Pub chefs breeding their own pigs
PUB landlords Matt Bigland and Marc Sheldon may have business brains but they're downright pig-headed when it comes to ethical produce.
The two, who run Kelham Island gastro-pub The Milestone, have spent the last six months working with Hallfield Head Farm in Grenoside to nurture a rare breed of pigs especially for their menu.
"We believe passionately in offering organic and locally sourced produce on our menu; the quality of the food we use is fundamental to our success," says Matt.
"Our chefs are also involved in butchering the meat and will use the pigs to create interesting and amazingly flavoured dishes. Customers can expect a taste that will impress."
The Gloucester Old Spot pigs have been reared in a free-range environment at Grenoside, on a diet of nuts, vegetables and bananas designed to ensure a superior quality of meat.
They are destined for slaughter at the end of this month, when a variety of pig-inspired dishes will appear on The Milestone menu.
The pub is planning a special Pig Week so diners can sample some of the dishes, which will include Pig in a Pot made from the trotters and black pudding which uses the blood.
Marc promised: "Literally, every part of the pig will be used... apart from the oink!"
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Wednesday 23 May 2012
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