Nigella Lawson visit

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.

Ginger Pig feature in The Times Newspaper

Top 10 Butchers

The Ginger Pig features in the Top 10 Butchery by Hattie Ellis, she says;
"99 Lauriston Road, London, E9 and branches: 02089866911; thegingerpig.co.uk
My 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 breeds sold in a modern way.

Where the Chefs shop

Giorgio Locatelli chose Ginger Pig, 8 - 10 Moxon Street, Marylebone as the best butcher in London, "great personal service and you can order more unusual cuts of meat for special occasions"

Barbeque tips

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 & parsley
Borough Market - Beef, marrow, lamb kosea
Hackney - Beef, salt, pepper, garlic & worcester sauce
Waterloo - Beef, bacon, brown sauce, spring onion, parsley & chives

The majority of our sausages will cook perfectly on a BBQ, feel free to ask your butcher when purchasing, they will be more than happy to advise. A couple we would recommend you try are our Hawksmoor Sausage, which is a pork, beef and lamb sausage and our limited edition Beef, Chilli sausage which we have just made especially for BBQ's.

Rump steak is perfect for BBQ's, however other steaks will cook fine.

Don't forget to marinade your meat, rump steak or ribs marinated in the following are delicious:

4 cloves garlic, peeled and crushed
100ml Soy sauce
8cm ginger peeled and diced
1 -2 red chillies chopped
Freshly groud black pepper

Blackface Hogget

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.

The Ginger Pigs answer to Stargazy Pie

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.

Burgers for BBQs

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 Lower marsh shop inside Greensmiths makes his burgers to a different recipe every day.
Hackney - Daniel and Cosmin are blending minced steak with salt, pepper, a little garlic and worcester sauce.

None of the shops use artifical flavourings or colours and don't add rusk. All the burgers we sell are perfect for the BBQ

British Pie Awards

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 about the awards go to http://www.britishpieawards.co.uk/

ITV1 asked us for one of our more unusual pies the Pork, Ginger and Rhubarb pie for a tasting on the David Dickinson show. This pie came about because many of our customers over the years have asked us why we don't have ginger in our sausages and pies etc so we developed a pork pie with just a little bit of stem ginger chopped into the pork. We were just playing about with the pie at the time when the first of the forced rhubarb was becoming available. One of the areas well known for rhubarb is Yorkshire where our farm and bakery is based. Although rhubarb is thought of as a fruit it is in fact a vegetable which works really well with pork, so we didn't think it too strange to be putting a vegetable in the top of our pies. The first batch of these pies were tested on our staff who absolutely loved them so we started selling them in our shops and customers seem to be loving them too!
See how they got on - 1tv1 3pm today.

All our pies are available in our shops so be your own judge, win or lose Les we think you and your team are the best!