When we say a Nose to Tail Cookery Course, we mean it. There’ll be a trotter too.
Still a couple of places left on tomorrow’s course – book your place now!
Our meat will be coming from our lovely friends at Lux Farm next door to The Oak Tree who produce their own beef and lamb, and source their Gloucester Old Spot pork from our friend Georgina in Sproughton – just the other side of Ipswich. She is the lady who supplied our latest piglets at the farm! Today I am preparing the “here’s one I did earlier” pig’s head for brawn, as well as some pre-made brown stock – they are now simmering on the stove. We’ll also be showing how to make these from scratch tomorrow with another handsome head and set of bones.