At Dingley Dell, pigs are born, reared and grown outdoors all year round. Dingley Dell’s beautiful flavour comes from the breeds used, great animal health and welfare, naturally balanced nutrition and a stress-free environment
The Flying Visits are fun evenings where guests experience everything that’s great about pigs and pork.

Sounds great! So what happens on these nights, exactly?
No two Flying Visits are the same, but you can expect:
Introductions from Mark from Dingley Dell Pork, porky anecdotes and farm film.
A short discussion on pig welfare from the RSPCA ‘s Freedom Food.
Butchery master class.
Mouth-watering pork dishes introduced by award-winning chefs.
A selection of wine to match the each course.

The First flying Visit was at The British Larder wear Ross & Maddy created an assiette of desserts to end the meal. No pork used but to be honest you are probably going to be all porked out by the time you get to dessert.  The Obvious cut of meat for a dessert is Bacon as it matches perfectly with dark Chocolate, But William Curley   created a spectacular dessert on the Last flying visit at The Victoria hosted by Chef Paul Merrett. Also in the Past I have served Chicken Liver Parfait Chocolates as Midsummer House as a Canapé.

Bearing the Liver & Chocolate Combination in mind I mulled over using this for dessert with Gingerbread. But as Pork Liver is so much stronger in taste I decided against it. After brain storming & bouncing the Ideas off a few foody friends finally decided on using pork Shoulder using a Chinese marinade from the Modernist Cuisine used to create crispy beef. Combined the Flavours with Peanut, Chinese 5 Spice & Strawberry.

My Day started with a a Little Mise en place with Alimentum’s Pastry Chef Lewis Beckett:- 

• Strawberry Sorbet – Using SOSA ProCrema
• Strawberry Foam – Using SOSA ProEspuma
• Chinese 5 Spice & Peanut Sponge
• Salted Toffee Popcorn praline
• Peanut Panna Cotta – Using SOSA ProPannaCotta & SOSA Peanut Purée
• Crispy Pork Shoulder (Marinated, Microwave, Pull, Dry & Fry)
• Slice fresh Strawberry

Wednesday 13th June the landing of the Dingley Dell Flying Visit at Alimentum

Dinner Menu

Pre Dinner Cocktail

By Joe Tivey of 12A Member’s Club

Canapes

By “ A Passion to Inspire ” students
James Drury and Rachel Speak

Crispy pig’s head, garden vegetable salad and almond

By Eric Snaith, Titchwell Manor

Pork Belly, carrots, liquorice, sweet cicely and lemon verbena

By Russell Bateman, Colette’s at The Grove

Ham, Egg and Cheeks

By Ross Pike and Madalene Bonvini-Hamel, The British Larder Suffolk

Hay smoked pork loin, turnip, apple and jack by the hedge

By Mark Poynton, Restaurant Alimentum

Peanut, strawberry and crispy pork shoulder

By Michelle Gillott, chocolatier

£65 per person