On Thursday we took a day out of the serious world of farming and butchery to throw a party to celebrate our new book. And celebrate we did, with pies, platters of ham, chutneys galore and a river of top notch booze. If you fancy starting a curing project, getting knee deep in homemade chutney or expanding your roast repertoire, you can pop into our shops and pick up a copy for £16.25 (RRP £25 - the difference should be enough to make your first kilo of streaky bacon).
Huge thanks to everyone involved in the party, but especially to...
Oval Space for letting us bring a touch of the countryside to their edgy East London events space (we've never felt so hip), and Bash Redford of Forza Win for making sure that everything went according to plan.
Our three utterly fantastic drinks sponsors, Hush Heath, Sambrook's Brewery and Penfolds Estate (via Treasury Wine Estates) - we go to great lengths to ensure that everything we produce is as good as can be, and it was a delight to work with three businesses who do the same. Cheers!
And last but not least to the brilliant team at Octopus, publisher of the book, who along with Fran Warde and her wonderful recipes, worked really hard to make this book happen.
|Hush Heath's single estate, Champagne-method cider|
|Ceremonial pie! 'Ginger Pig Farmhouse Cook book'|
|Notoriously camera shy Tim Wilson slicing the pie.|
|Penfolds Koonunga Hill 2010 Shiraz and Riesling, |
Sambook's Wandle and Powerhouse Porter
|Love Food's Andrew Webb, showing us how to eat Colston Bassett Stilton|
|Claire of fantastic new Hackney restaurant, Mayfields, sporting a rather fitting brooch|
|Powerhouse Porter, right at home on the cheeseboard|
|Wandle and sausage rolls...perfect match!|
|And finally, our Creative Food Director, Nicola, doing what she does best - getting everyone tipsy.|