tag:blogger.com,1999:blog-58781332662251149082012-01-24T23:00:22.854ZThe Ginger Pig 'Hog Blog'http://www.blogger.com/profile/13339501311322290769noreply@blogger.comBlogger571100tag:blogger.com,1999:blog-5878133266225114908.post-76816266523184519892012-01-23T21:59:00.005Z2012-01-23T22:13:14.875Z

The Daily Mail's Quentin Letts filmed a piece for the BBC show 'This Week' at our Marylebone shop. The program was aired on 19th January 2012 and is available to watch on the iPlayer until 26th January 2012. You can view the program by clicking here. (You can skip forward to 20mins in to see us!)

The Ginger Pig 'Hog Blog'http://www.blogger.com/profile/13339501311322290769noreply@blogger.com0tag:blogger.com,1999:blog-5878133266225114908.post-26856841003856858122011-10-06T16:08:00.009+01:002011-10-06T16:29:47.231+01:00

5th October, 2011Project manager Tom Bothamley proudly welcomes our first customer Helen Williams to the newly opened shop.4th October, 2011Pete Whitney, sign writer puts the finishing touches to the new shop frontJune 2011Our joiners Tom and Mike making the new full shop front with 16 windowsMay 2011Ginger Pig aquires new shop at 137-139 Askew Road, London, W12. This will be their fifth London

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Come on inside at The Speciality Fine Food Fair running from 4th - 6th September, for a sneak preview at The Ginger Pig stand number 944. Here you will find our Farmhouse Kitchen full of delicious Ginger Pig produce. The Ginger Pig have been very busy! Cheryl & Jayne set up The Ginger Pig stand on Saturday morning at the Fair and we've been making pies, our delicious sausage rolls, sausage

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Up North at Grange Farm we have just been informed that The Ginger Pig has been selected as a finalist for the 'RSPCA Good Business Awards 2011' in the Food cateregory. The winners will be announced at a Champagne and Canepes Reception in London on Wenesday 5th October... We'll let you know how we get on...we've got all our trotters crossed! <!--[if gte mso 9]> Normal 0 false

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We've had a mention in Augusts Issue of 'Harpers Bazaar'. An article with 'Lily Allen' titled 'Gourmet treats to style secrets' Lily says... "I'm a real foodie and swear by the Marylebone Farmers Market near my London home. My local butcher the Ginger Pig is fantastic" Thanks Lily for your custom.

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We recently had a delegation of French Roast beef connoisseurs visit our Marylebone shop. The visit was arranged by EBLEX (The organisation that promotes British Beef and Lamb) to promote British Beef to the French. The Ros Bifs club is a group of French butchers, chefs, food writers and journalists who are connoisseurs of great beef. The shop visit followed a steak meal the previous evening

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We had a design meeting with Cheryl-ann from Design Farm Studio up at the farm last week and she went away back down the road to her cottage with some of our fresh eggs hand picked from the tray by Tim.She couldn't resist taking a snap shot of her son Lennon enjoying his fresh 'Dippy Egg' and soldiers...Lennon said "more more" and three eggs later he was a happy boy.We're just finishing off our

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Our apprentice butcher Adam Larder was featured on Radio 4’s Farming Today programme. Adam joined the Ginger Pig in October, 2010 and is currently working through a MEAT apprenticeship scheme.Adam previously worked for us as a Saturday boy and now wants to make a career in butchery. Farming today visited our shop in Marylebone eager to learn how much impact apprenticeship schemes are having in

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MOXON STREET Easter Friday 22nd April (Good Friday) -9am -6.30pm Saturday 23rd April - 9am -6.30pm Sunday 24th April (Easter Sunday) - Closed Monday 25th April (Easter Monday) - Closed Royal Wedding and May day/Early Spring bank Friday 29th April (Royal Wedding) - 9am -6.30pm Saturday 30th April - 9am -6.30pm Sunday 1st May - 10am -3pm Monday 2nd May (May day bank hol) - Closed BOROUGH MARKET

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We were delighted to learn that our pork pie has made it into the Independents "Top 10 best pork pies" They said "Thick crusts usually spell pork-pie disaster, but not so here. The chunky, Yorkshire-reared pork isn't lost even among the endless layers of pastry. By far the most filling of those tasted"

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Our new breakfast rolls are now available in all our shops. The rolls are packed with pork sausagemeat, smoked bacon, mushrooms and baked beans. They are just perfect for breakfast, lunch or brunch. We would love to hear what you think of them.

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All our shops will be selling Haggis made by our baker Les to a traditional Scottish recipe using Mutton minced with onion, oatmeal, suet and spices. The haggis has we think a rather excellent savoury flavour and should be served with mashed swede and potatoes.

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Our Grocery and Delicatessen Shop in Hackney has recently re-opened. Our new Grocery Shop Manager, Stacey Stubbs is still in the process of stocking up but the shop is already looking great and we have had some great feedback from Customers. Here Amy, our Customer Service Manager (a fellow Yorkshire lass) asks Stacey a few questions about how her new venture is going.1.I hear you are originally

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Our part of North Yorkshire was covered with the heaviest falls of snow over the past 20 years, yesterday Emma Murphy and her crew from ITV News battled their way to the farm to film the difficulties of livestock farming when the snow fall is unexpectedly early.We are in the middle of lambing our flock of Dorset sheep, which touch wood is going really well with some fantastic lambs being born to

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THE GINGER, BOROUGH MARKET IS BEST IN SOUTH OF ENGLANDThe Ginger Pig, Borough Market, has been named the best in the South of England Region after proving itself a cut above the rest in the annual Butcher's Shop of the Year Awards 2010.The butcher impressed the judges from awards organiser Meat Trades journal and was judged on the following criteria: shop display, shop interior layout and design,

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The Ginger Pig got a highly commended award in the RSPCA Good Business Awards 2010. The RSPCA press release said "Butcher Ginger Pig Limited was also highly commended for its innovation and dedication to ethical sourcing and animal welfare. Recently it has been improving the standards of its pig housing to better protect pigs in bad weather and has started a free range chicken enterprise using

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On Monday 13th September Tim was invited to Paris to join in the launch of the 2011 Le Guide des Gourmands edited by the famous French food writer and broadcaster Elisabeth de Meurville and highly acclaimed chef Joel Robuchon. Each year “le Guide” acknowledges 12 artisan food producers who have been outstanding in their particular field – Chocolatier, fromages et beurre charcuterie etc and awards

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Following Lady Gaga's appearance earlier this week in a dress made out of meat at the MTV Awards, a camera crew from the new ITV Daybreak TV Show set up in our Waterloo Shop (in Greensmiths) to interview our butcher and customers about using meat for clothing.Our head Butcher Tom was asked what would make a good hat and shoes if you had to make them out of meat and he recommended a ribeye hat and

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Congratulations to Charlie and his team at Borough Market on becoming shortlisted in the Meat Trades Journal, Butcher's Shop of the Year Awards, South of England Regional Category.The Market is shortlisted along with two other Butchers Shops.We wish Charlie and his team all the best in the final selection process.

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This week we have the first delivery of Rose Veal from a group of farmers on the Shropshire, Welsh borders. Midshire's Veal is a small cooperative of 5 farmers who are breeding and finishing the calves to a very high standard of welfare. I spent the day looking around the farms and abattoir and was very impressed.These calves are killed between 8 and 12 months of age and have a natural diet of

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We are pleased to announce that The Ginger Pig have been selected as a finalist for the RSPCA Good Business Awards 2010 in the Independant Retailers Category. For further information on the RSPCA and about the Awards, please follow the links below.www.goodthings.org.ukwww.rspcagoodbusinessawards.com

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One of our telly favourites Nigella Lawson popped into our Marylebone Shop this week to buy some pork, whilst being filmed for her new television series due out in Autumn.She is pictured here with our Butcher, Scott.

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Top 10 ButchersThe Ginger Pig features in the Top 10 Butchery by Hattie Ellis, she says;"99 Lauriston Road, London, E9 and branches: 02089866911; thegingerpig.co.ukMy best steak of the year (so far) came from the Ginger Pig, chosen from the proud joints of beef on their counter. The Yorkshire mother-farm was founded on Tamworth ginger pigs and the business specialises in old-fashioned native

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Summer is finally here, bringing with it perfect BBQ weather.All our burgers are hand-made and our shops have come up with their own individual recipes, the following burgers can be found at the following shops.Marylebone - Beef, marrow & parsleyBorough Market - Beef, marrow, lamb koseaHackney - Beef, salt, pepper, garlic & worcester sauceWaterloo - Beef, bacon, brown sauce, spring onion, parsley

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This week our shops have the last of the North Country Blackface lambs which have been grazing on the moor for a year. These will have fantastic herby flavour and are ideal for slow cook or Middle Eastern recipes.

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We were asked to make a medieval looking pie. Les the baker came up with a fantastic recipe using a hot water crust pastry filled with coarsely chopped pork with a pigs trotter staring from the top of the pastry. As the pie cooks the rich jelly oozes straight into the soft pork. These are not the smallest pies but great for a family picnic or buffet table. We can make these to order.

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With early summer upon us and the start of some warm weather all our shops are making beef burgers to their own recipes.Borough market are using the thick first slice of rump steak coarsely minced with bone marrow.Marylebone (Moxon street) are making a very simple american style burger using only minced steak with a little salt and pepper.Waterloo - Tom our and trained chef and butcher at our

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Ginger Pig don't often enter competitions but Les our head baker and his 'angels' are making such wonderful handmade pies that we thought it only right to shout about them. The British Pie awards are being judged today in Melton Mowbray.We have entered our pork, pork ginger and rhubarb, steak and kidney, beef stilton & onion, pork leek and mustard, pork chicken & ham pies. For more information

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John Craven and the Countryfile team visited Grange Farm last week to film Gareth Barlow meeting his 'farming hero' our very own Tim Wilson!Gareth, who doesn't come from a farming background, has started his chosen career with a few sheep and uses Tim as his role model. Meet him on Countryfile, BBC 1 on Sunday 18 April.

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We continue to restore the dry-stone walls around the farm at Levisham.The latest work has been encircling the young orchard of gages, damsons and plums through which we will run some of our chickens.Marcus Cordingley, a local bee-keeper, will also place some hives amongst the trees.Thus this relatively small piece of ground will be sustaining three types of agriculture - fruit, eggs and honey.

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Borough MarketFriday 2nd 8.30am - 6pmSaturday 3rd 8.30am - 4pmSunday 4th - ClosedMonday 5th - ClosedMaryleboneFriday 2nd 9am - 6.30pmSaturday 3rd 9am - 6.30pmSunday 4th - ClosedMonday 5th - ClosedHackneyFriday 2nd 9am - 6pmSaturday 3rd 9am - 6pmSunday 4th ClosedMonday 5th ClosedWaterlooFriday 2nd 10am - 4pmSaturday 3rd 8am - 6pmSunday 4th ClosedMonday 5th Closed

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Although Easter is early this year, we have a good supply of our own Dorset Lambs which were born at Grange Farm at the beginning of December.This early season Lamb is pale and tender with a very delicate flavour. The legs and loins are great to serve slightly pink if that is how you like your lamb, but the shoulders will still need quite a long slow cook to be perfect.For those customers who

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We have made a new Pork, Ale and Mustard Sausage in celebration of National Butchers Week. This is only available to buy this week and only available from our Borough Market outlet. It is made from Sam Smith's Ale and we have called it the Boozy Butchers Banger.These are £10.50 per kilo.Please let us know if you like it.

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MOTHERS' DAY (Mothering Sunday) 14th MARCHMake a change from flowers and chocolates - why not ask Les to create a special pie for your mother. To order your Mum a special pie, call us on 01751 460091.Of course, you could give her a pie, flowers AND chocolates! Pie's will be available to buy in all our shops leading up to Mothers' Day.

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We are pleased that Hawksmoor are happy with their Victorian Breakfast Sausage which we created expecially for them, and have agreed to it being re-Christened the "Hawksmoor Sausage".Try some for breakfast, either at home or in Hawksmoor's Restaurant.http://www.thehawksmoor.com/

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We have made a new sausage especially for Hawksmoor's breakfast menu. This is an old Victorian recipe (hence the name) made with Pork, Lamb, Beef, Sage and Parsley.This delicious chunky sausage is perfect for casseroles, toad in the hole and sausage and mash.This sausage will be going on sale in our shops this week.

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Name: Arthur RamageAge: 21, he claims he’s just had a hard paper round!!!We would like to introduce our new Shepherd, Arthur who commenced work with us at Grange Farm on Monday 1st February. Arthur and his family have moved to North Yorkshire from North, Northumberland to work for us. He will be looking after our three flocks of 1,800 breeding ewe’s which produce 2,500 lambs, the Dorset flock

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You don't have to get married to enjoy something special - why not have a Valentine's Day pie this weekend, Les can do wonderful things with pastry hearts.

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We are often asked for "special pies for special occasions", but Susi Chapman made us put on our very special thinking caps - a savoury pie Wedding Cake.Our baker, Les, created a classic 3-tier Wedding Cake - the base pie contained free-range pork layered with chicken fillets and cranberry stuffing, the whole pie topped with cranberries. The jelly filling was made with champagne; the middle pie

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I had a litter of Gloucester Old Spots last year who have spent all their lives in the Orchard at Park Farm, eating all the apples and pears that have fallen from the trees. They were destined for bacon, sausages and hams because I knew they would be carrying a good layer of fat. The legs are presently curing in a mixture of salt, brown sugar and salt peta, this is the traditional cure for a York

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TOMATO SAUSAGE - I have just found a great recipe for a sausage I used to make when I farmed in Nottinghamshire (I think it was a local speciality as all the butchers in Worksop used to make them). The first batch will arrive in London on Thursday and be in our shops for the weekend. The Recipe is a little dry bread mixed with Napolina tinned tomatoes to soak up the tomato juice, pork shoulder

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BURNS NIGHT - 25TH JANUARY 2010 Back at the farm we have made some traditional Scottish Haggis using legs of mutton, liver, hearts, toasted oatmeal, onions and spices. This year we have gone away from stuffing them into sheeps stomachs as many customers found the flavour too strong and have used a synthetic alternative, however the casing is only for cooking not something you ever eat. We have

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Our Dorset sheep have started lambing.The pictures above and below show the sheep in the lambing pens.When the lambs are old enough they can be held together.The numbers on their sides are for the shepherds to match the lambs to their mothers.

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Ground work has started at our West Blansby farm for new pig sheds.These new units will keep our pigs safe and warm - ideal conditions for producing the high quality meat our customers expect.

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We are now taking orders for Thanksgiving.To order proper free range dry-plucked bronze Turkeys and traditional farmyard bred free range Geese please call in at any of our shops or telephone the farm on 01751 460091.The birds can be collected from the shop of your choice.

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Coming soon to our website, details of our Christmas fayre. We are now taking bookings for Thanksgiving and Christmas. To make an order please visit our shops or call the farm on 01751 460091.

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All our shops are now carrying game - Grouse, Partridge, Mallard, Guinea Fowl, Venison.... Call in at your nearest Ginger Pig and see what they have in stock.

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Our first Ginger Pig traditional breed eggs will leave the farm today for our Moxon Street shop.The brown speckled eggs are from the Marans, white from the White Leghorns, blue/green from the Araucana and light brown from the Rhode Island Reds.

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July and August are our busiest months on the farm.You can catch up on our websites farm diary.

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Back in June Tim collected 150 Welsummer eggs from Ayrshire.Three weeks on these have now hatched into 81 chicks which are shown below at 1 day old.We will keep you posted as they grow.

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Kim and the girls from our Pickering shop are seen below sporting the newly designed Ginger Pig aprons.This stylish cuisine wear, with the Ginger Pig logo embroidered on the front, is available to purchase at £19.99 Please email enquiries to office@thegingerpig.co.uk or call 01751 460091.

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Mike, Andy and Alan proudly show off the new Iveco van which has had The Ginger Pig logo hand painted by Pete Witney of Whitby.A second van has been ordered to complete our fleet which run fresh meat from the farms in Yorkshire to the shops in London.You can see more of Pete Witneys work at www.petewitneysigns.co.uk/

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TV presenter Gizzi Erskine popped in to our Moxon St shop on Friday.A food writer and television presenter best known for Channel 4's Cook Yourself Thin, the book of which she co-wrote, Gizzi has worked as GMTV's food correspondent and make several mini series.Gizzi, a self proclaimed Ginger Pig fan, called to take some photos for a forthcoming guide to London. You can visit her site at

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Just as the last of the sheds are finished the first hens arrive.This Light Sussex, one of our native breeds, can trace its history back to Roman times and is a good dual purpose fowl with hens reaching 7 pounds and cockerels 9 pounds. They are good foragers and are laying pale cream coloured eggs.These Rhode Island Reds originate in the United States and are a little smaller than the Sussex at

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<!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> The shop at Borough Market is undergoing a major refit. As this is the first shop Tim opened in 1996 we felt it was time for a revamp. The shop is open whilst the work is being done so why not pop in and take a look We will post some pictures as soon as the work is finished.

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<!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> The barn at Grange Farm is a hive of activity as 6 new hen houses are being built by Tom, our joiner. In keeping with our rare breed principles these will be used to house Maran, Rhode Island Red, Light Sussex, Araucana and Welsummer hens all of which we have chosen for their varied coloured eggs from the terracotta of the

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Welcome to The Ginger Pig Hog Blog. Here we will tell you what's going on at the farms and shops, putting you in the picture as to how we get our products from the field to you kitchen. We will post interesting items as they occur to provide an insight into the world of The Ginger Pig.Tim Wilson.

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