British Charcuterie Award Winners are Celebrated at The Cleveland Arms

The Cleveland Arms in Paddington and British Charcuterie Live are celebrating the very best of charcuterie on Saturday, January 26th with a day dedicated to sampling the British Charcuterie Award 2018 winners.

Maria Tamander, of The Cleveland Arms and Henrietta Green of British Charcuterie Live conceived the idea of British Charcuterie Day - showcasing these top producers’ skills within one of London’s best loved pub-restaurants, alongside a specially curated selection of speciality beers, spirits and ciders from Lea Sandeman Wine Merchants.

Louis Lingwood, head chef of The Cleveland Arms has created an imaginative charcuterie-themed five-course set menu based around cured meats, porky “bits and pieces” and specialities. The selection includes Spiced Coppa from Tempus (Champion of Champions Producer), Mangalitza Air Dried Ham from Beal’s Farm (Champion of Champions Product), Traditionally-cured Ham from Suffolk Salami, Venison Salami with Cacao and Chilli from Ambrose Sausages, Fennel Salami from Marsh Pig, Smoked Bath Chaps produced by Lishman’s of Ilkley, and a very special Rillette prepared by The Cleveland Arms.

There are two dining options. A five-course set menu for £35, or the option of the all-day A La Carte Menu, both offering a wide variety of flavours and textures, including:

Pork Puffs & Apple Sauce
Suffolk Smoked Bacon Pastry Twists
Charcuterie Board, Bread, Butter & Pickles
Chorizo Coddled Egg
Ham Hock, Homemade Split Peas, Kale and Parsley & Caper Sauce
Treacle Tart, Apple Syrup & Double Cream

There will also be both a fish option and a vegetarian option available, continuing the theme of great British food.

Lea & Sandeman Wine Merchants are providing a selection of complementary champagnes, spirits and ciders, carefully selected to best showcase the flavours of the produce of the meats. There will also be a bespoke selection of British beers and ales to perfectly pair with the food.

Maria Tamander, owner of The Cleveland Arms said:

‘We want to invite 2019 in with style, and this is the chance to have a day dedicated to some of the country’s finest charcuterie, which perfectly reflects The Cleveland Arms ethos of celebrating great British food. We can’t wait to have people through the doors and to experience Louis’ menu.”

Henrietta Green is delighted with the opportunity to show-off the quality of British Charcuterie at a top location: “There are nearly 400 British charcuterie producers, and we’re proud to support the best of them through our annual awards.  We’re on a mission to get everyone enjoying the incredible diversity of British charcuterie available, from traditional products to the highly adventurous.”

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About The Cleveland Arms

In 2014, Maria and her partner John co-bought public house The Cleveland Arms in Paddington, a Victorian pub which has been running since 1852. Maria project-managed the renovation of the entire building, which included restoring as many Victorian features as possible, as well as totally refurbishing the residential apartments. The result is a playful and modern take on a traditional pub, serving the best of craft beers, independent wines, and delicious food in an environment that will make you want to come back for more

Chef Louis Lingwood came on board as head chef of The Cleveland Arms in early 2018, following four years as head chef at Islington restaurant Oldroyd, and previous positions at Quo Vadis and St John. His modern European cooking style, which strives to showcase the finest of British produce through simple, rustic dishes has put The Cleveland Arms on the map as a sought after pub destination to dine as well as drink.

About British Charcuterie Live

British Charcuterie Live was founded by Henrietta Green, the originator of the FoodLovers movement, food consultant, food writer, and one of the leading authorities on British local and regional speciality foods.

The British Charcuterie Awards, first launched in 2018, are national, annual and independent.  They were created to promote quality, variety and understanding of British Charcuterie.

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