The Pig: Tales and Recipes from the Kitchen Garden and Beyond
The Pig is a collection of restaurants with rooms in Hampshire, Devon, Dorset and Somerset - and soon in Kent, West Sussex and Cornwall. Now, everyone can enjoy The Pig from the comfort of their own homes. Among the pages of The Pig you will find an idiosyncratic, seasonal approach to the good life, with delicious recipes, how-to guides, tips, tricks and stories.
Inside the pages of The Pig you will find:
Classic recipes from Nan's rice pudding to proper fish pie, porchetta, gammon with parsley sauce, devilish devilled kidneys on toast, a right old eton mess and even a pink blancmange bunny.
The Pig's Guide to Pigs from identifying different breeds and selecting the best cuts of meat to making your own sausages, crackling and charcuterie.
How to pickle, forage and identify edible flowers and suggestions on how to bring the weird and wonderful vegetables, fruits and salads from the garden into the kitchen.
Noble wine, simple food from classic cocktails to modern twists and all the best accompaniments.
Interior design recreating the comfort and elegance of The Pig at home.
Setting the scene, The Pigs top tips on hosting your own festivals, summer feasts and winter gatherings, including creating the perfect playlist to the best recipes to cook outdoors.
Praise for the book:
'For us at home, the cookbook provides the perfect inspiration.' The Telegraph Magazine
Praise for The Pig Hotels:
Rick Stein: 'Dinner, bed and breakfast at The Pig, any Pig, is a comforting thought of some lovely flavoured pork, a British abundance of vegetables and some fabulous red wine.'
The Sunday Times: 'There isn't a trace of cynicism here - just enthusiasm, craft and people who love what they do, creating a place you really, really don't want to leave.'
The Financial Times 'Some inherited memory of a weekend with grandparents I never had... a little bohemian, and unbelievably good at cooking.'
Tom Parker Bowles: 'The Pig revolutionised the country house hotel, creating a true home away from home. No pomp or pretence, just beautiful rooms and magnificent food with produce from their own kitchen gardens. Where The Pig goes, the others follow.'