Tim in the New York Times!

News of our beef has taken flight over the Atlantic, in the form of a write up of Beef Club, a new steak restaurant just opened in Paris. Run by the owners of London's Experimental Cocktail Club, Beef Club serves up our beef - and only our beef - which has caused quite a stir on the French foodie scene. Click here for the full article.

Bonne chance to the Beef Club and félicitations to everyone involved in making such fantastic beef.

Plum Pudding chops at Borough Market

We're very proud of our Plum Pudding pigs, a cross between a Berkshire sow and a Tamworth boar. The meat has fantastic flavour, which is in part due a reasonable degree of fat. Our Borough Market stall has some big beautiful loins perfect for slow roast chops, which are four for a tenner for this weekend and quite limited in availability too.

The best way to cook these chops is to roast them low and slow over something to absorb all that flavour as the fat renders. Parboil some potatoes, allow them to cool a little and slice them around a centimetre thick (no need for a ruler). Lay the potato slices on the bottom of a roasting tray and add a sprig of rosemary, a pinch of sea salt and some black pepper, a handful of cherry tomatoes and some finely sliced fennel. Lay your chops on top of the vegetables in a single layer and bake at 160 degrees for 90 minutes, basting the chops every 20 minutes or so. The fat will flavour the vegetables, the vegetables keep the pork moist and you pig out a delicious dinner that doesn't break the bank. 

Nicola's first day

Yesterday was newest Ginger Pig team member Nicola's first day on the farm, and it's always a pleasure to see our patch of the world through a fresh pair of (very excited) eyes. We're right in the middle of lambing season and Nicola was thrown in at the deep end, delivering her first lamb within a few hours of being on Grange Farm.

Here are a few photos she took while out and about.

Mum and two lambs doing well. The two little fellows are around 6 hours old in this photo.

Some of our orphans. We end up with around 100 each year, usually when their mother has three lambs and can only cope with two, or when she sadly dies during labour. We feed them up indoors until they can join the rest of the flock, and shepherdess (and chief gardener) Lesley makes sure they get a cuddle every now and then.

Darcy and Anna, our two Shire horses. They're just under a year old and despite their current size (they're big!) they still have some growing to do.

What else could we feed her for lunch? It had to be a warm sausage roll, straight from the Ginger Pig bakery.

Nicola will be handling our marketing, events and advising on all things food related, as well as occasional shepherdess, cook, horse handler and dog walker. Welcome to the Ginger Pig, Nicola!

Tim Makes Paris Vogue

TIM MAKES PARIS VOGUE
Following on the back of the very successful ‘Experimental Cocktail Group’ the owners are expanding into a restaurant specialising in fantastic steaks which they are buying from The Ginger Pig. This ties in really well with our weekly trip to France during which we buy veal from Limousin and stunning French poultry.

The new restaurant is taking ribs of beef and maturing them in their own maturation fridges and famous french butcher Yves Marie Le Bourdonnec is preparing them for the table.

The Article
ENVIES 160
Effet bœuf

A l’ardoise de ce steakhouse glamour, tout de briques,cuir et tons auburn, des côtes de bœuf, des entrecôtes, des rumsteaks issus de trois races anglaises (galway, longhorn et shorthorn) élevées par Tim Wilson, le producteur star du Yorkshire. Ces morceaux choisis
sont ensuite rassis au minimum 35 jours, découpés sur place et grillés dans des fours à charbons de compétition. Ajoutez plus de 200 références de vins, une sélection pointue de bourbons et whiskies et vous obtenez le repaire carnivore le plus stylé de Paris.
The Beef Club, 58, rue Jean-Jacques Rousseau, 75001 Paris.

The English Translation
160 MUST- HAVES
The Beef Effect

On the menu-board of this smart steakhouse, decorated in bricks, leather and auburn tones, are ribs of beef, entrecotes and rumpsteaks from three English breeds (Galloway, Longhorn and Shorthorn) reared by Tim Wilson, Yorkshire’s star producer. These choice cuts are hung for a minimum of 35 days, prepared in front of customers and grilled in charcoal ovens. Add to this a choice of more than 200 wines, a well chosen selection of bourbons and whiskeys and you have the most stylish haunt for carnivores in Paris.
The Beef Club, 58, rue Jean-Jacques Rousseau, 75001 Paris.

HRH PRINCE CHARLES

On Friday 27th January HRH Prince Charles and TV Personality Kirsty Allsop paid a visit to Greensmiths in Waterloo and popped in to see The Ginger Pig butchers as he unveiled plans to create a vibrant community hub around Waterloo station by drawing on the spending power of commuters.







View The Telegraph article here

View This Is London article here

The Ginger Pig featured on the BBC

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 Askew Road Diary

5th October, 2011

Project manager Tom Bothamley proudly welcomes our first customer Helen Williams to the newly opened shop.


4th October, 2011
Pete Whitney, sign writer puts the finishing touches to the new shop front


June 2011
Our joiners Tom and Mike making the new full shop front with 16 windows

May 2011
Ginger Pig aquires new shop at 137-139 Askew Road, London, W12. This will be their fifth London shop.