duck

At The Noortwyck, we have the foie gras butter that pairs with our Duck Bun and we also include it in the albufera sauce for our chicken dish.

Every great chef I've worked with has had their own unique duck dish, which has always been a standout menu item at those restaurants.

All our protein comes in whole – be it fish, duck or chicken etc.

For example, we buy the ducks whole for our dry-aged duck breasts and use the legs for the filling in our duck bun.

"We've obviously worked with Renee for quite a while now - in different roles to what she's in now - but I think she's taken to it like a duck to water," said Mead.