Made by decorated Chef David Barratt of Barratt's Restaurant who in his hayday trained under Pierre Koffmann and even cooked for the Royal Family.
This is a very limited production pate, we get one "bar" intermittently. We advise getting in touch to check availability.
Collection Rhuddlan & Prestatyn Saturday: 12th February
Prestatyn on Monday : 14th February.
Chicken Liver, onions, garlic, BUTTER (DAIRY), CREAM (DAIRY), seasoning, gelatine, PORT (SULPHITES)
Sorry we don't post this pate for food safety reasons.