The Pheasant Inn in Tattenhall, Cheshire serves up this board packed full of locally sourced meats and homemade condiments.
The Nelson Northwest Hotels owned pub has a nose-to-tail ethos, and likes to use as much of the animal as possible by making its own pork crackling and pates.
It serves the platter all year round, but we’re sure it would be a big hit at Christmas, promoted with a bottle of red wine.
The pub’s sous chef has also put his own spin on this dish, taking inspiration from his Indian background and creating a pineapple chutney to accompany the meats.
Roll over the hot spots on the picture below to see how head chef Matt Leech says he creates each component of this Butcher’s board.