We believe passionately in ethical meat consumption, in working with farmers and butchers who rear and use traditional breeds, where the animals feel sun on their backs and mud and grass beneath their feet. Then, when the animals come to us we use as much as we can, a nose to tail approach that leaves as little waste as possible and also inspires creativity in the kitchen team.
So, 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.
Tickets are limited and cost just £50 per person, so to secure your table please email us at littlepigsltd@gmail.com.
