‘25 mile menu of magic’ – The Pig part two

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Foraging through the walled gardens..

Welcome back to my May feature on The Pig.  This week, we venture outside the hotel to take a look around at how garden arrives at plate with some foraging, before a sneak peak at some Piggy Nibbles.

The gardens at The Pig have an extensive selection of veg and herbs, driving the on site foragers to hop through ingredients as the seasons change and the menu organically evolves.  Some rainbow chard ready to pick, some starting to sprout, you get a real sense of menu planning taking place in and around what is available on site.  As you walk around you can picture dishes on the restaurant menu building bit by bit.  Spotting rhubarb and seeing it appear among the evening desserts is really quite something.

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Rainbow chard, elephant garlic, chives, the gardens continue to grow at the Pig!

Back into the kitchen for a feature of the 25 mile menu – piggy nibbles.  Homemade pork scratchings are often on offer, alongside these beauties below.  ‘Brock Eggs’, a stunning take on a scotch egg, runny yolk included of course.  Homemade sausage rolls are a rare treat in our house, so it was lovely to sample The Pig’s effort – comfort food is clearly taken to the next level.

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The Pig’s fabulous ‘piggy nibbles’

Next week’s final part three will jump back into the dining experience for a full take on the 25 mile menu.

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