The French are not the only ones to make outstanding pates.
Here in Suffolk we have a family run butchery whose Duck Liver Pate is absolutely first class. A little melba toast or locally baked crusty bread, a light green salad, and a glass of something white and sparkly is just about the perfect compliment to this rich and full bodied taste of luxury. This pate is served at many of the top restaurants across the area so you can be sure if the best chefs use it you wont be disappointed. Each pot is at least 250 grams and lightly covered with melted butter for good measure.