Magazine – Bar & Kitchen


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Know your pork

Sausages are essential to a fry up, pork makes a great roast and is an easy stir-fry ingredient. But it’s far more versatile than that.

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Matt Owens, Chairman of the Craft Guild of Chefs, which supports chefs with training and development, shares his tips for cooking pork in all its forms, and explains how to truly eat nose to tail.