Tweet

Liam Dillon – the chef and owner of The Boat, a micro-farm and restaurant in Lichfield – has launched his second venture: The Two Pigs in Barton-under-Needwood. Quietly charming the locals over the last few months, The Two Pigs is a neighbourhood pub focusing on modern pub classics with a twist.  

Located in the idyllic and historic village of Barton-under-Needwood in Staffordshire, The Two Pigs is open Wednesday through to Sunday, with a focus on quality, local, seasonal and sustainable convivial dining with exceptional weekend breakfast, and an epic Sunday Lunch offering.

Head Chef Beth Hipwell is at the helm with Liam overseeing, and with Liam’s expertise and attention to provenance and sustainability, coupled with Beth’s hands-on kitchen flair and previous experience at a 1 Michelin starred restaurant, it’s no surprise The Two Pigs is already proving to be a Staffordshire hit.

On sunny days, guests can soak up the sun in the garden, or in the winter find a seat inside next to the log burner for ultimate cosiness. With warm green-painted walls, cosy leather chairs and a welcoming bar that is ripe for propping up with a Two Pigs draft ale, The Two Pigs is ideal for lunch, dinner or a post dog walk pint.

Bar snacks are available all day, with the likes of Maldon Rock oysters with pickled red wine shallots and hot sauce, fish croquettes with a romesco sauce and Two Pigs ale Welsh rarebit and pickled shallots on the menu.

If you’re looking for a three-course meal for lunch or dinner, The Two Pigs will not disappoint. Start with the likes of Half Shell Scallops with a Hazelnut Crumb and a Salsa Verde, Liam’s Fried Chicken with Sesame and Spring Onion, or some Heritage Tomatoes, Burrata Cheese and Croutons. Mains include a variety of steaks with all the favourite sauces, Roasted Jerusalem Artichoke with Crispy Polenta, Tenderstem Broccoli and Salsa Verde or perhaps the ultimate Fish & Chips with a Bearnaise Sauce and Chunky Pea Puree.

No pub trip is complete without pudding, with the selection comprising the Two Pigs Tiramisu, Baked Chocolate Tart, a Lemon and White Chocolate Cheesecake, or the ultimate pub classic: a Sticky Toffee Pudding with Rum and Raisin Ice Cream. Alternatively, opt for a selection of British Cheeses with a glass of Taylor’s port.

Those wanting a lighter lunch option, items added to the menu for lunch include; a Battered Cod Sandwich, House Made Tartar Sauce and Curried Mayo with Chips, a Steak Sandwich, Mustard Mayo and Chips, and a Chicken Caesar Salad.

The Two Pigs Sunday Roast is already gaining local recognition with options of Roast Fillet of Beef and Yorkshire Pudding, Roast Packington Pork Belly with a Burnt Apple Puree and Crackling, or Roast Chicken Breast with Sage and Onion Stuffing. Of course, these will be served with the best roast potatoes, vegetables and gravy around.

Friday to Sunday also sees the addition of breakfast including the Pigs Full Breakfast, Eggs Benedict, Eggs Royal, with kids eating for free with every adult breakfast ordered. Of course, no one will judge if you want a glass of prosecco or Veuve Clicquot Champagne for a special occasion.

Having only been open a few months, The Two Pigs is making waves with locals as the perfect foodie addition to the local area with its relaxed atmosphere and incredible food.

Liam Dillon, owner and Chef Patron of The Two Pigs, comments: “It’s really exciting to open the pub so close to where I grew up, and one that offers something totally different to The Boat. Creating a gastro-pub is very different to what we are doing at The Boat but always carefully sourced, quality ingredients.  We wanted to create a new and relaxed dining option in the area, but one that still serves up really great food, and so far it’s been pretty popular with both our local customers and guests from further afield.”

Beth Hipwell, Head Chef at The Two Pigs, says: “We’ve loved seeing our guests’ reactions to the new venue, and making small tweaks to the menu to perfect it. We’re excited to see what comes next and to welcome many more guests through the doors.”