Down on the Dingley Dell farm live some of the luckiest pigs around… they are destined to fly into the hands of some of the most magical chefs in the land! On Wednesday night I had one of the best food experiences of my life – the Dingley Dell Flying Visit at The Victoria.
Dingley Dell supply some of the best chefs, and restaurants, in the country with amazing pork from Suffolk. Mark Hayward’s exciting concept of Flying Feasts brings some of these award-winning, pioneering chefs together, to cook up the most delicious piggy based feasts and to celebrate the glory of the Dingley Dell pig. Not only do you get a wonderful tasting menu, but a complete food experience taking the pig from farm to your fork. I watched a butchery demonstration, video footage of the happy pigs on the farm, a live video stream directly into the kitchen to watch my food being prepared and then a talk on the dishes from the chefs themselves!
And now for the amazing menu…
Paul Foster – Tuddenham Mill, Suffolk
Pigs trotter carpaccio, charred broccoli, smoked garlic, peanut and burnt onion
Mark Poynton – Alimentum, Cambridge
Pork rillette, braised jowl, acorn praline, pineapple and chickweed
Madeline Bonvini-Hamel and Ross Pike – The British Larder, Suffolk
Crispy pig’s head, ham hock scotch egg, salsify & cauliflower & shallot piccalilli, nasturtium leaves
One more, so you can see how good the scotch egg looks!!
Paul Merrett - The Victoria, London
Asian Dingley Dell Pork: 12 hour belly vindaloo with coconut sambal, jungle style cheeks with soured mango noodles, dim sum with blood orange and fennel
William Curley – Patissier Chocolatier, Richmond
Amedei dark chocolate entremet centred with a smoked bacon caramel served with apricot compote & lemon thyme ice-cream
The tasting menu was absolutely delicious. Highlights for me were the jungle cheeks with mango noodles, crispy pigs head and the salty bacon with the dessert. I loved meeting Mark Hayward, the proud farmer of Dingley Dell pork and all the amazing chefs listed above. Mark and I are putting our heads together to see if we can bring the Flying Feasts to one of the BBC Good Food Shows which would be incredible! Stay tuned!