Pork Brawn (Headcheese) Recipe – Chef's Pencil

Head Cheese or Pork Brawn is a type of meat that originated in Europe. The recipe for Head Cheese below was submitted by Chef James Golding who runs the kitchen at the Pig Hotel in Hampshire.

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HOW to make KNITTING HEAD CHEESE – Fromage de Tête – Meat series 03

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A local Dorset boy James Golding left home at just 16 to pursue his culinary dreams. While still a student on The Academy of Culinary Arts (formerly Académie de Culinaire de France) Specialised Chef course at Bournemouth College James was hand-picked as a trainee by none other than The Savoy Group. Within three years he had completed all sections at the Savoy and had a firm grasp of classic French cuisine. In 1998 James was offered the position of Chef de Partie at Le Caprice working under Mark Hix and later Elliot Ketley. James remained at Le Caprice until 2001 when Head Chef Tim Hughes offered him a new position at seafood restaurant J Sheekeys. By 2005 he had risen to the position of Sous Chef helping to restore the restaurant to its former glory as well as honing his own skills learning how to motivate and train junior staff. It was these leadership qualities that Elliot Ketley played heavily on when he put James in charge of the 6th floor restaurant at Soho House New York. While across the pond James also took a two week sabbatical to lend his talents to the exclusive members-only Oscar party that Soho House Hollywood hosts annually in LA. In 2006 James returned to his home on the South Coast as both a seasoned chef and a new father. His work became increasingly inspired by the region and the unique produce from both the forest and the sea. James sought out and supported small producers and local butchers and became a passionate advocate of provenance and seasonality all of which he put into practice as head chef at Harbour Heights in Sandbanks. In 2009 he was brought on board by Robin Hutson to launch Simply at Whitley Ridge Brockenhurst after the hotel was purchased by the Lime Wood Group. Here James focused on creating simple yet delicious dishes using the best local produce from local crab and free-range Hampshire pork to New Forest biscotti and delicious local jams and honey. Now as head chef at THE PIG James uses all his creativity to create a menu that is once again based on the finest and freshest seasonal ingredients sustainably sourced locally.