The Almanac

Charred Chateaubriand with Burnt Padron Pepper Chimichurri. Andy, Group Head Chef, teamed up with Big Green Egg last summer to share a few of his favourite recipes to cook over the open flame - including this fiery crowd-pleaser! Taken from the thickest part of the fillet, this tender cut of White Park beef is grilled before being finished directly on the coals, creating a deep, smoky crust while maintaining a perfectly medium-rare centre. Finished with a vibrant chimichurri of charred padron peppers and fresh herbs from THE PIGs Kitchen Garden, lemon and garlic, this dish will really bring a bang to your outdoor table!

AT HEART, THE PIGs are restaurants with rooms where everything starts with the Kitchen Garden.

This spring at THE PIG, we’re serving up something green, fresh and made for slow afternoons in the sun. A blend of broad beans, salty feta and garden mint, blitzed with cold pressed rapeseed oil and brightened with lemon zest, into a thick, creamy spread that’s full of the season’s best bits. Served alongside crisp croutes and finished with garden flowers, it’s the sort of dish that disappears quicker than you meant it to.

There’s something about tomatoes at this time of year that needs very little dressing up. Grown on the Isle of Wight and by nearby farm growers, they arrive beautifully sun warmed, naturally sweet and full of character; the kind of ingredient that only really comes into its own for a few short months each summer.

An unexpected combination that tastes like summer in the garden...

Our new drinks partner, Sapling, is a sustainable brand that started life with two friends experimenting in their kitchen

This spring at THE PIG-on the Beach, we’re pouring a new favourite that’s already earning its keep. A mix of Sapling Raspberry & Hibiscus vodka, Chambord, apricot syrup and fresh lemon juice, with heaps of mint, shaken up into something bright, a little bit cheeky and very easy to go back to.

Pro beekeeper Martin Knight tends to apiaries supported by businesses across the UK – including right here at THE PIG-near Bath.

From playful piglets to new-season lambs, fresh faces are settling into life around the gardens and grounds.

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).

When asparagus season rolls around, we like to keep things simple and let the ingredients do the talking. Fresh spears, creamy Buffalicious mozzarella and a drizzle of punchy green herb oil, that’s all you need for a proper spring plate.

There’s a little shift in the air this month…