The event was held as part of the annual Skills for Chefs conference, held in Sheffield.

The chefs were taken round three different restaurants all offering carefully crafted pork menus – including dessert – and each one was hosted by a pig farmer.

BPEX food-service trade manager, Tony Goodger, said: "Pork is still very much under-represented on menus and this was an ideal opportunity to raise its profile.

"The chefs were very impressed with the food offered and for many of them it was the first time they had ever had the chance to talk to a pig farmer.

"Everybody learned a great deal from the evening and I am hopeful the chefs will be using more pork on their menus as a result.

"Pork is very popular for meals at home but has been something of the Cinderella meat when it comes to eating out," added Mr Goodger.