This could be my favourite dish we have cook at our supper club in a long time. We dubbed it “the other stuff.” A love letter to the other parts of an animal that are delicious and inspire. Drawn and or directly inspired by the chefs, farmers and butchers we admire. From the top: marrow rillettes, whipped lard with porchetta seasoning, chicken liver and Foie Gras terrine with duck fat caramelized onions and lastly, heritage boiled eggs with smoked celeriac salt and simple mayonnaise. Served with house made bread. Cooking and butchery...incredible stuff.