LET THE MEAT SPEAK
It was raining and it was cold. Still that wasn’t going to stop us eating our way through the festival. If anything, it gave us more reason to plough on through. I’ve always said, I am a bit like the hungry hungry caterpillar, grazing my way through life. Maybe one day, I will even turn into a beautiful butterfly.
Again, we were on the early morning shift at the spa. That was great because we got it out of the way. So, come 11 am we were ready for some lunch. We roamed around a bit in the rain and sort of knew where we were headed, because we had spotted this place the night before: The Thoroughly Wild Meat Co. Incidentally, they had their van parked right up next to our jeep in the traders/crew parking field so all roads were pointing to it. We gave it a go. Turns out these guys are butchers, that got into catering. Im very glad they did. Their meat is to die for.
OMG. yes. Oh my god. We had, the lamb and harissa burger - which was so juicy and succulent. Paul had the meaty flavours running down his fingers and hands. Bathing in - almost fluffy - ground lamb liquors. The spices were few and well balanced. The star of this show was the the quality of the meat.
I went for the Salt Marsh Lamb Open Tagine Wrap. Need I say more? It came up on what was virtually a platter, not a plate. For £9 it was a feast and well worth every copper penny (I probably would have even paid more for it once I saw how large the portion was and how goddamn delicious). So we had in front of us a fire oven baked wrap, dressed with yoghurt, mint drizzle, houmous, popping juicy red cherry tomatoes, chickpeas, red onion, coriander, parsley (and lots of it! I cannot stand when places claim they ‘do’ middle eastern food/ north african food and they scrimp on the fresh parsley and herbs. Fools. That is what makes the dishes! Anyway, TTWM Co. had that covered and I was very happy). Then we got to the lamb. Boy oh boy was that baby tender. Falling apart when gently pricked with the fork, lots of it and full of heady, intoxicating moroccan flavours, basically a Ras El Hanout variation but very subtle and not overly fragrant. Sometimes I feel these places can overdo it with the pomegranate seeds and whathaveyou. No need. Let the Meat Speak.
So yeah, this mama was a happy camper and with the rain pouring down, tucking in to hearty delicious well balanced warm and fragrant dish like that - I was set for the day.
In the evening we had crew catering - which surprisingly was pretty tasty. We had chicken curry and salad and lentils and cake and custard with hot beverages. More than anything we all enjoyed hanging out together and drying out in the warm and social catering marquee, complete with faux underfloor carpet. Nice touch WOMAD. You kept the troops happy.
Dry, Warm and Well Fed. That’s all you need when you’re camping in the UK. Recipe for success.
Back at the tent that night, for dessert we nibbled on a little chunk of home made lemon and poppyseed cake. I had baked two cakes to take with us along with other supplies for munchies. You know, to ensure we were prepared for all eventualities and to ensure we were sufficiently baked. The other cake was a vanilla chai spiced house blend sponge. That is the one with the flag in it. Cardamom, cinnamon, clove, black pepper and ginger more specifically. These beauties served us very well for baked breakfasts and afternoon delight.