The Ginger Pig | Butchers and Farmers of Rare Breeds reared on the North York Moors
Good Housekeeping
'Good Food' Article
'Butchery Classes'
Oct 2008
A MEAT LOVER'S HEAVEN
Welcome
The Ginger Pig Gift Tokens
The Ginger Pig Apron
Our Shops
Butchery Classes
Our Yorkshire Farms
Our Livestock
Farm Diary
Our Kitchen
Our Sausages
Recipes & Cooking Tips
01. Roast Beef with Yorkshire Puddings
02. Roast Chicken
03. Roast Pork with Crackling
04. Roast Spring Lamb with Rosemary
05. Pot Roast Shoulder of Lamb
06 Roast Spring Lamb with Oregano
07 Braised Mutton with Carrots and Caper Sauce
08. Roasting Times for Lamb and Mutton
Meat Cuts
Comments
Ask Tim
Press
Gurnsey Press - March 2000
The Good Food Guide
Sunday Times Food for Life Directory
Gazette & Herald - Feb 2004
The Observer Food Monthly - Feb 2005
Time Out London - Dec 2006
The Guardian - June 2007
Carve a Better Meal - July 2008
Malton & Pickering Mercury - Meat the new Butchers
Yorkshire Post - Aug 2008
The Independent - Sept 2008
Good Housekeeping - Oct 2008
The Sunday Times - Nov 2008
Telegraph Weekend - Nov 2008
Gazette & Herald - Nov 2008
The Times - Nov 2008
Food Trader - Dec 2008
The Independent - Jan 2009
The Daily Telegraph - Feb 2009
Sheep Farmer - Jan/Feb 2009
The Observer Food Monthly - Food Awards 2009
The Times July 2009
The Daily Telegraph - August 2009
Contact
The Ginger Pig, Grange Farm, Main Street, Levisham, North Yorkshire, YO18 7NL
Tel: 01751 460 091 | Email:
enquiries@thegingerpig.co.uk
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