The Pig and Whistle Brings a Touch Of London To Beverley

Gary Horrocks, the HU17 Arts & Culture Editor says that The Pig and Whistle will bring a touch of London to the historic market town of Beverley.

His comments come following a special evening that was held for special guests and the media at the Sow Hill venue that will officially open to the public on 1 June.

Speaking about the night Gary said;

“Congratulations to James Allcock on the opening of the Pig and Whistle in Beverley. It was a grand evening with great company.”

“Drinks flowed and the canapés provided a teaser for what is to follow when it opens formally this week. The notion of a bistro and charcuterie bar in Beverley, offering relaxed and informal options for flexible dining, brings a touch of London culture to the town.”

“They have put a lot of thought into the menu which is imaginative and diverse including cured meats, sausages, pickles, terrines, rillettes, salads and cheeses.”

“The charcuterie selection is amazing and includes Montanegra Ibérico Cebo Ham made from grain-fed native cerdo Iberico black pigs, Yorkshire Beef Bresaola cured with fresh herbs, balsamic vinegar and red wine, Fennel and Cubeb Pepper Salami, Venison and Green Pepper Salami and air-dried smoked leg of Mutton cured with rosemary, juniper, garlic, black pepper. Brilliant.”

“As for the decor, it is relaxing and convivial, and the sharing board options will be hugely popular. The drinks are amazing too, lots of sherries, fine wines and beers.”

“The Pig & Whistle Experience menu at £25 a head will be a great way to introduce yourself to this eclectic and wonderful gastronomic offering. I’m excited.”

Mr. Allcock commenting on the night said;

“I couldn’t be happier with how it went, so well received by our guests, very hard experience to open, but humbled by the support and reaction. I would like thank everyone enough, from my partner, to friends, family and the team.”

To find out more about The Pig and Whistle please visit; http://pigandwhistlebeverley.co.uk/