“Ok I don’t want to be crass but that cull yaw fat is thick. I took a piss this morning and it left a 2-3mm layer of fat on top of the water”
I got this text from a chef whose name has been redacted a few days after a side of cull yaw had been transported up from Devon by Matt Chatfield, deposited with Vaughn Tan and then helpfully butchered, trimmed and…
Vittles 7.3 - Cull Yaw
Chatting about Fields, by Jeremy Chan
