Carnivor and Great British Chefs unveil new recipes

Californian wine brand Carnivor has unveiled the two new recipes as part of its partnership with food website Great British Chefs.

The partnership, which was formed in the summer and will last until the end of this year, draws attention to food and wine matching.

Kent-based Scott Goss of Verdigris restaurant in Tonbridge is the latest chef to create dishes to pair with Carnivor’s wines. Goss has created two hearty dishes, which include pot-roast brisket with bone marrow mash and charred hispi cabbage, as well as venison with Jerusalem artichoke and and pickled blackberries.

The recipes are currently live on the Great British Chefs’ website for fans to recreate at home.

These recipes join those already developed by Brighton-based chef and restaurateur Michael Bremner, which include ribeye steak confit and lamb shoulder with Stichelton potato.

Carnivor will support the release of these recipes with a campaign across social media channels Instagram, Twitter and Facebook.

Owned by E&J Gallo, Carnivor’s Zinfandel in particular has grown in popularity over the past year, with revenue rising 46.5%. According to data from Nielsen in October 2020, it is now the UK’s top-selling Zinfandel.

With the tagline ‘meat was made for Carnivor’, the brand also produces a Cabernet Sauvignon.