Katy’s saddleback pig with barbecued leek. We use the left over leek tops alongside Pork fat, which is a byproduct of Littlewoods butchers charcuterie and apple cider vinegar to create a sauce. The croquette is braised pork shoulder, fermented chillies, wild garlic capers and pickled Welsh onion scapes from the Landing

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Yellowhammer Pottery Workshops