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Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Traditional British faggots made with minced pork offal and belly, wrapped in caul fat and braised in chicken stock.
An indulgent trio of lamb featuring slow-roasted shoulder, spiced meatballs, and herb-crusted racks served with a rich port wine gravy.