Join us for our Sussex Tasting Tour on Tuesday 11th September – 4 courses, 3 wines, £55

George’s Sussex Bacon Pudding

On Tuesday, our Sous Chef George headed to Hotel Du Vin armed with the all-important ingredients for his carefully crafted Sussex Bacon Pudding. Shortlisted for Brighton & Hove Food and Drink Awards’ ‘Young Chef of the Year’, it was time for George to cook for the judging panel, which included Latest magazine’s Andrew Kay and Michael Bremner, owner of local restaurant 64 degrees.

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George wanted to create something special for the occasion, so he developed his take on Sussex Bacon Pudding, a traditional local dish originating in the Anglo-Saxon period. The dish consists of a sumptuous filling of bacon, onions, sliced apple and rich, smoky gravy encased in a suet crust. Historically, it was served with cabbage as a peasant’s winter dish, due to the combination of cheap ingredients into a homely and filling meal, perfect for long nights.

So how did George put his spin on the dish to create something very different? Here’s how…

“I cooked the pork fillet in a water bath, sealing it in a pan for flavour. To represent the bacon, I added sliced, cured pork belly to the dish, to give it a different flavour. As cabbage is usually served with a Sussex Bacon Pudding, I decided to add pickled cabbage to the dish, whilst creating a smoked apple puree to represent the smoked bacon flavour.

To bring in the onion, I blanched it in a vacuum packed bag with salt & rapeseed oil, before sealing it off in a pan. I finished the dish with a gravy, rather than a jus, not forgetting the suet crust side of the dish, by baking sourdough bread and soaking it in melted pork fat.”

Sussex Bacon Pudding

Our take on Sussex Bacon Pudding will be added to our menu over the next few weeks

Would you like to try George’s Sussex Bacon Pudding? The good news is, we’ll be adding it to the menu over the next couple of weeks, so book your seat to join us here. Alex recommends pairing the dish with a glass of Davenport Pinot Noir, which we serve by the glass (£8) and bottle (£36).

Do you think it looks like a dish worthy of an award? We’ll find out how George got on when he went up against young chefs from The Set, Curry Leaf Café and Terre a Terre, when the winner is announced at the awards on Monday 14th November!