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both popular breeds in Britain before the introduction of commercial pig farming
Amazing looking pork chop
A slow sear that builds colour and cooks it from medium-rare to medium (54–55°C) brings it to its best
Our native breed pork porchetta is made by wrapping a boneless pork loin with just enough pork belly to encase the joint
3-Bone Rack of Lamb queen both popular breeds in BritainCut from the lamb saddle, the glamorous 3 bone rack of lamb is succulent and flavourful, best served medium rare. We prefer not to French trim it, as we believe the fat is one of the highlights of this cut. Therefore, we recommend slowly rendering the fat side before roasting. Inspiration by Chef Valentine Warner "Cooking lamb in a rack allows for a perfectly pink result and succulent meat. I tend to always score the fat with closely running lines