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Overseen by chef James Golding (ex Mark Hix –Ivy, Caprice, Sheekys and Soho House New York) James’s key two lieutenants won’t be his sous chefs but his forager and his kitchen gardener. This is an utterly genuine reinvented way of running the kitchen, the menus will change by the minute depending upon what the forager turns up with or what the kitchen gardener deems to be in perfect condition. Home grown with clarity of flavour, true to the micro seasons and influenced by the forest are the drivers of our food style. Our further commitment is the 15 mile menu - whereby some 95% of fresh ingredients will be sourced in the local home area.
The duo will be such a vital part of the culinary mix that The Pig’s menus will change not so much daily but hourly, subject to what Garry unearths or what Mike deems to be in perfect condition. Served in an authentically reproduced Victorian greenhouse dining room, complete with bare wood table tops and mismatched bone handled cutlery - a meal at The Pig will be a truly one-of-a-kind experience.
Lunch 12:00pm-2:30pm - Monday to Saturday
Lunch 12.30pm-3.00pm - Sundays