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Greg Furlong

@crazygreggy

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🐖Mangalica Pig 🐖

A couple of weeks back we revived ½ a Mangalitza pig from the legends at @bealsfarmcharcuterie.

An ancient breed originally from Hungary, Mangalica pigs are known for their iconic curly coats and their ability to thrive outdoors. They reach their prime at around two years old, developing incredible marbling that delivers outstanding depth of flavour.

Unlike commercial pork, Mangalica meat is darker, juicier, and beautifully marbled and it really shows on the plate.

Broken down into primals, we’ve been serving the ribeye, rack, and T-bone across the menus this week. Lardo is underway, the head turned into terrines, shoulder slow cooked, plenty of mince, leg curing, and a very solid stock to finish it all off.

Such a pleasure to cook with this one

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Shout out to the guys down @eridgeparkvenison and @bealsfarmcharcuterie.

Magnificent venny again as always shot to order from the beautiful eridge park, thanks to all the stalkers and team down there for looking after the animals with such pride to produce the most amazing product.
Our venny dish this year keeping it simple showcasing that bueatifuk fallow deer.🦌
Thanks to @bradderss86 as always and @crazygreggy

@boys.hall

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Great to have @crazygreggy in the shop today. We cranked out three blades, petit and paring, in no time at all. Well done, Greg!

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Beef, potato and cabbage

Barbecued sirloin rested in its own fat and glazed in bone marrow and citrus miso

Rosti of our potatoes topped with nasturtium flower vinegar gel, crispy cavolo nero and smoked ox heart

Black garlic puree

Beef sauce finished with nasturtium oil

On the side to share is some beef fat béarnaise finished with @bealsfarmcharcuterie bresoala.

Also a pot of our savoy cabbage finished with sauerkraut and amazake puree, smoked bone marrow and shoestring potatoes dusted in nasturtium powder

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Do you know @bealsfarmcharcuterie ? They are the poets of sausage, the masters of wild food, the artists of appetizers... @crazygreggy gave me this gem for @laz_lasagna_brighton 's 5th birthday. I enjoyed it accompanied by homemade rye bread and Valpollicella Ripassato. Those who know me know that I am a vegetarian but art and poetry know no religions.

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Mangalitza pork with peanut nahm Jim

Incredible meat from @bealsfarmcharcuterie

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Thanks for lunch man and congratulations to you both xx

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Top day yesterday visiting a few of our suppliers.

Spent the day looking around fridges, stock rooms and farm fields with the boys for inspiration for our new menu

Great suppliers with brilliant consistency, thanks for having us lads
@bealsfarmcharcuterie
@david_catt_and_sons_ltd

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Wagyu Denver | Potato | Alliums

As soon as I started at @the.small.holding I got back in touch with Rachel at @trenchmore_farm because I wanted to get this cut on as our main course.

Rachel very kindly agreed to save us all the Denvers and we’ve had it on this April.

We’re cooking it over the BBQ and glazing in beef garum

On the side is a terrine of our potatoes topped with roasted onion puree, some of our pickled and fermented onions from last year, some crispy fried wild garlic and a couple of wild leek flowers

We finish the dish with a beef sauce finished with @bealsfarmcharcuterie wagyu bresaola, smoked bone marrow and some fermented wild garlic from last year

I am really going to miss eating Denver trim in service but roll on the May menu on Wednesday!

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Scallop | Beef | Kohlrabi

Another month, another BBQ scallop!

Stunning hand dived Orkneys from @sankeyfish cooked over coal and topped with some of their smoked roe and some smoked and dried @trenchmore_farm beef heart

Fermented kohlrabi puree on the base with our kohlrabis from the farm, dice of fermented kohlrabi and some @bealsfarmcharcuterie wagyu bresoala

Dashi made with some @bellowildfood Cornish kombu, Beal’s bresoala, smoked roes and heart, lacto koji water and Trenchmore beef garum. Split at the end with a little beef fat

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#marination

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