A lot can be learned from primeval humans. We still try to emulate their ways in the forms of faddy new city slicker diets: namely The Paleo Diet.
But, they were onto something. Why not strip it back and keep it clean and simple. More and more we seem to be finding innovative and interesting menus moving away from rich, creamy dishes in favour of simple, tasty and natural dishes.
We don't do status quo at Lov Events. The Scottish wedding favourite of yesteryear Balmoral Chicken and Pommes Dauphinoise has its place in society, just not at the Lov Events dinner table.
We wanted a menu to encourage sharing with family and friends, old and new, which also offered simple, great tasting, locally sourced meat, served in its purest form, straight off the grill, alongside big hearty salads.
From Fraser’s travels in South America he had always wanted to replicate an Argentinian Asado (big BBQ) here in Scotland. Only difference was our meat in Scotland is arguably better quality, and you may need to deploy someone to hold an umbrella over the fire, no biggie!
Ok, how do we construct such a beast? Researching Asado design, we encountered many that looked like sculptured pieces that would not look out of place in the Tate Modern. "We need to find a blacksmith who's as keen for a challenge as we are!" Step up Medocs of Perth! Some would have thought us crazy, and told us to take a hike, but not these boys, they were delighted to take it on.
3 weeks later and, the mother of all outdoor cooking devices was ready. Here she is in action:
Written by Ross Brown
This month, we were asked to do something different for an event in Glasgow, everyone loves a burger whether it’s a veggie burger on a brioche with salad or a classic beef burger with fried onions on a bakers roll. How could we change it up? Who was producing something different?
Driving home to Dunblane one evening I had a light bulb moment; Highland Waygu. I had heard about the ground-breaking idea of the first Scottish Wagyu herd not far from Stirling. I called them up and got to work tasting different recipes for the perfect Scottish Wagyu burger.
I got to work with the guys at Highland Wagyu burger company to create the perfect balance between fat, flavor and texture. It involved us trying lots of combinations, the hype is real. Wagyu it’s the boss of beef! As the team ate 300g wagyu steak burgers on fresh toasted brioche from Tower Bakery for lunch office morale was at an all time high.
But wait. How was this going to work? using the most pampered, beer fed, silver spooned cows on the planet?
We were talking about selling most sought after beef in the world in a burger van, Wagyu is more likely to be seen in the pages of a 7 course taster menu at Andrew Fairlies taster menu at Gleneagles than in a posh burger van. But, in true Lov Events Style we decided to take the leap.
The first time we road tested them at an event was during the launch for BaAD Glasgow’s courtyard space, if you don’t know BaAD – you need to! Its everything that’s great about Glasgow! Great design, fun people, arts, culture and it is the flagship of the fresh new look Barrowlands.
As Wagyu cattle are reared to such a high standard, they are expensive! Our everyday beef burger uses great Scottish beef from our local Perthshire farmer and butcher T.H. Stevenson, These burgers are great, nothing added apart from beef, salt and pepper they are rightfully expensive, However, Wagyu burgers cost 400% more. Wastage is not an option! We therefore cook them to order, Serving them up with homemade slaw, vine tomato’s & peppery rocket. This is the future!
Our journey to burger greatness is well under way, keep an eye out for the Lov Burger Co. at an event in Scotland this summer!
Written: Ross Brown