Special restaurant devoted to traditional methods of smoking and ageing pork products, with a  MEET MEAT EAT theme. Built over and within a ham/sausage smoking factory dedicated to slow, hand processed hams and sausages, using a variety of local, pork species, raised both free range, organic. Slow smoked, dry salted and low temperature baked hams. Aged between 1 and 3 years according to meat type and desired end result. 

The restaurant focuses on local traditional dishes and ingredients (grown on adjacent garden) elevated with a mix of slow food and creative modern interpretations. In summer dining is on a grass roof with external BBQ. An important project with low carbon footprint offering an authentic regional food experience.