Hospitality industry PIGs out at Trencherman’s 29 launch

The 29^th edition of the Trencherman’s Guide was launched in style at THE PIG-at Combe on Monday September 27

The new edition of the 29-year-old guide, which showcases fabulous independent restaurants and foodie hotels in the South West, is the gourmet’s go-to when it comes to finding special places to dine and stay. Each year the latest issue of the guide is launched at a special lunch event, attended by chefs and restaurateurs who feature in the book, and this year THE PIG–at Combe near Honiton in Devon played host (scroll down for a gallery of images from the event by Guy Harrop).

Courses were cooked by chefs from different hotels within THE PIG group: James Golding (chef director), Dan Gavriilidis (THE PIG-at Combe), Adam Bristow (THE PIG-at Harlyn Bay), Jack Stannard (THE PIG-near Bath) and James Shadbolt (THE PIG-on the beach). Each course was paired with exquisite wines from Hallgarten & Novum Wines.

In attendance among the 70-strong guestlist was Trencherman’s Guide chairman, Michael Caines MBE of Lympstone Manor, plus his partner Pippa Whiteley and the youngest member of the Trencherman’s family: their new baby daughter.

Trencherman’s editor Jo Rees said: ‘It was wonderful to have the movers and shakers of the South West hospitality industry in the room for a “real life” event once more, and the lunch at THE PIG-at Combe was certainly worth the 18-month wait. It’s been an incredibly tough time for the industry – both restaurants and suppliers – and it continues to be challenging with staffing shortages and difficulties around getting ingredients, however, the launch was a moment to celebrate the creativity, adaptability and sheer grit of all those involved in the industry.

‘We hope the public will use the latest edition of the guide as a source of wonderful independent restaurants to visit, in order to continue to support the South West’s unique and vibrant food culture. Every visit to a Trencherman’s member restaurant supports independent (and often family run) businesses – from farmers to wine merchants to laundry services, plus, of course, the restaurants and hotels.

‘Members can’t buy their way into the guide: each is invited on reaching a tough entry criteria, so readers can be confident of enjoying some truly memorable experiences. The new guide includes many new members, which is incredible considering the way the industry has been affected by the pandemic.’

The pocket-sized Guide can be purchased from the website (which also includes write ups on each of the current member restaurants) and sourced from member restaurants. To stay up to date with new finds, foodie events and recommended places to visit, foodies can sign up to receive the weekly Trencherman’s email newsletter.