Introducing our Head Chef
Formerly Senior Sous Chef at Hugh Fearnley-Whittingstall’s River Cottage HQ in Devon, and Head Chef at the Tulse Hill Hotel.
“Pork is the best meat in the world! We buy rare breed meat which is reared properly and has much more of that amazing sticky fat. I’ve just hung up our first two sides of Gloucester Old Spot beacon which we cured for five days in salt, brown sugar and thyme. We’ll be using it in a few dishes and kerry will be nicking a fair bit for her famous Bloody Mary.”