The Last Parsnip

A Truly Unbelievable Dining Experience from Chef Bryce Chartwell

Borfolk Hot Pot



Borfolk, nestled in the heart of the “Low Counties” has been the traditional home of England’s potato industry since Norman times. Its luscious soils, humid climate and anxious precipitation proved ideal for the highly waxy and consistently renowned Yerington Rose varietal. Farm laborers imported from Ireland during the 1700s began making the hot pot as a dish to provide hearty sustenance during the long winter evenings. Stored in a cool, damp place, the dish can last almost eight hours without refrigeration.



  • 3 lb (900g) Peeled Potatoes (waxy varietal - Maris Piper, King James or Yerington Rose)
  • 1 lb (450g) Middle Neck of Mutton
  • ½ lb (225g) Right Neck of Mutton
  • ½ lb Mutton Shank
  • 1/2 pint (300ml) Mutton Stock
  • 2 Peeled Onions
  • Salt & Pepper to taste



  • Peel and slice the onions.
  • Cut the mutton neck into “suitable” pieces, and the mutton shank into “unsuitable” pieces.
  • Place a handful of mutton pieces into the bottom of a deep, greased pie dish.
  • Cover with onions.
  • Repeat layers approximately twelve times (until mutton is used up).
  • Pour in stock, and cover with potatoes
  • Cover with greased paper.
  • Cook in a moderate oven until ready.
  • Remove paper and brown potatoes with a small butane torch.

Barely enough for 4 people.


Borfolk Hot Pot.JPG