July 30, 2014
From ‘dirty grilling’ and smoking to the more traditional wood-fired
oven, barbecue-style cooking is transforming our restaurants.
Olive Magazine list their flaming hot top 10 rbarbecuing restaurants and in at number 8 is none other than THE PIG-on the beach:
"At The Pig on the Beach in Studland Bay the newest addition to the Pig boutique hotel group executive chef James Golding is harnessing the power of fire to add another dimension to local fish and seafood as well as vegetables grown on the property.
‘Everything we do is about provenance freshness and immediacy from our garden or the sea. With our wood oven and Japanese robata grill everything cooks quickly: it’s great to add another dimension to the flavour of produce you’ve spent so much time growing or sourcing’
Chargrilled whole Poole Bay lobster and chips with a foraged salad was one dish that Golding devised with the robata grill in mind: ‘There’s nothing on earth like grilled lobster – it’s heaven’
Or there’s charred Poole Bay mackerel confit beetroot and pickled rock samphire.‘It’s also about showcasing the stuff we’re growing ourselves and picking from our walled garden. We take produce at the peak of freshness – like courgettes, purple sprouting broccoli and asparagus – marinate
it in an infused rapeseed oil then char it on the grill to give that delicious bittersweet flavour.
Coal or wood? Wood. We use New Forest oak – it’s sustainable and has a distinctive sweet smokiness.
Beer or wine? Nyetimber English sparkling wine
Banger or burger? Banger definitely. Being The Pig we make our own pork sausages from our own pigs
Who’s better at BBQ - men or women? Men. I lived in the States for a bit and it’s a big part of male culture there. We want to own it a bit more and women like to let us.