A Whole-Animal Dinner in Support of EatWell MCR

Earlier this week we delved into the art of whole-animal butchery, learning how to source ethical meat and make creative use of lesser-known cuts. Under the expert guidance of Sam Buckley and Marcus Wilson of Littlewood’s Butchers, we broke down a whole animal, divided the cuts, and developed a tasting menu—each dish highlighting a different part of the pig.


All proceeds from the event went to Eat Well MCR, an initiative dedicated to providing nutritious meals to families experiencing homelessness, women in sheltered accommodation, parents of children in hospitals, food banks, and schools supporting those affected by food poverty.


The Chefs & Their Cuts:

Libby Sanders (Commis Chef, Le Manoir Aux Quat’Saisons @belmondlemanoir ) – Coppa

Doug Stanton (Sous Chef, @erst_mcr ; Founder, Northern Cure) – Head & Trotters

Tom McManus (Senior CDP, Erst; formerly The Moorcock Inn, Honest Crust, Little Window) – Shoulder

Sergio Reyes (Chef, @stretfordcanteen ; formerly @restaurantclimat ) – Shoulder

Phoebe Hammett (Community Chef, @bouncebackfood ; Founder, @ramyum_uk pop-up) – Loin

Ben Ockendon (Junior Sous Chef, @kala_bistro_manchester ) – Ham Hock

Iman Aziz (Chef, @plattfields_marketgarden ; @mudkitchenmcr ) – Pork Belly

A huge thank you to:

Marcus Wilson, for his endless generosity in sharing his knowledge, passion, and time.
Erst for the use of their beautiful new kitchen.
Yellowhammer & The Courtyard Dairy for their generous donations of bread and cheese.