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Posted on March 07, 2016 by Peach Digital | 0 Comments

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Posted in Test

Daisy's Secret Supper Club Pisco Sours

Posted on March 07, 2016 by Teri Billon | 0 Comments



Daisy pours a tray of Pisco Sours


Meat Me At Home recently had our first Secret Supper Club at the home of our dear friend and colleague Daisy. If you'd like to see how our Secret Supper Club came to be, please click here:  

The foodies and the chefs in our group wanted to kick off the Secret Supper Club with a "Signature Cocktail" to pair with an appetiser of Crocodile Tail Ceviche. They decided on Pisco Sours. 

Pisco is a Peruvian city that  became known for its Quebranta grape brandy or Pisco.

I had never heard of Pisco Sours, but I was game to go along. They are a great combination of sweet and tart-- and very smooth. Not unlike a margarita, but with grape brandy instead of tequila, and frothy egg whites as a topper instead of salt on the rim of the margarita glass.

If you're planning to serve Pisco Sours as your Signature Cocktail, don't let your friends convince you that you can pick up a bottle of Pisco at any neighbourhood liquor store, or get it online from Tesco or Waitrose, because we found out the hard way, you can't.

In fact, don't wait until the early afternoon of the party to go hunting for Pisco, because you will find yourself headed to Harvey Nic's or schlepping to Soho.

Save yourself the trouble and click here to get a bottle of Pisco delivered Harvey Nichols

Let's mix up a batch of Pisco Sours!

Here's what you'll need:

1 1/2 cups Pisco 

1/2 cup sugar
1/4 cup water
1/2 cup lime juice
3 egg whites
1 1/2 cups ice
Angostura Bitters

Here's what you do:

Make a simple sugar syrup: Put the sugar and the water in a pot and bring it to a boil. Let it boil for 1 minute, remove from the heat, and let it cool.

Place the sugar syrup, lime juice, Pisco, and ice in a blender, mix well. Add the egg whites, mix until just frothy.

Serve your Pisco Sours in small tumblers, or if you want to be a little fancy, serve in champagne saucers, with a dash of bitters in the middle of the foam.

Note: The ratio of 3 parts pisco to 1 part lime juice to 1 part simple syrup makes a strong, tart pisco sour. You can reduce the amount of pisco to make it a little less "fuerte". The egg whites give the cocktail its traditional frothy top layer, but some people prefer to leave that off. 

Daisy's tip: Pour ingredients into blender and keep tasting and pouring whatever needed till you get it right!

Daisy certainly got it right.



An easy evening at home with friends.





Secret Supper Club at Daisy's house

Posted on March 07, 2016 by Teri Billon | 0 Comments

Head Chef Nikifor prepping for our Secret Supper Club

Nikifor prepping for the Secret Supper Club at Daisy's House 

 Not long ago Daisy,  our trusted friend and colleague, yogi, photographer and mother of 5 said to me, "Teri, it's time to have a little dinner party before everyone gets too busy with the holidays. Let's have it at my house." The next thing we knew, our Secret Supper club had it's official roll out, with Daisy and her husband generously offering us their home and hospitality. We rang a few friends, sent out a couple of emails, and before we knew it, we had a nice crowd coming through Daisy's front door. 

We're lucky here at Meat Me At Home because we have plenty of passionate foodies, trained chefs and product experts who love nothing more than to gather around a passed plate of Wagyu Striploin sliced thin and served with a tooth-pick and a cocktail napkin. We decided we wanted to keep our Secret Supper Club simple--we'd fry up a few steaks, throw a US Grain-finished Rump Cap Picanha in the oven, slow roast some Iberico pork cheeks, and generally just eat and drink our way through a lovely evening in.

The chefs and the foodies in our gang indulged their desires for a signature cocktail and aperitif--a Pisco Sour and Crocodile Ceviche served on a baby gem lettuce leaf greeted our guests when they walked in. I counted 9 separate dishes in all by the end of the evening, but our Secret Supper Club "Head Chef" Nikifor, assured me that it was all in due course, and no one in the kitchen stressed out--until the smoke alarm went off! It was thanks to the literally "smoking hot" cast iron skillet we used to make the perfect Wagyu steak, but as this happens quite often in my own home, I had the kitchen aired out in no time. Shortly thereafter, we were on to Rebekah's famous twice fried skinny chips, served in Daisy's hand rolled newspaper cones. 


           Daisy pouring the Pisco Sours     

                 Dasiy Pouring the Pisco Sours

Our goal for the night was to enjoy ourselves, first and foremost. If we're bringing the dinner party back into our busy lives, we're doing it on our own terms, without the fuss and muss of everything being perfect and matchy-matchy. We chose easy dishes to prepare that highlighted our exceptional meats with outstanding taste. We pulled the serving platters and the odds and ends of the good wine glasses from the top shelf, gave them a dust off, and brought them out for everyone to enjoy.  We had some lovely, reasonably priced Rioja Reserva, Macon-Village and a Rosé from Provence delivered on the morning, and they served us well. We didn't even do a proper veg or salad. We chopped some crudité, made a mayo, grabbed some bread, macaroons and brownies from Paul, and that was it. We offered tea and coffee, but no one could be bothered really. We were too busy dancing in the kitchen.



Rebekah's twice fried skinny chips in Daisy's newspaper cones


I can't begin to tell you what an amazing time we had, but I will do my best to post some pics and recipes from our first Secret Supper Club in the coming days. I am happy to tell you, no one went home hungry, but we did go home full of the laughter and light that comes from sharing time and easy conversation with friends at home. 


Until the next one. 

Yours in Rebekah's twice fried skinny chips,






 Nikifor and Rebekah whipped up a lovely little feast for our Secret Supper Club



 Next up--Daisy's Pisco Sour recipe and the Crocodile Ceviche..



Posted in dinner party, pisco sour, slow roast, steaks, striploin, wagyu

Why We Started Meat Me At Home

Posted on March 07, 2016 by Teri Billon | 0 Comments

Teri Billon, Meat Me at Home’s Creative Publisher, unveils the story behind the Meat Me at Home brand. Join Teri on the Meat Me at Home blog for insights into the latest choice cuts, tips to recreate incredible recipes and fabulous Secret Supper Club dining experiences.


Meat Me At Home rusted letters with herbs

Welcome to Meat Me At Home


The seeds of Meat Me at Home were planted in the early months of 2013. My daughter’s school Spring Fair was coming up, and I had volunteered to be in charge of the event BBQ. I was on the hunt for some good quality food for the occasion, and was told to get in touch with a local dad who had “some kind of meat company”. Word in the playground was that he had supplied some particularly delicious burgers and sausages the previous year.

That dad - John Bengué - happened to be Managing Director of Freedown Food Company; the UK’s leading importer of Wagyu Beef and a supplier of high quality meats to many of the UK’s top restaurants. This was a company with an unparalleled reputation for sourcing supreme cuts of unusual meats, and the chefs supplied by Freedown Food Company have collectively earned over 30 Michelin Stars.  

Thanks to John, the BBQ was a roaring and sizzling success, and my appetite had been whet for more of these fantastic products. I instantly wanted to find an easy way to have them delivered to me, so that I could share these mouth-watering meats with friends and family. With that, an idea was hatched, and just 6 months later I’m working with John and the team, and we’re launching a dedicated website to offer those burgers and sausages and a whole lot more to like-minded folk looking for "exceptional meats with outstanding taste" to serve at home.

Going forward, we’ll be using this blog to share recipes for these succulent cuts of meat from some of the most talented and respected chefs in the country. We’ll also be talking about new breeds of lesser known cuts that have become wildly popular in recent times; showing you how to make the most of them in your own kitchen. Using our blog as a guide, we can show you how to pair those succulent meats with fresh, no-fuss seasonal side dishes your whole tribe will love.

Along the way we’ll chat about our Secret Supper Clubs and give you hints and tips to throw together a relaxed and inspiring pop-up style dinner party of your own.

We’re really excited about sharing the delicious and unique meats available from Meat Me At Home with you. And we look forward to you sharing your stories, recipes and experiences with us.





Tips and Tricks for the new MMAH Luxury BBQ Pack

Posted on March 07, 2016 by Teri Billon | 0 Comments



Tips and tricks for grilling the MMAH Luxury BBQ Pack

We’re quickly approaching the peak of the Great British BBQ season, and I’m delighted to have the new MMAH Luxury BBQ Pack to get me on the grill for a sunny afternoon. 

BBQ Tips

You can grill this Luxury BBQ Pack  on a self-starting gas grill or on your charcoal fired kettle BBQ.  It's always a good idea to give the grilling rack a quick rub with a copper BBQ brush to prepare it for cooking.  If your kettle BBQ is full of used ash, it's important to empty it before starting. 

If you’re using charcoal briquettes, the most reliable method for lighting the BBQ is a chimney starter. If you fill the chimney, you’ll have between 1-5 hours of cooking time.  Firelighters are the best way to get the chimney of charcoal going. The key is to let the charcoals burn 20-30 minutes in the chimney before you put them in the kettle BBQ.  

Once the charcoal briquettes are glowing white hot, lightly oil the grilling surface with vegetable oil or your favorite herb infused oil. This will keep the meat from sticking to the grilling rack when it’s time to do the flip-over.

The Exotic Burgers

You can put the burgers on the BBQ directly from the freezer, or you can let them thaw and come to room temperature. If you decide to put them on frozen, be sure to take them straight from the freezer to the grill. If they begin to defrost even a little, the outer edges will burn while the center will still be frozen.  Burgers straight from the freezer will take 7-10 minutes on medium-high heat. Burgers at room temperature will cook 2 minutes on each size. The Zebra Burgers are very lean, and they should be cooked to medium rare at most to keep them moist and tender. Be sure to flip burgers only once.

Grilling the O'Hagans Sausages

The sausages need to defrost completely before they go on the grill. Take them out of the freezer the night before, and put them in the fridge to defrost overnight.  It’s best to take them out of the fridge an hour before you’re ready to BBQ in order to give them plenty of time to come to room temperature. Chef Bex recommends giving them a good char on direct heat for 10-12 minutes and then moving them over to the side, or placing them on the top rack of your BBQ to cook through for another 20 minutes.

Yogurt and Pomengranate Quail Breasts

This pack of 10 Cold-Smoked Quail Breasts will serve 2 as an appetizer or 1 person as a main course.

The Quail Breasts will defrost in 15 minutes if you place them in the sink with warm water, or pull them out of the freezer to defrost overnight in the refrigerator. They will puff-up and cook through pretty quickly, 7-10 minutes maximum. You can serve them as is, or make a refreshingly cool Yogurt and Pomegranate sauce.

To make the yogurt and pomegranate dipping sauce, in a small ceramic serving bowl, gently stir 125gr of Natural Greek-style yogurt with the seeds from 1 pomegranate or an 80gr container of pomegranate seeds. 

We’ve had a lot of fun with our Luxury BBQ Pack, and we hope that you do too. If you have any questions, or any great ideas for us, please do get in touch. would love to hear your take on our Luxury BBQ Pack, send us your BBQ pics and we’ll post them with pleasure!



Chefs Bex & Ras grilling exotic burgers