Just as Neighbours ended after 37 glorious years, Australia’s award-winning, premium steakhouse The Meat & Wine Co launched their latest outpost in London and are celebrating National BBQ Week 2023.
At the core of Meat & Wine Co. is the ‘braai’ cooking method – the South African term for cooking on an open grill for a social gathering. Uncle Nearest Whiskey, made at a stunning 323-acre Nearest Green Distillery in Shelbyville Tennessee, is a delicate combination of corn and rye. It can be enjoyed neat, on the rocks, or in a whiskey or bourbon cocktail and it makes for a great accompaniment to BBQ dishes.
In celebration of National BBQ Week 2023, Uncle Nearest and Meat & Wine Co have teamed up to create a bespoke whiskey pairing menu. The menu will be available throughout National BBQ Week (29th May – 4th June) and will include:
- Chicken skewer with Mozambique basting with peri-peri and lemon
- Salmon skewer with African chilli, miso, sesame, soy, spring onion, ginger and garlic
- Boerewors (South African beef sausages) with coriander & cumin, chakalaka sauce and onion rings
Each skewer will be served alongside a delicious Uncle Nearest cocktail with flavours that accompany and accentuate the BBQ food.
Uncle Nearest Premium Whiskey honours the world’s first-known African American master distiller, Nearest Green. It was the first spirits brand in the world to be named after a Black American. The portfolio is the Most Awarded Bourbon and American Whiskey of 2019, 2020 and 2021, with over 600 awards and accolades since the brand’s 2017 launch, including 394 Gold medals or higher, 68 Best in Class honours and an average critic’s score of 92.
The iconic restaurant proudly and humbly brings its elevated yet approachable offering to Curzon Street, where you can expect dazzling flavours, a carefully curated wine list and a spectacular steak programme. This Australian steakhouse in Mayfair marked the 12th restaurant that the brand has opened, and is the first to open in the UK.
The steak at Meat & Wine Co. has a unique taste due to the premium cuts used, cooking over a flame at very high temperatures and basting the meat with a top-secret family recipe that is over 30 years old and imparts a unique and delicious taste. One of the USPs is a world-class in-house dry ageing programme where the team prepares their own dry aged steak with an exclusive in-house process. The process entails infusing steaks with additional subtle flavour profiles including chocolate, coffee and olives.
To discover more, visit: themeatandwineco.co.uk
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All imagery courtesy of Meat & Wine Co.