We took a break from all the festi-fun in the field and headed inside for a sit down feast in the main restaurant at THE PIG-at Bridge Place.
Our chef friends were at the helm in the open-plan kitchen cooking up a four-course lunch menu - each taking on a course, you can expect dishes that are not only full of flavour…but also full of their personalities!
James Golding, THE PIG - Piggy Bits
Mitch Tonks, The Seahorse – Starter from the Sea
Angela Harntett & Neil Borthwick, Murano & The French House – Meaty Main
Mark Hix, The Oyster & Fish House – Party Pud
£80 per person (over 18s only)
Included 4 courses, 1 glass of fizz and 2 large glasses of wine (Dietaries will be catered for)
12.30pm – 3pm
3.30pm – 6pm
A long lunch wouldn’t be right without a glass of something in hand, and we couldn't wait for you to try the wine we had lined up from Kentish vineyards Gusbourne, Hush Heath and Simpsons Wine Estate.
Get going with a glass of Gusbourne Brut and then choose between a couple of large glass of Hush Heath ‘The Suitcase’ Pinot Noir or Simpsons Gravel Castle Chardonnay.
James Golding, Group Chef Director of THE PIGs has been with us since day one and is a champion of local, sustainable and simple food – and you can’t start any meal at a PIG without Piggy Bits!
Mitch Tonks is one of the most respected and knowledgeable seafood people in the country serving up award-winning plates his restaurants The Seahorse and Rockfish, Devon.
Angela needs little introduction! She is one of the UK’s most loved chefs and restaurateurs, and will be accompanied by Neil Borthwick, Head Chef of Soho’s legendary The French House…but he also just so happens to be Angela’s other half, so you can expect a home-from-home style from the duo!
To top it off, long-time friend of Smoked & Uncut and industry heavy-weight Mark Hix, will be serving classic seasonal pud.