March 10 2014

This week, The Pig is mostly…

Bursting to share exciting news regarding a collective of perfect partnerships planning to launch a programme of food and drink-related events (including fabulous family-friendly activities and a very special pop-up diner) across Bath this year – but I’m sworn to secrecy! As soon as I’m allowed to spill the beans on the full line-up of dynamic collaborators, I’ll spill them right here!

Busy confirming plans for next three – yes, THREE! – Pig Guide Supper Clubs…hoorah! A tantalising taster of pipeline plans has been sent out to Pig Guide Supper Club members, who will be first in the know when bookings can be taken. Are you on the list? If not, drop The Pig a line today and get your membership sorted: thepigguide@gmail.com

Hugely impressed by Acorn Vegetarian Kitchen head chef/proprietor Richard Buckley’s meat-free menus – read the full Pig Review here.

Lovin’ the new spring menus recently revealed at the Roman Baths Kitchen, where crab bisque, salmon with pea risotto and mussel chowder and a mushroom, spinach and ricotta pithivier frolic alongside a selection of equally chic, fresh’n’fashionable highlights that all very elegantly herald the arrival of a new season.

Itching for news from Great Bath Feast HQ regarding plans for this year’s shebang – come on guys, let’s get the tasteful ball rolling today so we can all work towards turning the World Heritage City into the UK’s number one destination for food lovers this autumn! 

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