Pork

Twenty or so years ago, British pork was seldom seen on top-end restaurant menus. Thankfully, high-end husbandry and the preservation of rare breeds has fixed that and we’re thrilled to work with a host of farmers (most notably Penlan Farm and Huntsham Farm) who produce exceptional pork with a unique flavour. Their cuts have just the same complexity as the aged ribs of beef we buy for our butchers and as such can be treated with just the same level of precision.

Below are two recipes that often make it on to our menu. The first, our eponymous chop, has in fact rarely been off it since we opened. We prefer to use the intensely rich chops from Mangalitza pigs – they make a perfect meaty dinner for one. The second recipe is a cheaper cut – pork belly, usually from Middle White pigs, which has a super-sweet fatty flavour and can also be found in our pork pies.