Together with the ever useful article 'the', 'Pig' and 'English' are surely two of the best words in our language. Combine them, add a splash of humour and price for the age of austerity and you surely have a winning restaurant. If you then add a side plate of the 'even more eccentric than seen on TV' Chef Patron Johnnie Mountain, the result is a one of the most enjoyable lunches we've had for some time.
Now, for those who don't watch the box or have fallen behind on their viewing, Johnnie has participated in the North West heats of the BBC's The Great British Menu for two years now providing virtuoso performances and priceless viewing: indeed, we finally stopped bitching about our licence fee.
Together with some cunning editing by the Beeb, portrayed as the maverick of the kitchen, Johnnie made for compelling viewing, not least with his verbal joshing with regional judge Marcus Wareing where at times it seemed that only a spatula separated them from a kitchen meltdown.
We'd been talking about visiting The English Pig even before the latest season of GBM aired on TV but having enjoyed it so much last week, our interest was beyond piqued.
It turned out that we were not the only blogger/foodies there for lunch today with Chef Mat Follas (@matkiwi), @CorkGourmetGuy and @meemalee also booked in resulting in an enlarged table and an opportunity for us all to enjoy plates across the menu.
Johnnie himself says that The English Pig is pitched between a good gastro pub and fine dining and in that sense it achieves its aim we feel. While the dishes do not always sound a stretch, on the mains for example there's old faves like gammon, egg and chips, each of the dishes was executed well and delivered real and robust flavours that sets apart the venue from most of the other eateries in the vicinity, in fact, there were some real highlights.
For starters, a blue cheese and walnut risotto was excellent, as were tiger prawns and chilli, and chorizo and lentils. Cauliflower and parmesan soup had a lovely texture and provided further layers of comfort.
Now, for those who don't watch the box or have fallen behind on their viewing, Johnnie has participated in the North West heats of the BBC's The Great British Menu for two years now providing virtuoso performances and priceless viewing: indeed, we finally stopped bitching about our licence fee.
Together with some cunning editing by the Beeb, portrayed as the maverick of the kitchen, Johnnie made for compelling viewing, not least with his verbal joshing with regional judge Marcus Wareing where at times it seemed that only a spatula separated them from a kitchen meltdown.
We'd been talking about visiting The English Pig even before the latest season of GBM aired on TV but having enjoyed it so much last week, our interest was beyond piqued.
It turned out that we were not the only blogger/foodies there for lunch today with Chef Mat Follas (@matkiwi), @CorkGourmetGuy and @meemalee also booked in resulting in an enlarged table and an opportunity for us all to enjoy plates across the menu.
Johnnie himself says that The English Pig is pitched between a good gastro pub and fine dining and in that sense it achieves its aim we feel. While the dishes do not always sound a stretch, on the mains for example there's old faves like gammon, egg and chips, each of the dishes was executed well and delivered real and robust flavours that sets apart the venue from most of the other eateries in the vicinity, in fact, there were some real highlights.
For starters, a blue cheese and walnut risotto was excellent, as were tiger prawns and chilli, and chorizo and lentils. Cauliflower and parmesan soup had a lovely texture and provided further layers of comfort.
blue cheese and walnut risotto
asparagus
chorizo and lentils
tiger prawns and chilli
Cauliflower and parmesan soup
The mains provided standout dishes: the cod in serrano was fantastic with the cod and ham excellently balanced and both perfectly cooked, the slow roasted pork belly left me upset that I had to share it while the pork fillet was also widely enjoyed. Seasoning was spot on throughout. Even the humble gammon egg and chips had joy in it with the gammon displaying real flavour rather than a salty blandness that is offered up elsewhere.
cod in serrano
pork belly
Ray's favourite
pork fillet
Ribeye steak
Desserts were the stuff that dessert lovers everywhere love: profiteroles, rice pudding, crème brulee and a cross between a spotted Dick and a sticky toffee pudding, of course, so known as a sticky Dick. Sophisticated? No. Enjoyable? You bet. We look forward to Johnnie's sure to be famous 'Viennamisu' appearing on the menu soon.
Johnnie says 'fuck you bloggers'... only kidding
to prove he's kidding, he licks Mat Follas's ear
profiteroles
chocolate mousse
rice pudding
sticky Dick
crème brulee
Within the City boundary where the pub food is pretty dreadful and top end dining will both set you back a few quid and fail to allow you to return to your desk before you receive the unwanted attention of your boss, The English Pig seems the best of all words, great food, good prices and a whole lot of fun. Down the road, the ever popular Jamie's Barbecoa will set you back two to three times as much with food half as good giving you perhaps a quarter of the enjoyment: why would you?
Staff were friendly and we were also lucky enough to spend some time with Johnnie who is one of the funniest and most entertaining chefs we've had the pleasure to come across. From the quirky proprietor then to the sticky Dick to the strangely inscribed board outside, there's an easy irreverence to The English Pig that invites you to enjoy the food without taking it all too seriously; in a world of Michelin chasers, this is a rare and welcome relief. We loved it.
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Staff were friendly and we were also lucky enough to spend some time with Johnnie who is one of the funniest and most entertaining chefs we've had the pleasure to come across. From the quirky proprietor then to the sticky Dick to the strangely inscribed board outside, there's an easy irreverence to The English Pig that invites you to enjoy the food without taking it all too seriously; in a world of Michelin chasers, this is a rare and welcome relief. We loved it.
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