The Two Pigs is a modern neighbourhood pub in the picturesque village of Barton-under-Needwood, Staffordshire, run by Liam Dillon of The Boat in Lichfield. Open Wednesday to Sunday, the pub blends relaxed charm with a refined take on British pub classics, all underpinned by a commitment to local, seasonal and sustainable produce.
The kitchen is led by Head Chef Beth Hipwell, whose background includes time at a Michelin-starred restaurant. Together with Dillon, she delivers a menu that’s both comforting and creative. Bar snacks include Maldon Rock oysters with pickled shallots and hot sauce, fish croquettes with romesco, and Welsh rarebit made with Two Pigs ale.
For something more substantial, expect dishes like scallops with hazelnut crumb and salsa verde, Liam’s Fried Chicken with sesame and spring onion, or roasted Jerusalem artichoke with crispy polenta and salsa verde. Fish & Chips gets an upgrade with Béarnaise sauce and chunky pea purée, while desserts range from sticky toffee pudding with rum and raisin ice cream to a lemon and white chocolate cheesecake.
Sundays are a highlight, with roasts such as beef fillet with Yorkshire pudding, Packington pork belly with burnt apple purée, and roast chicken with sage and onion stuffing - all served with crisp roast potatoes, seasonal veg and rich gravy.
Breakfast is served Friday to Sunday, featuring the Pigs Full Breakfast, Eggs Benedict, and Eggs Royal, with kids eating free with every adult breakfast.
Inside, the pub is warm and inviting, with green-painted walls, leather chairs and a log burner for winter. Outside, a sunny garden offers a perfect spot for a pint of Two Pigs ale.