St George’s Day: A Culinary Salute with Heritage Pork

By Mark J French | www.chefsnotebooks.com

While it may not rival Bastille Day or Burns Night in pageantry, St George’s Day (23rd April) still offers a rich canvas for culinary creativity and storytelling. For those of us in food and hospitality, it’s a moment to shine a light on English provenance, artisan producers, and dishes that evoke a quiet pride.

🏰 The Origins of St George’s Day

St George, a Roman soldier who became a Christian martyr, was adopted as England’s patron saint in the 14th century. His tale—slaying a dragon to save a village—embodied medieval virtues like courage and sacrifice.

Historically, the day was marked by feasting, church services, and flying the St George’s Cross. It waned over time but is enjoying a quiet revival in pubs, restaurants, and local communities across the country.

🎩 Traditions in a Modern Context

• The red rose, associated with St George since the War of the Roses, is perfect for presentation—garnishes, centrepieces, even cocktails.
• English staples like cider, apple, pork, and wild greens are ideal seasonal choices.
• Local storytelling is key: who your producers are, what your kitchen does with the bounty, and how English food has evolved.

🍽 Featured Recipe: Heritage Pork Cutlet with Bramley Apple & Cider Jus

Heritage Pork Cutlet with Bramley Apple & Cider Jus

✍️ St George’s Day Limerick

With apples and cider and pork,
We honour a knight with a fork.
Though dragons are few,
Our flavours ring true—
It’s heritage served on a cork!