Wild Boar Week

Wild Boar Week – Join the feast!

Wild Boar Week is being hosted in Rye, the beautiful Medieval town being the perfect setting for this Medieval food festival.

Rye has many fabulous, ancient and atmospheric old buildings that have been serving the finest local foods since the 13th century so they know a thing or two about producing delightful dishes from the dark ages.

Choose between oak-beamed pubs with cosy open fireplaces or a variety of restaurants all showcasing local produce, many culinary delights will be served, from Rye Bay Plaice to Wild Boar! (well you can’t call it Wild Boar Week without having these tasty piggies on the menu!)

For those of you that wish to go the whole ‘hog’ (excuse the pun) during Wild Boar Week we recommend you stop off at The Ship Inn, built-in 1592, this inn started life as a warehouse to store contraband seized from Rye’s smugglers. Now its a pub filled to the brim with character and serving the finest local produce.

Each day of Wild Boar Week The Ship Inn will be producing dishes using a different part of a pig – from more traditional ideas like slow roast pork belly, toad in the hole & home-made pork scratchings, to black pudding & fried duck eggs, pig’s ear & pea soup and stuffed trotters.

Next up on our wild boar week tour is The Ypres Castle Inn another of Rye’s characterful pubs, built-in 1640 and is nestled under Rye Castle.

The Wild Boar Week menu at this old inn consists of Hock and Pea Soup, a trio of Wild Boar Sausages and Mash with Onion Gravy, Wild Boar Traditional Casserole, Wild Boar Chop, Bubble & Squeak and Black Pudding culminating in a medieval favourite of Loin of Wild Boar with usual Sunday Roast Trimmings.

I hope you are not boar-ed yet! (I can hear you sighing)

If the vast Medieval menus are too much for you then ‘trot’ down the Mint and rest your trotters (I can’t help myself) at The Standard, dating back to 1420 this quintessential old pub celebrates Wild Boar Week with a Medieval set meal of spinach soup followed by wild boar stew served into a bread trencher to be washed down with a glass of mead.

You will be stuffed as a pig after that lot, but, if you are finding all this a bit boar-ish (sorry) you will be pleased to know that the Medieval menus will also be offering all manner of the game from partridge to pheasant and Rye Bay Plaice to Romney Marsh lamb.

I will be adding more details of the Wild Boar Week Inns, restaurants and their Medieval menus over the coming weeks, so keep your pigs ears open!

Don’t forget, Wild Boar Week kicks off in Rye, East Sussex on Saturday 15th October 2011

So why not come and pig out at the Wild Boar Week Festival and eat like a King!

Want to make it a foodie break? then choose one of our White Sand holiday cottages here!