January 8, 2013
THE PIG's head chef James Golding recently visited Ringwood School to show students how to cook two of his dishes from our current menu which included New Forest Pheasant breast with confit duck leg, cabbage, bacon and chestnuts with a new forest mushroom and wild garlic sauce as well as homemade black pudding with a poached egg on an apple, bacon and watercress salad and cider vinaigrette.
James talked to students from the school about the importance of using local ingredients and showed some of the produce from THE PIG's kitchen garden.
Each student then prepared their own recipe and eight were asked to cook their meal which was judged by James who was joined by Mary Reader, president of Christchurch Food & Wine Festival.
Aimee Wiltshire's (aged 14) choice of rabbit wrapped in bacon with dauphinoise potatoes, mustard sauce and seasonal vegetables and a dessert of chocolate brownies served warm with chocolate sauce and raspberries was chosen as the winning menu.