Naughty Piglets

JUST 2 GORGEOUS PEOPLE INDULGING ON MORGON AND JAMBON BEURRE 🍷🥖

This could be YOU!!
Unless you’re in a rush and wanna eat the OG on the GO, stay in, have a chat and a wine.
My homemade crisps turned out to be lush and crispy as but my god it does take ages!
To all the chef.fes out there, your guys are crazy crazy

Anyway, if you want to have crisps with your JB, you have to eat in as no adequate vessel for take out yet.
Tomorrow is Friday, get down EARLY 😍
Merci, des bisous

BOOK YOURSELF IN IF YOU HAVEN’T ALREADY 🔥
Honey aged pork neck, pine nut sauce and pears

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ALL YOU NEED TO KNOW 👇

‘Don’t f**k with jambon beurre’ is seriously kicking off, thanks to you and me 🫴
From this week, have your baguette on the go or in with a glass of vino 🥖🍷
WEDNESDAY TO FRIDAY 12 TIL 2pm

Also new from this week 🫳 a weekly special baguette for my veggies, THIS WEEK—> STRACCIATELLA, FIG, HONEY !!
Stop me if you can…

WILL FARRIS and JAMES WYSE have been cooking an absolute feast for their first week, only 3 weeks to go and it’s only getting better, if that’s even possible!!

BOOKING HIGHLY RECOMMENDED
It’s very important to let us know of any allergies prior your booking to avoid any bad surprises

Restaurant is being repainted when we are closed so bear with us whilst it’s still a work in progress…
PALE PINK x TERRACOTTA , HELL YEAH 😍😍😍

Oh… jar to buy from Friday

Love,
Margaux

NOT YOUR AVERAGE WINE LIST 🍷

There’s a wine for everyone, at every price.
If you an amateur, study the list
If you don’t want a headache, just ask the girls
If you want need more, send me a dm.

I choose wines carefully, made my winemakers who I trust and respect a great deal.
Luckily we have the best suppliers, which makes our job much easier.
Drinking well is a state of mind, not a trend!
Feeling grateful for you all ❤️🍷⚡️

SESAME x ALMOND SWEETCAKE

Laurel, clove and citron, finished with candied clementines
This is simply naughty and delicious, eat it x

MUSHROOM, GARUM AND HAKE

A beautiful plate of food 🔥
Booking is highly recommended x

BAKED MUSSELS, PORK FAT, LOVAGE

I hurry you all to get off instagram and book a table to come and eat faris banging food 🥵

A SENSATIONAL BIRD - THIS IS YOUR LAST SHOT
Partridge, Scottish pine, celeriac

WILL FARIS AT NAUGHTY PIGLETS 8/10-2/11

Will brings to life, in a rather extraordinary way, the feast described in Spartacus.
With a combination of Ancient Greek and Roman recipes, Will’s menu will transport you to a very unique place, where gladiators once ate and drank like it was their last supper.

Please arrive hungry and thirsty, as we intend to feed you as there was no tomorrow, and who’s knows really
Bref, it’s going to be EPIC 🔥

4 weeks of Will Faris and James Wyse start next Tuesday x

´DON’T F**K WITH JAMBON BEURRE’ ™️
received more success than I could have imagined,
70 sold !!in 3 days!! Made by me!

If you had told me 10 years ago that I’ll be jambon beurring baguettes for my community, I would have laughed

So many familiar faces and friends in 3 days 🫠
THANK YOU so much for your support already and this is a thing now, see you next week.

Tees, tote bags & hoodies incoming,
Bisous les gars, keep I it coming
Margaux

SEE YOU TOMORROW FOR MORE 🫠

RED MULLET, BROWN CRAB, BLOOD 🍊 SIRACHA

Dreamboat
Don’t leave us .mayed I ❤️ you

JAMBON BEURRE EFFECT

Of course Brian and Guy were going to turn up for my first jambon beurre session!

Im happy to say this was a success and I’ll see you tomorrow and Friday for more pickle delight 🫠

**kwithjambonbeurre

DONT F**K WITH JAMBON BEURRE IS LAUNCHING TOMORROW 🚀🚀

From 12 until it runs out,
Every Wednesday, Thursday and Friday!
Take away only x

This week is the first so bear with me, I might be slow, I might run out sooner than you think, I might swear a bit, but I assure you that I will not disappoint you 💋

I’m truly buzzing for this

EAT MY SMORE

I love how Taylor thinks about pastry in general!
She believes that savoury food is a bare necessity, that’s it’s not always out of excitement that you eat, whereas you can associate dessert with pure joy and gourmandise

Desserts should be a trip down memory lane, it should be infantile and fun, it should make you reminisce.

We, French bastards, have a rather beautiful saying for it
‘Une madeleine de Proust’

So here’s .mayed walnut smore with chocolate marshmallow, a secret grape 🍇 ingredient topped up with lemon meringue, trademarked with coal of course 🫠

ONE WEEK LEFT

LAST TWO CHEF.FES RESIDENTS OF 2024 ✨🔥

I thought this morning would be a good time to announce my last two special guests of the year …
(Although something is brewing for NYE but you’ll have to wait for this)

Next resident starting on 08/10 is WILL FARRIS , a very talented gorgeous man, calm, confident and who thinks outside the box entirely!!
Will cooked at my late favourite The Dairy and Bermondsey later but has really found his style in the past couple of years inspired by the food or**es vividly described in Spartacus.
His menu will be a combination of Ancient Greek and Roman recipes, expect whole roast squab pigeon stuffed with barley and figs, Lucanian sausage, baked mussels in wood fired pork fat, nettle & goat curd tarts…
A solid seasonal menu that will bring you a hugging feeling of satiety 🫠
Find him helping an old piglets’ resident until then

GUESS WHOS BACK? BACK AGAIN 🥁

Our wonderful queen of ferments, our bundle of joy MARTA SANDINI will be taking over Will for the last 7 weeks of the year from 05/11
Marta was our head chef at and took over for a while before doing pop ups in America, now finishing a series of pop ups with 🫣
I will keep her menu secret for now but expect f**king deliciousness.

Link in bio!

Forget about those 2 legends for now and go try our current magician with partner in pastry crime .mayed

Stay wet this weekend, no umbrellas and mots of wine x

ALL YOU NEED TONIGHT IS THIS
Agnolotti, ceps, fino 🫠

The man is on fire

FOUND MYSELF IN A RIGHT PICKLE
With all this buzz

DONT F**K WITH JAMBON BEURRE
Launching next Wednesday

Bisous

DON’T F**K WITH JAMBON BEURRE

I mean, do I need to explain?
Name me one place in London that serves a perfectly classic buttered ratio 3/1/1 to ham and cornichons, with a crispy yet soft baguette?
Not trying to join my homeland arrogance here but I’m truly wondering.

Bref, from next Wednesday find me at the counter attempting to make you a good jambon beurre 🫠🫣
If you want to join the DON’T F**K WiTH JAMBON BEURRE CLUB, Tees incoming….

I’m thinking from 11:30 until 1ish Wednesdays, Thursdays and Fridays.

Cornichons will be pickled tomorrow and place in the darkness of my cellar until then.
Add on 36 months comté shavings possible
Nothing else on offer though, for now.
And take away wine of course, cela va sans dire.

Meanwhile Michael and Taylor are smashing it in the kitchen, don’t miss out this short and sweet residency x

Essentials form

🔥 24/09-05/10
MICHAEL BAGNALL 🔥

MACKEREL CRUDO CIAO BELLO 🔥

Two weeks only
Don’t sleep on it you sleepy kings and queens

YES. THATS A SNACK

Rösti, mussels, ‘nduja

this looks beautiful x

BUUUUZZZZZZZZZING FOR THIS 🔥
MICHAEL BAGNALL AT NAUGHTY PIGLETS

Two weeks only, don’t sleep on this you sleepy f**ks

Love you all

WE GOT YA 🍷

From a Kabinett Riesling to finish your meal gloriously to a zingy sparkly cloud of a Riesling to start you off, both by

Some romantic South African Grenache to cuddle your palate to a focused Morgon Nature (who would have thought they’d be more wonderful Beaujolais to discover ?)

A zippy Verdejo and a wonderfully balanced Tempranillo from Castilla La Mancha in Spain, our house wines, always available if you don’t want to spend too much


With a stopover in Georgia (always) for a revelation of what orange wine should taste like

And many more to suit all your absurde unique quench
Just come in a let loose a bit x

On another note…
Last two days for our .gonzalez23 who’ll be handing over to for a HOT two weeks residency starting on Tuesday (23rd)

Merci ❤️✨

Bisous
The wine whisperer
😂

SEABASS CRUDO
ONE WEEK TO GO ✨

One more week to discover Chino’s cooking .gonzalez23
Catch him while you can x

SEPTEMBER PRODUCER SPOTLIGHT //
EDOUARD & STEPHANIE

The iconic couple behind Gut Oggau
The people who keep shaking my brain about biodynamics,
who have triggered my curiosity, and made me want to know more.
Not only do they make beautiful wines, they are also very generous, kind and funny.
I’m happy to call them my friends.

‘Everything matters, everything is connected’, says Ed.
Words that deeply resonates with me.

I visited the small village of Oggau many time throughout the years, I even did a little harvest there back in 2018, a special place to me…

Back in 2007 the pair stumbled across a neglected 17th-century winery and its surrounding vineyards on the eastern fringes of Austria – and embarked on the journey of a lifetime.

If you’re a natural wine enthusiast and haven’t yet enjoyed a bottle from Gut Oggau then you must!
Their wines are alive and energetic, driven by working in tandem with nature, organic and biodynamic farming.
Each of their wines has a name, a character and a face, a personality
They tell a story, a state of mind, they are clever and sassy, they taste the terroir, they give you a sense of place, belonging, wine that tell one of the beautiful stories of Burgenland.

Come in and get to know some of their family members — on our list we have 2022 Cecilia, a delicate vibrant rosé, 2022 Theodora, a dry, complex white, 2022 Winifred, a juicy fun rosé and 2016 Family Reunion, a fresh but rich white that tells a story of a difficult year, a difficult vintage that also shows strength and resilience

Every month a new spotlight on our favourite winemakers.

❤️
Imported by

And just for you Steffie, to the body and the mind, always!
Bisous

Thank you for helping me bringing my wine list alive, I wouldn’t know where to start x

SEVEN DAYS ONLY TO CATCH CHINO & CO.

Fire burns, water wets and time f**king flies 🦋

Come catch the Argentinian mafia while you can
Menu is singing and there’s a few little tweaks for the last days 🔥
Wine cellar is afloat & some gems have been added to the list, don’t be scared to ask the girls

And what a glorious day, happy Friday beautiful people

Bises
gonzalez23

BBQ BREAM, KOLRHABI, CHILLI🐟🌶️

10 days to go with CHINO in the kitchen,
get down here whilst you can x
gonzalez23

HOT SEABASS INCOMING 🐟🌶️

Chargrilled seabass, chilli and Kolrhabi
On the menu from Friday
10 days to go with CHINO in the kitchen, get down here
Bisous
gonzalez23