This Spring the Pig & Butcher in Islington will be launching a new series of monthly supper clubs, each showcasing one of the restaurant’s producers and farmers. The specially curated feasts will focus on provenance and celebration of the suppliers produce by taking it from farm to fork, working side by side with Head Chef Michael Chan to create one-off dishes.
Kicking off the series will be a dinner with long term partners and good friends of the Pig & Butcher, Chart Farm, a family run farm near Sevenoaks, Kent who share the same passion and pride for the highest quality seasonal produce. On Wednesday 15th March, Simon Maynard will host an evening showcasing his rare breed of venison, Fallow Venison and Sika Venison.
The following months will see Paddock Farm in Oxfordshire and their Native Tamworth pigs and a showcase of beer fed Dexter beef from Duchess Farm, Hertfordshire. A meat-lovers dream, the evening will be dedicated to the various cuts promoting the different textures and flavours from the 65-day aged beef. Sixth-generation agriculturalist Oscar Harding from the farm will be in attendance to share his wealth of knowledge and love of his herd.
“Our chain of independent farmers and suppliers who share our ethos for quality and sustainability are crucial to everything we do. The series of dinner will give diners an intimate look at our relationship with them by creating one-off menus showcasing their produce.” says Scott and Maria Hunter, Founders of Pig & Butcher.
The Pig & Butcher’s private dining room will act as the backdrop for each feast, with long sharing tables, guests will enjoy dishes with matching wines hand picked by Giles James, from Mission Estate, New Zealand’s oldest established winery.
27th April – Duchess Farm, dishes based on slow cooked and underused cuts from Oscar Harding’s personal herd. Cuts will come from an 8-year-old cow raised on the untouched pastures of the farm and has been finished on beer grain and beer from Redchurch Brewery, Hackney.
25th May – Paddock Farm, Oxfordshire, will join the team in May showcasing the Tamworth pig, one of the oldest pig breeds in the world and a direct descendent of the wild boar.
29th July – Pop-up lunch at Duchess Farm. Embarking from the Pig & Butcher, guests will visit the farm to take in the surroundings and experience first hand how the farm interacts with the environment. On arrival, John ‘the poacher’ will give guests a guided tour of the main house and share his expertise on the wildlife and foraged foods, before a communal lunch featuring produce available on the farm including rabbit, crayfish, foraged herbs and Dexter beef.
24th August – Lake District Farmers Co-operative gather some of the best produce in the country from the surrounding Cumbrian farms. On the night, the Pig & Butcher team will base their menu around the new seasons milk fed ‘rose’ veal from Gatelands Farm in Penrith and Herdwick Lamb from Millbeck Farm in Ambleside.
28th September – Game Night, to welcome in the beginning of Game season, the menu on 28th will incorporate all the new seasons’ game from the Fells and Moors to the table.
To Book Please Contact:
Monday to Wednesday – 5pm - 11pm
Thursday – 5pm – 12am
Friday and Saturday – 12pm – 12 am
Sunday – 12pm - 11pm