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Thank you for coming to a very special evening.... Tables are ready.... Drinks are poured.... Greg welcomes everyone to The Victoria Steve Daniels introduces the wines Farmer Mark Hayward introduces Dingley Dell In comes the carcass Demo by Master Butcher Meet the kitchen team Check on! Live action from the kitchen on giant screens! Paul Foster Ross Pike Mark Poynton Madalene Bonvini-Hamel cest moi! William Curley Paul Foster's Pig’s trotter Carpaccio, charred broccoli, smoked garlic, peanut, burnt onion Mark Poynton's Pork rillette, braised jowl, acorn praline, pineapple & chickweed Madalene Bonvini-Hamel & Ross Pike's Crispy pig's head, ham hock Scotch egg, salsify & cauliflower & shallot piccalilli, nasturtium leaves Paul Merrett's Asian Dingley Dell pork: 12 hour belly vindaloo with coconut sambal, Jungle style cheeks with soured mango noodles, Dim sum with blood orange & fennel William Curley's Amedei dark chocolate entremet centred with a smoked bacon caramel & served with apricot compote & lemon thyme Ice-cream team talk plating up mucking in post match beer
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