Crowds descended on The British Larder in Suffolk for Dingley Dell’s first ever Flying Visit on Wednesday 29th February.
Mark kicked the evening off with a warm welcome followed by Bob Waller from Freedom Food who gave a short talk on animal welfare.
A Butchery master class followed as Wayne and Jim sliced and diced a Dingley Dell pig in front of an intrigued crowd.
We then challenged three chefs to cook a spectacular three course pork tasting menu:
Paul Foster from Tuddenham Mill chose to wow us with some slow cooked Dingley Dell Pork neck with scratchings, chicory, Walberswick sea vegetables and beer pickled sweet potato. Mark Poynton from Alimentum Cambridge treated us to spiced pulled pork shoulder, slow roast fillet, celeriac “slaw” and pickled apple. Ross Pike from The British Larder finished the pork fuelled menu with Dingley Dell Pork belly, swede, date puree, pigs ear and puffed pork rice.
These terrific dishes were followed by a selection of puddings from Maddy at The British Larder.
We were also delighted to have James Stoddard from Enotria Winecellars joining us to pair pork and wine.
It was a truly great evening.
Don’t believe us? Watch the video here!
Dingley Dell's Flying Visits are fun evenings where guests experience everything that's great about pigs and pork.
No two Flying Visits are the same, but you can expect:
Nothing confirmed as yet, but keep checking back!