Our Ethos

OUR
ethos


Rusty Pig is all about local – sourcing, flavours and people. Owner Robin Rea grew up in Ottery St Mary; after learning about seasonal ingredients and provenance overseas and at River Cottage, he returned to open Rusty Pig in 2011.

The venture is rooted in Robin’s vision for a sustainable, ethical model supporting local producers and farmers, exploiting the best seasonal ingredients and reducing food waste.

Sharing Robin’s passion is head chef Mark Russell who uses quality Devon produce with imagination and daring. Alchemist of inventive cocktails, front of house Agata Domarecka keeps everything in order. Elegant Ellie Sampson is the go-to for weddings, outside events and catering bookings.

 

Our Ethos 2

PART OF THE
community


Rusty Pig is at the heart of the Devon foodie community, crafting magic with a mobile wood-fired oven for local events, food festivals and the street food scene, and providing bespoke feasts for weddings and parties.

From humble beginnings, Rusty Pig is now a sought-out feasting house for discerning diners looking for great taste and ethical ingredients.

 

Provenance

WE CARE ABOUT
provenance


Rusty Pig menus are based around the freshest ingredients; we design our dishes when we know what’s available from our suppliers. Our passion is for pigs, our own or from local smallholders with the same focus on welfare.

Partnering with local suppliers, other star turns are locally sourced beef, game and fish and shellfish. We love vegetable growers who put as much heart into growing their produce as we do into cooking it. Foraging from the Devon countryside adds true local flavour.

Every meal is a revelation to be savoured – with every mouthful you know that each ingredient, from the humble spud to a chunk of Dexter beef, has been sought out for quality and taste above all else.

We are proud to support suppliers, farmers and producers in our area and we like our diners to know exactly where the food on their plate comes from.

 

Friends

RUSTY PIG
friends

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