Roasted Bresse Pigeon with grilled polenta, smoked pork belly braised shallots, beetroot, and dates from Matt Abe, Chef de Cuisine for Clare Smyth at Restaurant Gordon Ramsay, Royal Hospital Road
Blythburgh Pork Belly with cockles and seashore vegetables from Alan Bird, Bird of Smithfield.
This recipe was kindly demonstrated to us by Olly Rouse Head Chef at Restaurant John Campbell, Cowarth Park, when he visited our Clifton Food Range kitchen for the day. It's a delicious sous vide dish which we recommend you try! This recipe serves 15 people.
Skate Wing Poached in Beurre Noisette with Suckling Pig Belly by Shane Osborn from Pied a Terre