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The Ginger Pig's smoky streaked bacon is dry-cured for five days with rock salt and Demerara sugar then cold-smoked over oak chips.
Thick slices of bloomer bread are buttered and thrown onto the grill where they become char-stripped. Served with home-made preserves: pineapple-pink-peppercorn jam, and tangy orange marmalade with star anise.
Three spicy scrambled eggs piled up richly alongside plump, home-made buns and served with grilled tomato.