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New French Bistro Porcine Is Going the Whole Hog With Nose-to-Tail Cooking Above a Paddington Bottle Shop – Broadsheet
Each fortnight a 60-kilogram Berkshire pig is delivered. Every part of the beast is used, from the head (which becomes terrine) to the belly (bacon sangers for…
When Broadsheet calls Nicholas Hill, the situation in the kitchen at newly minted French bistro Porcine is approaching code red.
A broken dishwasher and a chef off sick had us a tad behind today, says Hill.
Even with a former Old Fitz head chef (Hill) in the kitchen and an ex-Don Peppinos co-owner and chef (Harry Levy) running the show, opening a restaurant is not for the faint of heart especially when you throw a whole pig into the mix every fortnight.
Hill and Levy have been on the tools for…
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