Pigging myself at Exeter College
I was guest of honour at the annual dinner of Exeter College’s PPE Society, for those studying Philosophy, Politics and Economics at Exeter College, Oxford. It started with a champagne reception, then the meal, It began with a superb dish – black pudding tortellini, sticky pork belly, seared scallops with sweet pepper and crackling salsa. It was an excellent mix of tastes.
The main course was also pig – braised boned shoulder of “Old Spot’ pork with a sweet potato puree and Madeira, raisin and balsamic juice. The pork was mouth-wateringly tender. Finally we had ‘melting hearts’ with Bailey’s ice-cream, and then coffee and mints. The wines were a Sunnycliff chardonnay, a Red Alto Pampas pinot noir, and port from a decanter which might have been late bottled vintage. It was quite a feast, but I couldn’t really relax until I’d given my speech…