In a search of finding the best meat in London I went and visited Natural Kitchen in Marylebone. On my way I discovered really cool wine shop – Social Wine & Tapas.

 

It’s an exclusive wine shop belonging to Jason Atherton restaurant group. Ask for a retail wine list. It’s just amazing. From Turkish, Lebanese and Syrias wines to freaking nice skin-contact naturalist like Josko Gravner, Radikon, Tom Shobbrook, Gut Oggau, Zampaglione to wine world classics, smaller ones and bigger names.

Just 5 min walk from Social Wine & Tapas is Natural Kitchen. It was founded in 2007 just as organic retail shop. Now you can find many through London, mostly as casual dining places, delis and cafe’s. Locations

The Marylebone one has his butcher’s ”section ” next to open room organic supply shop and cafe-deli style eatery. They sell a wide range of high quality free range & organic meats, sourced directly from small traditional farms giving full traceability.

Sirloin steak is a cut from the back of the animal. From 3 sirloin parts top sirloin is the most prized from the rest.

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How to cook it: Medium 3 min from each side. Since sauces, stocks and condiments are really important when I’m cooking, I found really nice gravy produced by Kents Kitchen (http://www.kentskitchen.co.uk). Lamb and beef gravy is always in my fridge.

I have lot of friends who are vegetarian. I discovered that vegan food world is astonishingly good and diverse. But still I have to admit that I love well prepared meat. Farming, ethical and environmental meat production and consumption are sensitive topics. The one and most important thing when buying meat never to buy from superstores, bulk retailers and frozen meat.

#ethicalcarnivore

http://www.thenaturalkitchen.com

Met Sashi Moorman and Jamie Kutch. Great Californian wine producers.

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Roberson Wine held a Sandhi and Kutch wine tasting. Finally I got to meet Sashi Moorman, winemaker of Sandhi. For couple years I have followed Sandhi and finally moving to London gave me a chance to taste the wines.

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Sandhi is a small Californian producer focusing on select vineyards from the Santa Rita Hills in Santa Barbara County. It was founded in 2010 by Rajat Parr, Charles Banks, the former owner of Screaming Eagle, and esteemed winemaker Sashi Moorman.

Sandhi is dedicated to making wines of finesse, mineralogy, acidity, structure and balance. Wine achieves power and beauty through the seamless integration of these qualities, and this is the inspiration for Sandhi.

For reds and whites they use neutral barrels and concrete vessels and employ small amount of new French oak. All white wines go through light fining and filtration. All wines are wild yeast fermented.

Still I have to admit the entry level Santa Barbara County Chardonnay 2013 is just amazing. All others from St. Rita Hill, Sanford & Benedict, Bentrock were great and differed a lot from each other. Another favourite was Bentrock – just only 6 year old vineyard has unique location, close proximity to the ocean produces low yielding high quality grapes. Wine shows great potentiality and has intensely concentrated classy and sublime fruitiness.

Next to Sandhi’s Chards tried Kutch vibrant, balanced Pinot Noir’s. Jamie Kutch is great example how dreams can come true. Wine was literally a hobby for him, a second life, next to being a NASDAQ trader in New York. His Pinot Noir’s were balanced, reflecting deep ripe dark cherry character, full of earthiness.

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