The Thorough Wild Meat Co is an award winning family of artisan butchers and cooks. We use sensational Salt Marsh Lamb, 28 day hung Luing Beef and fresh, locally sourced ingredients to create a North African infused smorgasbord of salads and sauces, spit roasts and burgers with plenty of flavour and originality. We also make all our own sausages and bacon and all of our sauces (bar Heinz Tomato Ketchup as it’s unbeatable!).
Below are some examples of our festival food. We can’t do all of it all of the time so expect some variation on a theme!
We use a lot of fresh herb and pulses in our salads and grow edible flowers to decorate! Ingredients are seasonal. Here are a few examples.
Pearl Barley and Lentil Salad with Parsley, Pumpkin Seeds, Roasted Pumpkin, Pomegranate and Peas.
Mediterranean Bean Salad with Fresh Herbs, Roasted Root Vegetables and Rich Garlic and Tomato Dressing
Quinoa and Wild Rice Salad
Green Bean and Red Chard Salad with Mustard Seed
Butter Bean Salad with Chorizo and Pea
Bulgur Wheat, Coriander and Broad Bean Salad with a Yoghurt Dressing
Spit Roast and other Meat Dishes
Shoulder of Salt Marsh Lamb, slow roasted, shredded and seasoned with our own spice mix, served with a selection of sauces and leaves in a herb wrap
Roasted free range Chickens boned and mixed with our homemade harissa and fresh herbs, served with tzatziki and salad in a wholemeal wrap
Steaks – Salt Marsh Lamb and dry aged Luing Beef
Spit roast Gloucester Old Spot pulled pork with black bean salad and tropical salsa, on a wrap, in a roll or on a plate
Spit Roast Salt Marsh Lamb stuffed (or not) with Spiced Rice, Apricots and Almonds. Served in either a roll or with a variety of homemade salads and sauces. (See above for salads and below for sauces)
Spit Roast Haunch of Vitellone Beef served with Italian Pepper Relish (Giardiniera)
Lamb Tagine with Tabbouleh and Caramelized Spiced Onion Sauce
Salt Marsh Lamb Burger with Tzatziki and Organic Mixed Salad
Luing Beef Burger with Herb and Garlic Mayo
Lamb Kibbeh Burger with Fennel, Cumin, Garlic and Yoghurt Sauce
Merquez Sausages with Roasted Red Peppers and Goat’s Cheese
We can also make Wild Venison or Wild Boar Burgers served with homemade Redcurrant Jelly
We can also serve Wild Venison steaks or burgers which we usually serve with homemade Redcurrant Jelly or horseradish sauce.
We’ve recently had in a couple of (Thoroughly) Wild Boar from Exmoor that were wrecking havoc in some gardens. They ended up as sausages.
Homemade labneh with coriander dressing.
Variations on hummus!
Depending on what’s available…
Home grown and made Horseradish Sauce
Garlic and Herb Mayo
Georgina’s Legendary Chutney
Fennel and Cumin, Garlic and Yoghurt Sauce
Wild Garlic Pesto (seasonal)
Italian Pepper Relish (Giardiniera)
Moroccan Spiced Onion Sauce
Bacon (our own, slab cured with sea salt, the proper way)
Variety of Sausages (our own obviously)
Eggs (tba but will be sourced with our usual integrity),
Mushrooms (Dorset Down Mushrooms, Sherborne)
Tomatoes when available.
Homemade Muesli, Fresh Fruit Salad, ‘Greek’ Yoghurt and Local (to us) Honey
Homemade Bran Muffins
Somerset Hedgerow Elderflower Cordial, Somerset Apple Juice, Glastonbury Water
Cafetiere coffee and a variety of teas (from The Sherston Tea Co)
Milk – pasteurized or unpasteurized (when practical, from our next door neighbours the Wisteria Jersey Herd at Elliscombe Farm, Wincanton)