The New PorK TimesIn Hog We Trust
Flying Visits ” The Big Smoke” menu revealed.
So with just under a week to go we can reveal the pork tasting menu for next Wednesdays Flying Visit hosted by Paul Merret at the Victoria in West Temple Sheen London. After some film and a talk about Dingley Dell Pork and Freedom Food , a butchery demo by John and Tom from Direct Meats highlighting how the cuts are arrived at, it will be down to the serious business of the pork tasting menu. The canapes are Black Pudding Sausage rolls, Crispy Manzanilla Olives in pork meat with oregano & parmesan, and smoked Ham hock croquettes with green peas. The first course by Paul Foster is Pigs trotter Carpaccio, charred broccoli, smoked garlic, peanut and burnt onion. The second course by Mark Poynton, Pork rillette, braised jowl, acorn praline, with pineapple and chickweed. Course three by Ross Pike and Madalene Bonvini-Hamel, Crispy pigs head, ham hock scotch egg, salsify & cauliflower & shallot piccalilli and nasturtium leaves. The main course by our host Paul Merret is Asian Dingley Dell pork: 12 hour belly vindaloo with coconut sambal, jungle style cheeks with soured mango noodles, and Dim sum with blood orange & fennel. To finish our pork feast dessert by William Curley, Amedei dark chocolate entremet centred with a smoked bacon caramel & served with apricot compote & lemon thyme ice cream. I am seriously excited about my evening meal next Wednesday !