We were more than glad to make the trip to Restaurant Alimentum in Cambridge, to attend a very special event. A Dingley Dell Flying Visit. This was a six course extravaganza to celebrate everything Pork. What made this special, was pork with a difference. It was happy pork, or at least the pigs who supplied the meat were happy pigs. Dingly Dell Pork from Suffolk is recognised for its top quality, and is used by not only Alimentum chef / proprietor Mark Poynton but other top chefs including Michelin starred Jason Atherton at his Pollen Street Social restaurant. Plus each and every course this evening was also prepared by a different chef(s)
We arrived at six for a pork inspired (yes) pre dinner cocktail mixed by Joe Tivey from 12a Members Club in Cambridge. Various cuts and prepared dishes were presented to show full use of the animal
A short film to show off the terrain of the farm animals was offered. Not only did this reveal the truly free range nature of the pigs environment but amazingly showed Mark, the owner of Dingly Dell treating his stock as pets. Dingly Dell is also Freedom Food approved
Next was a butchery class from Master butcher Tom Robert's who dissected the carcase with precision.
Canapes by "A passion to Inspire" students James Drury and Rachel Speak were handed around. My favourite was the scotch egg.
Another cocktail and a glass of champagne were proffered and this set the scene for this amazing value for money event that was on offer for the remainder of the evening.
First course was by talented chef Eric Snaith from Titchwell Manor .
Crispy Pigs head, garden vegetable salad and almond.
A wine package was included in the price. the choice here was, St Mont Blanc, Andre Daguin, Rhone Valley, France, NV
Bread was made on the premises and of good quality, as was the butter.
Next course from another highly rated chef Russell Bateman, from restaurant, Colettes at The Grove
Pork belly, carrots, liquorice, sweet cicely and lemon verbena.
The wine chosen with this course was Pinot Gris, Domaine Materne Haegelin, Alsace, France. 2010
Ross Pike and Madeline Bonvini-Hamel from The British Larder, Suffolk next. Their featured dish was simply named,
Ham, Egg, and Cheek.
The wine choice was, Toscana Bianco IGT, I, Veroni, Tuscany, Italy, 2011
Chef / Proprietor Alimentum, Mark Poynton's dish next.
Hay Smoked pork loin, turnip, apple, and jack by the hedge.
Wine was a very pleasant Pinot Noir, Huaquen Reserve, Curico, Chile, 2009
Chocolatier, Michelle Gillot's pork inspired dish was up next, and do you know what it worked
Peanut, strawberry and crispy shoulder.
For the dessert course the sommelier chose Coteaux Du layon, Vielles Vignes, Loire Valley, France, 2009
Well, event's like this one do not come around too often, although it has to be said that Alimentum seem to be regularly holding special events celebrating one product or another. It's just a shame we are so far away to try out more of them.
One thing that shone through above all else was how passionate about food all of the amazing people that we spoke to on the night displayed. Some of them like us had travelled from afar, others were lucky to live local, but one thing is for sure. We all had a very good time.
My apologies if I have missed anything or anyone out, we had such a good time that I consumed quite a lot more alcohol than I would normally do resulting in a poor memory.
We made many new friends on the night. A lot of them we shall communicate with on twitter and hope to meet up with them again in the not too distant future. Here are a few of our new friends.
Mark from Dingly Dell Pork, and master butcher Tom Robert's from Direct Meats of Suffolk.
Top chef from Alimentum. Mark Poynton.
Do look out for any Dingly Dell events. You can follow them on twitter. Also pay attention to Alimentum's upcoming events they really are special indeed.
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