Confit Belly Pork with Caramelised Bramley Apple Sauce


The Pork

Belly of Yorkshire Dales pork cooked low and slow in a bath of rendered pork fat. Over time the meat takes on unparalleled tenderness whilst maintaining succulence.

The pork is then finished skin side down in a pan to crisp up.

The Accompaniments

Crushed Cheshire new potatoes with cream and wild garlic

Braised asparagus, broad bean and parsley sauce

Caramelised Bramley Apple puree


Celery, mustard, sulphites, milk


Homemade Horseradish Cream for a touch more heat

Cranberry and Red Onion Relish for a little sweetness to balance the heat from the mustard


Sam's Homemade Sticky Toffee Pudding with Toffee Sauce

Sam’s home-made sticky toffee pudding with sticky toffee sauce

Lemon Posset with Macerated Cheshire Strawberries & Toasted Almond Granola

Local dairy fresh double cream, sugar and the zing of fresh lemon juice. Refreshing and intoxicatingly indulgent.

Topped with macerated sweet Cheshire strawberries and our homemade toasted almond granola.

Andreas Shiraz, Bovlei Valley, Wellington, Western Cape, South Africa, 2017

Rich red fruits, deliciously full with a spicy finish. The perfect partner to beef.

Chateau de Camarsac, Bordeaux, Merlot

A classic combination. And a really classy wine. This one is soft, rich and perfect with red meat.


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