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Aimee Collins, head chef at Wallingford’s Michelin-recommended restaurant, Five Little Pigs, will be showcasing the best of spring with some recipes using seasonal and local ingredients. Expect new season rhubarb, foraged wild garlic and blushing pink lamb. There’ll be suggestion of cocktails to make too, including a rhubarb sour and wild garlic Bloody Mary.

Five Little Pigs opened its doors nearly two years ago, after a successful crowd-funding campaign. It prides itself on an ever-evolving menu of seasonal, modern British food, that celebrates local produce and local producers, with whom they are proud to work incredibly closely with.  It is proud to have recently won a place in The Michelin Guide!

MICHELIN Guide’s Point Of View

Named after a novel by Agatha Christie, who lived at the nearby Winterbrook House, this neighbourhood restaurant is divided into three areas: the brightly coloured front resembles a modern bistro; a bar fits in the centre; and the rear sports an open kitchen pass and cosy booths. Sharing is encouraged, with larger plates such as roasted halibut and smaller ones like ‘spare bed tempura’ – using vegetables grown in the gardens of neighbours who have some space to spare. The wholesome cooking is joined by a range of local gins to keep enthusiasts happy.

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