It's a double at the Rusty Pig

Two well-known culinary names are featuring back to back at the Rusty Pig this April, with a major emphasis on seasonal ingredients and local sourcing in keeping with the restaurant’s own ethos.

The first, on Wednesday April 25, sees Gill Meller join Rusty Pig owner, Robin Rea to create a midweek feast Tasting Menu. Gill, who is Group Head Chef at River Cottage and author of award-winning cookbook Gather, is committed to simple, seasonal food. He enjoys taking inspiration from the local area and small producers, growers and fishermen in the South West region.

“I’ve known Gill since my own time at River Cottage, and I’m thrilled to have the opportunity to introduce diners in Ottery St Mary to his culinary creativity,” Robin said.

“We have the same attitude with regard to seasonal ingredients and local sourcing, and Gill uses some of our charcuterie products in his recipes.”

Robin and Gill participated in a ‘cook off’ at the Ottery St Mary Food & Families Festival, although Robin says he can’t remember who won on that occasion.

On the following evening, April 26, renowned chef Luke Fearon arrives with new pop-up experience ‘The Devon Food Movement’ to take over the restaurant and produce six courses based on the very freshest ingredients sourced within a five-mile radius of the Rusty Pig.

Luke was Head Chef at the award-winning Treby Arms in Sparkwell until earlier this year when he left to pursue his own venture.

For more information or to book for either event call 01404 815580 or email pigout@rustypig.co.uk