Chef Alastair David is going The Whole Hogget with this exciting pop-up event!

All photos courtesy of Jose Jimenez

Chef Alastair David is holding ‘A Celebration Of Slow Grown Flavour’ showcasing hogget from Tuckett’s Farm.

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Two pop-up dining events will be held at separate locations in Devon on 7th and 9th June. The menu will be based around a 14 month-old Jacob’s hogget reared on Tuckett’s Farm. Hogget tends to be richer in flavour than traditional lamb and the Jacob’s sheep hogget will be the focus of both events.

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The first pop up on Thursday 7th June will cater for 32 people and cost £40 a head. It is being held at a secret open-air location near Ashburton and is BYO. The second on Saturday 9th June is at Michael Sutton’s Cellars near Dartmouth and the cost of £75 a head includes a selection of fine wines.  Canapés will be served in the courtyard of the Cellars and Jonathan Sutton will choose the wine-pairings ensuring that all the diners have a memorable evening.

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Alastair David says. “I’m delighted to be working with Tuckett’s Farm again as they are local and supply quality produce.  I’m excited about using hogget. You get the best of both world’s because it has the flavour that you get from mutton but the meat is leaner.”

Ann Humphrey, owner of Tuckett’s Farm, is very pleased to be supplying Alastair David again after he used one of their mangalitsa piglets for his April pop-up. “Alastair is passionate about working with local suppliers and keeping food miles to a minimum. Each event will have an average of around 12 food miles from the farm to the plate.  Dan, the Tuckett’s Farm manager, and I are as passionate about provenance as Alastair is and we can’t wait to taste the menu.”

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Tucketts Farm is located near to Newton Abbot in Devon. Tucketts Farm is a picturesque farm on the Teign Estuary and currently produces mutton, hoggett, rare breeds’ pork and small amounts of its own cider. Tucketts Farm has not been a working farm since the 1950s and Ann and Dan, the farm manager, have embarked on a project to restore the farm. Ann and Dan who is a keen cider-maker share a passion for good food and local ingredients and want to make Tucketts a destination for like-minded foodies as well as a source of premium produce with 100% traceability and truly local provenance.

Alastair’s main course is a roast loin and leg of hogget while the dessert includes sheep’s yoghurt sorbet. For further information including the full menu and to make your reservation please use the links below:

Secret Location near Ashburton (£40)

Michael Sutton’s Cellars (£75)

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