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For an expert opinion, ask one of
these top London Chefs.
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Michel Roux - Le
Gavroche
Restaurant,
London.
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Your Middle White Pork has the crispest
skin and the best flavoured fat to accompany its fantastic tasting meat.
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Fergus
Henderson - St John Restaurant, London
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Richard Vaughan's Middle White pork
is "Nose to Tail" delicious.
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| Jeremy
Lee - Blue Print Café, London |
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Well, I have just
nipped upstairs to jot down my thoughts on the subject of your truly marvellous
beef. It is peerless and requires no other prosaic foodie nonsense to say
as much.
I am much impressed by the quality
and choice in the box you sent me.
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Rose
Gray - River Café,
London
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Slow roasted Middle
White pork loin from Richard Vaughan with Ligurian olives, fresh rosemary
garlic and Pinot Bianco is always a favourite on the River Café
menu.
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Tamasin
Day-Lewis - The Telegraph Weekend
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Last week I went to
Herefordshire and tasted the best sirloin of beef I have ever eaten. This
rosy, fleshy slice of succulence was softer than butter yet as flavoursome
as rump.
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Henry
Harris - Racine, London.
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Your English Middle White pork is
remarkable. It has a flavour that surpasses even the finest of organically reared porkers. It may have a heavier fat covering than most pigs, but the
dripping that comes from it is so full of flavour, that it makes a roast potato a meal in
itself. The only pity is that there is not enough of it.
The Longhorn beef is also quite unique, with a more
complex taste than beef I have had before. Can't you rear some chickens as well.
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Herbert
Berger - No1 Lombard Street, London.
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I grew up with our
complete naturally fed pigs in the mountains of Austria and after a long
wait I finally found Richard Vaughan's 'Middle White' - it's the nearest
thing to it, the texture, fat and flavour are absolutely wonderful, and
the Longhorn beef and Ryeland lamb are just fantastic too, full of taste.
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Bruce
Pool - Chez Bruce, London.
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Richard Vaughan's Middle White is the best pork I have
ever eaten.
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Sam
Clark - Moro Restaurant, London.
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Huntsham Farm - Pedigree Meats supply delicious meat
of great distinction.
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Eric
Treuille - Books for Cooks, London
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Many thanks for a wonderful service.
What a fantastic surprise to go back in time and discover taste and texture.
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