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I LOST MY HEART TO A MEAT HOOK


DEPENDING WHAT DAY you choose to Google the ethics/health benefits/global sustainability of eating meat, you’ll get a different answer. Inevitably, it’s a contentious issue, but we reckon a balanced recipe of common sense and healthy curiosity is key. And so here it is: our meat manifesto. After all, if


Who are we? Crumbs is a free, high-quality monthly magazine dedicated to celebrating the best food and drink businesses in Bath and Bristol. Expect recipes, reviews, interviews and advice each issue; you’ll find us at local pubs, restaurants, delis and foodie emporiums across the region, and at crumbsmag.com


you’re going to eat meat, you’d better know where it’s coming from, how to prepare it, and how to cook it. So we’ve been busy chatting to all the local experts – from butchers and barbecue fans to chefs and charcuterie artisans – and have collected together many of their favourite meaty recipes and advice. (Don’t worry: there are a couple of veggie ones, and a fishy dishy, too.) Elsewhere, we’ve got all excited about the clocks


going forward, and started planning our foodie summer hols. Plus, we’ve been devouring Genevieve Taylor’s tempting new book. So, whether you’re an unashamed carnivore or,


like most at Crumbs, choose to eat good meat only a few days a week, enjoy the issue (and the inevitable innuendos that come with it). And next time? We redress the balance with a veggie/vegan special, guest edited by the mighty Rachel Demuth. See you then!


Laura Rowe, Editor laura.rowe@mediaclash.co.uk APPEARING IN THIS ISSUE


ED NORRIS Who? Head butcher at Hartley Farm in Winsley, just outside of Bath What? Ed talks beef, from field to fork, in ‘Ask the Expert’ on page 21


JON FINCH Who? Bristol entrepreneur, and one half of the heroic pairing behind Grillstock What? Jon and mate Ben get barbecuing (p36)


ROBIN REA Who? Charcuterie king (and master sausage maker) from the Rusty Pig What? Robin teaches Laura all about butchery at Vale House (p71)


GENEVIEVE TAYLOR Who? Former Crumbs columnist and food stylist What? Gen’s been eating pies. And writing about them. (Mmm, pies!) (p75)


Crumbs magazine How much will this issue cost you? A pound of flesh sound okay? (Too extreme? Okay: we’ll settle for a Creme Egg) Search for:


KELLY SEALEY Who? Runner-up on The Taste, and founder of the Pig & Swig supper club What? Kelly shares her fave spots to eat, drink and be merry in Bristol (p90)


crumbsmag.com


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KIRSTIE YOUNG


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