In part two of Meatopia: The Movie, our four-part mini-series filmed over the course of Meatopia 2019, we delve into the festival’s ethos around sourcing and consuming meat responsibly, and what it means to us to be ‘conscious omnivores’. 

While you were still dreaming about your favourite dish from last year’s festival (Tom Brown’s oyster? Bryan Furman’s smoky jerk duck? Amninder’s tandoor kebab?), we were working on a four-part mini-movie to lift the lid on the smoking pot that is Meatopia and give all of you a peek inside.

From skill to ethos, there’s a hell of a lot that goes into creating the festival and every dish that the chefs bring to its collective table. We wanted to document that story, from the fires that roar under the grills, to the sourcing of our veg and meat, the craft of cooking them both, and the magical moment that it all comes together in one big party at the Dock.

Keep your eyes peeled for some special guests rearing their heads in there… you might even see yourself tucking into a chop or getting down to some funky brass band beats after a few craft beers.

Below you can view part two: MEAT. At Meatopia, we are consciously carnivorous, delving into the provenance, ethics and quality of every piece of produce that’s served at the festival, and especially the meat. So what better duo than James George and Richard Turner, two of the festival’s founding fathers, to tell us how they approach it.




Get tickets for Meatopia 2020 at www.meatopia.co.uk.