cookery, London, Meat
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Ginger Pig Sunday Roast

The Christmas before last, I bought Tim a voucher for us both to do a butchery class together at The Ginger Pig, which is how I became aware of the company. I’ll do a blog post specifically about the experience later, but soon after booking the class, I learned that there was a shop just a 15-20 minute walk from our flat, in Victoria Park village (Lauriston Road).


You may have seen in my ‘about’ section, my late Dad was a regional manager for the Meat and Livestock Commission, so high quality meat has always been important to me. And I don’t think you can get any better than The Ginger Pig, especially as the livestock are raised in North Yorkshire, where I was born and spent my childhood.

We chose some Beef Fore Rib (one rib) which was more than enough for the two of us – we cooked it with good old Yorkie puds and veggies, it’s our ideal Sunday night treat!


The staff in the Lauriston Road shop are incredibly helpful and will always give you the best advice on the different cuts of meat. They now also have a deli section, with scrumptious homemade scotch eggs, sausage rolls, terrines and more! The Ginger Pig might not be cheap but it’s worth it for the quality and incredible taste!

1 Comment

  1. Pingback: National Butchers’ Week – The Ginger Pig Beef Class | Got To Be Gourmet

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