As British as fish and chips, roast beef, haggis, welsh rarebit and the humble Cornish pasty; but Bangers and Mash? Get Forked! Forked? What is Forked? Forked serves a subtle blend of meat (or not) and vegetable, served with a jus, a wink and a smile!
We take a 26oz noodle pot (recycled and compostable, of course) and gently place 3 scoops of sumptuous flavoured mashed potato. The hansa potatoes cooked and mashed with lashings of cream, butter and milk are served as buttery mash or flavoured, to your choice, with either freshly grated Taw Valley extra mature cheddar, creamy horseradish sauce or Dijon mustard. Whilst the steam rises out of the noodle pot, from the freshly prepared mashed potato, your choice of two of the finest sausages are being placed, chopped into bite sized chunks, into the noodle pot. Will it be the Prime Porky, containing pork from a recent winner of Pig Producer of the Year flavoured with herbs, spices and seasoning? The Italiano, containing the same pedigree pork as the Prime Porky, flavoured with red wine, garlic, black pepper, cayenne pepper and ground fennel? The Herby Lamb, containing the finest succulent lamb, rosemary, parsley and sprinkle of garlic and paprika? Or, and before my vegetarian friends tune out, we have the deluxe Wicken Fen Carrot and Coriander, carrots, tomato, onion coriander and black pepper and NO gluten, NO tofu NO Quorn. With these chunks of sausages nestling over the potato we drizzle a freshly made onion gravy, (made with chick pea flour for my gluten free friends) and a grind (that’s the technical term apparently) of salt and black pepper. Served with a wooden fork (no knife required) and napkin, you really can stroll off munching on the finest sausages this side of piggy heaven. All the meat sausages are supplied by Walter Rose of Devizes, a rather fine butcher, and a bunch of good guys. They are multi award winning, and have been butchering since 1847, but have only just got around to winning The Meat Trades Journal Butchers Shop of the Year – they obviously had other priorities over the last 170 years! The pork travels less than 8 miles from field, via the abattoir, to the butcher, in fact they can probably see it from their sty!
So carnivore, vegetarian, vegan, or gluten free we have options, you have choices! Real quality choices.