Trio of pork: It’s got to be saying something if it’s the choice dish of our new Silks Head Chef, Mark Treadwell.

Slow cooked confit of pork belly (roasted further for texture) is complimented by a slow braised pig cheek and a herb, spice and confit onion infused black pudding bonbon. C’est magnifique!

Our new menu is just one reason you need to head to Silks this week, call 01637 839048 to book your table today.


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