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It’s a bit like the old Monty Python “architect’s” sketch…

Mr Wiggin – “The tenants arrive in the entrance hall here, and are carried along the corridor on a conveyor belt in extreme comfort and past murals depicting Mediterranean scenes, towards the rotating knives…”
First City Gent – “Excuse me…”
Mr Wiggin – “Hm?”
First City Gent – “Did you say knives?”
Mr Wiggin – “Rotating knives, yes.”
Second City Gent – “Are you proposing to slaughter our tenants?”
Mr Wiggin – “Does that not fit in with your plans?”

Ha!! Understatement! No, our plans most certainly didn’t include the arrival of two Mangalitsa pigs at Christmas.

But who knows how the mind of Santa works? So arrive they did!

Those who have eaten any of our “Perfect Pork” meals will know how enthusiastic we are about the quality of the meat we serve and how passionate we are about making it amazing.

That’s an easy thing to say, that lots of people trott out (apols) but we really do mean it. These are extraordinary pigs brought back from the edge of extinction by Hungarian farmers and now bred in slowly increasing numbers in the UK. It’s mainly down to the influence of the big London Smokehouses who choose this breed for the levels of marbling in the meat. It’s the porcine equivalent of Kobe beef from Wagyu cattle and it really is quite special!

Now that we have our own animals we can guarantee happy pigs leading a stress free life as they are grown in our own fields right behind Jonny’s house in Hampshire and cared for by him and his family who many of you will have met running the pizza oven from time to time.

Pig farming is an increasingly difficult business to make pay, so, in truth, this is a ridiculous way for us to source our meat. It might end up being almost three times as much as the stuff that comes out of the Supermarkets.

But that’s not why we do this is it?

You know that by now!

The other small thing is they grow very slowly! So there will be limited supplies of Mangalitsa meals throughout the Summer but not until next year… starting in late May.

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