Pork Rillette

Whether they’re Spanish, French, Italian or North African; the eclectic mix of dishes on our menu all share the same foundations – outstanding UK ingredients produced to the highest standards by the finest fishers and farmers in the land.

Few dishes transport you to a small bistro in a town square in the heart of France, quite like rillettes. It’s been a customer favourite for years and we’ve never deviated from making it with the same brilliant British ingredient at its core; free-range British Saddleback Pork reared in woodland in Sussex, from the same supplier, since 2007. We serve it simply – with cornichon and toast. Eh voila!

While it does take a little time to cook, it’s dead simple to make. So, on a long winter’s evening, try out the recipe in this film and you’ll have an authentic, coarse, slow-cooked pate, perfect for the family or a dinner party.

Bon Appetit!



250g Outdoor reared British pork shoulder
2 bay leaves
5g garlic
3 sprigs fresh thyme
250ml water
Salt and pepper to taste
Whole or grated nutmeg to taste

    1. Place the pork shoulder into roasting tray or saucepan  with garlic, bay leaf, thyme & nutmeg. 
    3. Cover with water, tin foil and cook on 150oC  for about 3 hours or until meat is soft.
    5. Remove pork from stock, remove rind & reserve stock.
    7. Once cool enough to handle, scrape with a fork into fine, pulled strands
    9. Add small amounts of stock until pork is moist but not saturated 
    11. Season to taste.
    13. Chill. 
    15. NB – Chefs tip – best eaten with cornichons, Dijon mustard & crusty sourdough.
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