The team at Rusty Pig in Ottery St Mary is celebrating after receiving a TripAdvisor Certificate of Excellence.
Owner and head chef Robin Rea said: “It’s always gratifying to receive great reviews on Trip Advisor, and although you can’t please all the people all the time, we’re thrilled to see that most of our reviews are really positive.
“What the reviews seem to like about Rusty Pig is the local sourcing, the great flavours and the convivial atmosphere – our regulars know we don’t stand on ceremony.”
Now in its sixth year, the Trip Advisor 'Excellence' achievement...
The team at Rusty Pig in Ottery St Mary has been busy testing traditional English recipes to help a food writer with her research for an Oxford Food and Cookery Symposium.
Dr Jan Davison is presenting a paper looking at how offal was not always viewed as food for the poor, but was instead served up for the very wealthy, including the royal court.
“Although the principal ingredients in black pudding are seemingly modest, the expensive seasonings used as flavourings indicate it was held in high regard,” Jan explained. She asked chef Robin Rea to make up the recipes as he is...
Robin Rea of Rusty Pig was ‘flabbergasted’ to learn that his auction prize of a dinner for 12 raised £1,000 at a Valentine’s Ball & Banquet hosted at the Institute by the Carnival Committee.
Robin, who was away on a skiing holiday at the time of the auction, said: “I received the news by text, and nearly fell off my skies.
“This was an extremely generous gesture and I look forward to cooking up one heck of a meal for the winning bidder.”
In fact, the princely price was paid by Stuart Phillips, MD of Coverstructures in Honiton. He said:
The Rusty Pig in Ottery St Mary is celebrating after receiving its alcohol licence.
The popular restaurant has had a free corkage ‘BYO’ policy since opening in 2011, but owner Robin Rea says he’s had to move with the times and offer alcohol on the premises.
“Although diners were always happy to bring along their own drinks, there’s something nice about have the opportunity to try a different tipple when you’re out for a meal,” he said.
Robin is working with independent wine merchants, Christopher Piper Wines of Ottery and Smith’s Wines of Exeter to bring an eclectic...
Ethical chef Robin Rea will be cooking up a storm in aid of the Devon Freewheelers blood bike charity at Rusty Pig in Ottery St Mary on November 29.
The special event will raise funds for the charity, which provides a free out-of-hours service to the NHS to deliver blood and other medical requirements to hospitals across the county and beyond via motorbikes ridden by volunteer riders.
Robin said: “I’m incredibly impressed by the work carried out by Devon Freewheelers, which does an amazing job for the people of Devon. “The motorcycle couriers are out all hours delivering...
The Rusty Pig once again provided a takeaway for revellers at Tar Barrels to fundraise for the Carnival Committee. The outside catering in a converted cattle trailer on Mill Street was manned by chef Joe Draper from Ashburton. Joe and his helpers served up wood fired spicy mutton flat bread accompanied by Rusty Pig’s homemade feta cheese, garlic and herb sauce and pickled red onions. Fittingly, the mutton was supplied by Lewis Strawbridge, one of the Barrel Rollers. And to add a bit of extra heat to the evening, an almost unbearably hot chilli sauce was created by ‘Big’ Fran Lee. Over 200...
The Rusty Pig in Ottery St Mary has been shortlisted in the Devon Environmental Business Initiative Awards 2015.
The awards celebrate the achievement of environmental best practice in business and education throughout Devon. Rusty Pig is a finalist in the ‘Made in Devon’ category.
Owner Robin Rea said: “Being shortlisted in these awards means a great deal to the Rusty Pig team. DEBI reflects our own ethos of helping Devon to be a greener county which pays attention to the environment and the provenance of its food.
“Both as a butcher and restauranteur, I am totally...
The Rusty Pig in Ottery St Mary is renowned for using locally sourced, ethically produced ingredients, especially when it comes to pork.
This year owner Robin Rea has taken on nine Oxford Sandy & Blacks. These lucky young pigs have a happy life ahead in a natural environment on a smallholding kept by Fresh & Green, the East Devon company that supplies the majority of the Rusty Pig’s vegetables and salad ingredients.
The pigs are moved every few weeks to a fresh, good-sized plot of land. As they forage they clear and fertilise the land ready for the next crop to be...
An unusual outside mobile catering service made its debut at the recent Honiton Sausage and Cider Festival.
And despite the rain that fell over the weekend, the Rusty Pig’s ethically produced sausages and wood-fired pulled pork cooked in a converted cattle trailer went down a storm with festivalgoers.
Rusty Pig owner, Robin Rea said: “I’ve been thinking about a mobile catering facility for a while and the Sausage and Cider Festival gave me the impetus I needed to build it.
“I found a cattle trailer that had seen better days and decided to install a wood fired oven...
Chef Robin Rea from Ottery’s award-winning Rusty Pig has put together a special festival meal box for the Honiton Sausage & Cider Festival at the Honiton Showground on May 1 and 2.
The feast includes a Rusty Pig homemade saveloy and blood pudding, with green sauce and pease pudding.
“We’re really looking forward to supporting the festival this year as traders, and I wanted to make something a bit different for festival-goers to enjoy,” explained Robin.
Robin signed up for the festival after choosing the Devon Freewheelers as his charity of the year for 2015....
