Dingley dell flying visits
On the 29th of February Ross Pike and Madalene Bonvini-Hamel from British larder, Mark Poynton from Alimentum and I got together with Dingley Dell to create a pork extravaganza. After a talk by Mark Haywood, the 60 guests were given a full demonstration at British larder on how to break down a pig by local butchers, all the cuts were auctioned off at the end by Leslie Dolphin of BBC Radio Suffolk which raised £250 for the East Anglian Children’s Hospice.
I kicked it off with;
“Slow cooked Dingley Dell pork neck, scratchings, chicory, Walberswick sea vegetables and beer pickled sweet potato”
This was followed by Mark Poyntons;
“Spiced pulled pork shoulder, slow roast fillet, celeriac "slaw", and pickled apple”
Then the main course from Ross Pike and team;
“Dingley Dell Belly, swede, date puree, pig’s ear and puffed Pork rice”
Each course was matched with wine by James Stoddart at Enotria wines
It was a great day, and a really interesting way for people to see the pork from farm to plate. They were shown the important work that goes into every single stage, and how crucial a strong relationship between farmers, butchers, and chefs is.
Thank you to Madalene and Ross for making us all feel so welcome in there establishment, and thank you to DIngley dell for asking me to be a part of it. This is a great event that I am sure will roll out a few more times in other venues.
Photos courtesy of Hannah Roberts @hannah_troberts