You will need to gather your pig-eating posse together and decide which Wednesday or Thursday in May you would like to join us. Then, just for you, Chef Pork Cooper will order in a suckling pig which he will proceed to bone, brine and bedazzle with his usual culinary craftiness.
The classic Bishop Sessa pork dinner is back this May. Chef Pork Cooper relishes any opportunity to work with pigs and our bi-annual I Dream of Pork event is his idea of a great night out: troughs full of pork dishes, bucket loads of wine and an enthusiastic and like-minded audience keen for more and more pork.
Chef Paul Cooper, himself the product of a mother, has lovingly created a 4 course feast with which you can spoil mum. Lunch will be a 4 course affair and includes a glass of Taittinger Cuvee Prestige NV for any and all participating adults.