Harvest Feast – 17 September 2014 Wednesday, Sep 17, 2014


This year we gathered together to celebrate all things pig. Our hope is to encourage an exploration out of one’s culinary comfort zone, to take home something new and experiment in the kitchen. And, of course, to have fun while creating something delicious. The variety of splendid meals that could be had from the humble pig are absolutely endless.

We began the evening with a venture outside to say hello to a couple of our traditional breeds, Tamworth x Oxford Sandy Black. Back inside, our master butcher, Iain, guided us through a breakdown of the various parts. A fantastic display of traditional butchery technique and how to use some of the lesser known cuts of pig.

At communal tables, guests sat down to a wonderful, seasonal meal starting with a ‘Tongue and Cheek’ terrine followed by a beautiful main of braised belly and seasonal veg. The evening was finished with a delightfully autumnal apple and calvados trifle with peanut bacon brittle.