See that ickle cute piggy wiggy up there? He’s prolly been diced ‘n’ sliced and slipped between two dirty pieces of Gregs’ white roll by now, ripe for munching.
No-but-see, it’s for a good cause, people!
*pops on charity-esque bonnet, after receiving very nice call indeed from someone who cares about animals; ooh, ant on floor; stamps on it*
See, what it is, is, Save Our Bacon Week! It’s part of National Restaurant Week which is basically an initiative to a) get us lot to go to more nice restaurants in Her Maj’s Kingdom of United Britain and b) get us to eat more British pork, which we don’t do enough of, apparently. Also apparently, British pig farmers lose 26 quid on every pig they sell. Do the math. :-(
Really, really (really) fancy Big London restaurants have put extra-spesh dishes on their menus – incorporating British pork – and everything. These include: The Ivy, St. John, Le Caprice, The Grill at Browns Hotel and Hix Oyster and Chop House. So all the restaurants we go to.
Nationally, very-nice-indeed places like Le Manoir aux Quat’ Saisons in Oxfordshire (we once had a cookery course thing there with Raymond Blanc – was huge fun), The Hinds Head in Bray and Tower Restaurant in Edinburgh are also taking part.
Now let’s look at a picture of Tom Aikens (er, he’s a chef! Like, durrrrr).
So. Would. Plural.