The Ginger Pig
A carnivore’s paradise
Tim Wilson is a fine Yorkshire farmer who not only supplies his longhorn beef to Hawksmoor but also has a small chain of butchers. All his meat is rare breed (Tamworth and Berkshire pigs, Longhorn and Galloway cattle, Dorset and Charollais lamb), and, equally important, all the animals are properly raised, slaughtered and butchered. If you love meat, then The Ginger Pig is like a carnivorous version of Disneyland. There’s every cut imaginable—plus offal and homemade pies. The problem is, if you’re in town and staying at a hotel, the raw meat is of little use. But worry not, because the hot sausage roll is a porcine masterpiece. Imagine a great hunk of peppery pork embraced by a golden, flaky swathe of burnished puff pastry. It’s the size of a grown man’s fist, costs just $5 and, in terms of flavor, has a similar sort of punch. Once eaten, forever smitten. At 137–139 Askew Rd. in Shepherd’s Bush; 44-208/740-4297; thegingerpig.co.uk.