The Restaurant at Tante Marie is staffed by graduates of Tante Marie's acclaimed Cordon Bleu Diploma. During a 1 year apprenticeship in The Restaurant, they are studying for a Hospitality Management Diploma.
Sourcing fabulous produce and building relationships with suppliers is a cornerstone of great hospitality and our Graduate Chefs must demonstrate mastery of this, so, we thought we’d set them a little challenge: Source a pig from a reputable farm, butcher it and use every part of the animal to build a series of menus, right down to using the bones for stock! Then, run a week-long ‘Festival of Pig’ during which customers can book a table at The Restaurant at Tante Marie to enjoy a Piggy Feast! After the event, carry out a critical assessment of the project to establish how successful the event has been and submit this as part of your Diploma assessment!
Our Graduate Chefs love a good challenge!
The team have sourced a Gloucester Old Spot pig from Richard Brooks of Brooks Pork, based in Steyning, West Sussex - in keeping with our philosophy of supporting local producers!
We will be collecting the carcass on 10th November and that evening Master Butcher Ian Wood will run a 2 hour demonstration during which he will share his wealth of knowledge on breeds, welfare, farming and traditions, whilst also breaking the entire carcas down into its component parts and giving a short curing demonstration! Tickets for this event cost just £10 and as a bonus, you will get £10 off the a la carte menu in The Restaurant at Tante Marie that evening. Spaces on Ian's demonstration are limited! Click here to book tickets.
There follows a fabulous festival of pig, during which every cut of pork will be transformed into a mouthwatering menu, ranging from Scotch eggs and bar snacks to whole roast joints and banquet sized spreads for larger groups!
Some cuts will suit large groups, some will offer enough just for couples… and of course we will also run a range of other dishes including starters and desserts from the a la carte menu to suit all tastes.
Our first ever ‘Festival of Pig’ runs from 16th November until the pig is completely gone!
Booking is essential as we anticipate cuts will be snapped up quickly! Click here to book!