Jameson Black Barrel at Meatopia 2024
On 29th August – 1st September, we headed to Meatopia with our beloved Jameson Black Barrel whiskey and were joined by our new partner with chefs: Ana Ortiz of Fire Made UK and Leyli Homayoonfar of Bab Haus. Ana, Leyli and their awesome teams made it a weekend to remember, and their exclusive dishes made with Jameson Black Barrel were a hit.
Ana Ortiz
Ana grew up on the Galapagos islands and takes her inspiration to cook over fire and create amazing flavours from her grandfather. At Meatopia, Ana served Jameson Black Barrel and garlic confit pork served with crispy potatoes, pickled onions, and a burnt chilli Black Barrel sauce. The dish was paired with a delicious Jameson Pickleback, using Ana’s very own pickle juice made with ginger, turmeric and chilli.
Leyli Homayoonfar
Leyli Homayoonfar is the chef owner of the award-winning Bab Haus and is based in South Wales. Leyli used some of the best local ingredients in her dish made exclusively for Meatopia: Pecan smoked Welsh lamb with a Black Barrel and maple glaze, Alabama sauce, chimichurri, gunpowder potatoes and her iconic bread & butter pickles. It was a fantastic balance of flavour, with the smoked lamb working in perfect harmony with the toasted oak and spice notes present in Jameson Black Barrel.
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