Chef Sean Connolly and his team have worked up a delicious limited edition menu of piggy treats including Oysters Kilpatrick, Pork Belly and Squid and the pièce de résistance: tender, crispy Whole Suckling Pig. All to be washed down with a selection of drinks: bacon washed Bulleit bourbon cocktails and James Squire Orchard Crush on tap.
Check out the Morrison website for details of the next event!
Culinary Director | Sean Connolly
Marketing Manager | Viki O’Hagan
Photography | Amy Mackay
Design | Lizzie Florece