Flying Visit - Nutters - Dingley Dell - Passion to Inspire — at Nutters Restaurant

“A Passion to Inspire “, Flying Visits, a celebration of the pig and its journey from stress-free life on the farm to mouth-watering pork on a plate.

Seventeen young people from seven colleges were given the chance to work alongside distinguished chefs at the latest Flying Visit which was held at Titchwell Manor in North West Norfolk on Wednesday 5 December 2012.

Student chefs worked with Eric Snaith and Chris Mann of Titchwell Manor, Russell Bateman from Colette’s Restaurant, Roger Hickman, Hickman’s Restaurant, Phil Thompson of Brocket Hall and Sam Bryant of Stratton’s.

Front of House staff worked with Titchwell Manor’s Mark Dobby and Jamie Aram from Hallgarten Wines as well as Franck-Lin Dalle, the owner of Chateau de Campuget who was doing the wine pairings.

Diners and students were given a presentation on pork by Mark Hayward of Dingley Dell Pork and a butchery master class by Glyn Feller of Cleveley’s Butchers,

Mark Hayward says: “Dingley Dell’s beautiful flavour comes from the breeds used, great animal health and welfare, naturally balanced nutrition and a stress-free environment. These pork dishes are created with passion and skill by award-winning chefs.”

All the students names and colleges appeared on the menu. They described the dish or the wine they served prior to each course (after coaching in the art of presentation from Master Chef Murray Chapman), and were exceptional and a credit to their respective colleges.

Over £2,000 was raised on the evening for Hospitality Action.

Carmel Asbury, Head of School of Hospitality at West Suffolk College, said: “This is a great opportunity for our students to get involved with some top chefs in the Country. These students have a Great Experience and we are all looking forward to the next event.

This was the sixth Dingley Dell Flying Visit this year. Dingley Dell hopes to organise more on the same format, with Hospitality students involved, through their links with Murray Chapman, All the support and help from Freedom Food and “ A Passion to Inspire “

Jamie Aram from Hallgarten Wines and Mark Dobby from Titchwell Manor

College students Front of House
Adam Neary from Wigan and Leigh
Jessica Read from West Suffolk College
Joel Bennett from Cambridge Regional College
Emma Seaman from City College Norwich
Christian Shields from Westminster Kingsway College


Canapés (Eric Snaith, Titchwell Manor )

Mussel Chowder, Smoked Bacon, Marsh Vegetables (Eric Snaith, Titchwell Manor)

'Jam on Toast' (Sam Bryant, Stratton’s)

Trotter Croquettes, Cauliflower, Peanut Granola, Coriander (Phil Thompson, Auberge du Lac)

Pork Belly, Smoked Eel, Foie Gras, Teriyaki (Russell Bateman, Colette’s)

Braised Pig’s Head, Confit Turnip, Carrot Purée (Roger Hickman, Hickman's Restaurant)

Apple Tart Tatin, Crackling Ice Cream (Chris Mann, Titchwell Manor)

College students in the kitchens
Simon Slack - Cambridge Regional College
Joe Brackenbury - City College Norwich
Jack Hazel - Colchester Institute
Freya Taperell - Suffolk New College
Teagan Erichsen - Westminster Kingsway College
Bethany Brame (Advanced Professional Cookery VRQ3) West Suffolk College
Cameron Davies - Wigan and Leigh College

This Dingley Dell Flying visit has been organised by Master Chef Murray Chapman in collaboration with RSPCA’s Freedom Food, Hospitality Action and A Passion to Inspire.

Pork products from Dingley Dell are processed locally, using trusted, established partners, to provide a strict provenance. This means Dingley Dell is able to supply butchers, restaurants, the catering industry and retail markets with pork from a single, bespoke production system in terms of breeds and welfare that is totally consistent in flavour and quality. To find out more, visit

Next Event
Corpus Christi College, Cambridge March 16 2013. 7 courses with paired wines £85 per head raising money for NSPCC chefs confirmed Mark Poynton Alimentum Restaurant and Chris Bell head chef The River Room Galgorm resort and spa Ireland

Media enquiries - for further information about this story, please contact:
Mark Hayward, Dingley Dell Pork … 01728 748097 Mob 07973 715191
Eric Snaith …. 01485 210221
NB: These contact details should not be published with the story