hosted by The Griddle Project
We'll scour the area for the best British seasonal food for you.
After warming up in our front room with mulled pear and fritters, filter through to the dining room where you'll share a feast of starters: baked Waterloo cheese & rye crisps, grilled onglet steak with onion puree and rocket, bath pig salami and leek risotto.
A shot of jerusalem artichoke soup will keep you going until the main meal: 8 hour slow roast pork, fondant potatoes & purple sprouting broccoli.
Finish yourself off with dark and white chocolate mousse, with a couple of blood orange cigars.
As usual, all food will be locally sourced where possible (Saturday will be spent cycling around Essex to the OrganicLea stall in Leytonstone, WD Chapman in Woodford and Loughton fisheries).