Pignut Restaurant

16/10/2026

15/10/2026

Tom with a loin from our own Gloucester Old Spot 🐖

Lovingly reared alongside a couple of our village neighbours, with a little help from our own garden. A true community effort, with three pigs going to our neighbours and one whole pig coming to us.

We’re passionate about knowing where our food comes from, respecting the animal and making the most of every part, from head to trotter.

Annabelle from will be turning the collar and some of the belly into coppa and pancetta, while we’ll be salt-ageing the saddle.

Good food, shared effort and nose-to-tail cooking.
Can’t wait to show you what we create with such beautiful meat. ❤️

08/10/2026

What a day on 6th October at the National Chef of The Year Finals! 🤯

We are beyond proud of and everything he has achieved taking home third 🎉🍾🥉

It was such an amazing experience to cook along side the country's best and be judged by the best was incredible. ,

A massive congratulations for taking home the title 🏆 and also for runner up.

We have some real talent up North! 💪⬆️

Heres to next year! 🤩

01/10/2026

The Last Sunday of every month. ✨

A new Sunday ritual at Pignut & The Hare. 🐇

Join us on the last Sunday of every month for a three-course menu celebrating the season, the landscape around us and the produce we love to cook with. 🌿

Three courses — £80pp 🍽️
Including our house milk bread. 🍞

And if you’d like to make a weekend of it, stay with us for £415 per couple, including dinner and breakfast the following morning. 🛏️

A Sunday in Scawton, with nowhere else to be. 🌄

Last Sunday of every month. 📅
Limited tables available. Find availability through our website. 🔗

30/09/2026

A wonderful review of Pignut & The Hare from Giles Coren in The Times. The Times and Sunday Times

“Embarrassingly good value for cooking this careful, this precise, this deeply thought about.”

“An exquisite little rough millefeuille of perfect fruits.”

“And it is very charming.”

And, ultimately:
“Absolutely the bargain of the century.”

Set menu, shaped by the seasons, the landscape around us and the incredible producers we’re lucky enough to work with — £50 per person. Lunchtime only.

We’re incredibly grateful to Giles for making the 504-mile journey to Scawton, and for taking the time to experience Pignut & The Hare.

Thank you, Giles. 🤍

Read ful review
https://www.thetimes.com/life-style/food-drink/article/giles-coren-pignut-hare-skawton-restaurant-review-gjs29v3st

Wastage snacks designed around the off cutes of our other courses 🌱

Chalk Stream Trout, Pickled Rhubarb, Wild Horseradish and Mint

Stone bass, Lovage Apple and Crab Bisque

𝐂𝐚𝐬𝐭𝐥𝐞 𝐇𝐨𝐰𝐚𝐫𝐝 Mutton, yellison crowdie, cougette and peas

Annabel Makin-Jones stawberry and Sweet woodruff Mille Feuille using YQ flour from Hodmedod's UK Pulses & Grains

Nans cake tin

24/09/2026

💫An incredible couple of days in Poland, meeting some really inspiring w**emakers and producers and of course some mind blowing finds! 💫
Winnica Silesian
Winnica Turnau
Hople Winnica Paczków
Winnica L’Opera • Polskie Wina
Winnica Dolny Śląsk | Wino i degustacje | Koło Wrocławia
Mike Whitney

Thank you so much Adam Michocki MS CENTRAL WINES
For inviting me and for everyone travelling with us being such great company ❤️🍷

Who is up for Polish w**e and food pairing night? 😁🍷

17/09/2026

Just casually making a quenelle look this good. 🍓

Strawberry ice cream, strawberry and sweet woodruff thousand layer.

🍓from
🌱 Sweet Woodruff Foraged
🥐Pastry using YQ flour from