July 3, 2014
Well done to the hardwork of the team at THE PIG which has led to us scooping Sustainable Restaurant of the Year at the National Restaurant Awards.
Our 25-Mile Menu is filled with dishes created from our nearby farm, our onsite smoke house and the freshest vegetables from our Kitchen Garden. Everything is picked to order and grown or reared to organic standards. Anything we don't grow on site is sourced from local suppliers coming from no more than 25 miles away.
Aside from our food, we also ensure that we have minimal impact on the environment and maximum positive effect on the local community. Our Head Chef James work with eight schools, passing on the importance of working with local food.
And those lovely warm fires we have burning away through winter - all fuelled by local diseased trees.