vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
The fry up was appreciated..
I have french trimmed my racks (see Potsy, advanced butchery skills too) and the trimming have been used as the base to the port sauce which is now slowly reducing.
How very gastropub of youI have just checked and the mustard I made with mildly spiced Perry's Craft Mulled Cider is ready to use now as a base for a sauce to go with our roasted Pork Loin.
I am thinking a bed of steamed organic leek and cabbage and some cracked potatoes, but I draw the line at arranging it in a tower using cooks rings.. I just go for the 'pile it on, it's rustic innit' approach to presentation to balance out any ponciness tendencies.
There must be a middle ground, I appreciate good food but definitely not in the 'served on a slate' or 'foams' category...
Honest.How very gastropub of you
Any month in particular? December 2015 sounds like a good one.
I did say to be kind to me if i wobbledThis may not help but I was going to suggest we met for a drink sometime in January.
How very gastropub of you
Why not use January as a trial?I did say to be kind to me if i wobbled![]()