We first made our pigs ear pork scratchings back in February 2020 when we hosted a nose-to-tail style supper club. The event allowed us to showcase our own British Charcuterie while demonstrating the way some lesser cuts of meat could be used. We wanted to pay homage to St John’s style menu items while throwing in some more modern, cosmopolitan flavours that we love to cook with (although obviously St John’s is timeless!).

Northern Cure Nose-to-tail dining event at Trove, Manchester

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