Slowly does it

This last weekend we have had an exciting special on the menu at the Watership. The centrepiece was confit pork belly. To 'confit' is too cook something very slowly in its own fat, the pork was then pressed to make it easier to portion out .

The pork was accompanied by a potato and leek croquette and an exceptional calvados and truffle sauce. The black summer truffles are local and give the dish a fantastic flavour; they work really well with the pork. Chef Steve Gilbert said: “We like to use our specials to offer customers something different and express ourselves.”

Next time you are in the pub, make sure you have a good look at the specials, there is often something exciting to try.

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Lucy ArthurComment