Event: Nanban Pork Jerky for Tim Anderson

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Master Chef 2011 winner Tim Anderson has been continuing his culinary mix of heavily Japanese & American fusion since his glorious win. From burger pop-ups to Ramen style noodles he was delighted his eating audiences around London. His ambition and goal on the horizon is his own Nanban style restaurant and I can’t wait to try that out when it finally hits our restaurant radar.

Preparing for Tim’s future projects he joined up with Duke’s Brew & Que for a one-night Nanban Vs American deep south pop up evening. Combining craft beers (Tim is a huge fan) from niche brewery’s including Beaver Town (home of @DukesJoint) with heavily flavoured Southern Japanese & American BBQ, a menu was born that also included a Nanbanpork jerky. That’s where we came in.

Using a broth of Tim’s secret ingredients and a long list of others for me to source I set about making a few test batches until we were both happy. Then it was time to back up about 100 specially labeled bags for the event to co-inside snacks and starters on the evening and for people to share around on each table.

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

The Menu

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

The Snacks:

Garlic ramen Billy Franks Pork Jerky, Crackling with shichini, Sweet Potato biscuits with black seasame butter.

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Pollack roe dogs in hushpuppie batter

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

Ramen & Ribs

Event Billy franks Nanban Pork Jerky Chef Tim Anderson

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