Indeed, the two winning dishes – roast hog with salt baked potatoes and apple sauce (for two) and the slow-cooked duck breast with peas, duck fat chips and gravy – are both on the Hand & Flowers menu.
Twice finalist on the Great British Menu, Tom Kerridge is now famous for his slow-cooked duck breast with peas, duck-fat chips and gravy, and his roast hog with salt-baked potatoes and apple sauce.
But 2011's roast hog with salt-baked potatoes and apple sauce has a minimum order of £50 for two, and my wife has beaten me to 2010's slow-cooked duck breast with peas, duck-fat chips and gravy at £22.50.
Above a slowly rotating roast hog, he tells me that he's quietly optimistic about his prospects for staying on because he's been in the UK for 12 years and has visited family here since he was five years old.
I couldn't persuade her to share the roasted hog with salt-baked potatoes and applesauce for two, but my slow-roasted duck breast was juicy and tender, and the fries cooked in duck fat, a riff on pommes Sardalaise, and gamey gravy were autumn dining at its best.
In the window - and looking not unlike the bronzed Ray Winstone of Sexy Beast - sits a whole roasted hog.
Burgers from $7.7311 Mcferrin Ave, +1 615 712 9517, thepharmacynashville.com Barbecue-obsessed former bonds trader Patrick Martin is the proud owner and "pit master" of this Nolensville joint, where he roasts whole hogs at the weekends, and serves 22-hour cooked pulled pork with a piquant, vinegar-based slaw.
In a salmonellosis outbreak in southwestern England in 2011, illness was linked to the consumption of pork meat served at a hog roast (barbecued pig) in a small town.
The islands themselves offered up traditional means of roasting whole hogs in huge pits, steaming things in banana leaves and the ever-present taro root.
"Food is really important," grins Lee, walking into the walled kitchen garden where students built a 60-person banqueting table last year, barbecue pits cast into its concrete top – and a space to spit-roast a hog in the middle.
