THe Meat Shack – On the Harbour Arm

Jamie Grey started his business Just Ribz in 2016.  Since then it’s grown into Not Just Ribz, then Harbour Hot Dogs and now the slow cooked meat section is The Meat Shack. Jamie’s spectacular slow-cooked meat and hot dogs are available on Harbourside at Folkestone Harbour through out the year.  He says if he could bottle the gravy it would make him a millionaire!  Jamie talks to Folkelife about how being on one of Kent’s top visitors’ attractions has enabled his business to grow over the years.

Just ribz

“I’ve been in the pub and hospitality industry for years.  My parents ran pubs in Faversham which is where I’m from, and I’ve had a couple of Shepherd Neame pubs too.  But, in February 2016 I decided to start my own business called Just Ribz.  I serve food I like to eat, and my marinades for my ribz are very simple – just three ingredients, then the meat does the rest.  The secret is in the sauce, and slow-cooking the cuts for 10 to 15 hours at a time.  If I could bottle that gravy I serve, it could possibly make me a millionaire!  That’s what everyone wants more of!  

“Anyway, I was touring the markets in towns across Kent and met Nathan who runs That Burger in Folkestone.  I had my stall at the market in town which is about a 10 minute walk from the sea front and I hadn’t discovered the Harbour Arm at that point.  In early May that year, he took me down and introduced me to the team at the Arm lead by Diane Dever.  By the late May bank holiday I had my first spot on the Harbour Arm.  I had a gazebo and 4 deck chairs and, of course, my meat.  It was a great success and it was soon clear I needed something more substantial than a gazebo.”

established on the harbour arm

“I got myself an old vintage caravan, gutted it, and ran the business from that.  It does get a little windy on the Arm so it’s good to have that protection!  Part of my business was selling my ribz at festivals so I needed a permanent station for my work on the Arm.  I got an old catering wagon, and that’s what you see me in today.  

“From those 4 deck chairs, which I still have, I’ve grown to have 100 seats around my area.  Having grown in size, my menu has also grown to include brisket, beef, lamb, so we were not Just Ribz anymore!

“Now I’m in The Meat Shack I can be more flexible with what I serve.  But rest assured, that gravy is still there!”

harbour hot dogs

“In 2018, the Harbour Arm started up the Harbour Screen and opened it for the football World Cup.  They asked me if I wanted to sell food in there.  So, we opened for the England game, expecting around 600 people to turn up.  I got a little hut, some hot dogs, and soft drink.  We had over 2,500 people turn up!  It was crazy!  It was also great because I’m a huge football fan so it was great to be a part of that.  

“From then on, I’d serve my hot dogs when the Screen was operating and that’s been really successful too.  There are 6 different sausages on offer, so it’s not just a hot dog.  In 2020, when the Harbour Marketplace opened up in that screen area it was actually a really good year.  We could comply with all of the restrictions around the pandemic by taking the food to the customers.  Plus, we were outside too, so, even if it was colder weather running up to Christmas, it was still great to be out and serving food. “

the meat shack

“Working on the Harbour Arm is great, but it’s hard work.  There’s always the need to be at the top of your game, serving delicious, top quality food.  Being with the team here pushes you to develop and create your next step.  I’ve moved position to point into the little group that’s Harbour Coffee, Minutas and Knowing Meat, Knowing You – Aha! who are the rest of Harbourside.  You can still get my slow-cooked meat, chunky chips with different meats on and a pot of gravy on the side.  I’ll also have brioche buns with meat and sides, and you can dip your bun in your gravy – it really soaks it up nicely. 

“The Meat Shack has grown now to encompass Harbour Hot Dogs, and I set up for Wünder Harbour with Bratwurst and so on.  Just think, in 2016 I started off with a gazebo and 4 deck chairs, and now I have grown across the Harbour. It’s a great place to be a part of.  I’m open Friday to Sundays, and more days in good weather, but throughout the year.  Come and get some gravy or really good sausages!”