July 21 2014
This week, The Pig is mostly…
Delighted, excited and proud to be teaming up with Garrick’s Head head chef Tony Casey for the first of what The Pig hopes will be a very special series of unique Supper Club events hosted at a “secret” location in Bath, full details of which are to be revealed in due course. All The Pig can oink about at this stage is the date: Thursday 14 August – save it today, Piggies!
Eagerly anticipating an evening of dry wit, jolly good company and tantalising taste sensations at Raisin Wine’s puntastic House of the Riesling Sun tasting event Friday 25 July, which promises to shake up everything you think you know about RW head honcho Colin Bell’s “desert island grape” – hic, hic, hooray!
Planning on making a big splash into a 5-course fish supper at the King William on Friday 25 July, set to include a selection of seafood served “fruits de mer” style and a range of hot and cold fish dishes that showcase and celebrate the best of the seasonal, sustainable treasures netted less than 24 hours before the event itself, all for just £45pp
Going loco about local food at the ‘Bath on a Plate’ session at Demuths Cookery School on the evening of Wednesday 23 July. All dishes will be prepared from a selection of locally sourced, seasonal ingredients including cheeses from Homewood Farm and a splendid array of locally grown vegetables and fruit before all participants tuck into the resulting feast served with an appropriate tipple (£45pp)Categorised in: News