Suckline Pig Recipe from The Fat Loaf

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PUGHS SUCKLING PIG, CREAMED CABBAGE, NEW POTATO FONDANTS - and organic apple sauce made with Westons cider. (England).

From MANCHESTER EVENING NEWS (CITY LIFE) FOOD COLUMN

Matt Shaw - head chef at The Fat Loaf in Altrincham – first made his name as chef de partie at restaurateur Raymond Blanc’s new two-rosette bib gourmand Petit Blanc in Birmingham.

Matt’s formative background in classical French cuisine then earned him a place at Blanc’s twin operation in Manchester. From there he was headhunted as part of Marco Pierre White’s handpicked all-star team at the new Lowry Hotel - where he met Tim Wood and Paul Taylor.

Later, after spells at city centre restaurants ‘The Lincoln’ and ‘Room’ he joined Tim and Paul’s expanding Fat Loaf restaurants in Sale and Altrincham – specialising in ‘round the week’ affordability in fine bistro cuisine, private dining, corporate events and outside catering.

The Fat Loaf is in Green Lane, Ashton on Mersey, Sale (tel: 0161 972 0397) and Greenwood Street, Altrincham (tel: 0161 929 6700)

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Posted: Tuesday 30th October 2007
ID: 1520 - 37