Thomas Godfrey is the Senior Food Manager responsible for The Meat & Wine Co. who have opened their first UK restaurant in the heart of Mayfair on Curzon Street. The Meat & Wine Co. arrives from Australia where it’s a hugely popular destination restaurant with more than ten outlets across Sydney, Melbourne, Perth, Canberra and Adelaide. Founded by South African hospitality entrepreneur, Bradley Michael, the restaurant pays homage to Michael’s roots. Guests will be able to enjoy the finest meats and wines from around the world but with a distinct South African flair reflected in the décor and menus.

1. What drove you into the restaurant industry?

My whole working life has been in hospitality, I started at 14 years old as a pot wash back when these things were a little more common, I fell in love with everything about being in restaurants, the way people work together, the organized chaos of the kitchen and seeing fresh produce coming in daily, then the obvious part, of always eating restaurant food.

2. What are your thoughts on the current restaurant climate in London?

There are always new and interesting concepts and venues popping up, it's a boiling pot of the best the industry has to offer, as it always has been and very likely will be. There are some serious struggles trying to staff the industry at the moment, but in some sense I don't see it as a bad thing, there have always been those who have worked in the industry out of need and money, more than passion, and I think in the long run it will return to a place of passion. Wages have grown, the culture has changed and a new generation of passionate young people who never saw the culinary world, as it was, are coming through the ranks.

 3. Tell us more about the exclusive programme, AGED, that is available at Meat & Wine Co. and the thought process behind the offering, AGED was actually born out of necessity.

When COVID first hit we had hundreds of thousands of pounds worth of meat sitting in restaurants and in our dry age cabinets. We had to act, so we meticulously went about dipping all of the beef primals in butter and wagyu fat to hopefully buy us enough time to find something to do with the meat. As the weeks went by and we cracked open the butter casing, we found some of the best dry aged meat we had eaten. As we progressed through lockdown we started selling home recipe boxes to guests to give them a restaurant experience at home and we included these aged steaks in the boxes. Once the lockdowns ended, AGED was born.

4. What are your passions in life?

Learning, cooking is a non stop journey of new things to learn, new techniques, ingredients and interesting ways of doing things. Cooking is an obvious first, but alone time is also a passion. Our work is intensive and taking time out for yourself to relax and recuperate is essential to staying healthy, in particular, mentally. 

5. What piece of advice would you tell your younger self when entering a career in the kitchen?

Slow down! For a long time in my early twenties, I burnt the wick at both ends, and have really only taken a step back as I hit 30. Go see the world, and travel no matter what your financial position. The cultures and foods of the world are priceless and when you're young and have no commitments you always find a way.

6. Where do you see the future of Meat & Wine Co.?

With multiple venues across the UK, the first is always the hardest, we feel we offer something unique in the market that no one else is doing, a blend of British, Australian and South African food. We are a beef focused restaurant group and it is really a passion we want to share with as many people as possible by bringing the best beef in the market to people's plates, steak is a timeless classic and what we specialise in.

 7. Where did your love for steak stem from?

This is a relatively new passion for me, I have always loved meat, I started out my career as a grill chef, but never worked with the quality of meat I now work with. The work and passion that farmers execute, to produce the product and cattle they do, is enviable. They are really the unsung heroes of our industry, without producers at all levels the industry would be nothing.

8. What is your biggest motivation?

People! Through all the difficulties that our industry has endured over the last few years, people's resilience is an incredible thing to see first hand. Teaching people is a huge passion for me, to see someone grow, develop and learn is incredibly rewarding, I feel very fortunate for all of the teachings I have been given over the years and want to give that back at any opportunity I have.

9. What would be your dream meal?

Probably a full Sunday roast, it is the big family meal of the week. A meal is nothing unless you are sharing it. The people around you are equally as important as the food in front of you, it's definitely something I am looking forward to when I have my own family.

10. What is your favourite wine to pair with dry-aged steak?

A big shiraz is always a great pairing to go with dry aged steak, but if you are inclined to drink something a little lighter a pinot noir is also a lovely pairing for dry aged steak.

www.themeatandwineco.com

THE GUARDSMAN

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