Genevieve Taylor - Seared: The Ultimate Guide to Barbecuing Meat

These are the UK suppliers that I know and love:

Cabrito Goat

The first UK farmer raising kid goat meat borne to dairy goats, online.

@cabritogoatmeat / cabrito.co.uk

Coombe Farm Organic

Mixed meat farm in Somerset, slow growing organic meat, online.

@coombefarmorg

Fosse Meadows

High-welfare poultry, great online store.

@fosse_meadows / fossemeadows.com

Gothelney Farm

Wonderful pork from forage-fed pigs.

@gothelneyfarmer / gothelneyfarmer.co.uk

Grassfruits

Forest-raised pork, pasture-raised chicken, small-scale and exceptional quality and provenance, online.

@grassfruits / grassfruits.farm

Hinton Harvest

Free range chicken, turkey and guinea fowl reared on a small agroforestry farm.

hintonharvest.co.uk / @hintonharvest

Meatmatters

Olly the beefmaster Woolnough, I know of no better beef, online.

@meatmattersltd / meatmattersltd.co.uk

New MacDonalds Farm

Regenerative farm, pasture-reared chicken, ex-dairy cows, selling directly from the farm shop near Bath or search them up via Farmdrop.

@newmacdonaldsfarm

Peter Hannan

A total meat master supplying a lot of high end restaurants but with some online sales.

@meatpeter / hannanmeats.com

Philip Warren Butchers

Traditional Cornish butchers and farmers who sell online. Have a lot of chef fans, online and shop in Cornwall.

@philipwarrenbutchers / philipwarrenbutchers.co.uk

Pipers Farm

All sorts of excellently reared, properly free-range meat online.

@pipersfarm / pipersfarm.com

Strawberry Fields Farm

Farmer Sarah Crow produces amazing small-scale lamb, beef and pork from the farm gate in Shropshire.

@strawberryfieldsfarm

Surrey Hills Butcher

Brilliant meat with brilliant provenance, only in shop.

@surreyhillsbutchers / surreyhillsbutchers.com

Swaledale Butchers

Yorkshire-based online butchers specializing in slow-grown rare breeds.

@swaledalebutchers / swaledale.co.uk

The Native Butcher

Traditional and native breed meat boxes.

@thenativebutcher / thenativebutcher.co.uk

The New Meat project

Environmentally conscious free-range and grass-fed meat.

@thenewmeatproject / thenewmeatproject.com

Turner and George

All-round butcher, excellent ethically sourced meat, online and shops in London.

@turnerandgeorge / turnerandgeorge.co.uk

These are some of the places that my lovely followers on Instagram have recommended they love. One day I will get around to trying them all! I have included their Instagram tags for you to have an online rummage:

@thedecentcompany, @janesfarmshop,
@orieljones, @paleyfarm, @kneepwildrangemeat,
@stoneleighfamilybutchers, @thebutcherye1,
@waghornesbutchers, @islefwightmeat,
@lakelanddexter, @always.grazing,
@thehornedbeefcompany, @newlynsfarm,
@thelittlefarmfridge, @homagetothebovine,
@trewayfarm, @hartlyfarm, @hgwalter, @farmisonuk,
@westcountrypremiumvenison, @portway_farm_
shop, @jameswhelanbutchers, @higgins_butchers,
@wildbynaturellp, @daylesfordfarm,
@villagebutchers, @fieldandflower,
@appletonbeef, @hogget_an_boar_butchery,
@welshmangalitzamangalitsa, @tuckersbutchers,
@mr_txuleta, @thomas.joseph.butchery,
@hixsonmeatldn, @lyons_hill_farm,
@artisanbutcher, @redhill_farm_freerangepork,
@butcheryatbowhouse, @goldenturkeyfarmers,
@sykeshousefarm, @stonebridge_cottage_farm,
@perry_wood_farm, @alternativemeats,
@hintonharvest, @shutelakelamb, @thestorypig,
@direct.meats, @tangwholesalemeats,
@lakelanddexter, @newfields_belties, @roast.mutton,
@greatberwickorganics, @littlewoodsbutchers,
@bulstonesprings, @naturalbranscombe,
@harrietheathcoate, @heritagegraziers,
@sheepdrove, @dingleydellpork, @crownandqueue,
@thegoodsshedbutchery, @cornishduck,
@ardgaygame, @blocknbttle, @salterandking,
@phillipwarrenbutchers

To all the farmers and butchers who are slogging so hard to make the meat-producing business better for people and planet. I spoke to very many of you, and I thank and respect you hugely.

Big thanks to my favourite charcoal makers: Chops, the nicest and most hairy of fire starters, and Matt, one of the wisest owls I ever did meet, you inspire me to burn better every day. My two favourite Americans: Christian, thanks for the chats and the laughs, and Jeremy, I love your support in cross-pond translations and other matters. So many fiery thanks: Andy and Donna, two of the hardest working and lovely people in fire, Julian, for sometimes putting up with my mess, Henry, Dan, Joe, Si and Ruben for grafting with me.

The Fam: Rob, Izaac and Eve, thanks for being my everything. I love you, nuff said.

And the gram; #TeamFire on Instagram, all your questions and comments fire up my brain and spur me on, for which (mostly, on most days) I thank you greatly.

Huge thanks to all at Quadrille whove made this book both beautiful and useful, and to Jason Ingram, your photos never fail to bring my work to life. Martine, at Sauce Management, thanks for always being at the end of the line.

And if you are holding this book in your hands, thanks so much for your support of my work. I hope Ive fired you up to get cracking. Now, go and light that fire and make it a good un.

Publishing Director Sarah Lavelle

Senior Commissioning Editor Cline Hughes

Junior Commissioning Editor Harriet Webster

Copy Editor Clare Sayer

Designer Alicia House

Cover Illustration Ellie Foreman-Peck

Photographer Jason Ingram

Food Styling Genevieve Taylor

Prop Styling Jaine Bevan

Head of Production Stephen Lang

Production Controller Nikolaus Ginelli

First published in 2022 by Quadrille, an imprint of Hardie Grant Publishing

Quadrille

5254 Southwark Street

London SE1 1UN

quadrille.com

Text Genevieve Taylor 2022

Photography Jason Ingram 2022

Cover illustration Ellie Foreman-Peck 2022

Farm Meat and Fish Cuts Marmalade Moon via Creative Market 2022
Design and layout Quadrille 2022

All rights reserved. No part of the book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without the prior permission in writing of the publisher.

The rights of Genevieve Taylor to be identified as the author of this work has been asserted by her in accordance with the copyright, Design and Patents Act 1988.

Cataloguing in Publication Data: a catalogue record for this book is available from the British Library.

eISBN: 978 1 78713 746 2

Seared is quite simply about cooking GOOD MEAT over GOOD FIRE.

As a committed omnivore I adore vegetables cooked over fire, but there is no denying that meat forms the backbone of good barbecue. Meat and fire were simply made for each other. What I hope to give you here are the skills to make the most of the meat you eat, allowing you to buy better, cook smarter and enjoy it more. There are very many lovely recipes within these pages but importantly, plenty of theory and science too. This is the bit that will really make you a better fire cook. Knowing where on the animal your cut of meat came from and what the muscle function was during its life dictates how and why you should be cooking it the way I suggest. Understanding what fire is and how the energy from heat is transferred from the lit fuel into the food you are cooking allows you to be in control of the process. I see fire as very much a living thing, and as cooks we need to understand it in order to tame and work with it.