This pig-themed Hove outpost of the popular local Gingerman chain wallows in this solid Tudorbethan road house. The consistent, posh pub food has equally solid foundations in a longstanding network of local producers and suppliers such as Boyton Farm, which supplies their pork. Expect cheeses from Kent and Sussex, English wine from Chapel Down and decent cask beer. There’s a grounded earthiness about the food offering here. Obviously so with the £14.50 Mushroom Platter featuring Mushroom Soup, Mushroom Scotch Egg, Wild Mushroom and Pine Nut Risotto along with Truffled King Mushroom. If you are more carnivore than fungivore, start with Hare, Pork and Black Pudding Terrine for £7.50, accompanied by Piccalilli, Brioche Loaf and Mustard Butter and follow it with Confit Belly Of Pork, Smoked Sausage Cassoulet, Burnt Apple, Sauerkraut and Black Trompette Mushroom (£16.50). Bramley Apple and Pecan Crumble will finish it (and you) off nicely.
Mushrooms feature prominently, too, in a surprisingly deft veggie alternative to all the piggie stuff – Wild Mushroom and Vacherin Pithivier with Celeriac Crumb, Mushroom Duxelles and Red Wine Vinaigrette.