The Cleveland Arms celebrates British charcuterie

Cleveland Arms

The Cleveland Arms in Paddington and British Charcuterie Live have introduced a day dedicated to sampling the British Charcuterie Award 2018 winners.

Maria Tamander, owner of The Cleveland Arms, and British Charcuterie Live’s Henrietta Green conceived the idea of British Charcuterie Day, which sets out to showcase top producers’ skills alongside a specially curated selection of speciality beers, spirits and ciders from Lea Sandeman Wine Merchants.

The Cleveland Arms’ head chef Louis Lingwood has created an imaginative charcuterie-themed five-course set menu based around cured meats, porky “bits and pieces” and specialities.

Cleveland Arms charcuterie

The selection includes Spiced Coppa from Tempus (Champion of Champions Producer), Mangalitza Air Dried Ham from Beal’s Farm (Champion of Champions Product), Traditionally-cured Ham from Suffolk Salami, Venison Salami with Cacao and Chilli from Ambrose Sausages, Fennel Salami from Marsh Pig, Smoked Bath Chaps produced by Lishman’s of Ilkley, and a very special Rillette prepared by The Cleveland Arms.

There are two dining options. A five-course set menu or the option of the all-day A La Carte Menu, both offering a wide variety of flavours and textures, including Pork Puffs & Apple Sauce, Suffolk Smoked Bacon Pastry Twists and Chorizo Coddled Egg.

There will also be both a fish option and a vegetarian option available, continuing the theme of great British food.

Lea & Sandeman Wine Merchants are providing a selection of complementary champagnes, spirits and ciders, carefully selected to best showcase the flavours of the produce of the meats. There will also be a bespoke selection of British beers and ales to pair with the food.

Maria Tamander said: “We want to invite 2019 in with style, and this is the chance to have a day dedicated to some of the country’s finest charcuterie, which perfectly reflects The Cleveland Arms ethos of celebrating great British food. We can’t wait to have people through the doors and to experience Louis’ menu.”

Henrietta Green added: “There are nearly 400 British charcuterie producers, and we’re proud to support the best of them through our annual awards.

“We’re on a mission to get everyone enjoying the incredible diversity of British charcuterie available, from traditional products to the highly adventurous.”

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