The Ginger Pig
01273 736 123


Gingerman Dinners - Fish, Game, Offal Added on - May 29, 2014

We have set the dates for 3 very special Gingerman Dinners: Fish Dinner 27th July, Game Dinner 19th October, Offal Dinner 1st February. To book a table please call 01273 326 688

Gingerman Fish Dinner 27th July 2014

Selection of canapé
Hot and Cold Scallops with heritage Tomatoes
Pickled Herrings, Smoked Jersey Royals, Horseradish and Land Cress
Poached Lobster, Sweetcorn Bisque, Avacado and Cucumber
Halibut, Bacon Croquettes, Piccalili Spices, Sea Vegetables
Raspberries, Vanilla Mousse, Sesame and Viola

£55 per person
£75 per person with wine for each course

Gingerman Game Dinner 19th October 2014

Selection of canape
Wood Pigeon Nuggets, Smoked Leek Mayo, Mushroom Ketchup
Venison Carpaciio, Burnt Apple, Beetroot, Wood Sorrel and Semolina
Hare Ragout, Chargrilled Brioche, Cheddar, Crispy Kale
Partridge, Celeriac Gratin, Celeriac Crumb, Port and Pine
Acorn Pannacotta, Pumpkin Ice Cream, Brown Butter

£50 per person
£70 per person with wine for each course


Gingerman Offal Dinner 1st February 2014

Selection of Canape
Duck Heart and Liver, Blood Orange, Granola and Duck Bread
Pigs Cheek, Spatzle, Mustard, Pickled Leek, Red Wine
Crispy Lamb Brain, Almond Puree, Cabbage, Quince Jelly
Beef Tongue, Bone Marrow crust, Cauliflower, Ye Olde Sussex Cheese, Green Sauce
Forced Rhubarb “Queen of Puddings”

£50 per person
£70 per person with wine per course





International Chef Exchange - Ginger Pig 14th July 2014 Added on - May 29, 2014

Head Chef at the Ginger Pig, Semone Bonner, will be taking the challenge of Brighton Food Festival's International Chef Exchange in July. Bonner will be creating a Sussex flavoured menu for the Pavilion Restaurant in Guernsey, whilst we welcome Tony Lech to the Ginger Pig who has devised the following set menu:

Ginger Pig 14th July - Menu by Tony Lech, The Pavilion, Guernsey

Crab and Coriander Cake
“Le Vallees” Mushrooms on Toast
Torteval Cheese Bon Bon
“Meadow Court Farm” Beef Carpaccio
Braised Pork Belly, Scallops, Black Pudding puree, Pea Shoot Salad, Roquette Cider Sauce
Seabass, Seafood and Saffron, Roasted Vine Cherry Tomatoes
Meyer Lemon panna cotta, Basil Ice Cream, Peppered Hedgerow Strawberries, Guernsey Butter Biscuit
Torteval Fort Grey Blue Cheese, Herm Honey and Sark Butter Oak Cake, Loganberry Liquer Jelly
Bean 14 Coffee, Guernsey Dairy Cream, Guernsey Butter Fudge

£40 per person - please call 01273 736123 to book a table

The International Chef Exchange is an initiative created by the Brighton & Hove Food and Drink Festival to promote food tourism, facilitate international trade for quality food and drink producers, and to share best practice in the hospitality industries. The exchanges are all being filmed for a new six-part series for UK television.