You may not have heard of James Golding by name but as Chef Director of THE PIG Hotels you will most certainly know him by reputation.
A self confessed lover of food, fishing and foraging James’ style when it comes to cuisine is as renowned as the beautiful settings in which have become synonymous with THE PIG Hotels.
James, what is your best-loved local ingredient?
A pinch of Salt Hampshire Charcuterie, it’s made from local free-range pigs and has a brilliant range of products. It enables us to use a multi award winning, locally based product on our menu. The Butcher (Alan Bartlett) who makes the cured meats is the third generation Butcher in his shop and works closely with myself and THE PIG and also creates bespoke products.
I also LOVE Lyburn cheese, Howarts hive honey, Manor farm flock (badger faced lamb and Hogget), IOW tomatoes, Berry Hill Farm for vegetables and Jeff Lander for shell fish.
It’s fantastic to see all of those local ingredients, how would you use these at home?
Cured meat boards, risottos, on pasta dishes, with tomatoes etc…
What is your first choice dish to eat and also create?
Probably something to do with a wood oven. We use a Gozney wood oven to showcase the cured meats as well as our 8 varieties of tomatoes and basil that we grow at THE PIGs. I love the simplicity of a flatbread pizza and the freshness of a ripe tomato paired with some amazing Wiltshire Burrata.
Do you have a favourite spot on the South Coast?
Yes, we live in Christchurch but I love Hengistbury Head and Mudeford Spit. It’s the perfect place to walk our dogs and the views are breathtaking in the summer as well as winter. You can grab a coffee at the cafe on the Spit and the beach is lovely there too.
A huge thank you to James for taking the time to talk to us. If you wanted more information on THE PIG you can click here. I’m looking to enjoying a fresh flatbread and taking in the stunning views at the THE PIG on the beach soon!
Thanks for reading,