Former GBM chef Liam Dillon opens second restaurant

Liam Dillon, chef-owner of The Boat in Lichfield, has opened his second venture: The Two Pigs, a neighbourhood pub in the historic Staffordshire village of Barton-under-Needwood.

From micro-farm to modern pub dining

Best known for his Michelin-starred micro-farm restaurant The Boat, Liam has now turned his attention to a more relaxed style of cooking. The Two Pigs focuses on modern pub classics with a twist, built on the same values of provenance, sustainability and seasonality.

The kitchen is led by head chef Beth Hipwell, whose background includes time at a Michelin-starred restaurant, with Liam overseeing. Together, the pair are already winning over locals with their ingredient-led menus.

Read more: Liam Dillon: 'I don't think it is THE way, but it is definitely A way'

Menus built for all occasions

The pub is open Wednesday to Sunday, offering everything from all-day bar snacks to three-course dinners, weekend breakfasts and a growing reputation for Sunday roasts.

Read more: Who is Great British Menu 2021 Central heat chef, Liam Dillon?

Bar snacks include:

• Maldon Rock oysters with pickled red wine shallots

• Fish croquettes with romesco sauce

• Welsh rarebit with Two Pigs ale and pickled shallots

Starters and mains range from half-shell scallops with hazelnut crumb and salsa verde to Liam’s fried chicken with sesame and spring onion, alongside pub staples such as steaks with classic sauces, roasted Jerusalem artichoke with crispy polenta, and the ultimate fish and chips with béarnaise sauce and chunky pea purée.

Desserts cover both modern indulgence and pub tradition, with tiramisu, baked chocolate tart, lemon and white chocolate cheesecake, and sticky toffee pudding with rum and raisin ice cream.

The pub also serves lighter lunch options including a battered cod sandwich with curried mayo, a steak sandwich with mustard mayo, and a chicken Caesar salad.

On Sundays, roasts feature fillet of beef with Yorkshire pudding, Packington pork belly with burnt apple purée and crackling, and chicken breast with sage and onion stuffing, all served with roast potatoes, vegetables and rich gravy.

Breakfast and beyond

Friday through Sunday sees the addition of breakfast, with the Pigs Full Breakfast, eggs Benedict, eggs Royal and a children-eat-free offer. Prosecco or champagne are available for those looking to mark a special occasion.

Setting and atmosphere

The Two Pigs has been designed to feel like a true village local. Guests can enjoy the garden in summer or cosy up by the log burner in winter. Interiors feature green-painted walls, leather chairs and a welcoming bar serving house draft ales.

His time on GBM

Liam has represented his region twice on Great British Menu. He first competed in Series 16 (2021), themed around British innovation, where he was eliminated after the fish course, finishing third in his heat.

He returned the following year for Series 17 (2022), celebrating 100 years of British broadcasting, but again left the competition after the fish course, placing fourth overall.