Orleans Britomart presents Pork and Pinot
Showcasing everything from hocks to jowls and snouts
Pig is good, pig is great, and although some parts of a pig are more common in your average supermarket than others – a pig can in fact be eaten from nose-to-tail.
To prove the feat, Orleans Britomart has enlisted their executive chef Sam Campbell to present a ‘Nose to Tail’ long lunch, showcasing everything from the best bits to hocks, jowls and snouts. The one off event on Saturday 30 August will feature a five course degustation with beverage pairing from Black Estate Wines, and musical accompaniment from Auckland big band Sal Valentine & The Babyshakes.
Tickets are limited to 98 guests only. Get them here.
Published on August 07, 2014 by
Stephen Heard
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