We are pleased to introduce the first of our Nose to Tail series in Parker’s Tavern.
On Wednesday 5th February, we introduce an exciting new dining experience at Parker’s Tavern, the first of a continued series of banquet feasts. Chef Lee is set to butcher a whole pig, from which he will curate a special sustainable menu, demonstrating how every primal of the animal, ‘nose to tail’ can be used. Expect terrines, sausages, braised pork belly cassoulet, slow cooked collar, brawn on toast finished with local Cambridge honey. All served on platters to share alongside locally sourced vegetables. No waste here!
Wednesday 5th February, 7pm. £39.50 per person.