There is a particular kind of pleasure that only summer delivers. Long evenings, a table set outside, the smell of something exceptional on the grill. The best summer cooking is also the most instinctive, great ingredients, treated simply, allowed to speak for themselves. This is our guide to making the most of the season: the pairings, the pantry essentials and the small touches that turn a good meal into one worth remembering.
Start with the Grill
Summer is Iberico Pork's moment. The Secreto, Presa and Pluma, each cut with its own character, respond beautifully to live fire. The fat renders quickly, the edges caramelise, and the result is something deeply satisfying. A few drops of Kalios Chili-Infused Olive Oil before serving, a pinch of Blackthorn Scottish Sea Salt Flakes, and nothing more is needed.
For the centrepiece, the Australian or British Wagyu Tomahawk is unmatched. Sear hard over high heat, rest generously and slice against the grain. Serve with BOMBOM Korean BBQ Sauce on the side, the fermented depth is a remarkable partner to the richness of the Wagyu fat. Before you sear, consider the cooking fat. Our new Japanese A5 Wagyu Beef Dripping, slow-rendered from A5 Wagyu trimmings, strained through fine muslin and vacuum-sealed hot, is the most natural companion to a Wagyu steak. Richer than duck fat, cleaner than conventional beef tallow, it amplifies the beef's own character in a way no other cooking fat does. A spoonful in a very hot pan before the steak goes in. That's all it takes.
USDA Prime Ribeye and Striploin thrive on the barbecue too. Bold, deeply beefy and forgiving over flame. Finish with a knob of Sublime Truffle Butter, letting it melt slowly over the resting steak.
Welsh Grass-Fed Dry-Aged Rack of Lamb and Cannons, Red Tractor certified and aged for 7 days to develop a clean, grassy depth that is distinctly Welsh. The rack, charred over high heat and rested pink, is one of the great al fresco centrepieces. Finish with a drizzle of O-Med Arbequina Extra Virgin Olive Oil, a pinch of Terre Exotique herbs and a spoonful of Edmond Fallot Dijon Mustard on the side. Westmeston Estate Verjuice makes a remarkable quick sauce: deglaze the pan, add a splash and let it reduce for 30 seconds.
Al Fresco Classics, Elevated
The Wagyu and Chicken Burgers deserve more than a standard condiment. Try The Wasabi Company Soy Mustard for a clean, sharp heat, or BOMBOM Kimchi Mayo for something richer and more complex. Maison Marc Cornichons alongside, their acidity cuts through the fat beautifully.
Spatchcock Herb-Fed Chicken was made for the al fresco table. Marinated simply in O-Med Arbequina Extra Virgin Olive Oil with lemon and Terre Exotique Smoked Paprika, then grilled low and slow until the skin is golden and crackling. A bowl of Edmond Fallot Dijon Mustard on the side is all the sauce you need.
Iberico Pork Sausages are perhaps the most effortless summer pleasure we stock. On the grill, in a roll, with La Chipotlera Hot Sauce and a cold glass of something sparkling. Saicho Sparkling Teas are the most elegant non-alcoholic option at a summer table. Simple. Exceptional.
The Summer Truffle Moment
Summer is also truffle season. The Umbrian Summer Truffle (Tuber Aestivum), lighter and more accessible than its winter counterpart, carries an earthy, nutty fragrance that becomes more pronounced with gentle warmth.
Shave paper-thin over a simple scrambled egg cooked in Sublime Truffle Butter. Or serve alongside grilled Freedown Hills British Wagyu, the truffle's delicate earthiness is a natural companion to the richness of the beef.
A note on simplicity
The best summer cooking does not ask much of you. It asks for good ingredients, a little heat, and the confidence to leave things alone. Every product in this guide has been chosen because it earns its place, chosen by a team that has spent over 30 years sourcing for the UK's finest chefs and restaurants, and bringing that same standard to your table.
The summer is short. Make the most of it.
Frequently Asked Questions
What meats are best for summer barbecues?
Iberico Pork cuts (Secreto, Presa, Pluma), Wagyu Tomahawk, USDA Prime Ribeye and Striploin, Wagyu and Chicken Burgers, Iberico Pork Sausages and Spatchcock Herb-Fed Chicken are all exceptional on the barbecue. Each offers a different character and works well with summer seasonal produce.
What is the best olive oil for summer cooking?
For grilling and finishing, O-Med Picual Extra Virgin Olive Oil offers a bold, peppery character. For more delicate dishes and dressings, O-Med Arbequina is smoother and fruitier. Kalios infused olive oils, chili, garlic, basil, thyme, add instant depth to grilled meats and vegetables.
When is truffle season in summer?
The Summer Truffle (Tuber Aestivum) is harvested from late spring through early autumn, peaking in July and August. It is lighter and more accessible than winter varieties, with an earthy, nutty flavour that pairs beautifully with eggs, pasta, butter and grilled premium beef.
What non-alcoholic drinks pair well with premium meats?
Saicho Sparkling Teas are an exceptional choice: sophisticated, flavour-forward and elegant enough to hold their place beside the finest bottles.
Darjeeling its floral, muscatel character mirrors the delicacy of Wagyu beef, making it the natural partner for any Wagyu cut on the table.
Osmanthus honeyed osmanthus blossom, apricot and creamy undertones with gentle dry tannins. A beautiful match for Iberico Pork, particularly the Secreto or Pluma where the fat has a natural sweetness.
Hojicha roasted, smoky and woody with dry tannins. The richest of the four, it pairs beautifully alongside charred cuts from the grill, lamb, short rib or anything with a pronounced crust.
Jasmine bergamot, ginger and wood spice with a citrus lift. The most versatile of the range at a summer table; works across lighter cuts, seafood and anything that benefits from brightness, including Chicken or Guinea Fowl.
All four are sophisticated enough for the summer table and available in the Meat Me At Home pantry.
What condiments work best with Wagyu burgers?
The Fallot Dijon Mustard adds sharpness and acidity that cuts through the richness. The Wasabi Company Soy Mustard adds a more sweet sharpness and heat. BOMBOM Kimchi Mayo brings fermented richness and The Wasabi Company Yuzu Mayo adds a bright, tangy twist. Maison Marc Cornichons provide the acidity to balance the fat. All are available in the Meat Me At Home pantry.
Shop our full range of premium meats and artisan pantry products or get in touch if you'd like guidance on what to order. Our team has over 30 years of expertise and is always happy to help
