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Treacle-glazed barbecue pork belly with Jersey Royals cooked in embers

Will Holland’s treacle-glazed barbecue pork belly with rhubarb compote, Jersey Royals cooked in embers and an apple, walnut and watercress salad

Serves 4

Treacle glaze (can be made in advance)

50ml                Coca-Cola

50g                  Black treacle

50g                  Soft dark brown sugar

25g                  Dijon mustard

 

Place the ingredients in a saucepan. Bring to the boil, whisk, and store until required.

 

Rhubarb compote (can be made in advance)

300g                Rhubarb

30g                  Sugar

 

Roughly chop the rhubarb and place in a saucepan with the sugar. Cook over a medium heat, stirring occasionally for approximately 10 minutes or until fully cooked. Store until required.

 

Pork belly

 

4 x 200g          Pork belly slices

                        Sea salt

                        Olive oil

 

Season the pork on all sides with sea salt and leave for 10 minutes to lightly cure. Pat dry with absorbent kitchen paper. Lightly rub with olive oil before placing on a pre-heated barbecue burning at approximately 220°C. Cook the pork for approximately 2 minutes on each side, or until golden brown and caramelised (8 minutes in total). Each time you turn the pork, generously brush with treacle glaze. Remove the cooked and glazed pork from the barbecue and allow to rest for approximately 8 minutes. Before serving return the pork to the barbecue for 2 minutes to reheat and add one final brush of treacle glaze.

 

Jersey Royals

 

1kg                  Large Jersey Royals

                        Olive oil

                        Sea salt

                        Onion ash (optional)

 

Parboil the Jersey Royals in boiling salted water until just cooked. Place the Royals directly on the embers of the barbecue. Turn them regularly until the outside of the potatoes is lightly charred. Transfer to a mixing bowl and add a small glug of olive oil, a pinch of sea salt and a large pinch of onion ash (optional). Mix well so the potatoes are coated and seasoned and serve immediately.

 

Salad

 

80g                   Walnut halves

1                       Apple

1 bunch            Watercress

                         Simple salad vinaigrette

 

Lightly crush the walnuts. Cut the apple into batons. Place all the ingredients in a mixing bowl and dress with a simple salad vinaigrette. Serve immediately.

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* For bookings of more than six people or to reserve a table in the Tasting Room please call 01534 744101 or email the Reservations team.
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