Farm meets fork in a new series of supper clubs at The Pig & Butcher. Each will showcase the producers and farmers which are to thank with providing Pig & Butcher with all that meaty goodness. Head Chef Michael Chan will be creating one-off dishes for guests, perfectly matched with wines hand-picked by Giles James from Mission Estate, New Zealand’s oldest established winery, to quench the thirst.
To kick off this carnivorous event on 15th March there will be an evening showing off the rarest breed of venison, fallow venison and sika venison. Pig & Butcher will continue to transform our spring and summer into a big meaty affair – 27th April will see slow cooked meats from Duchess Farm accompanied by beer from Hackney’s Redchurch Brewery. On 25th May, Paddock Farm will be showcasing one of the oldest pig breeds in the world, the Tamworth pig. 29th July will see a pop-up lunch out at Duchess Farm, where guests will experience first hand how the farm works, followed by a communal lunch with dishes including rabbit, crayfish and Dexter beef. On 24th August, Pig & Butcher will base their menu around the new season’s milk fed rose veal from Penrith. The last event on the 28th September will welcome the beginning of the Game season, which will incorporate all the new seasons’ game from the Fells and Moors.
The Pig & Butcher is making a meat lovers dream come true this spring, summer and beyond…
The series of events will begin on the 15th March and run throughout until 28th September at Pig & Butcher