Page 25 - Yeovil Feast Magazine
P. 25

The Pig - near Bath
To coin a Piggy phrase, ‘25-mile’. It seems that these days one is never more than 25 miles from a Pig hotel and restaurant wherever you are in the South and South West!
It is reassuring to know that whichever Pig one visits, the menu, service, ambiance, and overall experience will be of a certain standard, boasting signature nuances that make Pig regulars feel at home. And for those who have never experienced this genius mix of shabby chic, peaceful, cool, and herb-inspired surroundings, what a treat you have in store.
With green and gravel approaches (from the ironically named Hamburger Hill, so from fast food fells to porky pastures), The Pig near Bath has it all! Welcomed through any of the entrances from the gardens, car park, or from one of the 29 bedrooms, the restaurant is open plan, rustic, and serviced by a bright bar displaying popular and less common spirits and essences, along with a bespoke selection of glassware. This is another classic Pig characteristic – if you  nd two glasses, knives, forks or even plates that match, it’s hard not to shout ‘snap’ so rare an occurrence that it is!
Chef-director James Golding’s scroll-like menu caters for all, whether you are in the mood for nibbles or a three-course delight – there is no pressure from the team or the kitchen. So a selection of mouth-watering Piggy Bits of quail eggs and celery salt, the stunning hock eggs and Coleman’s dressing, and the must-have crackling and apple sauce, along with a glass or two of Champagne, set the scene for a memorable and satisfying afternoon.
The starters are again ‘as you like’, small, or bigger and stretch into salmon, sardines, and soups. The soup is a re ection of the garden’s seasonal fruits (for us a beetroot and caraway soup, earthy, and hearty) and is very reasonable at £6.
The team is cool, helpful, and all appear to love working for the ever-expanding hotel group.
Other choices of salads, mussels, and the garden herb crumbled rabbit with roasted squash and basil pesto are delightful – the rabbit subtle yet gamey and a real treat from the  elds.
The main of pan-fried  llet of Gerry Anne plaice was ocean- fresh and a good size as was the Withywood Farm lamb rump – cooked to melt in the mouth perfection. It is worth ordering a selection of garden sides as the mains are served with minimum accompaniment, which is good as it’s appealing to be able to mix and match.
There is a choice of around nine desserts (great for regulars); including classics to touch the heart, like Nan’s vanilla rice pudding and more challenging choices such as chocolate and turtle claw chilli ice cream, and the cheese board is a picture.
The Pig is not to be rushed – lunch is great fun and dinner a treat. Mains from £15 make for a regular and a ordable outing.
The Pig is a recipe for success – be it Bath, Beach, Forest, Combe, or in the Wall – a Feast favourite.
01761 490490
Hunstrete, Pensford, Near Bath, BS39 4NS.

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