Locally grown, locally sourced, it’s a buzz word, but here at Grassington House we take it seriously and Chef John has flung himself headlong into the ‘field to fork’ experience.
John’s pride and joy are his beloved Oxford Sandy & Black pigs, hand reared on a small-holding at the top of the village and served in the restaurant as rare breed pork, with plenty of crackling. A traditional breed with distinctive markings, they were virtually extinct 20 years ago. John favours them for their hardiness and excellent temperament, producing meat of very high quality and full of flavor. Diners regularly tell us that the succulent pork, fine bacon and juicy ham are some of the best they have tasted.
It’s rewarding to know that we are serving our own home grown produce with no additives, preservatives or food miles…except those spent chasing up the lane after the pigs when they occasionally escape!