Sometimes, the people responsible for tingling our tastebuds and pleasing our palette in restaurants end up passing us by. Chefs tend to be behind the scenes and perhaps don’t always get the appreciation they deserve. That’s why we have decided to introduce you to a chef from a local restaurant each issue. This month, we’re kicking off with Samantha Mitchell from The Peppered Pig.
Tucked in the quaint village of East Cowick near the historic town of Snaith is The Peppered Pig, a restaurant and deli providing the people of Yorkshire with great quality, locally sourced food in comfortable surroundings.
Passionate chef, Samantha Mitchell, opened The Peppered Pig in December 2009 with her husband Glen. She told us: ‘Initially, The Peppered Pig was a small and intimate restaurant in a converted workshop. I was the Head Chef and Glen oversaw the front of house and bar. Our venture went from strength to strength and in 2012 we added a stunning oak frame extension as the new dining area. Soon after, we added a small delicatessen, specialising in all the yummy things that make Yorkshire great.’
Samantha went on to explain: ‘Ever since I was young I’ve been really passionate about all aspects of cooking – from Artisan Bread making to producing creative and flavoursome à la carte menus. The great sense of pride and achievement I feel when someone compliments my food is unbeatable and it motivates me even on the busiest of days in the kitchen.’
Samantha strives to use as much local produce as possible in her creations, producing as little carbon footprint as she can. Almost everything on The Peppered Pig’s menu is completely homemade, from their sun dried tomato and olive bread to their ever-changing ice cream flavours – even the piccalilli that is served with their pork and chicken terrine is homemade.
Samantha told us: ‘Our mission here at The Peppered Pig is to deliver high quality, locally sourced, fresh, seasonal food in a relaxed atmosphere while still maintaining high standards of attentive, friendly service. I’m not sure whether it has happened by design or by luck, but The Peppered Pig has an air of informal, relaxed quality – a vibe that is sometimes difficult to achieve and one that we’re really proud of.’
When asked about her favourite item on the menu at The Peppered Pig, Samantha couldn’t choose just one dish. She told us: ‘I’m really proud of our entire Dégustation menu. It’s a real celebration of high quality cooking, using local fresh ingredients.’
The ‘tasting menu’ that Samantha loves features dishes such as beef and onion orzo, goats cheese and lemon thyme tortellini, Yorkshire duck breast, roast hake and gooseberry crumble.
She went on: ‘I love being able to give customers the opportunity to sample such a varied range of food and take their tastebuds on a culinary journey.’
The Peppered Pig is definitely a place to go for celebrations and many people over the years have chosen it as a location to mark some of life’s special moments.
Samantha told us: ‘We’ve had so many lovely occasions take place at The Peppered Pig over the years, from small bespoke celebrations for young couples starting out on their married life to a couple and their family celebrating 60 years of marriage.’
The Peppered Pig is going through exciting changes at the moment, meaning that you’ll soon be able to stay overnight and make significant life moments even more special. The Pig Inn is set to house new luxury individually designed en suite rooms and will be available from the end of April. It consists of three super king rooms with freestanding cast bath tubs as well as beautifully finished large en-suites. There will also be a new private celebration room and bar, which will accommodate 70 seated formal dining guests and 120 evening guests. This all opens out on to landscape gardens with an uninterrupted countryside view.
Samantha explained: ‘Glen and I are really excited about our new venture and hope that The Pig Inn will be just as successful as The Peppered Pig continues to be. I love being a chef here and I’m really proud of everything Glen and I have achieved over the years. We hope our regular customers will continue returning and that we’ll see plenty of new faces in the future.’