A New Pig is coming to Beverley’s Sow Hill

James Allcock

James Allcock

Other 11th January 2017
James Allcock

A New Pig is coming to Beverley’s Sow Hill

The latest venture from award-winning chef James Allcock will treat diners to delicious small plates and sharers.

The historic East Yorkshire market town of Beverley will soon gain a stylish pint-sized bistro and charcuterie bar, run by an award-winning chef. The Pig & Whistle, which will be located in Beverley town centre, is the brainchild of James Allcock, whose career has included 1884 Dock Street Kitchen in Hull and Burnt Truffle in Heswall.

Serving small plates, cured meats and a dozen cheeses, the restaurant also has the flexibility to allow patrons to visit for a glass of wine and some nibbles before or after dining at another restaurant. A very popular format in London, James believes it is time for a northern introduction, with Beverley being the ideal base for its launch.

“Beverley is a beautiful town infused with heritage and culture,” said James. “The Pig and Whistle will complement this by presenting regional produce alongside some specialities from outside the UK.”

This ambitious move perfectly reflects James’s adventurous nature. Learning his craft for two years from the age of 18, he then left Hull to move to London. It was there that he worked alongside Gordon Ramsay and Marcus Wareing at the celebrated restaurant Pétrus in The Berkeley Hotel. As the youngest cook in a kitchen of 25 chefs, this baptism of fire helped James to learn at an accelerated rate and to an incredibly high standard.

“People always want good food, so we’ll be open seven days a week,” he said. “The 25 covers will be split between bookings and walk-ins, with a relaxed and welcoming atmosphere throughout.”

As is to be expected from the former winner of a Visit England Gold award, and Remarkable Restaurant of the Year award at the REYTAs, his new eatery’s menu is both wide-ranging and mouthwatering. Presenting everything from beer sticks and breakfast radishes from the bar, to small plates of baked St. Marcellin cheese and Staal’s cold-smoked salmon, The Pig & Whistle offers the opportunity to enjoy a world of flavours in a single sitting.

“Whether you pop down for some Lindisfarne oysters before a show at East Riding Theatre or stay to enjoy a charcuterie sharing board, our ethos is that food can be both casual and a celebration.”

With fine wines and sherry to go with ski favourites such as raclette, tartiflette and baked cheeses, The Pig & Whistle is set to become a popular hotspot in Beverley’s dining neighbourhood.

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