Summer grilling, the Meatopia way
IT’S NO SECRET THE HEAT HAS WELL AND TRULY HIT THE CAPITAL THIS WEEK.
With less than TWO months until we bring the Meatopia fire back to our home at East London’s Tobacco Dock, we caught up with a couple of our chefs who will be joining us in August, to see what they’re grilling up at home before the big event.
From what they’re cooking to what they’re sipping, here’s a little summer inspo, straight from the source.
Pioneering Welsh duo Sam Evans and Shauna Guinn from Hang Fire Southern Kitchen were the first to bring authentic American low & slow barbecue to Wales.
Now, they're sharing their passion far and wide with cooking classes, TV shows and books to match. Recently back from hosting the stage at MEATOPIA GLASGOW, Sam will be chewing the cud with some of our top chefs on The Cutting Room stage in London.
HOT TIP
“Plan ahead and invest in good fuel. It’ll save an average cut and ruin a great one if you don’t.”
FAVOURITE SUMMER FRUIT TO ACCOMPANY
Summer’s berry offering is in full swing, and Hang Fire are turning them into sauces that go beyond the usual sweet hits. Think greengage and mustard pan sauces, blackberry chipotle glazes and raspberry shallot reductions to bring a little balance to the BBQ. Their advice: skip the chimichurri and explore the savoury side of fruit.
GO TO FUEL
Fresh off a two-month sabbatical in Mexico, Sam and Shauna are channelling barbacoa culture back home. Their new custom-built Rebel Grill, designed for tacos and slow-roasted meat, is modular, adjustable and a bit of a game-changer. Fuel-wise, they’re mixing British lumpwood charcoal, oak splits and a UK-made version of binchotan to hit that sweet spot of flavour and staying power.
DRINK OF CHOICE
Margaritas, always. Spicy, sour orange, pineapple or hibiscus… but it’s probably less about the mixer, more about the tequila and mezcal.
Liam Barker, as quoted in his Instagram bio, “quit fine dining to master the art of cooking Caribbean food over fire.” Now a freelance chef, his signature style infuses live fire and smoke into ancient Caribbean methods and recipes, with heavy influence from Trinidad and Tobago, Barbados and the Colombian coast.
HOT TIP
“Brine everything. Wet for chicken, dry for pork ribs. It’s simple, flexible and the difference in flavour and texture is huge.”
FAVOURITE SUMMER FRUIT TO ACCOMPANY
Flat peaches, especially in late summer, are Liam’s top pick. Grilled with herbs, tossed into a kale and cranberry salad or served alongside pork, they add that fresh sweetness that cuts through the smoke.
GO TO FUEL
Liam’s go-to fuel is Marabou charcoal, a Cuban invasive species that burns hot, long and clean. More sustainable than oak and perfect for slow cooking, it’s the kind of choice that shows how what brings the flames can be as considered as the meat.
DRINK OF CHOICE
Eko Pils, a London-brewed beer made with coconut palm sugar that’s crisp, refreshing and made for summer BBQs.
Starting off in the kitchens of pizzerias, pubs & restaurants, Rajen built upon his skills and knowledge to run his own brand, The Homie's Kitchen. For the past 5 years he's hosted supper clubs, pop-ups, chef collabs all across London plus joined us in London for the past two years, making 2025 his third appearance. Being a 1st gen British born Indian, his food draws inspiration from both long standing family food traditions & the culture he grew up around, big on bold spices & cooking techniques that require care, time & patience. The Homie's Kitchen is a brand that stands for family style cooking, made for everyone to gather around and share.
HOT TIP
“If grilling for plenty of people at a time, stick what you can on skewers including prawns, scallops, pork belly and veg. You’ll be able to manage the cook more efficiently, flipping all your food at one time & avoid losing a prawn in the grills.”
FAVOURITE SUMMER FRUIT TO ACCOMPANY
Any type of sweet, in season fruit like pineapple or peach. Grilled over fire to impart some smoke and caramelise the natural sugars, you can’t beat it. Paired with a salad and some grilled pork belly, lamb rump or chicken wings.
GO TO FUEL
Rajel is either grilling on his trust Drumbecue or cost effective Amazon ordered Mangal grill, with fuel from Lumpwood Charcoal and cherry wood smoking chunks from Love Logs. It’s great quality, clean, sustainable British fuel which leaves a great smokey flavour on his fire-licked food.
DRINK OF CHOICE
A fridge-cold pitcher of Red Wine Sangria spiked with triple sec and fresh fruit.
Spot these legends in London this August, cooking and imparting their passion and knowledge from Thursday 28th - Sunday 31st August.
With Saturday SOLD OUT and Friday just inches away, don’t miss out. Score yourself one of our remaining Thursday, very limited Friday and Sunday tickets and JOIN THE PARTY. Get your tickets!
