Eat Out London!The Pig & Whistle
The Pig and Whistle of The Ram Pub Company offers a Pub and Dining experience that aims to be a home from home. With fine beers, wines and spirits our customers can expect a warm welcome, great hospitality and fantastic food from this well formed local pub
The Pig and Whistle - Home. The Ram Pub Company, Pub and Drinks in Wandsworth, Pubs with Fires, Pubs with Beers Gardens, Young's Ales, South West London, SW18
Only once you receive a response via email confirming your booking is your table guaranteed.
Please note we don't take bookings after 2pm on Saturdays and Sundays.
Reviews and related sites
The Spotted Pig - West Village - New York Magazine Restaurant ...
The Spotted Pig - New York Magazine Restaurant Review
drinks food desserts
Imagine our surprise, then, to learn about the great gastro-pub movement, all the rage across the UK for more than a decade now, and the recent arrival of The Spotted Pig, New York’s first official gastro-pub, on a quiet West Village corner.
The Pig’s owner, Ken Friedman, has a fetish for the comfortably decrepit vibe of old New York taverns, which he’s tried to reproduce, with some help from partners Mario Batali and Joe Bastianich, in the old Le Zoo space, now personalized with enough porcine paraphernalia to give Babe the willies.
It’s not just window dressing: In its culinary ethos of sourcing high-quality seasonal ingredients, the Pig is more Chez Panisse than Corner Bistro—a convivial place to have a pint, sure, but also a wonderful place to eat and, most shockingly, considering England’s long record of parsnip-and-turnip abuse, a safe haven for vegetarians.
Chef April Bloomfield’s salads, even in the dark days of late winter, wring exquisite flavor out of the unlikeliest sources.
Even though the Pig wallows contentedly on the outskirts of the Batali-Bastianich empire, Otto’s house-cured bresaola has managed to infiltrate Bloomfield’s menu—as have Joe Bastianich’s own Friulian red and white house wines.
The Pig | Logan Circle Nose to Tail Restaurant
food
Breakfast Meats BoardsLittle Breakfast Pig 20 (your choice of 3) Big Breakfast Pig 32 (your choice of 5) Traditional Bacon thin cut pork belly 6Face Bacon fatty cut, maple, mustard 8 Country Style Bacon thick cut, mustard 8 Andouille pork, paprika, mace 8 Irish Banger pork, stout onions 8 Boudin Noir pork, apple, sage 8 Soppressata calabrian, spicy, pickles 7 Coppa Picante spicy dry cured pork neck 8 Prosciutto aged 12 months, pesto 8 Startersbacon rosemary cornbread 6 honey butter, jam eatwell farm vegetable salad 6* shaved vegetables, citrus vinaigrette crispy french toast 6* berry cream cheese pork belly buns 13 braised pork belly, togarashi mayo, black garlic glaze, pickles Sandwichesserved with your choice of fries, grits or salad the pig dip 16 sliced pork roast, gruyere, baguette, pork jus, pickles hog burger 21 80/20 patty, blue cheese, black forest ham, mushroom duxelles, shallots the pig burger 16 80/20 beef and pork patty, lettuce, tomatoes, pickles breakfast sammie 14 avocado, bacon, ham, egg, fontina, greens, togaroshi mayo Friday Lunch OnlyBoss Hogg Pig Dog $12bacon wrapped frankfurter, smoked gouda, foie gras aioli, bourbon mustard, cider pickled relish.
Served with hand cut waffle fries and pickles.
Sat Sun BrunchUltimate Pig Brunch $27One Starter.
Dessert -or- Pig slam breakfast 18 sausage, bacon, ham, pulled pork, 2 eggs, home fries grilled bbq chicken cobb 15 romaine, bacon, eggs, tomato, avocado, goat cheese ranch pennsylvania style scrapple 15 crispy french toast, pork scrapple, sunny egg, crispy potato wedges the benedict 16 black forest ham, focaccia, poached eggs, spinach, hollandaise vegetable harvest 14* seasonal vegetables, pesto, farm eggs sausage, shrimp grits 17 pickled green tomato, spicy tomato sauce, capers vegetable omelet 14* seasonal vegetables, goat cheese, toasted rustico pulled pork benedict 16 house smoked pulled pork, foccacia, poached egg, jalapeno hollandaise brainy brunch 16 2 soft scrambled farm eggs, veal brains, avocado, watercress salad, toasted pecans eggs in porkatory 16 san marzano sauce, heritage pork belly, ground pork, eggs, pesto, truffled pecorino Sides mac cheese truffle crust 8* brussels sprouts bacon, onion 7 grits fontina, parmesan and pesto 6* * = denotes vegetarian | ^ = denotes vegan
The Pig at Combe, Devon: hotel and restaurant review - olive ...
food drinks reservations desserts menu
Pig hotels’ founder Robin Hutson and hotel director Fiona Moores have done away with a traditional reception desk in favour of a glamorous bar with a roaring fire.
Shabby chic is the name of the game at all the Pig hotels and Combe retains this approach, combining original features (portraits of the building’s previous owners, original oak floorboards and marble fireplaces) with a casual edge – staff wear jeans and pink shirts, and tattered armchairs and antique embroidered sofas look like they’ve been doing their jobs for centuries.
Sit in the drawing room and enjoy a refreshing lavender cocktail with lemon verbena from the garden, glancing between the stunning scenery beyond the windows and an extensive wine list – double sided A3 pages of tiny writing for each colour (well-briefed staff will help you out if you’re overwhelmed by choice).
Food at most of the Pig hotels is centred around each property’s kitchen gardens and this one is no exception.
We plump for BBQ pork belly pieces and pork scotch quails eggs (fresh from the quail house out back) to nibble on before moving on to a crisp pig cheek wheel on a creamy cassoulet-like base, and tender chargrilled pork loin with garden parsnip mash and honey-roast carrots.
The Spotted Pig
From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.
A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating.
In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.
Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.
A Girl and her Greens