The Tickled Pig nestles among pretty houses and boutiques in the beautiful town of Wimborne. Bursting with character, husband and wife owners Jeremy and Niki go to extraordinary lengths to ensure that every element of their monthly menus has been grown or reared themselves; if not, sourced from local Dorset suppliers who share their love of organic food.
It was difficult to choose from their daily-changed menu – everything sounded intriguing and out-of-this-world. After a lengthy decision, we chose the Tickled Pig soup (minted garden pea and broad bean) with homemade sourdough, and the grilled Cornish sardines with crumpets and a nettle and parsley salsa. Both were extremely tasty with precise presentation.
For our main course we chose Hake, rainbow chard, pine nuts and raisins with home-grown potatoes. That was just one dish! Also the Dorset free-range pork belly, served with parsley and chive mash, rhubarb compote and Dorset Cider. The pork was the best I have ever tasted, with perfectly cooked crackling. The hake was Perfectly prepared, with rich-tasting flavours that matched the fish beautifully.
So what to finish this magnificent meal? The creamy vanilla panna cotta with poached flat peaches, hazelnut candy and raspberry coulis took our breath away; while the gooseberry fool with warm lavender shortbread will have us returning to this unique family owned organic restaurant again and again.
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