Pork extravaganza!
Already onto our third Flying Visit feast and seeing another amazing line up of chefs, this time hosted by Chef Patron Mark Poynton of Alimentum, Cambridge to cook up for the 60 guests.
The evening started with a bacon infused bourbon cocktail by Chef Joe Tivey of 12A Member’s Club and canapés by Colchester 2nd year students James Drury and Rachel Speak who won the opportunity at ‘A Passion to Inspire.’
Ringmaster, breeder and a member of the RSPCA’s Freedom Food campaign, Mark Hayward of Dingley Dell Pork once again introduced the evening with Bob Waller of Freedom Foods and another very interesting butchery master class from Tom Roberts Direct Meats
First course was by Chef Eric Snaith from Titchwell Manor in Norfolk. He produced crispy pig’s head with a garden vegetable salad and almonds. Carefully selected wine accompanied each course – the choice here was, St Mont Blanc, Andre Daguin, Rhone Valley, France, NV
Said to be ‘very excited to be part of Dingley Dell’s Flying Visit team at Alimentium’ Head Chef Russell Bateman from Colette’s at The Grove, was up next producing Pork Belly with carrots, liquorice, sweet cicely and lemon verbena with the chosen wine of Pinot Gris, Domaine Materne Haegelin, Alsace, France. 2010
Ross Pike and Madalene Bonvini-Hamel from The British Larder, Suffolk took course three, a dish simply named Ham, Egg and Cheek. The wine choice was, Toscana Bianco IGT, I, Veroni, Tuscany, Italy, 2011
Our host and Alimentum’s very own Mark Poynton presented us with course four – a hay smoked pork loin with turnip, apple and jack by the hedge. Wine was a very pleasant Pinot Noir, Huaquen Reserve, Curico, Chile, 2009
Finally for desert, Chocolatier, Michelle Gillot produced a pork inspired dish with Peanut, strawberry and crispy pork shoulder. The sommelier chose Coteaux Du layon, Vielles Vignes, Loire Valley, France, 2009
Another amazing pork tasting menu that was enjoyed by all. Thank you to all chefs involved and for creating another fantastic Flying Visits.
