Ladies and gents

Thursday night dinner will be:

Slow cooked tender sow from the southern highlands over a medium heat for a 12 hour period, gently massaged with Himalayan salt and treated with citric acid juices,

Accompanied by thorpdales finest kipler potatoes, blanched and pureed over a medium heat and finished off with light olive oil spread and a fresh highland low fat, permeate free milk.

We will also have fresh seasoned and lightly steamed vegetables of 3 different varities, cooked in a broth of h20

Laymans terms roast pork/ mashed spud and vegies