At The Pig, near Bath, the gardeners and chefs work hand-in-hand to showcase seasonal produce sourced from their own kitchen garden and the local area. Join us at the country house for a four-course lunch, paired with specially selected wines. Group head gardener Ollie Hutson and group head chef Andy Wright will reveal how they create their seasonal 25-mile menu, as well as deer manager Matt Roberts, whose venison is the star of this feast. Winemaker Rob Corbett will also talk about English wines.
Date: Thursday, 27 November 2025
Location: The PIG – near Bath, Pensford, Bath
The itinerary: A welcome drink at 12.30pm with an introduction from Good Food. Lunch will be served at 12.45pm.
Price: £120 (includes a goody bag worth £35)
To book: goodfood.com/eatsout
● Crispy Crown Prince pumpkin and White Lake goat’s cheese
● Braised Hunstrete venison shoulder, creamy polenta, pickled fennel and English pecorino
● Spiced poached quince, yogurt sorbet and almond
● Bath Blue, Wookey Hole cheddar, Bath soft water crackers
● Tea or coffee
Terms and conditions: Drinks available to purchase during the event. Please note, as alcohol is included in the offer you must be 18+ to buy a ticket. Please inform the team of any allergies or
dietary requirements on the day. For any queries, please contact gfevents@immediate.co.uk.
