His Majesty the Pig


A celebration dinner with wines

Saturday 11th November

Head Chef: Gareth Johns, Sous Chef: Gareth Jones

All wines directly imported by The Wynnstay

First Course

Selection of cured pork, ham and salami

Bonarda DOC, Bonelli, Emilia, Italy, 2016 12.5%

Second Course

Fritter of slow braised, free-range Esgair pork belly and black pudding, mustard and apple mayonaise

Grignolino DOC, Canine Povero Piemonte, Italy 2015 12.5%

Third Course

Orechiette pasta with wild boar sauce, olives and pine nuts

Roero Arneis, Terre del Conte DOCG, Cantine Povero, Piemonte, Italy 2016 13%

Fourth Course

Loin of free range Esgair pork, pulled cheek, hock, lentils,

mashed potatoes and crispy kale

Gutturnio Risvera DOC, Bonelli, Emilia, Italy, 2014 13%

Fifth Course

Chocolate “Salami”

Makalle IGT, Bisson, Sestri Levante, Liguria, Italy 2009 17%

Dinner £27.00 Wines £25.00

Booking essential:

01654 702 941


Image – The Graphics Fairy