So many of our dishes are served with a red wine sauce because it’s such a great flavour enhancer. The first version of our recipe is the full-on one we make in our kitchens – it takes 2 days and uses some great ingredients to produce a deeply rich sauce that gives a superb depth to meaty meals. The second is easier to manage, and a rather more convenient option for a mid-week meal.
Hear from the team at The Wave Project, as well as our very own Hotel Director at THE PIG-at Harlyn Bay, on why our partnership is so important and how small moments in the water can create lasting change.
In celebration of our upcoming event, Women in the Waves, we sat down with Tom Kay, founder of Finisterre, to talk about how his love of the ocean sparked the idea for Finisterre, why protecting our wild spaces is more important than ever, and what he’s learned from years of braving the waves.
This January for our Flavour of the Month, we’re keeping things light and bright with a focus on Lows & Nos, so we’ve teamed up with Wild Idol and Pentire to shake up a refreshing spritz!
We caught up with Beth, founder of Claverton Cloches, to learn more about the story behind these charming cloches, how they’re made, and why they’re perfect for our veg beds...
An elaborate trifle with brandy, sherry, almonds and bay-flavoured custard, its name paying homage to the alcohol cleverly disguised inside the cake and custard. The traditional trifle made good use of stale cake soaked in alcohol, jam with no fresh fruit (this made it ‘sloppy’) and cream thickened with cornflour and almonds.
We’ve always had a signature pork dish on the menu – it wouldn’t be THE PIG without it! Try your hand at dishing up this PIG classic at home, perfect for a cosy winter lunch or dinner.
