One of our customer favourites is our delicious Butcher’s Sharing Board – as recently featured in ‘In A Pub’ Magazines article which you can read here.
We divulged our secrets to them, as to how we piece together the perfect sharing board. Take inspiration below and treat friends and family to your very own creation this festive season.
N.B. All the meat we use in the pub, including this dish, is from our local butcher who uses farms in the surrounding areas, so food miles are low.
Hot Scotch Egg – We mix the pork with shallots, thyme, garlic and seasoning. Then the eggs are soft boiled for six and a half minutes with a runny centre. Then we wrap the pork around the egg and use panko bread crumbs to make sure it’s extra crunchy.
Black Pudding & Cumberland Chipolatas – Our local butcher makes these to our very own recipe, which we have given him.
Honey Glazed Ham – This is roasted with English mustard, honey and demerara sugar. It’s cooked over night for 12 hours so it’s really moist.
Pork Crackling – We hate waste, so we salt the pig skin for two days, then wash it all off and cook it at a high temperature to puff up.
Pineapple Chutney – We’ve got an Indian sous chef, and this is his take on mango chutney. It’s made with brown sugar pineapple, onion & garam masala. It goes well with the meat as it’s the same idea as apple sauce.
Piccalilli – As with everything here we make this ourselves with cauliflower, turmeric, saffron, chilli white wine vinegar & white wine. Then we add cucumber to cool it down.
Bread Rolls – We have our own sour dough and white bread dough, which we use as a base to bake fresh rolls each morning.