Each Orchard Pigs pie is topped with its own distinguishing design according to its filling!
Each Orchard Pigs pie is topped with its own distinguishing design according to its filling!
Rob Didier, who trained under Raymond Blanc, moved to Bwlchgwyn, near Wrexham, in 2003 after his London restaurant was compulsorily bought for a new railway line. He bought Nant y ffrith forest, a 250 acre mixed woodland, and managed it with a herd of Oxford sandy and black pigs. Since then the pies have proved so popular that the pigs have moved to a neighbours farm only a few miles away.
The idea is to make Orchard Pigs totally carbon neutral. Each year some of the profits are spent on conservation projects in the public access woodland - we've already planted 20,000 trees so far.
