Before The Pig and Butcher was built in the mid-1800s, the fields here were grazed by livestock on its way to Smithfield. Owner Jack Ross, together with Head Chef Michael Chan, embrace this history by receiving carcasses direct from the farm and then butchering on site. Rare breeds such as White Park cattle, Iron Age pigs and Hebridean lamb are specialities, along with game and vegetables from Kent and south coast fish. In winter, meats are brined, cured, smoked and braised, while summer sees the specially built charcoal grill glowing. As well as meat dishes look out for Cornish stone bass with corn, smoked pancetta and black cabbage; and Temple Farm Special Reserve chicken pie, mash and hispi.
Closed: 24-26 Dec
Open all week
Opening times: 5-11 (Thu 5-12 Fri-Sat noon-1am Sun 12-11)
Lunch opening: Fri 12-3.30, Sat 12-4, Sun 12-9
Dinner opening: Mon-Sat 6.30-10, Sun 12-9
Food and drink
Real ales: Bath Ales Gem, Sharp's Doom Bar, Sambrook's Wandle