Ruby Ale & Laverbread Pig's Cheeks, Pickled Carrot & Beer Mustard Mayo

Harlech Foodservice

Harlech Foodservice

Standard Supplier 27th March 2017
Harlech Foodservice

Harlech Foodservice

Standard Supplier

Ruby Ale & Laverbread Pig's Cheeks, Pickled Carrot & Beer Mustard Mayo

Recipe by Si Toft, Dining Room, Abersoch. Recipe featured in our Chef's Cuisine brochure.


  • 12 pig’s cheeks
  • 500ml bottle ruby ale
  • 120g laverbread
  • clear honey
  • 2 carrots, peeled
  • 120ml cider vinegar
  • 250ml water
  • Small piece ginger, peeled and sliced
  • 2 sprigs thyme
  • 1 tsp sea salt
  • 1 tsp sugar
  • mayonnaise
  • 100ml ruby ale
  • 2 tbsp dark soft brown sugar
  • 1 tbsp mustard powder
  • pinch of cayenne
  • dash of Worcestershire sauce


Pig's Cheeks
Toss the pig’s cheeks in a little flour, lightly seal all over in a hot oiled pan and place in a slow cooker. Deglaze the pan with a bottle of good ruby beer, add the laverbread, stir and pour over the cheeks. Cook for 4 hours until soft and tender. I love my slow cooker but obviously this would work just as well braised in a low oven for 3 or 4 hours. Remove to a warm tray. In a pan reduce the beer and laverbread juices aggressively until thick, add a little honey to balance any bitterness from the beer. You will end up with a rich, glossy sauce.
Pickled Carrots
Using a peeler, slice the carrots into long ribbons and set aside in metal bowl. Boil the rest of the ingredients together until the sea salt and sugar have dissolved to make the brine, strain over the carrot ribbons, cover and leave to cool to room temperature.
Beer Mustard Mayo
Whisk the beer, sugar, mustard powder, cayenne and Worcestershire sauce together until smooth. Stir in mayonnaise until you have a thick and creamy, but still fiery, sauce.
To plate, carefully warm a couple of pig’s cheeks through in the beer and laverbread sauce and arrange on a plate. Arrange a salad with a small handful of the pickled carrot ribbons, a few shoots and capers and finish with a spoonful of the beer mustard mayonnaise.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.