In a collaboration that’s sure to be catnip to carnivores, Paddington’s The Cleveland Arms has joined forces with British Charcuterie Live – an organisation championing premium prepared meats, established by writer and broadcaster Henrietta Green – to create an event on January 26, serving an all-day à la carte or set menu, showcasing winners from British Charcuterie Live’s 2018 awards.
The à la carte offering tempts with a charcuterie board (£10 per person or £19 for two) of rillettes made by The Cleveland Arms; spiced coppa (pork) from Tempus Foods (winner of Best Producer 2018); venison salami from Ambrose Sausages; fennel salami from Marsh Pig Charcuterie; smoked Bath chaps from Lishman’s of Ilkley; and mangalitza air-dried ham from Beal’s Farm (winner of Best Product 2018). The meat feast continues to the main course, which includes cured pork with January King cabbage and duck egg hash (£11); ham hock with Hodmedod’s split peas, black cabbage and green sauce (£12.50); or pigeon breast with Suffolk smoked bacon, celeriac and sage (£16). For dessert, there is a choice of a chocolate pot with boozy prune and walnut biscuit (£6) or treacle tart with Liberty Fields apple syrup and Jersey cream (£6.50).
Alternatively, guests can opt for the five-course set menu (£35 per person), which includes Suffolk smoked bacon pastry twists; a charcuterie board; chorizo coddled egg; ham hock with Hodmedod’s split peas, black cabbage and green sauce; and treacle tart. There will be fish and vegetarian options for non-meat eaters, while wine and beverages – matched to the dishes on the menu – will be available from Lea & Sandeman wine merchants.