say it’s probably the best quality lamb you can enjoy in the world.
7. There is a big push to reduce the amount of red meat we consume, what’s your view?
It’s the same as most things – everything in moderation. There are huge benefits to eating Irish grass-fed beef, but would I reckon that everyone should eat 1kg of red meat everyday? No, like I said, everything in moderation. People have choices. Choose well and spend your money well on quality, sustainable and ethical produce.
Kettyle Irish Foods meat is being served at Guinness X Meatopia, and you can try Richard H Turner recipes, along with recipes from the other 5 chefs, over the weekend.
Saturday tickets are now sold out, but some Sunday tickets are still here. GUINNESS X MEATOPIA is a strictly over 18s event. Enjoy Guinness Sensibly. Visit www.drinkaware.ie*
