The Ginger Pig Recensioni 

Been a GP fan for a long time, but don't visit often these days. Yesterday I bought a scotch egg. Not a massive purchase I know, but I was charged £5.75 for item labelled £5.25. When I pointed that out I was told in perfunctory fashion that the label was wrong, as it was whipped away. I wasn't offered a refund, an explanation or an apology. That's rude rubbish service. I won't be back.

BTW. I would not expect to see preservative E221, Flavour enhancer E621, Colour E120 or sulphites in a premium product like this. Not yummy.

Steak Class
We had the best evening with Yellow and Salvatore on Saturday at the steak class in borough market, just fantastic! They are total a credit to GP in terms of passion, experience, sharing their knowledge and tips of what to ask for at the Butchers (prime rib not Cote De Boeuf!) lovely people. The meal
at the end was superb and the other people attending were fun. Everyone enjoyed it and we went home with a ton of steaks. Can’t recommend it highly enough an great experience thank you!

My wife booked an evening butchery class (BBQ meats) for my birthday and it was so much fun! We will almost certainly be back. The butchers were great and the dinner at together with the other guests was great fun. The food and wine was exceptional. So good I asked for the recipes which Sara kindly sent after! Great evening and freezer now full stocked for the summer for BBQ's

People go to the butcher to support local business and to get their meat prepared to cook at home. Ginger Pig will not prepare meat for you (citing cross contamination). May as well just pay less at the supermarket!! I went round the corner to Daylesford, where the butcher was happy to prepare the meat for me.

Attended a poultry butchery class last week and could not recommend it enough! Our butcher Josie was super helpful and knowledgeable and there were sausage rolls and wine upon arrival! The class included a lot of different types of poultry to work with and ways it could be used. We were so engrossed with the course that we forgot that we also got fed at the end with a superb coq au vin (and more wine). The amount of produce we went home with was enough for us to keep fed for the next 2 weeks!
The only thing I think that would top it off would be a recipe card or cooking inspiration leaflet of sorts to help you make the most of the produce you leave with. Would definitely recommend and go again! Tempted by the forequarter class next.

We took our clients out for an evening of carvery at Ginger Pig which ended up been a fantastic and fun filled as well as very informative evening. Our host Burat was wonderful, funny, personable making this a very interactive and immensely enjoyable evening!
The amount of meat you take home is incredible so much fresh produce. Highly recommend and would come back here again.

This was my first visit to the Ginger Pig.
The food was delicious, full of flavour and obviously freshly cooked. We went for the tapas evening and enjoyed every dish.
The staff were exceptionally friendly and nothing was too much trouble. Lesley in particular was a star!
I will definitely return and look forward to trying the main menu or a Sunday lunch.
Enterprises like this are few and far between and deserve to be well supported.
Thank you for a lovely evening, see you again soon :-)

Quality products and Service, as a private chef who looks for high quality ingredients this place has been perfect for me not only for their quality meats but also for their great customer service, always a friendly face and go above and beyond to help me source what is required. Been going there for a year now

We took a Ginger Pig butchery class, I have also enjoyed many of their fine products from the Borough Market branch near work.
Amazing course - brilliantly led by Burok (sic?) in Marylebone- pork. Was a massive education, fun, delicious. Great experience.
It all seems 5 stars on here apart from outraged 1 star reviews from people unhappy with dpd or unfamiliar with meat. Go buy it from the shop - this is butchery not Amazon electric goods.

What a wonderful little gem in Weston super mare. The food was fantastic, the service was brilliant. If you get chance make sure you go. You will need to book though, as they are so good they get booked up fast.

I took part in one of their Butchery classes in this case for Steaks. It was stunning. The instructor had such a passion for spreading his knowledge everything became much easier. He showed us how the types of steaks we were familiar with were cut and then let us replicate what he had displayed. It was truly amazing. You don't have to be a chef in order to do this class. I can guarantee that after you have had the class followed by the fabulous meal afterwards you will be back for another class, and you will think of the Ginger Pig with the fondest memories.

Ginger Pig Wow! I really don’t know how to start! Do I thank you or speak of the exquisite dining worthy of the finest of restaurants. After inviting a small gathering of family and friends for a very special birthday weekend, I decided against dining out and opted to plan the whole weekend around delicious food and fine wine. Where else to purchase the meats than from my favourite Ginger Pig Loughton butchers. Your website came up with suggestions for the menu that left my mouth-watering. I am a huge fan of your meats and I purchased Sausages. I can honestly and truly say these sausages put the “bang” in the bangers and mash I served on Friday evening.
I am used to purchasing your aged back bacon, you have the smoking process perfectly balanced; but for this special occasion and to impress, I opted for the London Black Bacon. The flavours erupted in our mouths. Who would believe a bacon could hold its taste while adding gentle tones of chocolate and coffee! I went out to impress and it didn’t let me down!
I must admit to being a fan of the tender and succulent Steaks and they did not disappoint. Oh my! my guests were in heaven and think I’m worthy of a Michelin star! The taste was mouth-watering. There is nothing like a traditional English Sunday roast and what better meat than a rolled Sirloin. The melt in the mouth taste was absolutely superb. In fact the whole weekend was made so very special with the delicious meats I purchased. The flavoursome tastes have definitely woken my senses.
My guests and I have shared a fantastic weekend and our menu would not have been any better at a top London restaurant. I’m still savouring the tastes and will do so for some time to come
Thank you Ginger Pig. I am your number one fan and do not be surprised to find my guests at your counters purchasing the best quality meats. I cannot thank you enough.

Really disappointed with the produce I purchased on Saturday. I’ve emailed Ginger Pig but nothing back won’t be using again really disappointed

Cornish Pasty! I bought it (Beef Bavette Pasty) with all kinds of other goodies, full of expectation of a delightful experience, knowing Ginger Pig of old. Sadly the pasty a great disappointment - tough chewy meat (like stewing steak), after eating less than half of it, the tough texture and the poor taste simply was not worth the effort and I threw the rest away! Very disappointing.

I think they may have found a new pork pie supplier. Either way their PP’s are now top level. Pastry not too thick, crisp enough but not brittle, good balance between jelly and pork, simply a v good taste. Scotch eggs good too. Definitely Test match fodder.

We have been customers at Ginger Pig Wanstead for quite a long time now and we must say that customer service is brilliant!
One member of the team specifically has always an impeccable attitude and is always so helpful. His name is Salvatore. We recommend any time any day!

I found a curled piece of thin black wire approx. 1.5cms long in my cooked chicken pie whilst I was eating it…. Any explanation for this please?? It was definitely sealed inside the pie!

I attended their sausage-making class yesterday evening. This started with a demonstration with some student involvement in how to deconstuct a side of Pork, the cuts, their properties and the cookery methods applicable. Fine, we can all look at a chart and picture where things are but on a butcher's block it is not a jigsaw puzzle to be disassembled but rather a demonstration of pure skill. Our instructor took some twenty minutes to explain what he would normally do in less than two minutes, really valuable.
On to sausages, quite some discussion on types and methods, quantities and origins, content and seasonging, the obvious demonstration of the professional equipment and making sausages we moved on to making our own. Meat and seasoning were pre-prepared so we got our hands dirty mixing and then filling casings with quite some success due to superb guidance. Finally I can link sausages comfortably.
Were this not enough we were entertained with sausage rolls and water on arrival, wine in the break and a superb dinner of rib of Longhorn Beef which had been superbly cooked.
Headed home with such respect for our instructor who demonstrated such love of his profession, such patience for our questions and such generosity in sharing his knowlege. In addition a very satisified appetite following generous food and wine. On top of this so many sausages that I will probably need to book the couse again when we run out!
Hats off to our instructor, well done Ginger Pig.

Firstly the meat is always of fantastic quality and superior flavour. Secondly, there have been numerous reviews about cancelled orders and blaming DPD but, when this happened to me on a Saturday, The Ginger Pig sent their own van to collect the order back from the DPD depot and deliver it all the way to Ipswich. The DPD order log showed that it had been collected and had arrived at the DPD depot by 6.30pm but they had failed to scan it until 9.30 thus missing loading on the despatch van. The Ginger Pig kept me informed by phone throughout - I couldn’t fault the service.

Having been a little disappointed that the Ginger Pig had no turkeys due to the bird flu, we called in at the Moxon Street store on 22nd December and bought a stuffed shoulder of pork for the centrepiece of our Christmas table - fabulous, great crackling, also bought some pigs in blankets and even cranberry sauce which went well with the main dish.

A big thank you to the butcher, don't know his name but he gave us very detailed cooking instructions which proved invaluable.

Bird flu or not, next year it will be a big rib of beef for Christmas day.