An evening with a cookery demo and tastings to celebrate the second book from THE PIG, the multi-award-winning hotel group that has become a byword for delicious, home-grown food and stylish, mismatched interiors. James Golding, The Pig’s Group Chef Director will cook a couple of delicious recipes from The Pig.
Following the success of their first book, this new book focuses even more on the home-grown and the local, celebrating the talented artisans, growers, farmers, foragers and fishermen who make each PIG hotel and its menu unique. It will take readers from coast to coast across southern England, featuring beautiful photography, anecdotes, tips, interviews and, of course, delicious, simple recipes that reflect each hotels region. Designed in Cornwall and printed in East Sussex on paper made at Aberdeen’s Stoneywood Mill using water from the River Don, the books provenance reflects THE PIG’s obsessive commitment to reducing its footprint, caring for and protecting the environment and supporting local communities.
“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.” Tom Parker Bowles