Jasper Gerard reviews

Friday, January 15, 2010 - I hardly feel I'm economising with the 'head to tail' pork. There is a deliciously rich quail's egg with terrine of pork (cheek, ear) with crackling, bacon and haggis, while gherkin adds acidity and texture: fun and tasty. Just as fine is roast duck, still smouldering from the 12-bore that interrupted its day, in gravy with apricots, fresh almonds and potato barbecued on a rosemary skewer. But the highlight is Diana's boudin of (ubiquitous) pork belly with Devonshire snails, with seared lettuce and a garlicky parsley sauce.