Our motto is ”It’s Nuts at Nutters” and that is indeed the case. From the moment we landed in Rochdale our host the charismatic Andrew Nutter completely proved the point. After a welcoming cocktail the fun began as pig masked waiters delivered the canapes.
To introduce the carcass for Kevin from Birtwistles demo a fanfare played as the pig was clapped in (a scene somewhat reminiscent of a New Orleans jazz funeral procession) Kevin sliced and diced enthralling the diners with a display of master butchery to showcase the versatility of a pig carcass. After the video farm tour and a few words we were into our Northern Apocalyptic Pork feast;
Paul Foster – Pigs Head Terrine, Parsnip Toffee, Pear Cumin and Watercress
Mark Poynton – Pork shoulder ,Apple ,Prune, Sweetcorn and Truffle Mayo
Chris and James Tanner – Slow Roast Belly, Lobster, Pineapple and Cauliflower
Andrew Nutter – Braised Pig Cheek, Creamed Leeks, Potato Fondant and Wild Mushroom Fricassee
Paul Young – Bourbon and Bacon Billionaires Shortbread, Salted Caramel and Pickle Back Chocolate Shortbread
The food was simply stunning with each course introduced by the Chef, a raffle and auction raised over £9,000 for Hospitality Action. A totally fantastic evening topped off with the limo which delivered us back to chez Nutter for the post-event party.