Our chefs have been creating wonders in the kitchen and this southern Spanish spring dish is no exception. Served over the weekend it got some pretty outstanding reviews from our customers and we thought we would share.
Spanish Ibérico ham is known as the best in the world as the pigs are acorn fed and the meat is of incredible quality.
Chef has partnered the Ibérico black pigs’ cheek with truffle cauliflower purée, pickled vegetables and tiger prawn beignet which makes for a tender and flavoursome experience.
We’re thrilled to have this culinary delight on as a special and hope you feel the same. Available as a starter we recommend you try a glass of the 2006 Rioja Reserva from the Bodegas Franco-Espanolas winery to bring out the flavours of the dish.
