April 23 2014

Pig Guide Supper Club at the Garrick’s Head, Tuesday 29 April

The Pig is itching to spread the news about the next Pig Guide Supper Club, which this time around takes place at the Garrick’s Head, where head chef Tony Casey (a protégé of both Michelin-starred chef Michael Caines and Toby Gritten of the Pump House in Bristol, don’cha know) has rustled up a truly splendid, uniquely foodie seasonal feast to celebrate The Pig’s first official collaboration with the pub known locally as Pig Guide HQ.

Tony has devised a superb, bespoke 4-course PGSC menu to include dishes such as asparagus with crispy egg yolk and granola; mackerel cheviche with pickled cockles and English wasabi; spring lamb 3-ways and Apple Amber with salted caramel and Italian meringue. An equally lavish vegetarian menu is also available, and our busy boy is working on an amuse bouche and petit fours too – phew! The fun starts at 7.30pm and the cost for this event will be £40 for food plus an optional £20 for a “wine flight” especially selected by Garrick’s Head proprietor Charlie Digney, who – alongside Tony – will join us on the evening to do the meet’n’mingle thing.

Spaces for this exclusive event are limited in order to keep things intimate and cosy and tickets are selling fast, so move quickly if you’re keen to get with The Pig Guide programme! For further information and to make that all-important booking, email comment@thepigguide.com today.

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