A celebration of nose to tail eating…
Wednesday 2 October at 6.30pm & 8pm, hosted by Steve Lamb
River Cottage HQ’s Steve Lamb will be hosting The Whole Hog, an evening where you will be shown how to eat everything but the oink!
Canteen head chef Mark Stavrakakis and his team have designed a delicious three course menu showcasing some of the more unusual cuts of pork and embracing the River Cottage ethos of using the whole animal
Guests will enjoy a sharing platter of crispy pigs ears, cured pigs cheeks and brawn, along with a pork liver terrine, spiced apple chutney, quince cheese and homemade focaccia.
A stuffed loin of pork, black pudding, confit garlic, celeriac and thyme
Apple and almond cake with apple Chantilly and brandy syrup
A vegetarian option of butternut squash and goats curd rotollo, winter leaves and green sauce will also be available.
£28 per person to include 3 course set menu
Book online at rivercottage.net/Bristol or call the Canteen on 01179732458