Greensmiths



We are a local food hub which produces the highest quality food. We have concessions of the Ginger Pig butcher, Waterloo Wine, Solstice fruit and veg and the Old Post Office Bakery. Our kitchen takes advantage of the ingredients at hand, creating food for the café and for takeaways. Our supper club nights allow us take the concept further, to focus on various types of food and drink and share our cooking tips over a glass of wine.

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In a Nutshell

We are a local food hub which produces the highest quality food. We have concessions of the Ginger Pig butcher, Waterloo Wine, Solstice fruit and veg and the Old Post Office Bakery. Our kitchen takes advantage of the ingredients at hand, creating food for the café and for takeaways. Our supper club nights allow us take the concept further, to focus on various types of food and drink and share our cooking tips over a glass of wine.

The Whole Hog

Martin, the Ginger Pig butcher, will demonstrate the cuts in a side of pork and discuss nose to tail eating including the pigs ‘pluck’ which is the intact collection of the right and left lung, the trachea and the oesophagus. After the demonstration Chris will serve up two different pork dishes matched with wine from the Waterloo Wine Company and will be at hand for some laid back culinary chat about the meal and more.

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