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Didn't we have a lovely time? Last night we celebrated the launch of The Pig's second book ' 500 Miles of Food, Friends and Local Legends. Enormous thanks to Robin and Ollie from The Pig, who chatted about hospitality, hotels and esoteric vegetables. Thanks too to Peter from Book and Bucket Cheese Company who waxed lyrical about rind washing and foraged flavours. And thanks to Liz Kavanagh who asked the questions.
Following the success of their first book, this new book focuses even more on the home-grown and the local, celebrating the talented artisans, growers, farmers, foragers and fishermen who make each PIG hotel and its menu unique. Eight chapters - one per hotel - will take readers from coast to coast across southern England, featuring beautiful photography, anecdotes, tips, interviews and, of course, delicious, simple recipes that reflect each hotel's region.
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