The Leconfield's talented Head Chef Paul Welburn visited our Development Kitchen recently and created this mouth watering braised pork cheek dish, served with raw and grilled asparagus and @tenderstem puree. It tasted incredible! Visit our website to find the full recipe.
This fennel-infused gin recipe from Paul Welburn offers a delightfully fresh take on the classic, using sous vide equipment to compress the fennel and inject the maximum amount of flavour into the gin. Eschewing citrus for lemon balm is another clever twist, while the drink is saved from sourness by using fresh vanilla seeds.