The Almanac

Say hello to our new pour behind the bar, Fielden Whisky! To celebrate, we've got a tasty End of Summer Spritz for you to try at home (or at your favourite PIG!) - this is a drink made for making the most of those last golden evenings.

Back when we were coming up with the idea of little nibbles to eat with a drink before dinner - which we now call Piggy Bits - we had a crack at making the ultimate Scotch egg!

This is one of THE PIG classics that we have had on numerous menus since we started!

A classic PIG recipe, our Beetroot & Blue Vinny Salad is perfect for the changing season!

An all-round crowd-pleaser – you can’t go wrong with a pizza in the warmer months. But what really sets these bad boys apart is the toppings. They are the champions of the plate! If you’re getting on the wood-fired bites this spring, we’ve got a few toppings you’ve got to try… (you can thanks us later).

We’ve teamed up with Big Green Egg to create exclusive recipes for an end of summer send-off using their brand-new Rotisserie 2.0 – starting with a smoky Chicken & Chorizo Kebab with Chilli Yoghurt.

There’s something special about scallops. They’re a paradox - delicate but rich, meaty but sweet, and when they’re fresh, they need very little doing to them.

This seasonal dish brings out the best in Purple Sprouting Broccoli. We grow ours just a few steps from the kitchen door, but you can pick up a bunch from a good grocer or farmers’ market.

This is cheesecake – but not as you know it. We grow a few different types of strawberry at THE PIG, including the small but flavoursome white Alpine and wild varieties, which make this pud extra special.

It’s a lovely, colourful salad that’s light, zesty, and perfect for enjoying in the sun with a glass of wine.

So many of our dishes are served with a red wine sauce because it’s such a great flavour enhancer. The first version of our recipe is the full-on one we make in our kitchens – it takes 2 days and uses some great ingredients to produce a deeply rich sauce that gives a superb depth to meaty meals. The second is easier to manage, and a rather more convenient option for a mid-week meal.

When it comes to the ultimate pork dish, THE PIG’s Head Chef, Andy Wright, believes this is right up there. Here’s why….