Ginger Pig

The gingery bristles of the Tamworth breed give the enterprise its name[1]

Ginger Pig is a butchery which raises livestock in the Vale of Pickering and North York Moors, retails the meat in its shops in London and supplies restaurants and other specialist butchers. It was founded by Tim Wilson in 2003.[2] The brand has been so successful that there is now a series of cookbooks based upon their produce.[3]

History

The branch in Shepherd's Bush

Tim Wilson came from a farming background but initially dealt in antiques and property development.[4] He acquired an old farm in Nottinghamshire and kept three saddleback pigs there to make good use of the pigsty.[4] When they were grown and slaughtered, he bought three gilt Tamworth sows, Milli, Molly and Mandy and a Tamworth boar named Dai Bando.[5] These bred quickly and so he soon had an abundance of pork.[4] He learnt how to make sausages and, in 1998, his friend Anne Wilson started a stall at the Borough Market selling his sausages.[4] The stall was successful and became a permanent outlet.[4] Chef Paul Hughes then joined the business, bringing expertise in charcuterie and, together, they opened a butcher's shop in the Marylebone district of London.[4] The business continued to prosper and in 2012 had grown to three farms, five shops and a series of cookery books.[6]

Farms

The farms are all in the Vale of Pickering.[1] Tim Wilson lives at Grange Farm in Levisham where 280 acres of crops are grown as fodder and 1500 sheep are grazed in the North York Moors National Park. At Blansby Park Farm, which used to be part of the Forest of Pickering, the livestock is 500 pigs and more sheep, while 140 head of longhorn cattle are raised at the East Moor Farm, near Wykeham.[6] The pork, lamb and beef steaks from this livestock are supplied to restaurants wanting high-quality meat such as Hawksmoor in London.[7]

Bibliography

References

  1. 1 2 Chris Benfield (11 July 2011), "Farm of the Week: Yorkshire farmer who's enjoying capital gains", Yorkshire Post
  2. ↑ Rural growth: The success of North York Moors based 'Ginger Pig', DEFRA, 25 September 2013
  3. ↑ Hugh Montgomery (26 May 2013), "Cooking the books: Ginger Pig Farmhouse Cookbook", The Independent
  4. 1 2 3 4 5 6 Jay Rayner (13 February 2005), "He's behind you", The Observer
  5. ↑ Tim Wilson, Fran Warde (2012), Ginger Pig Cookbook, p. 16, ISBN 1845338081
  6. 1 2 Silvana de Soissons (19 January 2012), "Food writer Fran Warde and the story of The Ginger Pig", The Foodie Bugle
  7. ↑ Charles Campion (2008), "Hawksmoor", London Restaurant Guide, p. 195, ISBN 9781846681431

External links

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