The Future of Meat, Hawksmoor Guildhall

The din around food production and sustainability is growing ever louder. If the headlines are anything to go by, meat-lovers will be dining on stem cell burgers and chicken grown in labs, in the not too distant future.

So what is the future of meat? TOAST has joined forces with Hawksmoor chief executive Richard Turner, The Ginger Pig owner Tim Wilson, and Philip Lymbery, author of Farmageddon: The True Cost of Cheap Meat, to debate this very question. 

Expect fascinating perspectives, weighty discussion about how we can create a sustainable supply chain, and what we'll be eating in years to come. 

Guests will then enjoy an exceptional brunch cooked by the chefs at Hawksmoor Guildhall, using fresh produce from The Ginger Pig. The idea is to show how meat can be used intelligently and sparingly. Delights include pig cheek, short-rib bubble and squeak, homemade baked beans, and black pudding. Banquet aside, this thoughtful foodie event is guaranteed to change the way you talk about food while shining a light on meat’s future.