April 27 2013
This week, The Pig is mostly…
…eagerly anticipating the summer delights set to ‘go live’ on menus at contemporary Italian trattoria Nonna’s (pictured) this May. The new gelato range includes a very grown-up Bellini Sorbet, made with peach puree and Prosecco – cheers!
…still on the summery theme, have you planned any barbecues yet? The Pig is leaving nothing to chance by opting to make full use of Cavendish Cooks’ fresh, imaginative ready-to-go range instead
…lovin’ White Row Farm in Beckington, near Frome. Craving fish and chips? Make time to indulge yourself at the Scallop Shell, a proper chippie headed up by a proper chef. Scrumptious!
…The Hop Pole? Made By Ben? The Guildhall Deli? Or do you make your own? Yup, we’re talking sausage rolls: this season’s hottest (or otherwise) on-the-hoof gobble. Where do you get yours?
…planning to get very busy with the fizzy at the Allium Brasserie on Wednesday 15 May when a fabulous feast created by AB head chef Chris Staines and hosted by John Atkinson, Master of Wine and champion of Billecart-Salmon Champagne, dominates the tasteful events agenda at the Abbey Hotel.Categorised in: News