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spark the idea for the Farmer, Butcher, Chef
concept. "It meant more cooperation," he
says. "The chefs got to learn about where
the meat comes from, and the farm could
understand the pressures of a professional
kitchen. It's a unique relationship, as how
many restaurants can control every aspect
of their produce in this way? Our butcher
is directly involved in designing dishes ac-
cording to the cuts available, and therefore
nothing is wasted. It means more respect
for the animal, and also allows guests to en-
joy these unusual cuts."
Hearn laughs when he recalls how some
of the cuts took Bunn by surprise when he
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collar, which isn't on the menu currently,
and Darron the chef hadn't worked with it
before, but he raves about it now," he says.
"Then there's ox tongue, which we use as a
bar snack, sliced very thinly, breaded and
deep-fried, served with rosemary ketchup;
also pig's tails and trotters, as featured in
our pork butcher's board – the tails are slow
cooked in a stew with white beans, while
the trotter is sliced very thinly and served
with a salad; or pig jowl, which is rubbed
Butcher John Hearn,
Farmer Tim Hassell,
and Chef Darron Bunn.
