Leamington pub does pig - the whole pig

A pig’s head, ears, trotters, tail and everything inbetween was transformed into crackling, pâtés, casseroles and bacon by chefs at Leamington pub the Star and Garter this week after they bought a pig and spent time with butchers at Aubrey Allen learning what to do with it.

By The Newsroom

Published 19th Apr 2013, 14:09 BST

MHLC-17-04-13 Pig chefs Apr47
Chefs at the Star and Garter pub in Leamington are spending the afternoon at Aubrey Allen,Warwick street,shop to learn about how to butcher a pig and what to do with the different cuts to prepare for a pig-themed menu over the next few days. The idea is to inspire people to think more about where their food comes from and to not waste parts of an animal that they might not normally think to eat.
Pictured, Martin Crombie (head butcher) demonstrating to Tom Lilley (head chef), James Neal,Leon Higham,James Dawes and Dominic Henry. — MHLC-17-04-13 Pig chefs Apr47 Chefs at the Star and Garter pub in Leamington are spending the afternoon at Aubrey Allen,Warwick street,shop to learn about how to butcher a pig and what to do with the different cuts to prepare for a pig-themed menu over the next few days. The idea is to inspire people to think more about where their food comes from and to not waste parts of an animal that they might not normally think to eat. Pictured, Martin Crombie (head butcher) demonstrating to Tom Lilley (head chef), James Neal,Leon Higham,James Dawes and Dominic Henry.

MHLC-17-04-13 Pig chefs Apr47
Chefs at the Star and Garter pub in Leamington are spending the afternoon at Aubrey Allen,Warwick street,shop to learn about how to butcher a pig and what to do with the different cuts to prepare for a pig-themed menu over the next few days. The idea is to inspire people to think more about where their food comes from and to not waste parts of an animal that they might not normally think to eat.
Pictured, Martin Crombie (head butcher) demonstrating to Tom Lilley (head chef), James Neal,Leon Higham,James Dawes and Dominic Henry. — MHLC-17-04-13 Pig chefs Apr47 Chefs at the Star and Garter pub in Leamington are spending the afternoon at Aubrey Allen,Warwick street,shop to learn about how to butcher a pig and what to do with the different cuts to prepare for a pig-themed menu over the next few days. The idea is to inspire people to think more about where their food comes from and to not waste parts of an animal that they might not normally think to eat. Pictured, Martin Crombie (head butcher) demonstrating to Tom Lilley (head chef), James Neal,Leon Higham,James Dawes and Dominic Henry.

The cooks are hoping to encourage others not to waste good meat.

www.starandgarterleamington.co.uk