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Chris at Hardwick Hall

On Saturday 5th May, Chris conducted a live cooking demo at the Great British Food Festival which took place at Hardwick Hall in the glorious Bank Holiday sunshine. Showcasing our new Butterly côte de Porc dish, attendees were given a personal experience of how Chris puts the dish together in our kitchen and could take a copy of the recipe to try themselves at home. If you couldn't make the event or missed out on a copy of the recipe, you can find the full details here on the page below. The cooking demo itself was arranged and overseen by Wots Cooking, more information can be found on their website:




  • Ribeye of pork on the bone
  • ½ small celeriac, cut into thin strips
  • 45g mayonnaise and whole grain mustard
  • 100ml cider, 1ooml cider vinegar
  • 50g demerara sugar
  • 200g chicken stock
  • 1 large potato (marfona, maris piper)
  • grated 1 granny smith peeled and diced 1omm
  • 15g fresh basil, roughly chopped
  • 15g wild garlic, roughly chopped
  • 50g pine nuts
  • 3 tbsp olive oil
  • 15g Parmesan, finely grated
  • ½ lemon, zest only, finely grated
  • 1 tsp lemon juice
  • to taste, salt and freshly ground black pepper


*For best results brine the pork for 12 hours before cooking

Remoulade: Cover the grated celeriac for 30 minutes with salt, squeeze out excess water using a tea towel. Combine with the mayonnaise and mustard, season with salt + pepper to taste. Keep at room temperature to use. Grate the potato and squeeze out any excess water, mix in thyme leaves, salt and pepper.

Thyme rosti: Using the rings in a heavy frying pan, put in a couple of spoons of grated potato. Gently press down to spread it out. Add equal quantities of duck fat and butter to the pan. Cook on a medium heat until one side turns golden, then remove ring, flip and repeat on the other side. Peel and dice a granny smith’s apple and place into apple juice until needed.

Granny Smith Cider Gravy: Place cider, cider vinegar + sugar in a pan and reduce by 2/3rds. Add chicken stock, reduce by half and your gravy is ready.

Cote de porc: Put the pork into a pre-heated griddle pan, moving it 45degrees to create crossed lines. Brush with marmite butter during cooking and cook for approximately 6minutes in total.