Overseen by chef James Golding (ex Mark Hix –Ivy, Caprice, Sheekys and Soho House New York) James’s key two lieutenants won’t be his sous chefs but his forager and his kitchen gardener.
This is an utterly genuine reinvented way of running the kitchen, the menus will change by the minute depending upon what the forager turns up with or what the kitchen gardener deems to be in perfect condition. Home grown with clarity of flavour, true to the micro seasons and influenced by the forest are the drivers of our food style. Our further commitment is the 25 mile menu - whereby some 80% of fresh ingredients will be sourced in the local home area.
Private dining – Green Room
The Pig is in a great location for any event that you wish to hold. Not only is our private room one of the most stylish you can find, we also have fantastic surroundings.
The Green Room is on the ground floor next to our wine cellar, with a feature fireplace – a glass wall separates you from the restaurant allowing you to feel the buzz if you wish or draw the curtain for a little more privacy.
Meetings – Green Room
You can hire The Green Room on a private basis for either the whole day, or for periods throughout the day. We can accommodate up to 14 guests boardroom style only.
Map & Directions
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