We have attended a few charity events this year and it really is comforting that so many generous people help the less fortunate in this world. This event was to support Hospitality Action.
Celebrity TV chef and all round great guy Andrew Nutter hosted what was to be a very successful and fun fund raising event.
Giving their time free of charge were some of this countries top chefs including new Michelin starred Mark Poynton of Alimentum in Cambridge. Paul Foster of Tuddenham Mill in Suffolk. TV chef James and his brother Chris Tanner of Tanners in Plymouth and famed chocolatier Paul A Young. Each chef would showcase the use of prime pork in their dishes. By prime I do not mean fillet but the quality of the beast. The idea was to show diners what could be achieved using the cheaper cuts of the animal. Dingley Dell Pork of Suffolk provided the pork as it does to many top restaurants throughout the country, including Michelin starred ones such as Alimentum, Jason Atherton's Pollen Street Social and Gordon Ramsay.
Guests were welcomed with a glass of fizz and some Crispy Black Pudding Wontons cooked by Andrew Nutter.
As the event was based around and showcasing what a versatile animal the pig is. We were treated to a short film giving an insight behind the scenes at Mark Hayward's Dingley Dell Pork farm which I think holds about seven thousand outdoor high welfare animals. Mark talked us through the film which showed perfectly happy animals doing perhaps what they would do in the wild. Have fun I suppose. Welfare of his animals is paramount to Mark and they are raised to the highest possible standards. Happy pigs, equals superb flavour I presume.
Master butcher from Birtwistles Catering Butchers. Kevin Bleasdale demonstrated amazing skill by preparing a carcass for the chefs. Very few people will have seen this sort of work at first hand so it captured the attention of the audience.
What followed was a feast for the senses. Some wonderful dishes were put forward using cuts which chefs make great use of such as Pigs cheeks, head, shoulder, and of course belly.
Pigs Head Terrine Parsnip Toffee, Pear Cumin and Watercress, by Paul Foster.
Pork Shoulder, Apple, Prune, Sweetcorn and Truffle Mayo, by Mark Poynton
Slow Roast Pork Belly, Lobster, Pineapple and Cauliflower, by Chris and James Tanner.
Braised Pig Cheek, Creamed Leeks, Potato Fondant and Wild Mushroom Fricasse by Andrew Nutter.
Boubon and Bacon Billionaires Shortbread, Salted Caramel and Pickle Back Chocolate Shortbread by Paul A Young.
Whilst everyone was thoroughly enjoying themselves we never lost sight of the fact that this event was a charity fundraiser. A whopping £9000 plus was raised for Hospitality Action.
One of the many auctioned prizes was a table for six at the opening night of Great British Menu chef Aiden Byrne's new Manchester House restaurant in guess where? It raised a rip roaring £2600. Do look out for it, its a big,big opening in Manchester City Centre in May 2013. Many, many thanks to Aiden and Sarah as to everyone who donated.
I,m just nuts about Nutter. The Prince of Rochdale and his friends have raised truly whopping amounts of money for charity. Good on them too. Porktastic. A truly fun event with a very happy ending.
From left to right. Paul Foster, Mark Hayward, Andrew "nuts" Nutter, Mark Poynton, Chris Tanner, unknown, James Tanner, Murray Chapman, unknown.