The Pigs
Menu with Prices in the UK

Choice of cooked hot breakfast plus unlimited access to The Pigs Breakfast Table buffet (granola, pastries, fresh fruit, smoothies) and unlimited coffee or tea.

Homemade toasted brioche bun stacked with slow-pulled pork belly, Fruit Pig black pudding, spiced apple sauce, and crisp crackling.

Thick toasted artisan sourdough smothered in melted Norfolk Cheddar, Adnams ale, and Colman's mustard glaze with sweet apple chutney.

Smoked Norfolk back bacon grilled crisp on sourdough toast topped with bubbling melted Binham Blue cheese and red onion marmalade.

Crisp beer-battered North Sea cod goujons in soft white bloomer bread with tartare sauce and crushed mushy peas.

Stack of three fluffy buttermilk pancakes served with crispy streaky bacon and warm Canadian maple syrup (or berries & yoghurt).

Soft-yolk egg wrapped in Norfolk sausage meat and Fruit Pig black pudding, rolled in crackling crumb with Colman's mustard mayo.

Glazed slow-braised pork belly cubes tossed in dark treacle toffee glaze with creamy celeriac & apple remoulade and crackling.

Crisp-fried local coastal cockles and tender monkfish tail scampi served with homemade caper tartare and chilli vinegar.

Warm selection of three freshly baked breads served with whipped smoked bacon butter, seasoned pork dripping, and herb butter.

Creamy whipped goat's curd infused with garlic, rosemary, and parsley, accompanied by crisp salt & vinegar kettle crisps.

Hand-picked white and brown Cromer crab dressed with lemon, fresh red chilli, and coriander on charred garlic sourdough.

Lightly floured whole whitebait flash-fried crisp and dusted with paprika sea salt, served with garlic lemon aioli.

Blistered Spanish padron peppers tossed in extra-virgin rapeseed oil and flaky Maldon sea salt.

Well-marbled Norfolk ribeye seared over hot charcoal, served with beef-dripping chips, roasted mushroom, vine tomatoes, and watercress.

Lean, tender 28-day aged sirloin steak cooked to your liking with triple-cooked chips, crispy shallots, and grilled tomato.

Bone-in free-range Norfolk pork tomahawk brushed with sage-maple glaze, served with bubble & squeak and charred apple.

Thick-cut local cured gammon grilled over coals, topped with a free-range egg, charred pineapple ring, and chunky chips.

Herb-marinated British chicken breast chargrilled with garlic butter, crushed new potatoes, and tenderstem broccoli.

Centre-cut Norfolk fillet steak carved tableside with two portions of dripping chips, onion rings, peppercorn sauce, and Béarnaise.

Slow-cooked Norfolk pork belly, pulled pork bonbon, smoked bacon sausage, bubble & squeak mash, crackling, and cider jus.

Crisp golden battered cod fillet served with fat pub chips, mint-infused mushy peas, and house tartare sauce.

Whole locally landed plaice pan-roasted in brown shrimp and caper butter with local coastal samphire and buttered new potatoes.

Pink-roasted Norfolk beef served with duck-fat roast potatoes, giant Yorkshire pudding, cauliflower cheese, and red wine gravy.

Slow-roasted pork loin with crisp crackling, sage & apricot stuffing, roast potatoes, glazed roots, and cider gravy.

Shortcrust pastry pie packed with chuck steak braised in Adnams Ghost Ship ale, served with buttered mash and seasonal greens.

Thick roasted cauliflower slab marinated in smoked paprika, topped with vibrant parsley chimichurri, toasted almonds, and hummus.

Creamy Arborio rice slow-simmered with chestnut and porcini mushrooms, white truffle oil, and aged vegetarian Italian cheese.

6oz Norfolk beef patty topped with slow-pulled BBQ pork, crispy streaky bacon, melted cheddar, and house slaw in a brioche bun with fries.

Chargrilled beef patty with creamy local Binham Blue cheese, sweet smoky house bacon jam, rocket, and skin-on fries.

Crunchy buttermilk-fried chicken thigh, sriracha mayo, pickled red cabbage slaw, and brioche bun served with skin-on fries.

Plant-based patty topped with vegan cheddar, pickled gherkins, burger relish, and crisp lettuce in a vegan bun with fries.

4oz grilled beef patty with melted mild cheddar in a soft bun, served with skinny fries and cucumber sticks.

Thick-cut Maris Piper potatoes cooked thrice in seasoned beef dripping for glass-crisp exteriors and fluffy centres.

Crisp French fries tossed in fragrant white truffle oil and finely grated aged Parmesan.

Sweet white onion rings dipped in Adnams ale batter and fried golden crisp.

Warm freshly popped salted pork scratchings served with spiced Bramley apple dipping sauce.

Steamed cauliflower florets baked in rich mature cheddar and mustard cream sauce.

Seasonal coastal samphire and crisp tenderstem broccoli tossed with lemon and salted butter.

Warm date sponge drenched in salted butterscotch sauce, served with Ronaldo's Norfolk dairy vanilla ice cream.

Molten-centred 70% dark chocolate pudding baked to order with honeycomb crunch and clotted cream.

Stewed Norfolk apples and wild blackberries under a golden butter-oat crumble with warm pouring custard.

Silky set lemon cream topped with fresh raspberries and homemade all-butter Scottish shortbread.

Three scoops of locally churned artisan ice cream or dairy-free fruit sorbet with crisp wafer curls.

Binham Blue, Norfolk Dapple, and Baron Bigod Brie served with sourdough crackers, celery, grapes, and fig chutney.

Southwold's iconic citrusy pale ale brewed with Citra hops and malted barley, poured fresh on draught.

Award-winning Norfolk amber bitter with balanced sweet malt and floral hop finish.

Crisp, dry East Anglian pressed apple cider served chilled.

Botanically brewed fiery traditional ginger beer served over ice with lime.

Locally pressed Norfolk sparkling elderflower cordial over ice with fresh mint.

100% pure Norfolk orchard-pressed cloudy apple and pear juice.