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Butchers Heaven Festival 2016 - review

By June 12, 2016 ,

Butchers Heaven,"paradijs voor de carnivoor" Amsterdam's answer to Meatopia. A festival with an ode to meaty goodness at it's heart and a celebration of food and produce. Sustainable meat and focusing very much on the farm to plate ethos. This year was the first festival situated in the heart of Amsterdam's Central Markthal.

I did like the attention to deal with the "bones" used to pay at the event.

The concept brought together BBQ teams, Butchers and many restaurants. Amongst the restaurants Michelin starred Niven, Ron Gastrobar and Bord'eau to name a few.

Ribs from Ron Gastrobar which were very tasty indeed

You had two days of sampling the wares of the many restaurants and BBQ teams.
We had Poussin with a lemon and smoked paprika mayonnaise from Chef Justin Brown Of Verzet and The Chippy

Another favourite dish was the goat curry from Restaurant Le Garage, it was one of the standout dishes for me.

You could also pick up some equipment at the traders stalls which was a nice touch. Not too many stalls this year but I'm sure next year there will be more.

I also checked out the demos from Gert-Jan Kiers with his team of butchers.

There were also demos from sausage makers Brandt and Levie in their sausage making area.

Or you had the choice of taking in a wine, whisky or beer tasting at the proeflokaal.

Or maybe you could take in a BBQ master class with Jeroen Hazebroek with Irish beef in their steak demos.

The festival is the brainchild of Julius Jaspers, he of Julius Bar and Grill and the recently opened and fantastically named HappyHappJoyJoy. He can be found at many festivals manning his mobile grill bar with the Big Green Egg. He is a keen advocate of BBQ and has penned many cook books amongst them the BBQ Bible and Smart BBQ. He's also joined with GertJan Kiers Master butcher and owner of Fontijn meats and also Chef Jeroen Hazebroek whom many of you will know from the Hete Kolen books.

I enjoyed the atmosphere, it was a pretty large venue which meant it never felt crowded which was great. Plenty of seating throughout the venue and some good food to be had. 

 On of the event sponsors was Big Green Egg so naturally all the venues were using that method of cooking. Hopefully next year we'll get to see some more traditional methods such as south American style and also Deep south pitmaster smokers. 

Thanks to Jeroen, Gertjan and Julius for a really enjoyable festival.

Looking forward to next years already!

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