Upcoming events.
Walnut Walk
Join us for our second foraging walk of the season as we head out for green walnuts.
Wild Garlic Foraging
Join us on Sunday 24 March for a morning of wild garlic foraging, with Bloody Marys and bacon sandwiches.
Wild Garlic Foraging
Join us foraging on Saturday 23 March for a morning of wild garlic foraging with Bloody Marys and bacon sandwiches.
Table 13 Supper Club
Join our friend, Georgia from Table 13, for a special plant-based supper club - the perfect way to round-off January, and head into 2024 with some creative cooking inspiration.
Burns Night at Pigs
Join us for some Scottish-inspired special on Burns Night at Five Little Pigs.
Wreath Making Workshop
Join us and our florist, Sophie from Running Wild Flowers, for a special wreath making masterclass, including supper and glass of bubbles.
Earth Trust Pumpkin Picking
We’re thrilled to once again be teaming up with our friends the Earth Trust for their pumpkin picking festival. A brilliant way for the whole family to get involved with local food, the pumpkin picking festival is a half-term treat.
We’ll be in the Earth Trust’s Fison Barn with our pop-up cafe. Expect our famous cheese toasties, alongside a heap of freshly baked cakes and treats.
For more information on the event, and to book your tickets, head over to the Earth Trust website:
Mushroom Foraging with John Wright
Join River Cottage’s foraging expert, John Wright, as we head into the hills surrounding the restaurant for an autumnal foraging masterclass.
Negroni Week
Join us to celebrate Negroni Week, a global celebration of one of the world’s best cocktails.
Botanical Cocktail Masterclass
Discover our botanical and seasonal approach to cocktails with a hands-on masterclass, on location at The Clays Market Garden in Warborough. You’ll mix, muddle, shake and stir cocktails using the freshest, organic produce, and learn techniques to take home and experiment with yourself.
After meeting at Five Little Pigs for coffee and introductions, we’ll head to the Clays and meet our grower Mark Stevenson. Mark will give a tour of his orchard, polytunnels and vegetable patches explaining his approach to farming and stewardship of the land, and how we work together at Pigs. Then, it’ll be time for a drink! From a marquee in the orchard, you’ll learn how to make syrups, shrubs and more, and how to use everything from blossom to leaves in delicious cocktails. Mid-way through the day, we’ll enjoy a picnic lunch from the Pigs kitchen team, before an afternoon of more shaking and sipping. You’ll be taking home a recipe pack to use at home, as well as couple of jars of ingredients too.
Cost: Tickets for the cocktail class cost £65 per person, including return journey from Five Little Pigs, a picnic lunch, tour of The Clays and all drinks during the day.
Brightwell Apple Day
For us here at Pigs, autumn means apples! This year, we’ve been working closely with the wonderful Brightwell Orchards Group, a community-group in our neighbouring village of Brightwell-cum-Sotwell and will be at their brilliant Apple Day celebration on the 15th October.
Earth Ale Supper
Calling lovers of beer, local suppliers or foraging! We have just the event for you. We’ve joined forces with the superb Earth Ale, for a special supper club showcasing their amazing small-batch beers alongside some creative dishes from our kitchen team.
Spring Foraging with John Wright
Join River Cottage’s foraging expert, John Wright, as we head into the hills surrounding the restaurant for a springtime foraging masterclass.
Breadsong Book Launch
Join us for the launch of Breadsong, a beautiful new book from Kitty and Al at The Orange Bakery.
Table 13 Takeover
As we celebrate the arrival of Spring, we are delighted to be hosting a collaborative event with (in our opinion), Oxfordshire’s most dynamic and inventive female chef. Georgia Gallacher runs Table 13, a pop-up restaurant from her home in Wheatley.
Nose to Tail Evening, Butchery Masterclass and Supper Club
We are delighted to be hosting a Nose to Tail evening on Monday 14th March alongside our friends and butchers, Calnans Brothers. Beginning at 6.30pm, Tom and the team from Calnans will be breaking down a pig carcass here in the restaurant, explaining more about their craft and how to get the best out of each cut at home - plus, rumour has it there will be a sausage linking competition too! Then, we will sit down for a three course supper, with each course showcasing different cuts of the animal, including a lardy cake dessert that we are very excited about.
In Conversation with Anja Dunk
Kick off the festive season at Five Little Pigs, as we are joined by award-winning food writer and author Anja Dunk. Anja’s new book, Advent, is a celebration of traditional German Christmas baking. Recipes that sing with cinnamon, spice and no shortage of love.
Wreath Making Workshop
Deck the halls, or perhaps just the front door, as we host a festive wreath making session with local florist, Keri. Keri will guide guests through the process, from starting with evergreen foliage to finishing with seasonal decorations. Guests will enjoy two glasses of Prosecco across the session (beginning at 6.30pm) and there will be nibbles from the kitchen too.