We have recently partnered with Chris Mapp from The Tickled Trout at Barlow to showcase how Chris uses a range of Global Knives to cook his Côte De Porc recipe which is your traditional Sunday Lunch with a twist.
Chris began his career training under Marcus Wareing at the Michelin Starred Pétrus restaurant in London, then moved to the Michelin starred Greenhouse restaurant in Mayfair. Seizing the opportunity to collaborate with good friend Paul Ainsworth, Chris moved to Padstow to co-own No.6 Restaurant.
After a few years Chris returned to Derbyshire and not long later, his hometown local pub in Barlow was advertised for sale, it seemed like fate. After many hours of redecoration and restoration, The Tickled Trout Gastro Pub and Restaurant was opened in Summer 2014 and has since won many awards including the Derbyshire Life Food & Drink Awards: Restaurant of the Year, and the Chesterfield Food & Drink Award.
With his impeccable experience, Chris is dedicated to creating a passionate team of food lovers, local ale experts, and wine connoisseurs at The Tickled Trout, using the finest artisan ingredients sourced from local suppliers they know and trust.
In this video, Chris shows us how to cook Côte de Porc rib eye which is brined, chargrilled, and served on the bone to keep it deliciously tender. Plated with a potato puree, Chris’ “posh coleslaw” celeriac remoulade, tenderstem broccoli, red kale, pork sauce gravy and finally, a quince puree. The secret ingredient for this dish which bursts with flavours is Marmite Butter which is glazed onto the Côte de Porc rib eye during the cooking process.
Why not purchase the cookbook to recreate this recipe at home?
The Derbyshire Cookbook: Second Helpings
