Back to the pig’s ear

John Taylor — Sun, 11 Jan 2009 20:24:44 +0000

I’ll be putting the finished pig’s ear salad on the menu tomorrow and our new entry in at number one is…Warm pig’s ear and pickled farm egg salad with hot Tewkesbury mustard dressing.

Things on the back burner for next week are: Frontline’s first piece of cured bacon, turkey and elderberry sausage, and a new vegetarian dish – parsnip pudding with curried cauliflower.

I’ll show you my “bits pics” soon…

Making a pig’s ear of it at Frontline

John Taylor — Fri, 09 Jan 2009 10:42:08 +0000

We try to use all the cuts of the animal in the kitchen, but trying to get people to eat the extremities of the beast is the difficult part, and trying to make it sound appealing to the customer – even harder. But I have been developing an idea using pigs ears and I’ll upload some pics of us kitchen staff in action soon.

Ear of pig, originally uploaded by noodlepie.

offal – Frontline Club

Back to the pig’s ear

Making a pig’s ear of it at Frontline