Locally raised saddleback pigs now on the menu at the William Cecil Hotel and The Bull and Swan in Stamford

Chef Neil Dowson preparing pork for the menu at The William Cecil hotel, Stamford
Chef Neil Dowson preparing pork for the menu at The William Cecil hotel, Stamford
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THEY were raised locally, fed locally and now they are set to be eaten locally at two restaurants.

After fattening up over Christmas, nine saddleback pigs are on the menu at the William Cecil Hotel and The Bull and Swan, both in St Martins, Stamford.

The animals have spent the past four months in the grounds of Burghley Estate’s woods next to the William Cecil Hotel, while head chef Neil Dowson devised his “This Little Piggy went to Stamford” menu.

Neil, who took his inspiration for his menu from his time at The Savoy Hotel in London, said: “I wanted to show how every part of the pig can be used. From ‘crispy pig cheeks’ to ‘pork osso bucco’ and ‘Momofuku pork buns’, I want there to be something for everyone to try.”

Phil Kent, head chef at The Bull and Swan has created a more classic-style menu with the pork, which includes a nose-to-tail pork terrine served with Bramley apple puree and crackling, five spice crispy pork belly, and traditional pork sausages served with wholegrain mustard mash and cider gravy.

Phil said: “I believe this menu will continue to bring the locals in, as we already have a strong following that has shown great interest in the pigs up the road.

“I’m looking forward to providing great quality, fresh dishes to our customers. It really is great to be using our own supplies and it means a lot to us as chefs.”

The William Cecil and The Bull and Swan are both part of the Hillbrooke Hotels group.

Managing director Christoph Brooke said: “We are very proud and delighted to be able to show Stamford residents how dedicated we are to using organic, fresh produce at our hotels.

“Although we have done so for some years at one of our Wiltshire hotels, this is the first time we have reared pigs at Stamford, and we hope to continue the tradition if this pig menu proves popular.”

The menus were introduced to the kitchens on Tuesday.

Formely known as The Lady Anne’s Hotel before opening in July last year, The William Cecil is also home to five chickens.

For more information about the hotels, visit www.thewilliamcecil.co.uk or www.thebullandswan.co.uk