we use pork belly from phillin warren. we cut the whole belly and place it onto a large spit. the only seasoning is olive oil and salt, as the pork already has exceptional flavour. as it cooks, the meat bastes itself in its own fat, becoming tender with naturally rich taste. the skin slowly turns crisp while the inside stays juicy. when serving, we slice the pork and make sure each portion includes meat, fat and crispy skin. this gives every plate the full texture we want.

pork, lemon (garnish) and garlic sauce (yogurt, water, confit garlic, raw garlic, salt, lemon juice, dill, mint.)  

Rotisserie cooking is a traditional method with deep historical roots. The practice of roasting meat on a spit dates back thousands of years, with references found in ancient Greek and Roman texts. The Greeks used spits, or “souvla,” to cook meat over open fires, particularly during communal feasts. This technique allows meat to cook evenly while remaining juicy, and the slow rotation ensures optimal caramelisation and flavour development. The Middle White breed, known for its sweet, tender meat and well-distributed fat, is particularly suited to this style of cooking, combining heritage with exceptional taste.