Pignut Restaurant

06/06/2026

05/06/2026

✨Our favourite night of the month ✨

We've just released the next date for our next development night (12th August)- an exclusive opportunity to experience dishes currently in the making and share your honest feedback. Each month features a completely new lineup, offering you the chance to be among the first to try what could become a future staple on our tasting menu — or a one-off creation that may never appear again. You’ll have the opportunity to chat with Tom as he shares the ideas, inspiration, and thought process.

Unfortunately all the rooms are now booked and we just have 4 tables left.

🏃‍♀️Book quick as this filled up within 15 minutes last time 🏃‍♀️

To book use the link in our bio 🖇️

15/05/2026

You all know and love our ever-changing “wastage snacks” — created from the off-cuts and overlooked ingredients from the kitchen. 🌱♻️
Now, meet the newest addition: our wastage pre-dessert. Made using whey from our ricotta and wine that’s past its drinking point, slowly reduced into a beautifully sweet yet tart syrup. Bright, refreshing, and the perfect little palate cleanser before dessert. ✨

08/05/2026

From our garden to your table 🌱

Our first harvest from our garden: the humble radish 🫜🪏

Served raw to celebrate its freshness, with every part edible and full of flavour. Dressed in a Magnolia vinaigrette made using magnolias from and , alongside a custard of Blue Monday cheese, finished with a coffee crumb.

07/05/2026

Two more dates for your diary!

✨ 1st July — Development Night
Be the first to try brand-new dishes and share your honest feedback. £70pp
📖 8th July — Eat the Book
A five-course dining experience inspired by Foragers Table, including a signed copy of the book. £100pp

Thoughtfully sourced ingredients, low-waste cooking, and flavours shaped by the landscape around us. Limited spaces available.

Book via our website 💻

📸 Credit:

06/05/2026

At Pignut & The Hare, our first pigs — Gloucester Old Spots — are being raised with care, space, and respect for the natural environment. They live outdoors in a large pasture with trees for shade, open ground to roam, and plenty of mud to wallow in, allowing them to express their natural behaviours as they should.

Their diet comes largely from our own gardens, alongside locally sourced vegetables and seasonal acorns from the surrounding woodland. By raising animals this way, we can ensure complete transparency and welfare standards that we see firsthand every day.

We recognise the responsibility that comes with serving meat, and believe that if animals are part of the food system, they should be given the very best life possible. Sustainability, low food miles, and respect for the land and animals sit at the centre of that philosophy.

When the time comes, one pig will be used within the restaurant using a true nose-to-tail approach, ensuring every part is valued and nothing is wasted. The remaining pigs will help feed families and villagers in Scawton, keeping food within the local community and continuing the connection between the land, the people, and the food we produce.

It’s a simple but important way of working — raising animals ethically, reducing waste, supporting local people, and creating food with complete transparency from field to plate.

15/01/2026

We are hiring!

Looking for a chef at senior level to join us in the kitchen, its a small, calm team, with a menu that is ever changing
Plenty of opportunity to bring your ideas to the table and progression. Working life balance with a 4 day week.

Salary is competitive and is based on your experience. If you are interested or would like more information please email us [email protected]