Flying Visits - Up North to Nutters!

Flying Visits - Up North to Nutters!
Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 2nd October 2012
Dingley Dell's Flying Visits

Flying Visits - Up North to Nutters!

The renowned and charismatic Andrew Nutter of Nutters Restaurant in Rochdale teamed up with some of England’s finest Chefs to create an indulgent five course Dingley Dell Pork inspired menu. Dishes featuring by newly appointed Michelin Star Chef Mark Poynton of Restaurant Alimentum in Cambridge, Chris and James Tanner of Tanners Restaurant in Plymouth, Paul Foster of Tuddenham Mill in Suffolk and Chocolatier Paul A Young.
The fun began instantly as cocktails and gorgeous canapés of Crispy Black Pudding Wontons were delivered round by pig masked waiters. Andrew ‘Nutter by name Nutter by Nature’ took his role as host spectacularly and warmed up the crowd for the introduction of Master Butcher Kevin Bleasdale from Birtwistles Butchers who displayed a mastery demo to showcase the versatility of a pig carcass. After Mark Hayward’s Freedom Food farm video tour of Dingley Dell Pork, we all ready for the Northern Apocalyptic Pork Feast!
Introducing their own course, first up was by the brilliant Paul Foster who cooked up Pig's Head Terrine with Parsnip Toffee, Salted Fresh Pears, Cumin and Watercress.
Mark Poynton took the second course - Crispy Pork Shoulder with Apple, Deep Fried Pickled Sweetcorn, Truffle Mayo and Apple Caramel.
Third course was by the famous Chef Brothers Chris and James Tanner. They produced a stunning Slow Roast Pork Belly with Lobster, Pineapple and Cauliflower.
Fourth course was by our superb Host Mr Andrew Nutter who cooked up the ‘ultimate pig ecstasy meal’ Braised Pig Cheeks with Creamed Leeks, a Potato Fondant, Wild Mushroom Fricassee and Shallot Sauce.
Dessert was produced by award-winning Chocolatier Paul A Young and beautifully assembled by the fantastic Murray Chapman - Bourbon and Bacon Billionaires Shortbread with Salted Caramel, Pickle Black Chocolate Sorbet and Chocolate Crackling.
The food was simply stunning.
A raffle and big auction shortly followed what can only be described as a truly memorable night. The evening’s proceedings made over £9000 for the Hospitality Action cause with each Chef donating a complimentary evening for four at their fantastic Restaurants.
It was certainly Nuts at Nutters!

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